- 1.5-2 lbs cooked chicken*
- 1 large carrot, diced
- 3 stalks celery, diced
- 1 cup blueberries
- 1/8 cup green onions, thinly diced
- 1/2 cup walnut oil
- 1 egg yolk
- 1 teaspoon dijon mustard
- 2 teaspoons poppy seeds
- salt and pepper, to taste
Cook up your chicken however you’d like. I threw all mine in a large pot and boiled it for about 15-20 minutes.
While your chicken cooks, start your mayo. This will take the longest so BE PATIENT. And when I say patient, I mean flipping patient. This is not a CrossFit wod. It is not mayo for time. Grab your smallest bowl of your food processor (or whatever size you have, I only have large), turn it on and add your egg yolk and dijon mustard to it. Let combine.
Now for the patience practice. While the food processor is running, you will begin to add your walnut oil to the food processor VERY SLOWLY. That means adding a couple drips at a time and letting it SLOWLY combine. It will begin to thicken but it takes quite a while. Add a few drops, then wait a minute or so, then add another couple drops. Once it begins to thicken, you can add a bit more of the walnut oil every time. If you’re not patient, this won’t work for you and you’ll come bitching to me. But seriously, patience is a virtue. Or something like that.
Once your chicken is done, dice is up into little 1 inch cubes and dice up all your veggies as well. Add to a large bowl
When your mayo is thick and pretty, add it to your chicken salad.
Top the salad off with salt and pepper and poppy seeds of course!!
Store in the fridge. This is even better the second day!