Chicken mayo salad
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- Khanya Mzongwana
- 8
- Easy
- 15 minutes
- 30 minutes
- Springfield Special Cuveé Sauvignon Blanc
“Growing up, I remember how the glorious smell of hot chicken mayo toasties from the tuckshop would waft into our classrooms and make us all ditch the lunch we’d brought from home. My version is fussier, because it’s special – but feel free to skip the home-made mayo and pick up the readymade stuff if you prefer.”
Ingredients
- 10 g Italian parsley, finely chopped
- 10 g sage, finely chopped
- a few sprigs rosemary, finely chopped
- 1 lemon, zested and juiced
- 4 cloves garlic, finely chopped
- sea salt and freshly ground black pepper, to taste
- ½ cup extra virgin olive oil
- 1 T smoked paprik
- 4 free-range skinless chicken breasts
- 1 small red onion, finely diced
- 4 gherkins, finely diced
- 400 g Woolworths multi-seed rye bread, sliced
- 1 Mediterranean cucumber, peeled and thinly sliced
- For the mayonnaise:
- 2 free-range egg yolks
- 1 t Dijon mustard
- 1 t honey
- 1 lemon, juiced
- sea salt and freshly ground black pepper, to taste
- 2 cup canola oil
Cooking Instructions
1. Preheat the oven to 180°C. Place the herbs, lemon juice and zest, garlic, seasoning and olive oil in a bowl and combine to make a marinade.
2. Place the chicken breasts in the marinade and rub thoroughly, then place on a baking sheet. Cover the chicken with tin foil and roast for 20–25 minutes, or until cooked through but still succulent. Remove the foil and lightly shred the chicken using two forks. Mix with the mayonnaise and add the remaining ingredients, except the bread and cucumber.
3. To serve, spoon the chicken mayo onto a platter and top with the gherkins. Serve with the bread and cucumber.
4 To make the mayonnaise, place the egg yolks, mustard, honey, lemon juice and seasoning in a blender and pulse to combine. While blending, gradually pour in the oil in a thin stream until the mixture is thick and pale. Check the seasoning.
Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Estee Skein
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