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Ingredientes
- 1/2 c. hazelnuts see * Note
- 1 x egg
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1 Tbsp. lemon juice
- 1/2 c. extra virgin olive oil
- 1/2 c. canola oil
- 1/2 c. lowfat sour cream
- 2 Tbsp. chopped tarragon
- Â Â Freshly-grnd black pepper to taste
- 4 c. diced cooked chicken
- 1/2 c. chopped onion
- 1 c. minced celery
Direcciones
- * Note: Some gourmet and specialty markets sell toasted, peeled hazelnuts.
- Toast hazelnuts on baking sheet at 350 degrees till skins start to loosen, about 5 min. Place nuts in towel and rub them so which skins loosen and can be removed. Chop nuts and set aside.
- Combine egg, mustard, salt and lemon juice in blender till combined. Add in olive and canola oils slowly in thin steam till mayonnaise is thickened and fluffy. Stir in lowfat sour cream, tarragon and pepper to taste.
- Toss together chicken, onion and celery. Stir in mayonnaise till blended. Stir in hazelnuts. Add in salt to taste. Refrigerate1 hour.
- This recipe yields 10 (1/2 c.) servings.
- Caution: Although many recipes call for uncooked Large eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends which infants, the elderly and immuno-compromised people avoid raw Large eggs. Prepared mayonnaise may be substituted in this recipe.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 10 servings | |
| Calories 381 | |
| Calories from Fat 317 | 83% |
| Total Fat 35.76g | 45% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.04g | |
| Cholesterol 73mg | 24% |
| Sodium 187mg | 8% |
| Potassium 209mg | 6% |
| Total Carbs 2.07g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.06g | 1% |
| Protein 13.4g | 21% |
