An effortless jalapeño chicken salad recipe featuring tender dark meat chicken, homemade aioli, fennel, and green pepper sauce on toasted ciabatta.
Author: Brooklyn Supper
1/2cupextra virgin olive oil
2chicken thighs(about 1 cup shredded)
1/4cupfinely minced fennel
1tablespoonTabasco Green Pepper Sauce, plus more to taste
freshly ground black pepper
4slicesciabatta, lightly toasted
To make the simple aioli, sprinkle a pinch of sea salt on an egg yolk. Whisk vigorously, and drizzle in just a bit of olive oil. Continue whisking and adding oil in very small increments. Once mixture is emulsified and has thickened, add the olive oil in bigger glugs. Finish with a bit of sea salt, added to taste. Leftover aioli will keep well sealed in a jar for up to 3 days.
To make the chicken salad, combine 3 tablespoons aioli, chicken, fennel, and Tabasco Green Pepper Sauce, plus sea salt and black pepper to taste. Spoon onto toasted, thick-cut ciabatta, slice in half, and serve.