Chicken Salad with self-made Mayo

Chicken Salad with self-made Mayo

Ingredients (for 2 portions)

For the Salad

• 2 Chicken Breast
• 1 Apple
• 4 Green Onions
• 3 tbsp of Parsley
• Sprinkle of Curry Powder
• Salt
• 4 tbsp of the self-made Mayo

For the Mayo

• 1 tsp Dijon Mustard
• 1 whole Egg
• 1 Garlic Glove
• Juice of 1 Lime
• Pinch of Salt
• 1 cup (240ml) of Neutral Oil

How to make it

The Breakfast Sandwich

1. Butterfly the chicken breast and wrap in foil before beating them into a uniform thickness, either with a mallet or a pan.
2. Heat a large pot with water to a temperature of 85 C (185 F), keep the heat on when dropping in the chicken breast and let it come back to 85. When reached kill the heat and put a lid on and let cook for 15 minutes. Or until an internal temperature of 74 C (165 F) is reached.
3. Let the cooked breast cool for 20 minutes before placing them in the fridge for 1 hour.
4. Meanwhile dice the apple into small cubes, finely chop the green onions and finely chop the parsley.
5. When the chicken is completely cooled, dice it into cubes. Roughly the same size as the apple.
6. In a large bowl combine the chicken, onions, apple, the curry powder, the parsley and the mayo and mix together.
7. Season with salt.
8. Serve with some toasted bread.
9. Enjoy!

The Mayo

1. Add all ingredients into a blender (except the oil), blend them together on a low speed.
2. While mixing, add the oil slowly into the mix and watch it turn into a creamy mayo.