Chicken Salad

1. 1

   First, make a mayonnaise.

2. 2

   Whisk together in a large bowl: 1 egg yolk, 1/4 teaspoon white wine vinegar, A pinch of salt.

3. 3

   Pour in, in a slow steady stream, whisking all the while: 3/4 cup olive oil.

4. 4

   Stir into the mayonnaise: 2 cups roasted or poached chicken meat cut into 1/4-inch pieces, 2 tablespoons chives or scallions sliced very thin, 2 celery stalks, diced fine, 1 tablespoon capers, rinsed, drained, and coarsely chopped, Salt, Fresh-ground black pepper.

5. 5

   Taste and adjust the salt as needed.

6. 6

   Serve in a sandwich or on a bed of lettuce that has been dressed with a simple vinaigrette.

7. 7

   Add a pinch of cayenne for a bit of spice.

8. 8

   Substitute diced cucumber for the celery.

9. 9

   Add chopped hard-cooked egg.

10. 10

    Add pounded garlic to the mayonnaise.

11. 11

    Add a few chopped pitted green olives.

12. 12

    Stir in chopped tender herbs such as chervil, parsley, tarragon, or basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.