California Chicken Salad


3 garlic cloves, minced
4 egg yolks
1 lemon, juiced
1 tablespoon mustard powder
1/4 cup apple cider vinegar
1 cup olive oil
1/2 cup extra virgin olive oil
1 roasted or deli rotisserie chicken, picked & shredded
1/4 cup golden raisins
1/4 cup dried apricots, chopped
1/2 cup sunflower seeds
1/4 cup sweet onion, small dice
1/4 cup poblano pepper, small dice
1/4 cup Granny Smith apple, small dice
1/2 cup grapes, quartered
1/4 cup Italian parsley, chopped
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt and ground black pepper


Blend the garlic, egg yolks, lemon juice, mustard powder and vinegar with a hand blender or in a food processor. When mixture is smooth, begin adding the oils, a few drops at a time at first, and then a little more and a little bit faster as you go. Watch the mixture as the oils are going in, and if it's becoming too thick before all the oils are added, scrape down the sides and add a few drops of water to thin it down. As more oil gets added, the aioli becomes thicker. Add oil until a mayonnaise consistency is achieved. Taste and adjust seasonings.
In a large mixing bowl, add the remaining ingredients and mix with the aioli. Add as much of the aioli as you need to just bring the salad together. Season the chicken salad with salt and pepper.
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