Pecan Chicken Salad with Grapes with House Made Mayo

Kid Friendly Recipe by Chef Stacy Maple

Tools Required:

Mixing Bowl
Food Processor or Whisk
Stock Pot

Ingredients:

2 lb of Raw Chicken, diced into ½” pieces
1 Qt Chicken Stock
1 Onion or 4-6 Garlic Cloves,
2 TB Salt
4 Egg Yolks
1 Cup Canola Oil
½ TB   White Vinegar
1 C Red Grapes, halves
1/3 C Pecans, chopped

Directions:

Step 1  

Add chicken stock, onion and salt to large Stock pot and bring to a boil

Step 2  

Once boiling, add chicken.  Cook Chicken about 3-5 minutes or until chicken is white all the way through


Step 3  

Drain Chicken.  Remove onion (or garlic).  Place chicken on sheet pan and put in refrigerator to cool.

Step 4

To make mayonnaise. Put egg yolk and vinegar in food processor. Turn on and blend together. With processor running, SLOWLY drizzle in oil

Step 5  

Once chicken has cooled, place in mixing bowl.  Add mayonnaise, pecans and grapes.   Toss together.  Adjust seasoning. Serve on bread or bed of lettuce