When I lived in New York, my roommate found it astonishing that I would eat anything as long as it was cooked well. One of my least favourite foods was white meat of poultry.
In the US, white meat costs more than red meat: it has less fat so is seen as healthier. Especially now, with salmonella scares, it is frequently overcooked, and becomes dry and flavourless. So one of the few ways I find white meat consistently palatable is in chicken salads. I like it best with garlic mayonnaise, and a little celery and red onion for crunch.
Homemade mayonnaise is not difficult. It is an emulsified sauce, so you add the oil a little at a time, especially at the beginning, or the sauce will curdle. If this happens, start with a fresh yolk, and whisk in the curdled sauce a little at a time.
As with any recipe using raw yolks, make sure your eggs come from a dependable source, and are free from even the slightest crack.
3 chicken breasts, cooked and shredded .25 red onion, diced 1 stalk celery, diced Garlic Mayonnaise: 2 egg yolks 1 tsp Dijon mustard 2 tblspn fresh lemon juice 1 clove garlic, mashed .5 cup vegetable oil .5 cup extra virgin olive oil Salt and pepper to taste Put the yolks, mustard, lemon juice and garlic in a bowl. Whisk in a quarter cup of oil - one teaspoon at a time - incorporating thoroughly before the next addition. Whisk in the remaining oil in a slow stream, adding a little warm water if it gets a little too thick.
Taste for seasoning, and then mix with the chicken breasts, onion and celery.