It’s the end of August so its basically October. Halloween memes all over the place. Chicken salad with apples, cranberries, and walnuts is a nice little taste of fall. If you didn’t already figure it out from the title we’re talking chicken salad. Delicious roasted chicken breast and mayonnaise so homemade that your forearm hurts just thinking about it. Get ready to whisk people. Before you dive into this one lets brush up on the word emulsion. Emulsion is bonding two substances that would normally separate unless you beat the heck out of them with a whisk. It’s science. When forming the emulsion you will be mixing oil into the egg yolks. You need to start by adding only a few drops at a time then gradually increasing the pour stream. There will be moments of panic when you stop whisking because it seems like it will never end but I promise you, it will.
- Start by preheating the oven to 350 degrees. Next prepare your chicken to be baked by lining a baking sheet with parchment. Place chicken on the lined baking sheet and season with salt. Bake for 20-25 mins until internal temperature of the chicken has reached 165 degrees. Lets the chicken cool down, shred it, then set it aside.
- Whisk the eggs yolks and dijon mustard in a medium sized mixing bowl until combined. Add the oil a few drops at a time while whisking until the eggs begin to emulsify with the oil then gradually increase the amount until its fully combined. Your mixture should become very thick after all of the oil is added. Mix in vinegar and salt.
- In a large mixing bowl combine the chicken, mayo, toasted walnuts, apple, cranberries, green onions, and salt.
|Add the oil a few drops at a time then gradually increase stream|