Cold Chicken, Avocado And Lime Mayonnaise ©

 

 

 

 

What to do with a glut of avocados?…… I  grew the tree from seed and 20 years later……. :))))))

I love chicken soup and this recipe is also perfect for using up the chicken meat.

Friends always ask me what to do with left over Turkey after Christmas and this simple recipe comes to mind, which is also delicious with left over roast chicken and combines perfectly with avocado. There is always something luxurious about home made mayonnaise and this lime flavoured mayonnaise recipe makes  a very light and enjoyable dish.

 

 

 

 

 

 

Easy

 

 

 

4 Persons

 

 

 

Ingredients

1 roast chicken or turkey

Salt and freshly ground pepper

1-2 ripe avocados cut into cubes

Juice 1/2 lemon

 

Mayonnaise

1 whole egg

1 tsp Dijon mustard

1 clove garlic crushed

1/2 tsp salt or more

1 zest of lime

1 lime juice

100 ml corn oil

50 ml olive oil

A few drops of Tabasco

 

Garnish

3 tbs fresh  chives chopped finely

Sweet paprika

Slices of Avocado

Sprig of parsley

 

Method

1. Roast or buy a ready roasted chicken or use left over chicken or turkey. Remove the skin and take off the bone, cut up into mouth sized pieces. Place in serving dish and sprinkle with salt and freshly ground pepper.

2. Make up mayonnaise : Place whole egg in mixing bowl, add 1 tsp Dijon mustard, 1/2 tsp of salt and beat with an electric mixer. Slowly add oil, drop by drop until it thickens, then add lime zest and juice. Now add rest of oil more rapidly. Taste for salt and lime juice, making sure your mayonnaise tastes really tasty, because some of the taste will be lost when eaten with the chicken. Finally add a few drops of tabasco.

3. Peel and cut up your avocado into chunks. Sprinkle with a little extra lemon juice and sprinkle with salt and pepper. Place in between chicken pieces.

4. Pour mayonnaise over chicken and avocado and even out with a palette knife to cover all the chicken. Sprinkle with chopped chives and sweet paprika. ( Sweet paprika is not hot. )

5. Decorate dish with slices of avocado and parsley.

6. Chill in refrigerator, covered for half an hour, not more or chicken will become hard.

Cook’s Tip : If mayonnaise curdles, add curdled mixture to another egg yolk in clean bowl. This is unlikely to happen though, because in this recipe we are using a whole egg and not just the yolk, as in a classic recipe.

 

 

 

This is what we are aiming for.

 

Place roast chicken or turkey in mouth sized pieces,  in serving dish having removed skin and any gristle. Sprinkle generously with salt and freshly ground pepper.

Peel and cut avocados into cubes and distribute over the chicken.

 

Place “whole egg” in mixing bowl together with salt and Dijon mustard. Add oil drop by drop until the mixture thickens, then add lime juice, after which you can add the rest of the oil more rapidly.

 

Grate lime zest on very fine grater.

 

Add lime zest to mayonnaise.

 

Add a few drops of tabasco. Spread over chicken and cubed avocado covering all your ingredients.

 

Wash and drain fresh chives. Place in a tight bunch to cut all together.

 

With a sharp cook’s knife chop finely.

 

 

 

Final result!