Another recipe from Rebecca Rather that blew me away, this time something savory in contrast to the tuxedo cake. Almond apple chicken salad isn’t your regular canned chicken and mayonnaise recipe. This chicken salad is out of this world! It has the perfect amount of different yet complimenting flavors and textures. The best part about it is the homemade mayonnaise! I’ve never made my own mayonnaise before so I didn’t really know what to expect. It’s completely different to the almost jelly-like texture you have with store bought mayonnaise. It’s smooth and creamy and much thinner. You can tell it has a familiar taste, but it’s so much better. I don’t think this chicken salad would be nearly as good without it. It only takes a few minutes and a few ingredients, so seriously consider making it!

In regards to the raw egg issue, pregnant women, small children and those with fragile immune systems should avoid consuming them. You can subsitute with pasteurized eggs or pasteurized egg product. I’ve looked for in-shell pasteurized eggs but they don’t seem to carry them in our area. Maybe you will have better luck!

Apple Almond Chicken Salad
Ingredients:

For the mayonnaise:
2 large eggs
1 large egg yolk
1 tsp salt
1/4 tsp pepper
1/2 tsp Dijon mustard
2 Tbsp lemon juice
1/3 cup olive oil
2/3 cup vegetable oil

In a blender or food processor, combine eggs, yolk, salt, pepper, mustard and lemon juice. If possible, stream in the oil with the blender or food processor running until mixture has emulsified and thickened. If this isn’t possible, add oil about 2 Tbs at a time and blend between additions. Refrigerate mayonnaise while you prepare the chicken salad.

For the chicken salad:
1 cup slivered blanched almonds
2 whole boneless chicken breasts, cooked and shredded
1 Granny Smith apple, cored, peeled, and diced
2 stalks celery, diced
1 green onions, thinly sliced
1/4 cup red onion, finely chopped
2 Tbs parsley, finely chopped
1/2 – 3/4 cup homemade mayo, to taste
salt and pepper, to taste

Preheat oven to 350. Place almonds in one layer and toast until fragrant and golden, about 8 minutes. Let cool for about 5 minutes.

In a large bowl toss together chicken, apple, celery, green onions, red onions, and parsley. Add mayonnaise to taste, starting with about 1/2 cup until you reach your desired consistency. Add salt and pepper to taste. You will have leftover mayonnaise that can be stored in an air tight container for a week.

Recipe From The Pastry Queen