CHICKEN AND AVOCADO SALAD WITH LIME MAYONNAISE

Chicken And Avocado Salad With Lime Mayonnaise image

Provided by Amanda Hesser

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

1 2 3/4 pound chicken, with neck, rinsed and patted dry
1 teaspoon black peppercorns
8 cloves of whole unpeeled garlic, plus 1/2 clove garlic, peeled and chopped
1 medium bulb fennel, with leaves
Coarse sea salt
2 scallions, thinly sliced
1 1/2 avocados
3 tablespoons fresh lime juice, or more to taste
1 large egg yolk
1 tablespoon Dijon mustard
3/4 cup vegetable oil
1/4 cup, plus 2 tablespoons whole milk yogurt

Steps:

In a large soup pot, combine chicken, chicken neck, peppercorns and whole garlic cloves. Cut fennel bulb into 1/4-inch dice, and reserve 1/2 cup; add remainder to pot. Chop fennel leaves, and reserve 2 tablespoons; add remainder to pot. Add just enough water to cover chicken, and season generously with sea salt. Bring to a boil, then reduce to a simmer. Cook until chicken juices run clear when sliced at a joint, 20 to 25 minutes. Transfer chicken to a plate and allow to cool completely. Reserve broth for another use.
Remove meat from chicken, discarding skin and bones. Cut meat into 1/2-inch pieces. Place in a large bowl with reserved fennel bulb, reserved fennel leaves and scallions. Peel and cut one avocado into 1/2-inch cubes, and add to bowl. Sprinkle with 1 tablespoon lime juice, and toss gently to mix.
Prepare mayonnaise: In a small bowl, whisk together egg yolk, 1 tablespoon lime juice, mustard, chopped garlic and a large pinch of salt and pepper. Beginning a drop at a time, whisk in vegetable oil. As it emulsifies, add oil a little faster in a slow, steady stream. When all oil is incorporated and mixture is thick, press remaining half of avocado through a sieve into mixture. Add remaining tablespoon lime juice and yogurt, and whisk to blend. Season to taste with salt and pepper; it should be highly seasoned.
Fold 1/3 cup mayonnaise into chicken. There should be just enough mayonnaise to coat ingredients; add more if necessary. Cover and refrigerate for at least an hour. Adjust seasonings before serving, adding more lime juice as desired.

Nutrition Facts : @context http, Calories 998, UnsaturatedFat 67 grams, Carbohydrate 15 grams, Fat 86 grams, Fiber 8 grams, Protein 43 grams, SaturatedFat 14 grams, Sodium 1215 milligrams, Sugar 3 grams, TransFat 1 gram