Chicken Salad

Ingredients

• 1 pound Chicken (Quantity estimated (not specified in original recipe))
• 1 medium Onion
• 1 leaf Bay leaf
• 6 cloves Cloves
• 1 tablespoon Lemon juice
• 2/3 cup White celery
• 2 large Hard-boiled eggs
• 1 teaspoon Salt
• 1 teaspoon Olive oil
• 1 teaspoon Prepared mustard
• 1/2 teaspoon White pepper
• 2 teaspoons White sugar
• 1 large Egg white
• 1/2 cup Vinegar
• 4 leaves Lettuce leaves (Quantity estimated (not specified in original recipe))
• 6 olives Olives (Quantity estimated (not specified in original recipe))
• 1 tablespoon Capers (Quantity estimated (not specified in original recipe))

Instructions

1. 1Place the chicken in a pot with enough boiling water to cover it. Add the onion, bay leaf, and cloves. Bring to a boil and let it boil rapidly for 5 minutes. Reduce the heat to below the boiling point and cook until the chicken is tender, about 20-25 minutes. Let the chicken cool in the broth.
2. 2Once the chicken is cold, cut it into 1/2-inch cubes, removing all the fat and skin. Sprinkle the lemon juice over the prepared chicken and place it on ice to chill.
3. 3Rub the yolks of the hard-boiled eggs as fine as possible. Add the salt, then add the olive oil, a drop at a time, stirring constantly. Add the prepared mustard, white pepper, and white sugar. Whip the egg white to a froth and add to the dressing. Finally, add the vinegar, a spoonful at a time.
4. 4When ready to serve, mix the chicken with the white celery, cut into corresponding pieces. Gently fold the chicken and celery into the mayonnaise. Line a salad bowl with lettuce leaves and garnish the top with chopped hard-boiled egg whites and yolks. Add a few olives and capers for decoration.