A chicken salad is an ideal party dish as it can be prepared in advance. If you do prepare the salad beforehand, make the dressing and prepare the chicken and olives but add the avocados at the last moment, or they will discolour and spoil the look of the dish.1 x 4 lb. cooked chicken, cold
10 large black olives, stoned and cut in half
2 egg yolks
½ teaspoon salt
½ teaspoon sugar
1 teaspoon prepared French mustard 10 fl. oz. olive oil 1 to
2 tablespoons vinegar
½ teaspoon cayenne pepper
½ teaspoon chilli sauce 1 hard-boiled egg, finely chopped 1 shallot, finely chopped
1 teaspoon chopped parsley
First make the dressing. Put the egg yolks in a small mixing bowl with the salt, sugar and mustard. Using a wire whisk or wooden spoon, whisk or beat until well mixed. Add
3 tablespoons of the olive oil drop by drop, beating continuously. Then gradually add the remaining oil in a thin stream, beating all the time. If the sauce becomes too thick and difficult to beat, add a few drops of the vinegar to thin it.
When all the oil has been beaten in, stir in the vinegar. Taste the dressing and adjust the seasoning by adding more salt, sugar, mustard or vinegar, if necessary. Stir in the cayenne, chilli sauce, hard-boiled egg, shallot and parsley. Cover the bowl and put it in the refrigerator to chill for 15 minutes.
On a wooden board cut the chicken into pieces and detach the meat from the skin and bones. Discard the skin and bones. Cut the meat into bite-sized pieces and place them in a serving bowl.
Cut the avocados in half lengthways, remove the stones and then peel and dice the halves. Add the diced avocados and olives to the chicken.
Pour the chilled dressing over the chicken mixture and toss well with a fork. Serve at once.