Chicken Salad Without Using Mayo?

Name: Chicken Salad Without Using Mayo?
Total time: 45 min
Ingredients: ¼ Red onion; 5 + 3–4 Garlic, roughly chopped; 3–4 Thyme; 14 Peppercorn; 2 Chicken breast; al gusto Salt; Chicken stock; 1 Egg; 1 cda. Dijon mustard; 2 cdas. Dill; 2 cdas. Parsley; 2 cdtas. Chili pepper, finely chopped; ¾ tazas Olive oil; 2 cdas. Sour cream; 1 pizca Cumin, ground; 1 cdta. Sherry vinegar; al gusto Lemon; al gusto Black pepper; ¼ tazas Cherry, dried chopped; ¼ tazas Almond, sliced; ¼ tazas Raisin; 1 cda. Shallot, finely diced; ½ tazas Celery, diced; 2 cdas. Carrot, shredded; ½ tazas Fennel, finely chopped

De Chef Jean-Pierre · 45 min

Ingredientes

Red onion¼
Garlic · roughly chopped5 + 3–4
Thyme3–4
Peppercorn14
Chicken breast2
Saltal gusto
Chicken stock
Egg1
Dijon mustard1 cda.
Dill2 cdas.
Parsley2 cdas.
Chili pepper · finely chopped2 cdtas.
Olive oil¾ tazas
Sour cream2 cdas.
Cumin · ground1 pizca
Sherry vinegar1 cdta.
Lemonal gusto
Black pepperal gusto
Cherry · dried chopped¼ tazas
Almond · sliced¼ tazas
Raisin¼ tazas
Shallot · finely diced1 cda.
Celery · diced½ tazas
Carrot · shredded2 cdas.
Fennel · finely chopped½ tazas

Preparación

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.

Resumido del vídeo de Chef Jean-Pierre. Míralo para los detalles.

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