Tuesday, July 23, 2013

PaleOMG's Chipotle Chicken Salad

I haven't made a secret of my aversion to mayo. Whether it be the stuff in the jar of the pale-ified homemade variety, I've never been too keen on the spread. I've posted quite a few recipes for dishes that would traditionally contain it, just as egg and chicken salad, with subs to avoid the condiment altogether.

I was intrigued, though, when I came upon PaleOMG's Chipotle Chicken Salad. The mayo Juli makes for a binder is based around avocado oil. I love all things avocado, and have always wanted to splurge on the oil. The recipe sounded so simple and delicious I couldn't resist!

Instead of plain chicken I used some marinated jerk chicken breasts from Whole Foods, so that my meat had a double punch of flavor. I used hot sriracha sauce instead of chipotle adobe, as I find whenever I buy the latter I always wind up wasting some. I suppose that means the title should be altered, but I wanted to reference Juli's original recipe in my post title ;)

The caveman and I loved this! I served it in romaine lettuce leaves and it was the perfect summer dinner. The immersion blender mayo was easy to whip up and I will definitely use it again in other dishes! The first time I can honestly use "love" and "mayo" in the same sentence.
Chipotle Chicken Salad
adapted from PaleOMG

1 lb. chicken, cooked and diced
4 stalks finely chopped celery
1/4 chopped white onion
2 tbs. raw cashew pieces
romaine lettuce leaves, for serving

2/3 cup avocado oil
1 egg
1 tsp. lemon juice
1 tsp. sriracha sauce
1/4 tsp. garlic powder
salt & pepper, to taste

Mix together chopped chicken, celery and onion.

Place all mayo ingredients in a tall container and put immersion blender to the bottom of the container. Turn on and keep on until the oil turns a white color and mayo-like consistency. I agree with Juli's assessment that this should take less than a minute.

Mix mayo with chicken and vegetables. Stir in cashews and taste for seasoning. Serve with romaine lettuce leaves, if desired.

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