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.

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Asian Chicken Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 13 reviews

  • Yield: 3-4 1x



For the salad

  • 11.5 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
  • 34 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)


  1. 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.
  2. Then use a spoon to mix in sesame oil, sriracha, honey, and coconut aminos.
  3. Place in refrigerator to cool.
  4. While the mayo cools, mix together the chicken, cabbage, onion, carrot, and celery in a large bowl.
  5. 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.
  6. Add all of the mayo to the chicken salad ingredients and mix well.
  7. Garnish with toasted almonds and green onions.

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  1. Jen says:

    Okay, my son tapped the screen, that was supposed to be 5 stars!

  2. Kathy says:

    What can I use instead of avocado? I’m allergic to it. I have issues with raw bananas, kiwi and avocado… 🙁 Used to eat avocado all the time until I turned 23.

    1. juli says:

      you could use a light olive oil

  3. Sarah says:

    This just tasted awful. Glad I tasted the mayo before I ruined all of the other ingredients.

  4. Alana says:

    This is amazing! I cant believe its paleo. I put sesame seeds in my mayo. I LOVE SESAME SEEDS! My mayo was a little runny, but I dont have an emersion blender and I didnt put it in the fridge to cool (I was hungry). YUM!

  5. Stephanie says:

    I don’t have an immersion blender/ don’t know what that is… Anything else I can use?

    1. juli says:

      you could use a regular food processor to make your mayo, it’s just a different process

  6. Amanda says:

    HI, LOVE this chicken salad. It’s amazing! However I’ve searched everywhere and avocado oil cannot be found. I used EVOO and it worked great. Even my 3.5 year old daughter loved it.

  7. Debra says:

    I can’t wait to try this! Just yesterday my oldest said the thing he misses most from us going Paleo, is my Chinese chicken salad. Hopefully this will be the ticket!

  8. Johanna says:

    This seems like an awful lot of mayo for three to four servings… do you think you could get away with less and still have it be tasty, or would it turn out dry?

    1. Jen says:

      We made a double batch of the salad with a single batch of mayo, and it was great!

  9. Jessica says:

    I’m in love with the salad! Just a quick question, do you have any idea on the nutritional info for this or your other recipes? I’ve seriously been making this salad for lunch every day for like a month. But I started calculating the info and got a bit scared of the fat content especially because of the oil. Do you think this is healthy to eat every day?

  10. Kat says:

    just made the mayonaise! omg this is amazing! Ive tried numerous times to make my own mayo and just never works, LOVE the idea of the blender!! SO QUICK! I was amazed at how quick it all came together. So happy, now to wait for the chicken to cook 😀 going to shred the chicken to put in the salad, really looking forward to eating this one!