This is a recipe that my mother has been making me since I was a kid (and was also made by her mother) for a Chicken Salad I very much enjoy. I have trying to cut down on the sodium in my diet and so I'm converting this into a scratch recipe for better control. I've tried a couple variations on this now and feel like I have something worth capturing for posterity.
We use the chicken salad for sandwiches typically. It stays good for about a week so it make sense to make many sandwich's worth (continues to improve with a bit of aging as the flavors meld better). I think this recipe I'm about to lay out is enough for a couple people to have a sandwiches several times over the week - I've tried making larger amounts which are tough to finish. This was just about enough
As you'll see below the main actions being taken here to reduce the salt are cooking my own chicken breast (as canned chicken has quite a bit of salt for preservation) and making my own mayonnaise which is actually pretty easy. Other than this, it is basically my mother's recipe.
Ingredients:
- 2 Chicken Breasts (about 800g)
- 2 Celery stalks
- 6 Green Onion
- 1/2 Yellow Onion
- 1 tsp black pepper
- 1 tsp Celery salt
- 1.5 Cups Mayonnaise
- 1 large egg
- 4 tsp white wine vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp sugar
- 1.5 cup vegetable oil
- Cooked the chicken breast with a Sous Vide water bath to 142 F. This makes for a moist chicken breast. Let this cool before chopping into one half to quarter inch squares
- Finely chopped the vegetable ingredients and mixed the meat and chicken well
- Mixed the mayonnaise in my blender. Added all ingredients other than the oil. Turned on the blender and slowly drizzled in all the oil. The mayonnaise comes together very well. Used the whole batch for this
- Mixed the mayonnaise and spices into the meat and vegetables
