30 minutes
A delightful blend of tender chicken, crisp vegetables, and a creamy homemade mayonnaise.
1. Make the Mayonnaise
In a large bowl, whisk together the egg yolk, white wine vinegar, and a pinch of salt. Whisk until the mixture becomes slightly thickened and paler in color.
2. Emulsify with Olive Oil
Gradually pour in the olive oil in a slow, steady stream while continuing to whisk. The mayonnaise will thicken and gain volume as you whisk.
3. Combine Salad Ingredients
Add the chicken pieces, finely sliced chives or scallions, diced celery, and coarsely chopped capers to the bowl. Stir everything together with a spoon, ensuring the chicken and other ingredients are evenly coated with the mayonnaise.
4. Season to Taste
Season the chicken salad with salt and freshly ground black pepper to taste.
Salt and pepper are essential, but always taste and adjust as you go, especially before serving. Letting the flavors meld in the fridge will yield a more cohesive dish.
Start with bone-in, skin-on chicken breasts or thighs for deeper flavor. Poached chicken provides tenderness and moisture. If you’re using leftovers, ensure that the chicken is not overly dry and is seasoned well.
Customize with diced celery for crunch, red onion for bite, or grapes for sweetness. Add fresh herbs like dill, parsley, or tarragon to brighten the dish, and taste and adjust while mixing.
Use high-quality, fresh mayonnaise or make your own for unparalleled creaminess and flavor. Lighten it up with Greek yogurt for a tangy balance.
Allow the chicken to cool in the poaching liquid to retain moisture and flavor, preventing it from drying out and giving a juicier result for your salad.
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