Chicken Salad – Trine Hanneman

Ingredients

• 350 g chicken, cooked breast, use leftover, or pan fry some chicken breast
• 30 g celery stick
• 200 g white asparagus
• 1 tbsp fresh tarragon, chopped
• 2 tbsp capers
• 80 g classic mayo *
• 2 tbsp crème fraiche or yoghurt
• 2 tsp lemon juice
• salt and pepper
• Topping
• Water crest
• 4 slices rye bread
• 2 organic egg yolks
• 1 tbsp Dijon mustard
• 1 tsp white wine vinegar
• 250 ml flavourless cold-pressed oil
• ¼ tsp sea salt flakes and freshly ground pepper