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Emeril's Sicilian Chicken Salad

Source of Recipe

Recipe courtesy Emeril Lagasse, 2000


List of Ingredients

1 egg
1 teaspoon Dijon mustard
1 fresh lemon, halved
1 teaspoon chopped garlic
1/4 cup packed mint leaves, chopped
1 to 1 1/4 cups olive oil
Salt
Freshly ground white pepper
1 whole chicken (about 4 pounds) boiled, bones removed and the meat small diced
1 cup small diced red onions
1/2 cup small diced celery
1/2 cup toasted pine nuts
1 cup sultans or currents, soaked in 1/2 cup Marsala
4 cups arugula, cleaned



Recipe

In a blender, combine the egg, mustard, lemon juice, garlic, and mint leaves. Blend until smooth. With the machine running, slowly drizzle in the oil, until the mixture is thick. Season with salt and pepper.

In a mixing bowl, combine the chicken, onions, celery, nuts and sultans. Mix thoroughly. Add the emulsion and mix until incorporated. Season with salt and pepper. Serve the salad with the arugula.