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Sunday Supper Movement

When I was little, my mom spoiled me. She worked nights, sleeping in the morning and up by lunchtime. That meant that almost every day, Mom made me a hot lunch. No sandwiches for me and my brothers. We got pierogis and potato pancakes and mini pizzas. To this day, I still prefer a hot lunch to sandwiches. I usually resort to leftovers, soups, and frozen meals.

This chicken salad is one of the more traditional lunch items that has made it into my lunch rotation. I originally made it for a pig-in at work and loved it. The apples made the salad slightly sweet, distinguishing it from other chicken salad recipes. But my favorites part was the almonds – I loved the crunch of the almonds. I’ve enjoyed this chicken salad for lunch several ways: straight-up, on toasted bread, and on a green salad.

Apple Almond Chicken Salad

Adapted from The Pastry Queen

Yields enough for 4-6 sandwiches or salads

Ingredients for the Mayo:

Makes 1 1/2 cups of mayo

  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. Dijon mustard
  • 2 Tbs. fresh lemon juice
  • 1/3 c. olive oil
  • 2/3 c. vegetable oil

Ingredients for the Chicken Salad:

  • 12 oz. cooked, shredded (or diced) chicken breasts, cooled
  • 1 Granny Smith apple, peeled and diced
  • 1/2 c. diced red onion
  • 1 Tbs. minced chives
  • 1/4 c. parsley, chopped
  • 1/2 – 3/4 c. homemade mayo
  • kosher salt & pepper, to taste
  • 1 c. slivered blanched almonds, toasted

Make the Mayo: In a food processor, combine eggs, yolk, salt, pepper, mustard, and lemon juice. With the mixer still running, pour oil into the plunger in the feed tube, so that oil gets added slowly and consistently. Mixture should be ready just after oil is done, or a minute after. It will be thick, but but yet mayo consistency. That came after refrigerating mayo for a couple of hours.

Store mayo in an airtight container for up to 3 weeks.

Make the Chicken Salad: In a large mixing bowl, toss chicken, apple, onion, chives and parsley. Add just enough mayo to bind the salad, 1/2 – 3/4 c. Add salt and pepper to taste.

Refrigerate until serving. Add almonds just before serving so that they don’t lose their crunch.

Serve on a roll, bread, English muffin (my favorite), croissant or salad, as desired.


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