How To Make Mayo Chicken Salad or Roast
This recipe was made out of my love for mayonnaise, which I can eat with almost anything. I can eat mayo with potato or yam chips, in burgers, on hot dogs, with chicken, with baked potatoes or even noodles.
I was eating chicken and chips with some mayo at a restaurant and the combination was so lovely it got me thinking about how it would make a good salad. However, halfway through the large bowl, I got tired. So, I popped it into the oven and then found a way to come up with this two-way recipe. It also made me understand the nursery rhyme, “Some like it hot, some like it cold.”
Prep time: 30 mins
Cook time: 15 mins
Total cook time: 45 mins
- 5-7 medium Irish potatoes
- 1 kg chicken breast, diced into medium or large chunks
- 1 tsp soy sauce
- 1-2 seasoning cubes
- 1 tsp chilli pepper
- 1 medium white onion
- 2 medium green bell peppers
- 1 tsp minced garlic
- 2 tbsp unsalted butter
- 3-5 tbsp mayonnaise (or more depending on your taste)
- 1 cup lettuce, chopped
- 7-10 sprigs of spring onions
- 2 medium carrots, chopped or grated
N.B: I am not big on Vegetables, so usually I skip the carrot and lettuce and load it with spring onions. However, if you love your veggies, feel free to go overboard.
- Add butter to a non-stick pan. Pour in the minced garlic and chopped onions.
- Allow to sauté for one minute, then add the diced chunks of chicken breast, soy sauce, pepper and seasoning.
- Stir until chicken is no longer pink and well-cooked inside.
- Pour in the bell peppers, toss and turn off heat. Set aside to cool.
- Wash and peel the potatoes. Chop each into a chunk of four to six, depending on size.
- Set to boil with a pinch of salt for about 15-20 minutes.
- When the potato is firm and cooked on the inside, drain, rinse in cold water and set aside.
- In a large clean bowl, pour in chicken, a little chicken stock and potatoes.
- Toss together, allowing the potato to soak up juice from the chicken.
- Stir in mayonnaise gradually till it has fully spread around chicken and potato mix.
- Toss in spring onions, carrots and lettuce.
- For a salad, cover in cling film and refrigerate for 20-30 minutes.
- To roast, set in a greased casserole bowl or baking dish, cover with an aluminium foil and bake in a preheated oven at 160c for 10-15 minutes.