We were so excited to see some of the first Granny Smith apples of the season from Murray Family Farms and so Chef Cathy put together this simple and fresh chicken salad, perfect on the go and to make in a big batch to eat throughout the week.
Makes 4 large servings: Use local and organic ingredients whenever possible
*This can be done in a food processor or with an immersion blender
1 large egg (pasture-raised/organic ideally), room temperature
1 tsp dry mustard
1 1/2 cups safflower oil
1 tsp salt
Juice of one medium lemon
For the chicken:3 whole chicken breastsSkin on2 Granny Smith apples1c mayo2 tsp celery seed2 tsp. granulated garlic1 tsp. kosher coarse salt1/2 tsp pepper
Crack one room temperature egg into a food processor or a bowl if using immersion blender. Add ground mustard and 1/2 cup safflower oil. Use immersion blender or food processor to blend together. Very slowly add the rest of the oil so it emulsifies (this should be an arm workout if you’re going slow enough). Finish with salt and lemon juice. Chill. Chill the mayo too.
Using a large sauce pan, place the chicken in and cover with water. The water should extend one inch over the chicken. Bring to a boil. Reduce heat slightly, to a small boil. Cook chicken for 18-22 minutes. Until cooked thru and no pink remains. Remove and cool while you prepare the rest of the ingredients.
Slice the apples in half and remove the core. Cut into 1/2" dice. Add to a mixing bowl. Add the mayo and stir through to coat the apples. This will keep them from turning brown. Add the cooled, cubed chicken and spices. Taste. Adjust the seasoning. Serve over arugula or with sliced tomatoes.