Monkey Monkey's Signature Chicken Salad Recipe

Our Chicken Salad has been loved by customers and employees alike since we opened. Our initial kitchen manager procured this delightful recipe, which includes a mayo made from scratch. Making this mayo is the most technical part of this recipe, as you have to stir the oil into the yolk just right to make sure the mixture doesn't break.

We served it on a croissant or on a bed of spring mix to customers in the store and we also rolled it up in romaine leaves as a favorite employee snack. We will miss this chicken salad as it is no longer on our menu, but that doesn't mean our beloved customers have to miss it, too.

Chicken Salad Ingredients:

1 Rotisserie Chicken

3 ribs Celery, diced into 1/4 inch cubes

1/2 Yellow or Sweet Onion, diced into 1/4 inch cubes

2/3 C Seedless Grapes, sliced

1 Red Apple, we prefer Gala, diced into 1/4 inch cubes

2/3 C Toasted Walnut Pieces

1/3 C Creole Mustard

~1 C House Mayo, recipe to follow

Method:

Shred the chicken. Toast walnuts until golden brown ahead of time. Dice celery, onion, and apple to 1/4 inch cubes. Slice the grapes into circles about 1/8 inch thick. Combine all ingredients.

Monkey Monkey's House Mayo Ingredients:

1 Egg Yolk

1/2 tsp Dijon Mustard

1 tsp Red Wine Vinegar

1/4 tsp Salt

1/4 tsp Pepper

1 C Olive Oil

Juice of 1/2 a Lemon

Method:

Separate egg yolk into a small bowl. Add Dijon, red wine vinegar, salt and pepper. Emulsify the olive oil into this mixture by SLOWLY drizzling in a little at a time while whisking vigorously. The end product should be creamy and peaky. Stir in juice of half a lemon after oil has been properly emulsified.

Helpful Hints for Mayo:

1. Putting bowl in freezer for a little while before you mix in it will help keep the mayo from breaking as easily and maintain texture.

2. If mayo does break, try adding a tiny amount of creole mustard (1/2 tsp) to help emulsify.