If you’ve never made your own mayo, you’re just going to have to trust me on this one. It’s so, so, so, so, SO much better than store-bought. Like, exponentially better.Alright, so let’s get to it. (And, for the record, I’m not at all a true food blogger, so have mercy on my pitiful pictures. It’s not easy making chicken salad look appetizing.)
Paleo Chicken Salad
1 lb. free range chicken breasts or tenders, cooked and shredded
3 whole green onions, sliced
1.5 to 2 cups grapes, halved
2 stalks celery (optional), chopped
1/4 cup fresh Italian flat-leaf parsley, chopped
1 T. fresh dill, chopped
2 T. dried cranberries (no sugar added, optional)
1 cup homemade Paleo Mayo (I use this recipe)
juice of one half of one lemon
salt and pepper to taste
Combine ingredients; served chilled.
Yep, it’s really that simple. All of your effort will be devoted to prep: cooking your chicken, making your mayo, and chopping everything up. After you do those things, it’s really just a matter of throwing it all into a bowl and mixing it up.
To cook my chicken, I just threw a pound of tenders in a 9 x 13 baking dish, drizzled with olive oil, and seasoned with salt, pepper, garlic powder, onion powder, and smoked paprika on both sides. I baked them in a 350° oven for 20 minutes or until juices run clear and chicken is cooked through..
The other trick is drizzling in your olive oil (NOT extra-virgin – buy the “light” tasting kind) in a super thin stream. I mean, so thin that you start getting arm cramps because it’s taking so long to pour it all in.
Then, once the mayo is done, and the chicken has been cooked, cooled, and shredded, start chopping up your veggies. You may be tempted to leave out the grapes, but it really does add the most perfect burst of sweetness.
Throw it all into a big bowl.
And then fold in that mayo.
Add plenty of salt and pepper. The salt is really crucial to bringing out all the flavors.
Chill for at least an hour. (I usually make this in the evening, let it chill all night, and eat it for dinner the next day.)
And then you’re done!
I like eating mine over baby spinach with a side of sliced tomatoes and (more) fruit. So fresh you can pretend it’s summer.
So there you have it. This recipe is completely Whole30 friendly if you can find no sugar-added cranberries (or just leave them out).
Thanks so much, Nichole, for letting me hang out today. And thanks to you guys for sticking around. Go make yourself some chicken salad.