Elegant Brunch Chicken Salad Recipe

Bring a large pot of water to a boil. Add the chicken and simmer until cooked through approximately 10 minutes. Drain cool and cut into cubes.

While boiling chicken make the mayonnaise: Using a blender or hand-held electric mixer beat the egg mustard salt water and vinegar until light and frothy. Add the oil a tablespoon at a time beating thoroughly after each addition. Once mixture begins to thicken you can add oil more quickly. Continue until mixture reaches the consistency of creamy mayonnaise. NOTE: The more oil you add the thicker it gets; you may not need the full cup of oil.

In a large bowl toss together the chicken grapes pecans blue cheese and 1 cup of the mayonnaise. Stir until evenly coated adding more mayonnaise if necessary. Refrigerate until serving.