Chicken Salad Sandwiches w/Lemony Mayo

By brenie_shydee

Ingredients

• Salad:
• 3 cups (1 lb) chicken
• 1/4 c Martha's Lemony Mayo
• 1 tsp finely chopped fresh chervil
• Fresh lemon juice
• Coarse salt and freshly ground pepper
• Sliced tomatoes
• Mixed lettuce
• Basil sprigs
• Lightly toasted country bread
• Lemony Mayo:
• 1 c safflower oil
• scant 1/2 c extra-virgin olive oil
• 1 large egg
• 1 tsp coarse salt
• 1 tbls fresh lemon juice

Details

Servings 3

Preparation

Step 1

Salad:

Cook chicken and shred or cut into bite size pieces.

Stir together chicken, mayo, and chopped chervil. Season with lemon juice, salt and pepper.

Arrange tomatoes and lettuces on plate. Season with salt and pepper, and drizzle with little olive oil. Sprinkle with basil.

Mayo:

Note: combining olive oil and safflower oil results in a richer and more luxurious emulsion than typical store-bought mayo.

Pulse 1 large egg, t tsp coarse salt in food processor.

Combine safflower and olive oils. With machine running, add oil, 1 drop at a time until beginning to thicken, then very slowly pour in remaining oil until emulsified.

Blend in 1 tbls lemon juice and transfer to bowl.

May refrigerate up to 2 days.