A delightful chicken salad with fresh herbs, crisp celery, and a homemade aioli.
Egg Yolk
each
TIPS
Substitute
White Wine Vinegar
teaspoons
Salt
Olive Oil
cups
Roasted Chicken Meat, cut into 0.25-inch pieces
Chives, sliced very thin
tablespoons
Celery, diced fine
stalks
Capers, rinsed, drained, and coarsely chopped
Fresh Ground Black Pepper
to taste