Lemon Aioli Chicken Salad

• 2 whole (6 Oz. Size) Boneless, Skinless Chicken Breasts
• Salt And Pepper
• 1 whole Large Egg Yolk
• 1 whole Small Lemon, Zest And Juice
• 1/4 cups Extra Virgin Olive Oil
• 1/4 cups Plain Greek Yogurt
• 1/4 teaspoons Salt
• 18 teaspoons Pepper
• 3 Tablespoons Shelled Pistachios, Chopped
• 1/4 cups Pitted Medjool Dates, Sliced
• 2 whole Radishes, Thinly Sliced
• 2 slices Bread (for Open Faced-sandwiches); Double This Amount For Full Sandwiches

1. Place the chicken breasts in a medium skillet and cover them with water.
2. Sprinkle salt and pepper into the water.
3. Turn the heat to medium, and bring the water to a bubble.
4. As soon as it starts to simmer, turn off the heat, cover, and let chicken poach for 20 minutes.
5. Remove the chicken from the water (test it for an internal temperature of 165 F) and let it cool.
6. Meanwhile, in a blender or food processor, add the egg yolk.
7. Sprinkle the lemon zest and juice on top, and turn on the blender.
8. While the blender or processor is running, very slowly stream in the olive oil.
9. Once all the olive oil is in the blender, continue to let the blender run until the mixture becomes creamy, about 2-5 minutes.
10. Add the Greek yogurt, salt and black pepper and blend.
11. Shred (or dice) the chicken into bite-size pieces.
12. Add it to a bowl with the pistachios, dates, and radishes.
13. Stir in the lemon aioli.
14. Serve on toast or in a sandwich.

chicken breasts, salt, egg, lemon, olive oil, greek yogurt, salt, pepper, pistachios, dates, bread

Taken from tastykitchen.com/recipes/main-courses/lemon-aioli-chicken-salad/ (may not work)