Whole30 Chicken Salad

Servings: 4-6 Prep Time: 15 Min Cook Time: 15 Min Total Time: 30 Min

Ingredients for the Chicken Salad:

• 1 lb of boneless skinless chicken breasts

• 3 stalks of celery finely chopped

• 1/2 medium onion finely chopped

• 1 cup of purple grape halves

• 1 Tbs of fresh dill chopped (can use less or more depending on preference)

• 1/2 cup chopped pecans or walnuts, optional

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 - 1/2 cup of paleo / whole 30 compliant mayonnaise (see recipe below)

Ingredients for Whole 30 Homemade Mayonnaise:

• 1 egg room temperature*

• 2 Tbs of lemon juice

• 1/2 tsp mustard powder

• 1/2 tsp sea salt

• 1 tsp white vinegar or apple cider vinegar

• 1 1/4 cup of safflower oil

• Immersion Blender

Directions for the Chicken Salad:

1. Take your chicken breasts and cook. I usually use my instant pot for this step. It cooks your chicken in 15 minus flat. Once the chicken is cooked allow it to cool for about 10-15. minutes.

2. Finely shred chicken. For a quick shred take chicken and place into a large bowl and with a hand mixer shred.

3. In the same large bowl add all the ingredients for the chicken salad accept the mayo. Stir the dry ingredients until well mixed. Add in mayo and stir to combine.

4. Refrigerate for one hour or over to for the best flavor results.

Directions for the Mayonnaise:

1. Add egg, vinegar, lemon juice, salt & mustard to a mason jar (DO NOT MIX). Cover with a lid and let these ingredients sit out at room temperature for one hour. Do not worry about the egg sitting out. The acid in the vinegar and lemon juice keep it from spoiling.

2. Once ingredients are room temperature*, add 1/4 cup of oil to the jar. Take your immersion blender and place it at the bottom of the jar. Pulse a few times until the ingredients begin to thicken and look “mayonnaise-y”.

3. Add the remaining oil and blend the mixture until all the ingredients have combined together to make mayonnaise. When blending the mixture, slowly pull the immersion blender up.

Notes:

*Your mayonnaise ingredients must be room temperature for this to work. If they are too cool then the mayo will not form.

**All text & images © Copyright Kaili Mills for Measure Me Whole.

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