Ultimate Chicken Salad a la Jake
Best chicken salad I ever had- a little homemade Aioli mayo with chicken, sun-dried tomato, olive and thyme. Great on sandwiches or on romaine lettuce. This recipe adapts to various tastes well- for instance, it goes great with crumbled bacon, minced red onion, touch of sage, or red wine vinegar instead of the aioli.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound skinless, boneless chicken breast halves
- 1cup sliced black olives
- 1cup finely chopped sun-dried tomatoes in olive oil
- 1teaspoon dried thyme
- 2egg yolks
- 1cup olive oil
- 2teaspoons minced garlic
- 1teaspoon lemon juice, or to taste
- 1pinch salt, or to taste
Instructions
Step 1
Place chicken breasts into a saucepan with enough water to cover them. Bring to a boil, then cover, and simmer for about 20 minutes, or until cooked through. Drain, and set aside to cool.Step 2
While the chicken is poaching, whisk together egg yolks and garlic until light colored. Whisk in olive oil in a thin stream until fully incorporated. Flavor with lemon juice and salt to taste. This is the aioli sauce.Step 3
Shred or cut chicken into small pieces, and place in a salad bowl. Toss with the olives, sun-dried tomatoes, and thyme. Stir in 3/4 cup of the aioli until everything is evenly coated. Taste and adjust seasoning if desired. Refrigerate, or serve immediately. Make a pleased groaning sound as you eat it.