HI!!

I’m obsessed with mayo right now. Ever since I found out that you can make mayo with an immersion blender, I want to make it every day. In every kind of flavor. So, that’s exactly what I did. And since it’s still 1,000 degrees in our house, I just bought a rotisserie chicken at the store and mixed it with my 30 second mayo and had a meal in less than 10 minutes. The faster I get to eat, the happier I am.

So I just got back from camping. I haven’t camped in probably 7 or 8 years, so I wasn’t sure if I was going to like it or not. I was mostly worried about doing my business in the woods. Toilets are way more comfortable. And relaxing. But that’s besides the point. A big group of us headed up to Glendo Lake in Wyoming to spend our July 4th with friends, tents, and boats. 2 boats to be exact. We brought a pretty Malibu wakeboard boat and a pontoon boat. That’s the first time i’ve ever spelled pontoon. It looks like raccoon. Not really, but kind of. Anywho, as we hauled the boats up north, we got half way there and were welcomed with a sign that said “There is no gas station available for the next 65 miles” AFTER we passed the last exit. How does that make any sense whatsoever? It doesn’t. Especially when you’re getting 4 miles to the gallon. Sooooo we coasted as much as possible. And chewed our fingernails. Just kidding, I don’t do that. I just bite my lips. What a gross habit. I need to break that.

Well, since we made it to the gas station, we ended up making it to our huge camp site with a nice little area to back our boats into. We spent our days on the water; surfing, wakeboarding, paddleboarding, and floating. I did most of the floating. Two of my girlfriends went on the paddleboard and drug me behind them on a pink tube. I really got my exercise in on this trip, obviously. And then we spent our nights around the campfire, eating grilled items, and drinking different beverages. Like apple pie moonshine. Not for me. But I did have a few sips to be a true ‘Merican on the 4th. Ugh, I’m annoyed with myself for saying that.

I loved being around the campfire. As soon as the sun went down, I became instantly freezing cold, unlike anyone else. I’d be in full sweats while some guys still hadn’t even put their shirts back on from being on the lake. I’m a child. But we saw some cool things while we sat around the fire. Like fireworks, that the guys set off on the beach. Slightly frightening. Cool, but still frightening when you know the people who are setting them off. No one’s hands got blown off, so we’re good!! We also saw one of the three dogs find a great stick that he brought over to the campfire and began to chew on for a while. Well, we finally noticed that it wasn’t a stick. It was a deer leg. Still with his little hoof. Poor guy. We threw it away, but it still came back later on. Along with other pieces of his legs. That poor deer. I’m sure it tasted delicious, though.

Next time, I’ll only camp for 2 nights. But for not really liking camping, or even the outdoors, I really loved being on the lake. It’s just the best feeling. I can’t wait for Lake Powell in August. That’s just the best.

On the way back home, I had to eat at Taco John’s. Ew.

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.
Print

Chipotle Chicken Salad

  • Yield: 2-3 1x

Ingredients

Scale
  • 1 pound chicken, cooked and diced
  • 4 stalks of celery, finely chopped
  • 1/4 white onion, finely chopped

For the mayo

  • ⅔ cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • 1 teaspoon chipotle adobo sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste

Instructions

  1. Mix together chopped chicken, celery, and white onion.
  2. Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!
  3. Mix mayo with chicken, celery and onion.
  4. Eat up, however you’d like. In lettuce, with a fork. Or a spoon. Anything goes with chicken salad and 30 second mayo.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

______________

You May Also Like:


Buffalo Chicken Salad Lettuce Cups

Open Faced Smoked Salmon Salad Sandwiches

______________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

103 Comments

  1. Marcia says:

    Hi Juli,

    I just found your website today. I love all your recipes. I thought I would just add that I have made this mayo/aioli several times and it is delicious. I like to throw in a handful of cilantro as it really adds some zest and color. I have also used it for a dipping sauce for my garlic/cilantro grilled shrimp.

  2. ZeeS says:

    I’m not one to usually comment about recipes. But I too was a skeptic and was so successful with this mayonnaise. It is so easy and tasty. The chicken salad was quick to make and I added almonds and craisins as someone suggested. Yum!!

  3. Marie says:

    Is hot sauce a possible sub for the adobo sauce?

    1. juli says:

      yes, you could do that instead!

  4. Carol says:

    I looked for an answer before asking but didn’t see it – how long will this keep in the refrigerator?

    1. juli says:

      less than a week

  5. Carol says:

    Just asked about how long it would keep in the refrigerator, I meant the mayo.

  6. Melissa says:

    Made this for lunch today. My first experience w/homemade mayo and it wasn’t bad. I felt like mine was super oily tasting. But it was my first time w/ Avo oil so maybe that was why? Also I think I used the wrong Adobo sauce as it was more of a paste than I recalled. However, I just added in some chipotle chili pepper, crumbled some bacon on and even added in avocado. Still an incredible dish!

  7. Lindsey says:

    I so wanted to love this mayo recipe. I wanted to have my mayo be plain as a base and then add in seasonings for different purposes. Anyway, I followed the recipe 100% aside from the chipotle. I have to say the mayo itself was very dressing-like in consistency (which I can deal with) but just tasted very bizarre. Is it because I’m not used to “avocado mayo?” Is it because this type of mayo really does need the chipotle seasoning? I used regular avocado oil (not from whole foods) and 1 jumbo organic brown egg. I really hope someone can help me as I’m extremely jealous of all these rave reviews!!! I almost don’t think I can eat any of this sauce without a LOT of spice adding and doctoring – it just has the most bizarre aftertaste of avocado oil. Please help!!!!

    1. juli says:

      Your mayo didn’t thicken up, then. That sometimes does happen. Have you ever tried using an immersion blender instead of a food processor? That usually works better for me. As for the avocado oil, the taste ranges between brands. Try 365 brand from whole foods

      1. Lindsey says:

        Juli thanks so much for answering. I did use an immersion blender. Maybe it was slightly too much oil for the size of the egg. Also your tip about oil taste is helpful. My supermarket carries Roland which might not taste as great as 365. I will try and report back!

  8. Jen says:

    I LOVE LOVE LOVE (really LOVE) this recipe! It is my go to all time fave!! Thank you!

  9. Brittany says:

    This is so good! I love chipotle! I made it a second time with a tsp of curry powder (instead of the adobo) in the mayo, apples, and raisins! I didn’t want to go to the store for adobo sauce. This recipe is so versatile! Thanks for your amazing work 😀