Marinated Chicken Salad With Homemade Mayonnaise - cooking recipe

Ingredients

None None Marinade
3/4 cup extra virgin olive oil
3 cloves garlic, peeled and crushed
2 None medium red chilies, seeded and chopped (optional)
4 None fresh bay leaves, chopped
6 None chicken breasts
None None Mayonnaise
2 None large egg yolks
1/2 tsp Dijon mustard
1 1/4 cups sunflower oil
2 tbsp lemon juice
None None Salad
1 head baby romaine lettuce
1 small head radicchio
1 None large red pepper, cut into thin strips
1 None large yellow pepper, cut into thin strips
4 stalks celery, cut into thin strips
4 None medium carrots, cut into thin strips
2.75 oz baby arugula
2.75 oz toasted pine nuts

Preparation

To make the marinade, whisk together all ingredients in a bowl. Pour the marinade over the chicken, in a shallow oven-safe dish. Refrigerate for 30 mins.
Meanwhile, to make the mayonnaise, whisk the egg yolks with mustard until combined. Add the oil drop by drop, whisking constantly. As it begins to thicken, increase the oil flow to a thin, steady stream, whisking constantly. Add some lemon juice, then continue with the oil until all the oil and lemon juice have been used. Season to taste.
Preheat the oven to 400\u00b0F.
Heat a large cast iron grill pan or frying pan. When hot, add the drained chicken to pan and cook until browned on both sides. Return the chicken to the marinade dish and transfer to the oven to roast for 10 to 15 mins or until just cooked through. Allow to cool, then cut the chicken into 1 inch thick slices.
On a platter, arrange the baby romaine lettuce and top with radicchio. Combine the peppers, celery, carrots, and about 1/2 cup of the mayonnaise in a bowl and mix well. Arrange the dressed vegetables over the lettuce.
Arrange the chicken slices on top of the vegetables and season to taste. Top with the arugula and toasted pine nuts. Serve with the remaining mayonnaise on the side.