lemon/ginger chicken salad

★★★★★ 1 Review
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By Carol Kostantinovich
from Akron, OH

i got this recipe from 1 of the cooks at a catering company when I lived in Houston, TX. They sold theirs for $75.00 for 1/2 gallon. I kicked it up a little. I shared it with my friend for a Mother's Day Brunch at her church, and it was a smash hit!

★★★★★ 1 Review
serves 6-8
prep time 45 Min
cook time 45 Min

Ingredients For lemon/ginger chicken salad

  • 4 lg
    boneless, skinless chicken breasts,
  • 1/2 c
    homemade mayonnaise (recipe to follow)
  • 1/4 c
    sour crean
  • 1 tsp
    granulated sugar
  • 1/2 tsp
    finely grated lemon rind
  • 1/2 tsp
    freshly ground ginger
  • 1 c
    red & green seedless grapes (mixed)
  • 1/2 c
    finely diced celery (strings removed)
  • 1/3 c
    coarsly chopped walnuts or slivered almonds
  • 1/4 tsp
    kosher salt (or to taste)
  • 1/4 tsp
    freshly ground black pepper (or to taste)
  • ingredients for homemade mayonnaise
  • 2 lg
    egg yolks
  • 1/2 tsp
    dried whole grain mustard
  • 2 pinch
    sugar
  • 1/4 tsp
    white pepper (fresh ground)
  • 1/2 tsp
    kosher salt
  • 4 tsp
    fresh squeezed lemon juice
  • 4 tsp
    white wine vingar
  • 1-1/2 c
    safflower oil or evoo

How To Make lemon/ginger chicken salad

  • 1
    Poach Chicken in 1 cup water and 1 cup chicken broth, the juice of 1 lemon and the ginger peeled and coarsely chopped into small pieces. Remove chicken and set aside to cool.
  • 2
    Make Mayonnaise (See ingredients list) Whisk egg yolks until light yellow. Add dry ingredients and whisk to incorporate. In small bowl, mix lemon juice and white wine vinegar to combine. Add to egg yolk and dry ingredients mixture and whisk together until mixture starts to thicken on back of wooden spoon. Start to slowly add oil of choice, drizzling into egg mixture , whisking briskly. As emulsion starts to thicken more. Increase flow of oil to thin steady stream until 1/2 cup is used. Add rest of lemon juice mixture. Continue in this manner until all oil has been added to emulsion. Refrigerate to cool and ready to use makes about 2 cups. Extra keeps in refrigerator for up to 2 weeks.
  • 3
    Clean celery. Remove strings and finely dice. Wash and dry grapes and cut in half. Cut cooled chicken breasts into about 2 inch cubes
  • 4
    Combine about 1 cup mayonnaise, sour cream,sugar, 1/2 t grated lemon rind, 1/2 t finely grated ginger, salt & white pepper to taste in small bowl. Stir well to combine
  • 5
    In large bowl, add cooled chicken cubes, celery, grapes and nuts and mix lightly. Add mayonnaise & sour cream mixture to chicken and stir well to combine. Taste to adjust seasonings and mayo until to your liking.
  • 6
    Cover and chill at least 2 hrs. before serving. I usually serve on lettuce leaves or in avocado halves. Makes a nice brunch or light lunch meal.

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