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lemon/ginger chicken salad

(1 RATING)
32 Pinches
BKRSDTR avatar
Akron, OH
Updated on Jun 24, 2012

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!

prep time 45 Min
cook time 45 Min
method ---
yield 6-8

Ingredients

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

How To Make lemon/ginger chicken salad

  • Step 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.
  • Step 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.
  • Step 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
  • Step 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
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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