Prep time: 20 minutes
Serving Size: 1 sandwich
1 egg yolk
½ teaspoon salt
½ teaspoon dry mustard
Juice of 1 small lemon (about 1 tablespoon)
1 tablespoon white wine vinegar
1 cup safflower oil
1 small (16 to 24 ounce) deli roasted chicken, skin and bones removed, meat shredded (about 4 cups)
2 medium celery ribs, diced (about 1 cup)
1 bunch seedless red grapes, cut in half (about 2 cups)
1 cup chopped walnuts
1 large carrot, grated (about ½ cup)
Salt and freshly ground pepper
6 whole wheat pitas
Bean sprouts (optional)
Whisk together the egg yolk, salt, mustard, lemon juice and white wine vinegar. Whisk the oil into the egg yolk mixture a drizzle at a time until all of the oil has been incorporated; this will take you quite a while. (You can use a hand held blender or food processor to do the job for you.)
Place the shredded chicken meat into a bowl. Add the celery, red grapes, walnuts and shredded cabbage. Season with salt and pepper.
Add the mayonnaise to the chicken salad 1/3 cup at a time until you reach the desired consistency. (Store extra mayonnaise in an airtight container in the refrigerator.
Use a serrated knife to split the pita ¾ of the way through. Stuff spoonfuls of the chicken salad into the pita. Top with bean sprouts.