I’m still obsessed with mayo. Since I figured out how to make it in seriously 30 seconds, I haven’t been able to stop. And all I think about is new ways to mix it up. Hence Asian mayo. I want to create every sort of mayo possible to make every sort of chicken salad possible. I LOVE chicken salad. And it’s going to save me a balls ton of money since I won’t be buying Whole Foods chicken salad. That sh*t is $11.99/lb. Crazy sh*t right there.
I absolutely ABSOLUTELY, never ever ever want to see the movie ‘The Conjuring’. No. No way. I truly hate scary movies. Especially true story ones. Now that’s just effed up.
Speaking of scary, sneezing while driving is especially frightening. My allergies are a bit out of control right now and I sneeze every time I drive. I’m pretty sure it’s more dangerous than drinking while driving or texting while driving. But it’s legal. Well, that’s all I have to say about that.
I’ve officially had to block 2 people on Instagram. I didn’t think that would ever have to happen. But some guy was real mean and the other guy was real crazy. Both had nothing to do with food or paleo or my blog, just hatred towards me. It’s odd. Girls are usually the mean ones, not bros. Oh how things change as you age. Girls just become way cooler.
It’s strange. I only follow people I want to follow on Instagram. Then envy their lives. Do you ever do that? I totally do. That’s why I follow mostly non-paleo people. I envy their delicious meals and drool over their Instagrams. Non paleo food tends to be more exciting to look at. Just another fact.
Guess what? I leave for South Dakota this week. Never been. I’m going to pose next to those huge heads carved into the mountains. Who doesn’t love giant head pictures? I got a big one, got to show it off next those great heads. Just you wait.
Asian Chicken Salad
- Yield: 3-4 1x
Ingredients
For the salad
- 1–1.5 pounds chicken, cooked, cooled and chopped
- 1/4 cup red cabbage, thinly sliced
- 1/4 cup green cabbage, thinly sliced
- 1/4 white onion, thinly sliced
- 1 small carrot, minced
- 3 celery stalks, diced
- chopped green onions, to garnish
- 3–4 tablespoons sliced almonds, to garnish
For the asian mayo
- ⅔ cup avocado oil
- 1 egg
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 1 teaspoon raw honey
- 1/2 teaspoon coconut aminos (or gluten free soy sauce)
Instructions
- In a tall container, add egg, lemon juice, dijon mustard, garlic powder, and a bit of salt and pepper. Place your immersion blender to the bottom of the container, turn on and wait until the mixture thickens. You may need to raise the immersion blender a bit to help mix all of the oil.
- Then use a spoon to mix in sesame oil, sriracha, honey, and coconut aminos.
- Place in refrigerator to cool.
- While the mayo cools, mix together the chicken, cabbage, onion, carrot, and celery in a large bowl.
- Then place sliced almonds in a small skillet over medium heat to toast. The will just need to toast for about 5-7 minutes until slightly browned. And toasty. Mmmm.
- Add all of the mayo to the chicken salad ingredients and mix well.
- Garnish with toasted almonds and green onions.
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I am going to try this recipe out! Just started Paleo and so thankful I found your blog!
FYI, saw The Conjuring yesterday. It’s not that scary, more suspenseful. I liked it, but then again I like these types of movies.
Thanks for another great recipe! Mayo turned out great and this is easy enough to make during the week for lunches.
I’ve been dying to try making my own mayo – chicken salad being a great motivator! Is there a special brand of avocado oil that you recommend?
nope, whatever kind i can find
So I’ve made the mayo a couple of times. It’s super runny. Any suggestions? My partner joked that I should add flour. He’s so helpful.
i’m not really sure, it should thicken right up
Well maybe it’s because I’m not using an immersion blender (mostly because I don’t have one). I’ve been using a mini food processor. My kitchen utensils and machines are sad. And I so want to make some sweet potato ice cream. 🙁
Just made this all last night, threw all the ingredients together this morning, and eating right now for lunch. It’s awesome! Only bobble on my end is that I forgot to bring the almonds with me to work..fail! 🙁 I realized it just as I was reading over the recipe. This was the first time I made mayo on my own and I was scared. Luckily it was crazy easy and it worked out perfectly!
How about using extra virgin coconut oil, instead of olive oil?
I’m on this coconut kick, reading on how it is so much better for you on so many different levels the use of it is un-limited.
What do you all think?…would it be alright for the Paleo world? Also, I want to Thank you for the recipe’s very nice of you to post! I have been eating gluten free for quite a while now- due to being allergic to Wheat. I lost a lot of weight eating gluten free….But, I can eat rice- tapioca- almond- type flour’s. When I started introducing such flour’s in my diet the weight stopped coming off- so this diet looks very interesting to me. I need to loose about 20- more pounds.
Anyone have any testimonies on Paleo Diet as in difference in health & weight loss?
Thanks again 🙂
You could, it will definitely taste different though
This looks absolutely amazing… I try to avoid eggs as I have a slight allergy… do you think I could? I do indulge some times. I guess the egg gives it “thickness”, right? Everything else sound DELICIOUS!!!!!
After your post made it sound like heaven on earth to make mayo, I put on my big girl pants and did it. I used the food processor and it worked ok. I think it didn’t really thicken until I put it in the fridge.
The recipe is bomb, except maybe the onion. Maybe I used too much or am too self-conscious, but I couldn’t handle te intense onion in my mouth the rest of the day. Was the onion really strong when you made this?
Ps- I cheated and used the pre chopped slaw mix for allt he veggies. makes this whole thing take about 57 seconds to make.
This is my hubby’s favorite recipe! Feeds us all week and we never get sick of it. I can’t believe how easy it is and now that I found Avacado oil at costo it’s affordable too!
We loved this! We added more cabbage because I never know what to do with extra cabbage. The mayo was very mild, and I wondered if it would work, but when it was all mixed together, the flavors were excellent.