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Chicken and Potato Salad with Olive Mayonnaise

Source: Cooking at a Glance - Chicken
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Active Time:  15 Minutes
Total Time:  2 Hours 25 Minutes
  Makes 4 servings
If you prefer a milder flavor, use ripe black olives instead of green olives. Liquid egg product is available in cartons in the freezer or refrigerator section of most supermarkets.
RECIPE INGREDIENTS
For the Mayonnaise:
One 4 ounce jar pitted green olives, drained
1/4 cup refrigerated or thawed frozen egg product
2 tablespoons lemon juice
1 clove garlic, peeled
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 cup salad oil
For the Salad:
1 pound whole tiny new potatoes
2 cups cooked chicken cut into 3/4-inch cubes
1/2 cup finely chopped red sweet pepper
1/4 cup finely chopped green onion
lettuce leaves
Chicken and Potato Salad with Olive Mayonnaise Recipe at Cooking.com
DIRECTIONS
FOR THE MAYONNAISE:
In a food processor bowl or blender container combine olives, egg product, lemon juice, garlic, mustard, salt, and ground red pepper. Process or blend till olives are puréed. With the processor or blender running, add oil in a thin, steady stream. (When necessary, stop the machine and use a rubber spatula to clean the sides of the bowl.) Set aside 1 cup of the mayonnaise. Cover and store remaining mayonnaise in the refrigerator for up to 2 weeks.


FOR THE SALAD:
Cut unpeeled potatoes into quarters. In a medium saucepan cook potatoes, covered, in a small amount of boiling lightly salted water for 10-15 minutes or till tender; drain. In a large mixing bowl stir together potatoes, the 1 cup olive mayonnaise, the cooked chicken, red sweet pepper, and green onion. Cover and chill for at least 2 hours. Serve on lettuce leaves.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 739
Fat. Total: 63g
Fiber: 3g
Carbohydrates, Total: 18g
Sodium: 897mg
% Cal. from Fat: 77%
Cholesterol: 120mg
Protein: 26g
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