Salad makes 6 servings Mayonnaise makes 1.5 cups Mayonnaise: 2 egg yolks 1/2 teaspoon ground mustard Dash of salt and pepper Squirt of lemon juice 1 to 1.5 cups oil (canola or vegetable) Salad: 1.5 pounds chicken breast (2-3 breasts) 1/2 cup poppy seed dressing 1/4 cup mayonnaise (from recipe above) 2 celery ribs, small dice 1 pint fresh strawberries, small dice 1 avocado, small dice 1/2 small red onion, small dice 1/2 cup silvered almonds, toasted 1/2 package of crackers
Make the mayonnaise: 1. Put egg yolks, mustard, salt, pepper, and lemon juice in a large bowl. 2. In a slow, steady stream, whisk in the oil until you have the desired consistency. 3. Whisk together poppy seed dressing and 1/4 cup of mayonnaise in a large bowl; cover and chill 30 minutes. Poach the chicken: 4. Place chicken breasts in a large sauce pan. Add cold water so it completely covers the chicken by at least an inch. 5. Bring the water to a boil and then reduce heat to a bare simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes. 6. Then turn off the heat, leaving the chicken to finish cooking in the hot water for 10-15 more minutes. 7. Remove chicken from pan. Slice or shred your poached chicken on a cutting board. Assemble the salad: 8. Remove the dressing mixture from the refrigerator. 9. Add chicken, celery, strawberries, avocado, red onion, slivered almonds to dressing mixture, gently tossing to coat. 10. Spoon salad on to crackers to serve.