All I want to do recently is make mayo. I love mayo. I used to go to Whole Foods on a regular basis and spend $11.99/pound for chicken salad until I found out that they put flour into their mayo. I don’t know if that’s a fact, but I looked up the recipe and found that ingredient. I was mad. Not really mad, but disappointed. I love their chicken salad and for it to have gluten in it, is a deal breaker. I’m breaking up with it. It’s over. We’re done. Forever. Probably not forever. I’ll eat it someday. But not today. Today, I make my own mayo. Which is AWESOME. Avocado oil should ALWAYS be used when making your own mayo. Fact.
So here are some things that happened by the time I got back from Mexico:
I forgot how to drive. For real. When you stop driving for 7 days, driving is awkward. I stopped using my blinker and cut everyone off. I acted like I was in Boston. Or New York. I’ve never been to New York, but that’s how I see it going down. No one is a nice driver.
I’ve had to shrink my stomach. So I’m always hungry. And grouchy. But in Mexico, I ate WHATEVER I wanted. Seriously, everything. I didn’t stop much. And I definitely didn’t stop for gluten. I welcomed it with open arms. Which I haven’t done in years. But I soaked up every moment of this vacation, so I’ve had to teach my stomach what normal portions are like. It sucks.
I’ve instagrammed at least 26 times. A day. Anything and everything. I hate Facebook, but damn, I love instagram. I was pumped to have it back once I got back into town.
I updated myself on the CrossFit Games Southwest Regional. I tend to wonder where I would be if I stuck with my training and was able to make it to Regionals again. After doing it 2 years in a row, I wonder where I would rank among those bad ass women. Probably low, but I still wonder.
I’ve watched sports. That’s weird. And won’t really happen again.
I’ve cleaned my room. Big step. I was becoming a legit hoarder. Laura almost submitted an application for me to be on the show.
I drank beer. Meaning cider. It’s time to move on from them though. My love handles love beer a little too much.
I’m getting on the spinning class train. Starting TODAY. I’m kind of scared. Going somewhere new. Being the new kid on the block. Knowing nothing about anything I’m doing. All while hating every second of it. Should be interesting. But it’s ‘Clean it up Monday’ so that means more exercise and better food.
And I’ll be eating this for lunch today. DELISH. So clean it up. It’s Monday.
Clean it Up Mondays: Chicken Avocado Salad Wraps
- Yield: 3-4 1x
Ingredients
For the chicken salad
- 1 pound skinless, boneless chicken
- 3 tablespoons fat of choice (I used duck fat)
- 4 stalks of celery, diced
- 1 avocado, skin removed, cubed
- 1–2 teaspoons fresh tarragon, minced
- 1–2 teaspoons fresh thyme, minced
- 1–2 teaspoons fresh dill, minced
- juice of 1/2 a lemon
- salt and pepper, to taste
For the mayo
- 2 egg yolks
- juice of 1/2 a lemon
- 1/2 cup avocado oil
- pinch of salt and pepper
Instructions
- Preheat oven to 375 degrees.
- Place chicken in a glass baking dish, pour some fat over each chicken breast, and sprinkle with a bit of salt and pepper.
- Put in preheated oven and bake for 15-20 minutes, or until chicken is cooked through. Then place the chicken in the refrigerator to help cool for a refreshing chicken salad.
- Now for the mayo. Avocado oil is the best for this mayo. The flavor isn’t very overwhelming so you can taste all the other flavors in this dish. So this is how you make the mayo.
- In your food processor, add egg yolks and lemon and puree to combine. Once they are mixed well, turn food processor back on and begin to pour the avocado oil in VERY SLOWLY. I mean super slow. Tablespoon by tablespoon, dripping in there very slow. Did I say slow?
- As you mix in the avocado oil very slowly, it will begin to thicken and create a mayo consistency. Be patient. And add more oil as needed to help thicken it even more. Place mayo in a container and into the fridge to keep cool while you finish off the salad.
- Dice up the now cooled chicken into 1/2-1 inch cubes.
- To a large bowl, add the cooked and cooled chicken, cubed avocado, fresh herbs, all the mayo, lemon juice, and a bit of salt and pepper. Taste to see if it needs more of anything.
- Wrap the chicken salad in some butter lettuce leaves OR just eat it by itself. Whatever you want to do.
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this looks so good…haven’t tried Avocado oil…will get some and try it soon!
I keep putting off buying avocado oil because it’s so expensive. I usually make my mayo with mac nut oil, but sometimes it’s too nutty. I have a love-hate relationship with it. haha.
This looks epic though. And I just told my boyfriend that we need to buy avocado oil so that I can make this. Yum! Thanks (as usual).
How long will the mayo keep in the fridge before I die a slow and painful death from eating it?
lol i wouldn’t eat it after 2 weeks in the fridge. less than that is probably a good idea
Dumb question – I’ve seen that some of your recipes use bacon fat and here is duck fat. I’m relatively new to this Paleo lifestyle, after frying bacon (or duck), do you save the fat for later use or is this something that you buy?
I’ve always used olive oil for mayo and it takes patience, but it is so worth it!
Yes, after I cook bacon or duck I save the drippings in a jelly jar in the fridge, and use them when I need a fat that can sustain a higher cooking temperature than olive or coconut oil.
Oh and don’t forget to make sure your bacon is sugar free 🙂
I buy duck fat on Amazon, the Rougie brand. You can usually find a great deal there! Just watch the shipping rates. Duck fat is THE BEST for roasting sweet potatoes and veggies.
Holy cow! You could be telling MY life story right now! Just got back from Antigua a couple weeks ago and I ate everything! And drank Pina Coladas (at LEAST one) every day……YUM! But I swear my gut got bigger in just seven days……
Mine absolutely did. But the drinks were mighty tasty!!
Just made it an, YUM! Just YUM! I was a little skeptical after trying just the mayo component, but when all combined together, it was a perfect complement of flavors! I put it on a paleo-friendly homemade flax meal focaccia and it was the perfect pairing! Thanks for your recipes and your sassy attitude!
I’ve made paleo mayo a few times – about half the time I didn’t get the emulsion and it was a weird not mayo like at all consistency. THEN I read that the key is to use all room temp ingredients – especially the egg – but everything. Now that I do this the mayo always comes out super thick and creamy and awesome. Never used avacado oil though, mayhap I’ll try that.
i was mayo obsessed when i first started paleo (when i was eating eggs). i think it took me crying like 5 times and not being able to make it myself that my mom made it for me PERFECTLY on the first try. she bought one of those hand blenders with the tall glass and that works great. i had been using a food processor or vitamix to make it and those just did not work for me at all.
glad you had fun on vacation!!! it’s fun to let loose and just be normal. i hate being so strict all the time and would kill to just go to the grocery store bakery (not even a fancy bakery) and get a cookie sandwich with tons of frosting in the middle AND on top. that right there is the perfect meal for me.
I can get my olive oil mayo to properly emulsify and it is great on day 1. But then it usually breaks the next day. Bring it to room temperature on day 2 and it just melts into a pool of oil. (Eat fast! The mayo is melting!). Any tips?
I think using super fresh eggs is key. I try to use one that was layed the same day (I have my own chickens) and mine keeps in the fridge for really long amounts of time – probably longer than I should keep it around! =) I’ve always made mine with olive oil (not extra virgin – the flavor is too strong) but I’m planning to make some with walnut oil soon. Yum!
Oh my goodness I was just thinking of making a paleo chicken salad! Thanks!!