Ultimate Chicken Salad a la Jake
Description
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.
Ingredients
•
1 pound skinless, boneless chicken breast halves
•
1 cup sliced black olives
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1 cup finely chopped sun-dried tomatoes in olive oil
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1 teaspoon dried thyme
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2 egg yolks
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1 cup olive oil
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2 teaspoons minced garlic
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1 teaspoon lemon juice, or to taste
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1 pinch salt, or to taste
Directions
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.
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.
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.