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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Course: salad / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 8 |
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Directions: 1. Bring a l
arge pot of water to a boil. Add the chicken and simmer until cooked through, approximately 10 minutes. Drain, cool and cut into cubes.
2. While chicken is simmering, make the mayonnaise: Using a blender or hand-held electric mixer, beat the egg, mustard powder, salt, hot water and vinegar until light and frothy. A tablespoon at a time, add the olive oil. Beat thoroughly after each addition.
Once mixture begins to thicken, the oil can be added more quickly. Continue until the mixture reaches the consistency of creamy mayonnaise. NOTE: The more oil that is added, the thicker it gets; therefore, the full cup of olive oil may not be needed.
3. In a large bowl, toss together chicken, grapes, pecans, blue cheese and 1 cup of the mayonnaise. Stir until evenly coated, adding more mayonnaise if necessary.
Ingredients:
1 Pound(s) skinless, boneless chicken breasts
1 egg
1/4 mustard powder
869/10000 Ounce(s) salt
2 hot water
1 white wine vinegar
1/4 Quart(s) olive oil
2 halved seedless red grapes
8 105/304 Ounce(s) coarsely chopped pecans
1 coarsely crumbled blue cheese |
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