Chicken And Avocado Salad With Lime Mayonnaise

Preparation

1. Step 1

   In a large soup pot, combine chicken, chicken neck, peppercorns and whole garlic cloves. Cut fennel bulb into ¼-inch dice, and reserve ½ cup; add remainder to pot. Chop fennel leaves, and reserve 2 tablespoons; add remainder to pot. Add just enough water to cover chicken, and season generously with sea salt. Bring to a boil, then reduce to a simmer. Cook until chicken juices run clear when sliced at a joint, 20 to 25 minutes. Transfer chicken to a plate and allow to cool completely. Reserve broth for another use.

2. Step 2

   Remove meat from chicken, discarding skin and bones. Cut meat into ½-inch pieces. Place in a large bowl with reserved fennel bulb, reserved fennel leaves and scallions. Peel and cut one avocado into ½-inch cubes, and add to bowl. Sprinkle with 1 tablespoon lime juice, and toss gently to mix.

3. Step 3

   Prepare mayonnaise: In a small bowl, whisk together egg yolk, 1 tablespoon lime juice, mustard, chopped garlic and a large pinch of salt and pepper. Beginning a drop at a time, whisk in vegetable oil. As it emulsifies, add oil a little faster in a slow, steady stream. When all oil is incorporated and mixture is thick, press remaining half of avocado through a sieve into mixture. Add remaining tablespoon lime juice and yogurt, and whisk to blend. Season to taste with salt and pepper; it should be highly seasoned.

4. Step 4

   Fold ⅓ cup mayonnaise into chicken. There should be just enough mayonnaise to coat ingredients; add more if necessary. Cover and refrigerate for at least an hour. Adjust seasonings before serving, adding more lime juice as desired.