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; a gosto Salt; Chicken stock; 1 Egg; 1 colher de sopa Dijon mustard; 2 colheres de sopa Dill; 2 colheres de sopa Parsley; 2 colheres de chá Chili pepper, finely chopped; ¾ xícara Olive oil; 2 colheres de sopa Sour cream; 1 pitada Cumin, ground; 1 colher de chá Sherry vinegar; a gosto Lemon; a gosto Black pepper; ¼ xícara Cherry, dried chopped; ¼ xícara Almond, sliced; ¼ xícara Uva-passa; 1 colher de sopa Shallot, finely diced; ½ xícara Celery, diced; 2 colheres de sopa Carrot, shredded; ½ xícara Fennel, finely chopped

Por Chef Jean-Pierre · 45 min

Ingredientes

Red onion¼
Garlic · roughly chopped5 + 3–4
Thyme3–4
Peppercorn14
Chicken breast2
Salta gosto
Chicken stock
Egg1
Dijon mustard1 colher de sopa
Dill2 colheres de sopa
Parsley2 colheres de sopa
Chili pepper · finely chopped2 colheres de chá
Olive oil¾ xícara
Sour cream2 colheres de sopa
Cumin · ground1 pitada
Sherry vinegar1 colher de chá
Lemona gosto
Black peppera gosto
Cherry · dried chopped¼ xícara
Almond · sliced¼ xícara
Uva-passa¼ xícara
Shallot · finely diced1 colher de sopa
Celery · diced½ xícara
Carrot · shredded2 colheres de sopa
Fennel · finely chopped½ xícara

Modo de preparo

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 do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.

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