Chicken Salad with Eggs and Cheese
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
The salad is called 'Fake Crab' — when chilled, it closely resembles crab meat. This is an old Welsh recipe, and interestingly, when chilled, it really does resemble crab meat. I recommend it — it's interesting and not clichéd. It's great for guests or for breakfast — on toast.
Ingredients
- Egg white - 4 pieces
- Olive Oil - 2 fl oz
- Sugar - 2 teaspoons
- Salt - ½ teaspoon
- Mustard Greens - 2 teaspoons
- Onion - 1 piece
- Champagne Vinegar - 2 fl oz
- Cheese Spread - 14.1 oz
- Chicken fillet - 1 piece
Step by Step guide
Step 1
Boil the eggs.
Step 2
Boil the chicken — I used half a chicken breast (in a quick broth — see my chicken breast recipe).
Step 3
Separate the egg white from the yolk. Pass the yolk through a sieve or grate it finely. Chop the egg white finely and set aside.
Step 4
Thoroughly mash the yolk with the oil (this can be easily done with a regular tablespoon).
Step 5
Grate the medium onion finely and squeeze the juice through cheesecloth.
Step 6
Gradually add salt, sugar, mustard, vinegar, and onion juice until you achieve a paste with the consistency of not-too-fat cream.
Step 7
Finely chop or pulse the chicken (you should get about 1 cup of meat) together with the egg white in a food processor on pulse mode.
Step 8
Gently mix in the grated cheddar cheese, chopped egg whites, and shredded boiled chicken.
Step 9
Fold in the prepared sauce without overmixing. Chill.
Step 10
Serve either in a crab shell or on lettuce leaves with thin slices of buttered dark bread.
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