Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

CHICKEN SPREAD




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




4-6 boneless chicken breasts
2-3 shallots per chicken breast
1/8 teaspoon white pepper per chicken breast
pinch of salt per chicken breast
2 large eggs
1 cup oil (safflower or sunflower or other oil you like)
1 generous tablespoon legal prepared brown mustard
1 tablespoon white vinegar

Recipe



1. Sprinkle chicken breasts with poultry seasoning. Grill in hot oven or in a George Foreman grill until juice runs clear and meat is white all the way through. Chill.

2. Place eggs is medium sized bowl. Add vinegar, pepper, salt, and mustard. Whisk briskly.

3. Continue to whisk, and slowly drizzle in oil until mayo is made and thickened. Place mayo in fridge. Directions go two ways from here, depending on what you want to use this chicken salad for.

4. For just eating, on lettuce, or with a spoon, finely chop shallots, including green parts, excluding roots. Coarse chop chicken breasts and mix with chopped shallots. Add mayo to taste.