Whole Foods Chicken Salad recipe

1  tablespoon		granulated sugar
1  teaspoon		all-purpose flour
1/4  teaspoon		powdered mustard
2-1/2  tablespoons		cider vinegar
3  tablespoons		water
1		egg yolk, lightly beaten
2/3  cup		canola mayonnaise
13-1/2  ounces		diced cooked chicken breast
2/3  cup		diced celery
1/3  cup		dressing
1/4  cup		sour cream
1-1/2  teaspoons		sea salt
1/2  teaspoon		ground black pepper

Tip: For nutritional information on all the ingredients in Whole Foods Chicken Salad recipe just click on each ingredient name. Then adjust the serving size for any Whole Foods Chicken Salad recipe ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

To make the dressing: In a bowl, whisk sugar, flour, salt, pepper and mustard. Set aside. In a small saucepan, bring vinegar and water to boil. Very slowly and gradually add the boiled mixture to the egg yolk, stirring constantly, until it is warm to the touch. (If any egg solidifies, pick it out and discard.) Gradually add the wet mixture to the dry ingredients, whisking constantly to combine.
Reduce heat to low and pour the mixture back into the saucepan. Stirring constantly, heat the mixture until thickened, 2 to 3 minutes. Do not allow it to boil. Remove from heat, transfer to a bowl and cool thoroughly. Mixed boiled dressing with mayonnaise.

To make chicken salad: Combine chicken, celery, dressing and sour cream. Add additional dressing, salt and pepper if necessary.