Paleo Mayonnaise?? Now why would I spend extra time making mayonnaise when I could just buy it from the store??
>>The first ingredient in Hellmann’s Real Mayonnaise is Soybean oil- LAME.
Okay, then I’ll buy Trader Joe’s Organic Mayonnaise!
>>Whelp, the first ingredient is Expeller-pressed Soybean oil… FAIL.
Chicken salad… I’m not eating sandwiches… how can I eat chicken salad?!
>>You have loads of options… see below 😉
+It’s getting scorching hot outside and you don’t need to use the oven or stove for this recipe!! Just pick up cooked chicken breasts or a rotisserie chicken!
Makes ~ 1 Cup
Total time: 15 minutes
- 1 Cup olive oil
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp mustard
- 1 tbsp apple cider vinegar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp thyme
- 1/8 tsp oregano
- 1/8 tsp chili powder
1. Using a blender, blend together 1 large egg, 1/2 tsp salt, 1/2 tsp mustard, and 1 tbsp apple cider vinegar.
2. Once that is incorporated, SLOWLY (like a slow and steady thin stream, slower than you think) pour in the olive oil while you are blending. You need to do this slowly so that it can emulsify. (If you do it too fast, it will become a thin messy mess and not be the consistency of mayo). I poured it in 1/4C at a time so that I could take my time.
3. Once all of the oil has been slowly poured and you have the whipped like consistency of mayo, pour it into a small bowl and use a spatula to mix in the seasonings by hand.
4. Enjoy with your chicken salad, or potato salad, or whatever else you use mayo for 😉
Serves: 2-3 people
Cook time: 25 minutes
Prep time: 5 minutes
- 2 chicken breasts
- 1 tsp coconut oil (or fat of choice)
- 2 celery stalks coarsely chopped
- 1 medium carrot coarsely chopped
- 1/3C paleo mayonnaise
- Salt & pepper
1. Preheat your oven to 350 degrees.
2. Coat a baking sheet with coconut oil. Use only enough so that your chicken doesn’t stick to the pan. Put your chicken on the pan and bake for 25 minutes. My chicken breasts were pretty thin, so this might take longer if yours are thicker.
3. While your chicken is in the oven, make your mayo. Now chop the celery and carrots into small pieces.
4. I prefer my chicken salad shredded, not in chunks, so once your chicken is cooked and is cool enough to touch it- shred it with your hands. If you like it in larger pieces, then cut it to your taste.
5. Mix the celery, carrots, chicken, and about 1/3 Cup mayonnaise in a bowl. Sprinkle a couple pinches of salt and pepper to taste.
– Green apples!
– Tomato wedges
– Avocado… smashed in the chicken salad!!
– Sliced peppers
Seriously people, possibilities are endless!