Grilled chicken salad with lightning aioli

Name: Grilled chicken salad with lightning aioli
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 grilled chicken; 500 g Tomatoes; 1 can(s) (425 ml) Artichoke Hearts; 2 Romaine lettuce hearts; 1-2 Garlic cloves; 1 egg (size M); 1 TEASPOON medium hot mustard; 1/8 l Oil; 250 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1-2 TEASPOONS Lemon juice; 2 stem(s) Thyme; 100 g small black olives with stone; 7-10 Tbsp Lemon wedge

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

1 grilled chicken
500 g Tomatoes
1 can(s) (425 ml) Artichoke Hearts
2 Romaine lettuce hearts
1-2 Garlic cloves
1 egg (size M)
1 TEASPOON medium hot mustard
1/8 l Oil
250 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1-2 TEASPOONS Lemon juice
2 stem(s) Thyme
100 g small black olives with stone
7-10 Tbsp Lemon wedge

Directions

1
Release chicken legs and wings, cut legs in half. Remove chicken breast from the bone and cut into slices. Wash, clean, halve and slice the tomatoes. Drain artichoke hearts and cut into quarters.
2
Clean, wash and cut the salad into strips. Peel and chop the garlic. Put egg, mustard and garlic into a mixing bowl and whisk with a blender. Let the oil run in a thin stream.
3
Stir in yoghurt and season to taste with salt, pepper, sugar and lemon juice. Wash the thyme and pluck the leaves from the stalks, except for a little to garnish. Carefully mix the chicken, tomatoes, artichokes, olives, thyme leaves and salad.
4
Fold in the aioli. Arrange in a bowl, garnish with lemon wedge and thyme.