Chicken Salad Without Using Mayo?! | Chef Jean-Pierre

Name: Chicken Salad Without Using Mayo?! | Chef Jean-Pierre
Total time: 45 min
Ingredients: ¼ Red onion; 5 + 3–4 Garlic, roughly chopped; 3–4 Thyme; 14 Peppercorn; 2 Chicken breast; to taste Salt; Chicken stock; 1 Egg; 1 tbsp Dijon mustard; 2 tbsp Dill; 2 tbsp Parsley; 2 tsp Chili pepper, finely chopped; ¾ cups Olive oil; 2 tbsp Sour cream; 1 pinch Cumin, ground; 1 tsp Sherry vinegar; to taste Lemon; to taste Black pepper; ¼ cups Cherry, dried chopped; ¼ cups Almond, sliced; ¼ cups Raisin; 1 tbsp Shallot, finely diced; ½ cups Celery, diced; 2 tbsp Carrot, shredded; ½ cups Fennel, finely chopped

By Chef Jean-Pierre · 45 min

Ingredients

Red onion¼
Garlic · roughly chopped5 + 3–4
Thyme3–4
Peppercorn14
Chicken breast2
Saltto taste
Chicken stock
Egg1
Dijon mustard1 tbsp
Dill2 tbsp
Parsley2 tbsp
Chili pepper · finely chopped2 tsp
Olive oil¾ cups
Sour cream2 tbsp
Cumin · ground1 pinch
Sherry vinegar1 tsp
Lemonto taste
Black pepperto taste
Cherry · dried chopped¼ cups
Almond · sliced¼ cups
Raisin¼ cups
Shallot · finely diced1 tbsp
Celery · diced½ cups
Carrot · shredded2 tbsp
Fennel · finely chopped½ cups

Instructions

Put the onion, garlic, thyme and chicken breasts in a pot just big enough to hold them side by side, cover with chicken stock or water, and bring to a boil.
Once boiling, turn off the heat, cover the pot and leave for 12 to 15 minutes, until the chicken reaches 155°F to 160°F (68°C to 71°C) inside.
Let the chicken cool completely at room temperature, then chill it for a few hours until cold. Dice into small cubes and keep refrigerated.
In a blender, blend the egg, mustard, garlic, dill, parsley and chili pepper until smooth.
With the blender running, slowly stream in the olive oil until it emulsifies to a mayonnaise-like consistency.
Blend in the sour cream, cumin, sherry vinegar and lemon juice, then adjust the seasoning.
In a large bowl, mix half the dressing with the chicken cubes, dried cherries, almonds, raisins, chili, shallots, celery, carrots, black pepper and fennel. Adjust the dressing amount and consistency to taste.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

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