PITTSBURGH (KDKA) — The best recipe for a bachelorette party or baby shower or even a girls’ evening!This week, Rania Harris is preparing a lemon and dill salad with grapes and almonds!
Chicken salad with lemon and dill with grapes and almonds
Ingredients:
3 pounds of boneless, skinless poultry breasts five cups poultry broth 1 cup lemon mayonnaise and dill or more for flavor (see recipe below) 1 cup diced celery 2 cups seedless green grapes, cut into parts 1 cup of Zest grilled almonds of 1 lemon 2 tablespoons chopped new dill Sea salt and fresh black pepper brand new apartment to taste
Addresses:
Boil the bird broth in a saucepan large enough to blanch the bird into an even layer. Add the bird, partially cover the pan and scald gently until the bird is well cooked, about 7-10 minutes. Check the cooking and cook too much, as the bird will dry out.
Transfer to a cutting board. Cut the meat into 1-inch cubes.
Mix the poultry pieces with mayonnaise, celery, grapes and almonds. Add the lemon peel and dill. Add more mayonnaise to moisten the salad. Season to season with salt and pepper. Top the salad with sprigs of new dill.
for: 6
Lemon mayonnaise and dill
2 egg yolks 1 1/2 teaspoons Dijon mustard 3 tablespoons freshly squeezed lemon juice 1 tablespoon water 1 1/2 teaspoons sea salt 2 tablespoons chopped new dill 2 cups canola oil
Add egg yolks, Dijon mustard, lemon juice, water, and salt to a food processor’s bowl with the knife. Mix until the ingredients are combined.
Pour the oil into a peak measuring glass. With the blender running pour the oil very slowly, in a normal splash. You have to raise the oil slowly because if you climb too fast you can break the mayonnaise. It will take about 3 minutes. You will begin to see the added look like mayonnaise after loading about a part of the oil. Once all the oil has been loaded, move it into an airtight garage container. Store mayonnaise in the refrigerator for up to 2 days.