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
- 1 cup finely chopped sun-dried tomatoes in olive oil
- 1 teaspoon dried thyme
- 2 egg yolks
- 1 cup olive oil
- 2 teaspoons minced garlic
- 1 teaspoon lemon juice, or to taste
- 1 pinch salt, or to taste
Instructions
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 4