At breakfast we plan lunch. At lunch we plan dinner. And a dinner, we do a quick overview of all the food we get to eat the next day. The circle of meal planning. My favorite dinners are tomorrow's lunches. There is something special about meals that are even better the next day. Spaghettis, vegetable soups, and chicken salads.
Adapted from Paleomg and Martha Stewart
- 1 pound chicken, cooked, cooled, and diced
- 4 stalks celery, chopped
- 1/4 onion, chopped
- 1 large egg yolk
- 1/2 teaspoon dijon mustard
- 2 teaspoons lemon juice
- 1/2 cup vegetable oil
- kosher salt and freshly ground pepper.
- adobo sauce from a can of chipotle in adobo sauce
- garlic powder
Mix the chicken, celery, and onion in a medium bowl.
In a tall container add egg yolk, dijon mustard, and lemon juice. Pulse with an immersion blender until well combined. Run the immersion blender while pouring in the vegetable oil in a steady stream. Continue running the blender until thick mayonnaise is formed - it took me like 10 seconds.
Dip a spatula in a can of 'chipotles in adobo sauce' and mix into the mayo. Do a little bit at a time and only add more after tasting. It gets very spicy very fast.
Mix chipotle mayo with the chicken, celery, and onion to desired consistency. Mix in a little garlic powder and refrigerate. We served with lettuce in a tortilla with guacamole.
No comments:
Post a Comment