Summer Chicken Melon and Artichoke Salad with Lemon Aspen Mayonnaise

This is such a delicious salad. We’ve used chicken, melon and artichokes but you can mix it up – try asparagus when is season! To get the best ever flavour, make the mayo the day before use if possible or if making the same day allow the Lemon Aspen Mayo at least one hour to rest so the gorgeous lemony flavours can infuse. We've incorporated quite a few native ingredients in this salad and if you are an aficionado (like us) and have them available, we would urge you to use them - but the real hero of this recipe is the Lemon Aspen Superfruit Powder through the mayo - so good!

Serves 4

Make your own Mayonnaise

 1 egg yolk

Salt and pepper to taste

1 teaspoon mustard powder

¾ cup (200ml) olive oil

½ tablespoon white wine vinegar

1 heaped tablespoon (10g) Lemon Aspen Superfruit Powder

½ tablespoon lemon juice

 

Cheat’s Lemon Aspen Mayonnaise

1 cup Thomy egg Mayonnaise (or similar)

1 heaped tablespoon (10g) Lemon Aspen Superfruit Powder

 

For the Salad 

3 chicken breasts, cooked and completely cooled or you could you meat from a roasted chicken.

¼ cup red salad onion

1 stick celery, finely sliced

8 large artichoke hearts, grilled (from the deli counter)

½ cup cantaloupe (rock melon), diced

½ nashi pear or apple, diced

1 teaspoon Australian Blood Lime Flakes

6 sprigs mint, finely chopped or 1-2 sprig fresh native mint, finely chopped

Wild Herb Salt and ground black pepper to taste ( Mountain Pepper can be substituted for black pepper if you have it on hand)

Small handful of baby coz or witlof leaves, shredded

1 cup lemon aspen mayonnaise (see above)

To make the Mayonnaise

Blend the egg yolk, salt and pepper in a food processor. Add the mustard powder. Gradually add a few drops of oil, processing continuously. Keep adding the oil in this way until the mayonnaise begins to thicken. Add the rest of the oil in a slow and steady stream, processing continuously.

Finally whisk the Lemon Aspen Superfruit Powder , vinegar and lemon juice to the mayonnaise and adjust seasonings. Mountain pepper is a great alternative to traditional pepper in this mayo. It’s best to make the mayonnaise at least an hour before you assemble the salad so the amazing Lemon Aspen flavour has time to infuse through.

If you are using a bought mayonnaise, simply stir in the Lemon Aspen Superfruit Powder and let the mayo rest for about an hour before using to let the flavour really infuse.

To make the salad simply cut the chicken into bite sized chunks and place into a bowl with all other prepared ingredients.

Toss the Lemon Aspen Mayo through and serve on bed of a few extra leaves.


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