- 1 pound skinless, boneless chicken breast halves
- 1 cup sliced black olives
- 1 cup finely chopped sun-dried tomatoes in olive oil
- 1 teaspoon dried thyme
- 2 egg yolks
- 1 cup olive oil
- 2 teaspoons minced garlic
- 1 teaspoon lemon juice, or to taste
- 1 pinch salt, or to taste
- Place chicken breasts into a saucepan with enough water to cover them. Bring to a boil, then cover, and simmer for about 20 minutes, or until cooked through. Drain, and set aside to cool.
- While the chicken is poaching, whisk together egg yolks and garlic until light colored. Whisk in olive oil in a thin stream until fully incorporated. Flavor with lemon juice and salt to taste. This is the aioli sauce.
- Shred or cut chicken into small pieces, and place in a salad bowl. Toss with the olives, sun-dried tomatoes, and thyme. Stir in 3/4 cup of the aioli until everything is evenly coated. Taste and adjust seasoning if desired. Refrigerate, or serve immediately. Make a pleased groaning sound as you eat it.
05/01/2018
recipepes.com
Ultimate Chicken Salad a la Jake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
