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Episode 39 - Chicken Salad from "Abraham Lincoln In The Kitchen"

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Episode 39 - Chicken Salad from "Abraham Lincoln In The Kitchen"

Mario Porreca

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Chicken Salad

Yield: 4 cups of chicken salad, for eight ½ - cup servings

 

1 hard-boiled egg yolk (dice the white for garnish)

1 teaspoon Dijon mustard

1 tablespoon olive oil

¼ cup white vinegar

2 cups diced cooked chicken

1 cup finely diced celery

½ teaspoon salt, more or less to taste

½ teaspoon freshly ground black pepper, more or less to taste

1 cup shredded firm lettuce, such as romaine

 

Make the dressing by mashing egg yolk, mustard, and olive oil together until smooth in a small bowl.  Gradually stir in vinegar with a fork or whisk until the dressing is smoothly blended.  Then toss the dressing with chicken and celery.  Taste and add salt and pepper as desired.  Chill salad.  Toss with the shredded lettuce right before serving.  Garnish with diced egg white.

Recipe By Rae Katherine Eighmey

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