
A technical upgrade to the classic lunch staple, featuring cold-smoked chicken breast and a high-viscosity smoked fat emulsion.
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Dice the cold-smoked chicken into precise 1/4-inch cubes. Precision in the cut ensures uniform texture in every bite.
Use a sharp carbon steel knife to avoid bruising the protein fibers.
In a stainless steel bowl, whisk the mayonnaise, Dijon mustard, lemon juice, and smoked paprika until a stable emulsion is formed.
Ensure all ingredients are at room temperature for the best viscosity.
4 more steps
Subscribe to see full recipeNutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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