For an extra layer of flavor, toast the pecans lightly before adding them to the salad. Feel free to substitute the blue cheese with feta or goat cheese for a different flavor profile. The homemade mayonnaise can be made up to 2 days in advance and stored in the refrigerator.
Elegant Brunch Chicken Salad
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS106
Elevate your brunch spread with this exquisitely layered chicken salad. The creamy homemade mayonnaise binds together succulent chicken, sweet grapes, crunchy pecans, and tangy blue cheese for a symphony of flavors and textures that will leave your guests craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol92 mg
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Fiber2 g
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Protein25 g
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Saturated Fat11 g
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Sodium571 mg
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Sugar10 g
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Fat58 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Poach the Chicken: In a large pot, bring water to a rolling boil. Gently add the chicken breasts and reduce heat to a simmer. Cook until the chicken is cooked through, about 10-12 minutes. Remove from pot, let cool slightly, and dice into bite-sized cubes. (Approximately 20 minutes total)
02 Step
Recipe View Craft the Mayonnaise: In a blender or using a hand-held electric mixer, combine the egg, dry mustard, salt, hot water, and white wine vinegar. Beat until the mixture is light and frothy. Slowly drizzle in the olive oil, a tablespoon at a time initially, ensuring each addition is fully incorporated. As the mixture begins to emulsify and thicken, you can gradually increase the rate of oil addition. Continue until you reach a luxuriously creamy mayonnaise consistency. You may not need the full cup of oil, so add until desired thickness. (Approximately 15 minutes)
03 Step
Recipe View Combine and Chill: In a large bowl, gently toss together the cubed chicken, halved red grapes, chopped pecans, and crumbled blue cheese. Add 1 cup of the freshly made mayonnaise and stir until all ingredients are evenly coated. Add more mayonnaise as needed to achieve your desired level of creaminess. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully before serving. (Approximately 45 minutes including chilling)
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Carolanne Tillmanstoltenberg
Jan 3, 2025Making the mayo from scratch really elevates this salad. Worth the extra effort!
Monty Mcdermott
Oct 18, 2024This recipe was a hit at my bridal shower! Everyone raved about the homemade mayo.
Audie Berge
Jun 26, 2024I substituted walnuts for pecans (allergy) and it was still amazing!