Tuesday, July 23, 2013
PaleOMG's Chipotle Chicken Salad
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 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.