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BANTING BLVD Seed and Almond Loaf Premix with Chicken Mayonnaise

October 16, 2015

BANTING BLVD Seed and Almond Loaf Premix with Chicken Mayonnaise

Makes 4 sandwiches

Skill Level: Medium

Ingredients: 

For chicken:
4-5 boneless/skinless chicken breasts
Season with salt and freshly ground black pepper
1 tsp (5ml) dried mixed herbs
2 Tbsp (30ml) coconut oil, melted

For the mayonnaise:
2 egg yolks
Juice of ½ a lemon
½ Cup (125ml) olive oil (not extra virgin as it imparts a really strong flavour)
½ Cup (125ml) coconut oil, melted
1 tsp (5ml) Dijon mustard
Season with salt and freshly ground pepper

Cooking Instructions: 

For chicken:

  • Season the chicken breasts before lightly frying them in the coconut oil, set aside when golden brown and cooked through.

For the mayonnaise:

  • To make the mayonnaise; in a large bowl, whisk the egg yolks and lemon juice until well combined – about 8 minutes. 
  • Combine both the oils into a jug and begin slowly pouring (in a steady stream) 1 teaspoon of oil at a time while continuing to whisk until the mixture starts to thicken.
  • Do this until all the oil has been added and the mixture is thick and creamy.
  • Add the mustard and seasoning and combine.

To finish: 

Shred the cooked chicken and toss with 3 Tbsp of the mayonnaise and serve on a sandwich with sliced tomato, red onion slices and baby leaves.





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