Chicken Salad with Bean Sprouts and Olives

This is a deliciously crisp, crunchy, chicken salad that makes an attractive centrepiece for a buffet party.

6-8 SERVINGS

1 x 4 lb. cooked chicken, cold 8 oz. bean sprouts (fresh or

canned and drained) 4 celery stalks, finely chopped

1 teaspoon salt

½ teaspoon black pepper 1 Webb lettuce, washed and chilled 12 black olives, stoned

FRENCH DRESSING

3 tablespoons olive oil

1 tablespoon wine vinegar

½ teaspoon salt

½ teaspoon black pepper

MAyONNAISE

1 egg yolk

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon prepared mustard

½ teaspoon sugar

6 fl. oz. olive oil

1 tablespoon wine vinegar

½ teaspoon soy sauce

On a wooden board cut the chicken into pieces and, with a small, sharp knife, detach the meat from the skin and bones.

Discard the skin and bones. Cut the chicken meat into strips and put them into a medium-sized mixing bowl.

In a medium-sized bowl, mix together the ingredients for the French dressing. Mix in the bean sprouts and the celery. When the dressing is well mixed, pour it over the chicken mixture and toss well.

Cover the bowl and put it in the refrigerator to chill for about 30 minutes.

Meanwhile prepare the mayonnaise. With a wire whisk or fork, beat the egg yolk in a small mixing bowl with the salt, pepper, mustard and sugar. Add

3 table-spoons of olive oil, drop by drop, beating continuously. When the sauce is thick, the rest of the oil may be added

a little more quickly. 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 remaining vinegar and the soy sauce. Taste the mayonnaise and adjust the seasoning by adding more salt, mustard, sugar or pepper, if necessary.

Arrange leaves of lettuce on each plate and spoon the chicken mixture into the centre. Spoon over the mayonnaise and garnish with the olives.

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