About this recipe:Use this creamy chicken salad to fill sandwiches or wraps, top slices of toasted baguette for tasty canapes, or serve over a crisp green salad. The homemade mayonnaise is what sets this recipe apart!
450g skinless chicken breast fillets
1/4 teaspoon mustard powder
1/2 teaspoon salt
2 teaspoons hot water
1 tablespoon white wine vinegar
250ml olive oil
325g halved seedless red grapes
110g coarsely chopped pecans
125g coarsely crumbled blue cheese
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Method Prep:20min › Cook:10min › Ready in:30min
Bring a large pot of water to the boil. Add the chicken and simmer until cooked through, approximately 10 minutes. Drain, cool and cut into cubes.
While boiling chicken, make the mayonnaise: Using a blender or hand-held electric mixer, beat the egg, mustard, salt, water and vinegar until light and frothy. Add the oil a tablespoon at a time, beating thoroughly after each addition. Once mixture begins to thicken, you can add oil more quickly. Continue until mixture reaches the consistency of creamy mayonnaise. NOTE: The more oil you add, the thicker it gets; you may not need the full cup of oil.
In a large bowl, toss together the chicken, grapes, pecans, blue cheese and 225ml of the mayonnaise. Stir until evenly coated, adding more mayonnaise if necessary. Refrigerate until serving.