Chicken Salad

Chicken and homemade mayonnaise salad: a refreshing and flavorful recipe

Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 4

Recipe history:
Chicken salads have gained popularity in global cuisine due to their versatility and how simple ingredients can create a delicious and satisfying dish. These salads are often served at festive meals, but also as a healthy choice on hot summer days. They are also a great way to use leftover cooked chicken, transforming it into something new and appetizing.

Ingredients:
- 1 chicken breast (approximately 300-400 g)
- ½ white cabbage
- 2 carrots
- 1 celery
- 1 lettuce
- 100 g walnut kernels
- 2 eggs
- 300 ml sunflower oil
- 1 teaspoon mustard
- 1 lemon (juice)
- Salt and black pepper to taste
- Dried rosemary (optional)

Nutritional benefits:
This salad is rich in protein due to the chicken breast and eggs, while the fresh vegetables provide a high intake of vitamins and minerals. The walnut kernels add healthy fats and a crunchy texture, while the homemade mayonnaise, made with sunflower oil, offers a delicious creaminess.

Step-by-step preparation:

1. Cook the chicken breast:
- Start by boiling the chicken breast in a pot of salted water. Let it boil for 20-30 minutes until fully cooked.
- Once cooled, cut it into strips or cubes, depending on your preference. The cooked chicken should be juicy and tender, so do not overcook it.

2. Boil the eggs:
- Place the eggs in a pot of cold water and boil for 10 minutes. Once cooked, allow them to cool in cold water, then peel and cut them in half.

3. Prepare the mayonnaise:
- In a bowl, mix the boiled egg yolk with the raw egg yolk. Add mustard, salt, and pepper to taste.
- Gradually pour in the oil while constantly mixing with a whisk or hand mixer until you achieve a thick cream.
- Add lemon juice to give a tangy note and balance the flavors.

4. Prepare the vegetables:
- Slice the cabbage into thin strips and grate the carrots and celery on a large grater.
- In a large bowl, mix the cabbage, carrot, and celery. These vegetables add not only crunch but also vibrant color to the salad.

5. Combine the ingredients:
- In the bowl with the vegetables, add the mayonnaise and mix well.
- Add the chicken cubes and crushed walnut kernels. Gently mix to avoid crushing the ingredients, keeping the crunchy texture of the vegetables.

6. Serve the salad:
- Arrange the lettuce leaves on a platter or in individual plates.
- Place the chicken salad on top of the lettuce leaves. You can garnish with halved boiled eggs and a few whole walnuts for an attractive appearance.

7. Serving suggestions:
- This salad is perfect as a main dish but can also be served as a side dish at barbecues or festive meals. It pairs wonderfully with a cold drink, such as lemonade or dry white wine.

Tips and suggestions:
- If you want a touch of freshness, add some chopped dill or parsley to the vegetable mix.
- Substitute sunflower oil with a combination of olive oil and sunflower oil for a richer flavor.
- You can also add other vegetables, such as bell peppers or cucumbers, to diversify the salad.

Frequently asked questions:
1. Can I use pre-cooked chicken?
- Yes, this recipe is perfect for using leftover cooked chicken, saving time and resources.

2. How can I make the mayonnaise easier?
- If you want a quicker preparation, you can use store-bought mayonnaise, but the taste will differ from fresh homemade mayonnaise.

3. Is it possible to make this salad vegetarian?
- Sure! You can replace the chicken with tofu or legumes (e.g., chickpeas) for a vegetarian version.

4. How can I store the salad?
- The salad keeps well in the fridge for 1-2 days, but it is recommended to add the mayonnaise just before serving to prevent the vegetables from becoming soggy.

This chicken salad with homemade mayonnaise is not only simple but also a true feast of flavors and textures. It will surely become one of your family's favorite recipes! Enjoy every bite and cherish the moments spent around the table with your loved ones. Bon appétit!

 Ingredients: 1 chicken breast, 1/2 white cabbage, 2 carrots, 1 celery, 1 green lettuce, 100 g walnut kernels, 2 eggs, 300 ml sunflower oil, 1 teaspoon mustard, 1 lemon, salt, black pepper, dried rosemary (optional)

 Tags:  chicken salad