This past Sunday we planned to attend the Vintage Grand Prix with Bill’s parents, and we packed a delicious “primal” picnic to take along with us. Bill and his dad are both big gear heads, so this was something Bill was really looking forward to. Unfortunately it started to storm 30 minutes after we got to the Grand Prix, so we had to pack up our picnic and enjoy the food at home.
For our meal, Bill’s mom made two big fresh salads, one with raw veggies, and one with fruit. We made homemade chicken salad. For this dish, we made our own mayonnaise. This is the key ingredient that made the dish “Paleo-friendly” and what made it healthier. Most mayonnaise is loaded with sugar and preservatives, which are best to avoid. In this post, we will explain in detail how we made the simple mayo recipe, and the ingredients that made it taste amazing.
I attempted making Paleo mayonnaise a few times, and it took a few near-misses for me to figure out a way that would work. The classic Paleo mayonnaise recipe calls for olive oil and flax seed oil. The problem with both flaxseed and olive oil is that they have very distinct tastes and smells. After being unhappy with the flavor, I was on a mission to make a mayonnaise that tasted like the real deal. I had come across a few dessert recipes using grapeseed oil, and I had a hunch that it could be a possible oil for me to use, because it is a light, odorless oil. Although grapeseed oil makes a delicious mayo, it is not the most ideal choice of oil to use being that it is very high in omega 6 (we’ll pass on that, thanks.).
After the inflammatory disappointment of grapeseed oil, I was on a mission to create ANOTHER mayo, with the best flavor. First try was avocado oil. As much as we love this oil, and it’s flavor, it just did not work for mayo. The flavor was too strong, and the mayo was tinted green. We love avocado oil drizzled over salads, but unfortunately for mayo, it was out. Next try, macadamia nut mayo. This was it! The flavor was mild, with slightly sweet and nutty after tones. It is the perfect oil of choice for creating mayo, and the flavor is so mild that you could add any herbs and spices in to enhance the flavor and create a gourmet mayo all on your own!
- 1 cup unrefined macadamia nut oil
- 1 egg
- 1 tablespoon freshly squeezed lemon juice
- 1/4 tsp ground mustard seed
- Salt and pepper to taste
- In a blender or food processor, blend egg, lemon juice, and mustard seed.
- Slowly add in oil, one tablespoon at a time, continuing to blend.
- When the oil has all emulsified and you have a creamy mayonnaise, add in salt and pepper.
- Keep in a jar in the fridge. This mayo will last about a week.
- 3-5 boneless skinless chicken breasts
- Trader Joe’s free range chicken broth
- Garlic powder
- Salt and pepper to taste
- 1/4 cup chopped red onion
- 1/2 cup golden raisins (or currants)
- Chopped raw walnuts
- Rinse raw chicken breasts under cold water and place in large soup pot (10 quart if you have one).
- Cover chicken with broth (for more flavor I added garlic powder, salt, and pepper. This is optional.)
- Bring to a boil, turn down to low, cover and let simmer for 45 minutes to an hour. Check the chicken after 45 minutes. You want it to fall apart and shred easily.
- Once fully cooked, remove chicken from pot and shred with a fork.
- In a bowl combine shredded chicken and mayonnaise. The chicken tends to absorb a lot of the mayo. Add more or less to the chicken depending on your own preference.
- Mix in the red onion and golden raisins.
- Garnish with chopped raw walnuts.
For this meal we made wraps out of Bibb lettuce. This chicken salad is great on it’s own, and I personally enjoy chicken salad with fresh, cold, chopped tomato. Try this recipe, or add a twist of your own.
As always, enjoy!