Ingredients
4
4 servings
- •1 pound skinless, boneless chicken breast halves
- •1 cup sliced black olives
- •1 cup finely chopped sun-dried tomatoes in olive oil
- •1 teaspoon dried thyme
- •2 egg yolks
- •1 cup olive oil
- •2 teaspoons minced garlic
- •1 teaspoon lemon juice, or to taste
- •1 pinch salt, or to taste
Instructions
- Place chicken breasts into a saucepan with enough water to cover them. Bring to a boil, then cover, and simmer for about 20 minutes, or until cooked through. Drain, and set aside to cool.
- While the chicken is poaching, whisk together egg yolks and garlic until light colored. Whisk in olive oil in a thin stream until fully incorporated. Flavor with lemon juice and salt to taste. This is the aioli sauce.
- Shred or cut chicken into small pieces, and place in a salad bowl. Toss with the olives, sun-dried tomatoes, and thyme. Stir in 3/4 cup of the aioli until everything is evenly coated. Taste and adjust seasoning if desired. Refrigerate, or serve immediately. Make a pleased groaning sound as you eat it.
Nutritional Facts
Per 4 servings
- Calories: 732
- Carbohydrate: 10g
- Fat: 65g
- Fiber: 3g
- Protein: 29g
- Sugar: 0g
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