Whole Foods Classic Chicken Salad Recipe
I adore Whole Foods Classic Chicken Salad, but not only is it expensive (like everything at Whole Foods), but my local store here in Austin bears the distinction of being the Single Most Nerve Wrackingly Laid Out Store In The World. Seriously. I would only go in that store if it were my only choice to stock up on bottled water before the Apocalypse.
Therefore I searched out a recipe on the web to make this delicacy at home. That turned out great! However, the web recipe is proportioned for a grocery store waiting for that pre-Apocalypse lunchtime rush. I'm not sure why, but its portions make about 10 times the amount of dressing you actually need for the recipe. Therefore, I have rewritten it to make more sense.
Whole Foods Classic Chicken Salad
This makes about 4 fat sandwiches, or maybe 6 sparing sandwiches:
For the dressing:
¾ Tablespoon granulated sugar
¼ Teaspoon all-purpose flour
2 shakes sea salt
2 grinds black pepper
1 smidge powdered mustard
¾ tablespoon cider vinegar
¾ tablespoon water
¼ egg yolk, lightly beaten
2 tablespoons + 1 teaspoon mayonnaise
For the chicken salad:
2 shredded cooked chicken breasts
1 large dollop sour cream
Salt + pepper to taste
Optional:
1/3 cup celery
1 tablespoon very, very finely diced onion
To make the dressing:
In a small bowl, whisk sugar, flour, salt, pepper and mustard. Set aside.
In a small saucepan, bring vinegar and water to boil. Set heat to Medium; this will boil VERY QUICKLY!
Very slowly and gradually add the egg yolk to the boiled mixture, stirring constantly until it is warm to the touch. (If any egg solidifies, pick it out and discard.) Gradually add the dry ingredients the wet mixture, whisking constantly to combine.
Reduce heat to Low. Stirring constantly, heat the mixture until thickened, 2 to 3 minutes. Do not allow it to boil. Remove from heat, transfer to a bowl and cool thoroughly. Mixed boiled dressing with mayonnaise.
To make chicken salad:
Combine dressing, chicken, sour cream, and any optional ingredients such as celery or onions. Add additional dressing, salt and pepper if necessary. For best results, let chill in fridge for at least 30 minutes before serving.
Therefore I searched out a recipe on the web to make this delicacy at home. That turned out great! However, the web recipe is proportioned for a grocery store waiting for that pre-Apocalypse lunchtime rush. I'm not sure why, but its portions make about 10 times the amount of dressing you actually need for the recipe. Therefore, I have rewritten it to make more sense.
Whole Foods Classic Chicken Salad
This makes about 4 fat sandwiches, or maybe 6 sparing sandwiches:
For the dressing:
¾ Tablespoon granulated sugar
¼ Teaspoon all-purpose flour
2 shakes sea salt
2 grinds black pepper
1 smidge powdered mustard
¾ tablespoon cider vinegar
¾ tablespoon water
¼ egg yolk, lightly beaten
2 tablespoons + 1 teaspoon mayonnaise
For the chicken salad:
2 shredded cooked chicken breasts
1 large dollop sour cream
Salt + pepper to taste
Optional:
1/3 cup celery
1 tablespoon very, very finely diced onion
To make the dressing:
In a small bowl, whisk sugar, flour, salt, pepper and mustard. Set aside.
In a small saucepan, bring vinegar and water to boil. Set heat to Medium; this will boil VERY QUICKLY!
Very slowly and gradually add the egg yolk to the boiled mixture, stirring constantly until it is warm to the touch. (If any egg solidifies, pick it out and discard.) Gradually add the dry ingredients the wet mixture, whisking constantly to combine.
Reduce heat to Low. Stirring constantly, heat the mixture until thickened, 2 to 3 minutes. Do not allow it to boil. Remove from heat, transfer to a bowl and cool thoroughly. Mixed boiled dressing with mayonnaise.
To make chicken salad:
Combine dressing, chicken, sour cream, and any optional ingredients such as celery or onions. Add additional dressing, salt and pepper if necessary. For best results, let chill in fridge for at least 30 minutes before serving.