You can use any of our fused or infused olive oils to create a wonderful Aioli (mayo) for your chicken salad. Using a stick blender makes this easy and simple.
2 lbs. chicken breasts (skinless)
1 ½ cups celery ribs, chopped
1 ½ cups red seedless grapes, sliced in quarters
½ cup fresh Cilantro or Parsley, roughly chopped
1 small red onion, chopped
½ cup Almond slivers or Pecan or Walnut pieces
1 cup Fresh Harvest Garlic or Herbs de Provence Aioli (see recipe below)
Salt and Pepper to taste
Boil chicken breasts in salted water until cooked, set aside and allow to cool completely. Cut chicken into ½” cubes. If chicken was on bone, pull remaining meat off and shred.
Add cubed chicken to a large bowl. Gently stir in celery, onion and Aioli (see below) until well mixed. Add grapes, almonds and Cilantro/Parsley. Gently stir until well blended. Salt & Pepper to taste. Serve on mixed greens or on your favorite sandwich bread. This is great on a Croissant with a side salad.
In a bowl, or even better in the mixing cup that came your immersion stick blender, combine egg, lemon juice, salt, and Dijon. Place the immersion blender in the bowl/cup and process in short pulses until smooth. Next. with the motor running, add the olive oil in a slow, steady streamand process until smooth and blended. Lift the immersion blender at an angle while mixing. Blend until smooth, creamy and thick. Refrigerate immediately. Lasts 7-10 days tightly covered in the fridge.