Marinated Chicken Salad With Homemade Mayonnaise

Name: Marinated Chicken Salad With Homemade Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: marinade; 3/4 cup extra virgin olive oil; 3 cloves garlic peeled and crushed; 2 red chilies medium, seeded and chopped, optional; 4 fresh bay leaves chopped; 6 chicken breasts; mayonnaise; 2 large egg yolks; 1/2 teaspoon dijon mustard; 1 1/4 cups sunflower oil; 2 tablespoons lemon juice; salad; 1 head baby romaine lettuce; 1 head radicchio; 1 red pepper large, cut into thin strips; 1 yellow pepper large, cut into thin strips; 4 stalks celery cut into thin strips; 4 medium carrots cut into thin strips; 2 3/4 ounces baby arugula; 2 3/4 ounces toasted pine nuts

Servings: persons

marinade
3/4 cup extra virgin olive oil
3 cloves garlic peeled and crushed
2 red chilies medium, seeded and chopped, optional
4 fresh bay leaves chopped
6 chicken breasts
mayonnaise
2 large egg yolks
1/2 teaspoon dijon mustard
1 1/4 cups sunflower oil
2 tablespoons lemon juice
salad
1 head baby romaine lettuce
1 head radicchio
1 red pepper large, cut into thin strips
1 yellow pepper large, cut into thin strips
4 stalks celery cut into thin strips
4 medium carrots cut into thin strips
2 3/4 ounces baby arugula
2 3/4 ounces toasted pine nuts

1
To make the marinade, whisk together all ingredients in a bowl. Pour the marinade over the chicken, in a shallow oven-safe dish. Refrigerate for 30 mins.
2
Meanwhile, to make the mayonnaise, whisk the egg yolks with mustard until combined. Add the oil drop by drop, whisking constantly. As it begins to thicken, increase the oil flow to a thin, steady stream, whisking constantly. Add some lemon juice, then continue with the oil until all the oil and lemon juice have been used. Season to taste.
3
Preheat the oven to 400u00b0F.
4
Heat a large cast iron grill pan or frying pan. When hot, add the drained chicken to pan and cook until browned on both sides. Return the chicken to the marinade dish and transfer to the oven to roast for 10 to 15 mins or until just cooked through. Allow to cool, then cut the chicken into 1 inch thick slices.
5
On a platter, arrange the baby romaine lettuce and top with radicchio. Combine the peppers, celery, carrots, and about 1/2 cup of the mayonnaise in a bowl and mix well. Arrange the dressed vegetables over the lettuce.
6
Arrange the chicken slices on top of the vegetables and season to taste. Top with the arugula and toasted pine nuts. Serve with the remaining mayonnaise on the side.

1386

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: marinade, 3/4 cup extra virgin olive oil, 3 cloves garlic peeled and crushed, 2 red chilies medium, seeded and chopped, optional, and more.

Yes, Marinated Chicken Salad With Homemade Mayonnaise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!