| Directions |
- Blend egg yolks, vinegar, sugar, mustard and salt in a food processor.
- With the processor running, slowly pour oil in a thin stream into the machine through the top spout.
- Refrigerate this mixture.
- Grill the chicken until no longer pink in the center, approximately 10 minutes. Remove from the grill, cool slightly and cut into bite sized pieces.
- Place the chicken, craisins and celery in a serving bowl.
- Add the dressing and toss to coat.
- Cover and refrigerate 8-10 hours.
- Just before serving, add the pecans and toss gently,
- Serve over lettuce or on croissants.
*NOTE: when a recipe requires "raw" eggs as an ingredient, there is always a concern that potentially harmful bacteria may have invaded the egg, which may cause illness in humans. Although the probability is low (1 in 20,000 eggs), the concern does exist; therefore, if you are concerned about using raw eggs, consider using an egg substitute, such as pasteurized whole eggs, egg white substitutes, or meringue powder, to reduce the potential of bacterial contamination. |
|
|
Prep Time: 20 minutes Cook Time: 10 minutes Container: medium mixing bowl, food processor Servings: 4
| | Ingredients | | | |
- | | DRESSING: |
- | | 2 egg yolks |
- | | 2 tablespoons apple cider vinegar |
- | | 2 tablespoons sugar |
- | | 1 teaspoon Dijon mustard |
- | | 1/4 teaspoon salt |
- | | 3/4 cup olive oil or vegetable oil |
- | | SALAD: |
- | | 2 chicken breasts - boneless, skinless |
- | | 3/4 cup craisins |
- | | 3 stalks celery - diced |
- | | 1 cup pecans - chopped |
- | | bed of lettuce or croissants for serving |
|
| |