Paleo Chicken Salad
2# cooked chicken
1 cup grapes, halved
~.5 cup apple, peeled and chopped (optional)
.5 cup onion, chopped (I like red, scallions are also good)
2-3 stalks celery, chopped (or .5 cup)
.5 – .75 cup pecans, chopped (optional)
.75 – 1 cup Paleo Mayo
1.5 – 2 tsp Trader Joe’s 21 Seasoning Salute
.5 – 1 tsp sea salt
.5 tsp Lemon Garlic pepper
.5 – 1 Tbsp lemon juice or pinch ascorbic acid
First cook up a whole chicken. You can buy a rotisserie chicken, or do what I do, throw a chicken in the crockpot, sprinkle it with cumin, salt & pepper and let it cook for about 4-6 hours on low. After the chicken is cooked and cooled, de-bone and shred the meat (white and dark) and put it in a large mixing bowl. I usually use about half of my 3-4lb chicken.
Then do a bunch of chopping. Slice up your grapes, peel your apple, then chop your apple, onions, celery, and pecans.
Combine all of these ingredients in the bowl with your chicken and then start adding the mayo. You want enough to cover all the ingredients and make them moist, but not overly runny or dry.
Add the 21 Seasoning Salute, salt and pepper, and lemon juice (or a.a.). Stir well to combine.
It tastes great served right away, but even better after it sits in the fridge for a day.
1 extra large egg, pasteurization recommended*
1 tsp dijon mustard
1 tbsp lemon juice (or apple cider vinegar)
~1 cup regular or “light tasting” olive oil
1/2 tsp sea salt (to taste)
pinch of cayenne pepper (optional)
Things to Note:
First — bring your ingredients to room temperature. This is IMPORTANT — especially if you go the blender route.
*Re: the egg. I’ve never had any ill effects using a raw egg, but anyone who has had food poisoning will be quick to tell you it’s not worth the risk. I learned it is easy to pasteurize eggs at home, and you get the added bonus of working with a warm egg, so you don’t have to waste hours letting your egg get to room temperature. For a great demonstration on how to pasteurize your own eggs, check out HowToBaker.com.
One more thing about eggs — we happen to buy extra large eggs, but a large egg should also be just fine.
Regarding the oil: if you use EVOO, it will have a very strong olive-oily taste, which is fine if that’s what you are going for, but will not taste like the mayo you are used to. Others have used other variations, including one part EVOO + something like macadamia oil (yummy, but expensive), avocado oil, coconut oil, etc. I am pretty happy just using plain old Bertolli’s Extra Light Tasting Olive Oil.
Add your egg, mustard, and lemon juice to your mixing container. Then add enough olive oil to fill the container to 1 cup, or slightly more.
IMPORTANT: Wait 15 seconds to make sure the oil has had a chance to settle above the egg. The whole key to this technique is to not let too much oil get added to fast. If the oil sits on top, it will workout fine, but if too much gets introduced while blending, it can go kaput
Insert your stick mixer and blend — it will magically change to mayo in mere seconds. The link above from Serious Eats contains a video that shows the magic. When you blend, keep your blender vertical and sitting on the bottom. Once the oil begins to emulsify, then you can tilt and/or raise the blender to incorporate the remaining oil. But if you do this before the mayo magic happens, you will be sorry (trust me, I speak from experience).
Once the mixture looks like mayo, add your salt and seasoning(s) and voila, you are done!
I like to make 2 cups at at time, one cup doesn’t last long enough. But, the beauty of doing it in one cup bathes is that if you do screw something up, you haven’t wasted as much food.
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