Onion Salad with Chicken Breast

Background information

The onion has more or less the same age as the potato. The Egyptians used it, with a fair amount of success, actually with so much success that today historians say that the food the pyramid builders were given consisted usually in onions and radishes. The difference between the onion and the potato, though, is that the onion was introduced in America (the continent taken as a whole) at about the same time that the potato was discovered by the “civilized world”, IN AMERICA. Interesting exchange, if we are to consider all the recipes which contain either onion or potatoes. Now, for this salad recipe…

Ingredients:

4 onions (medium sized)
400 gr. chicken breast
2 eggs
400 ml. water
200 ml. vinegar
salt
oil (not petrol!)

How to:

Slice the onion (Julien) and boil it with water and vinegar. The rule of thumb with the amount of vinegar is that you have to use twice as much water than vinegar. Thus, the onion looses sharpness while becoming a bit sour. Prepare mayonnaise with two yolks. After it boiled, strain the onion (make sure it won’t retain that much water, so that it will not ruin the texture of the mayo) then mix it with the mayonnaise. Throw away the water in which the onion boiled.

Cut the chicken breast in small slices and fry it (you decide how, with or without any oil). Don’t forget to add a bit of salt. After it’s been fried, add it to the mayonnaise.

Obviously, feel free to spice the resulting product as you wish. We add a bit of fresh dill… so that we will eventually end up with more antioxidants.



Notes:
1. If you decide to use an onion, use it all. Don’t use just half of it, and more importantly do not plan to use it the following day. It’s a reason to get sick, and you wouldn’t know it was the onion.

2. Let the onion (after it boils) and the chicken breast (after frying) to cool down. If you mix them with the mayonnaise while they are hot, you will have problems

3. Instead of chicken breast, you can use meatballs.

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