For the mayonnaise
2 eggs
2 tablespoons of lemon juice
2 teaspoons of salt
1 1/2 tablespoons of mustard
1 tablespoon of English sauce
5 fresh parsley leaves
Salt to taste
For the salad
500g boneless chicken breast
1/4 cup of butter
500g cooked potatoes, cut into cubes
6 stalks of celery, cut into cubes
2 green onions with husks, cut into cubes
1/4 cup of chopped fresh parsley
1/3 cup of sliced green olives
1/3 cup of black pitted dates
For the mayonnaise
2 eggs
2 tablespoons of lemon juice
2 teaspoons of salt
1 1/2 tablespoons of mustard
1 tablespoon of English sauce
5 fresh parsley leaves
Salt to taste
For the salad
500g boneless chicken breast
1/4 cup of butter
500g cooked potatoes, cut into cubes
6 stalks of celery, cut into cubes
2 green onions with husks, cut into cubes
1/4 cup of chopped fresh parsley
1/3 cup of sliced green olives
1/3 cup of black pitted dates
Prepare the mayonnaise: in a blender, add the egg, lemon juice, and start beating at low speed, adding salt until you get a paste-like consistency
Add the mustard, English sauce, parsley, and salt, and mix only to combine
Chill it
Season the chicken with salt
In a skillet with butter, add the chicken strips and cook over low heat, covered, until they're tender
Remove from the skillet, cut into strips, and mix with the remaining ingredients
Add the mayonnaise and check the seasoning
Cover and chill until serving time
Serves 12
523 calories per serving.
