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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Wow. I am so impressed by this salad. I can’t believe WF puts flour in their chix salad. Never buying that again…
Always made my mayo with olive oil and I just wasn’t jiving with the taste. Excited to try avocado oil. Thanks
I’ve worked at Whole Foods (in the Denver area) for the past 6 years and I can guarantee you there’s no flour in our mayo 🙂 I actually make all the chicken salads on a regular basis, so I promise you you’re fine!
This looks amazing, and I have been on such a mayo kick craving lately that I can’t wait to make it! Also a great recipe for the 21 day sugar detox I’m doing! Thanks 😉
Juli! Youre the best- keep doing what youre doing, it is appreciated! Question- Im fairly new to paleo -about a year in- I read a lot about limiting omega 3’s and taking cod liver oil, choline, drinking bone broth, etc to help clear acne …Ive been following your own story with this issue- do you do any of these things and if so has it helped??? Thanks !
i cut omega 3s and that helped some, cod live oil did nothing, but most of the acne is caused a ton by acne, which sucks because that’s hard to control
I think I need to give making my own mayo a shot. Looks way too easy and awesome! Glad you ate, drank, and enjoyed yourself in Mexico. That’s what vacations are for. 🙂
I think it’s great that you’re going to do spinning! I’ve been an spinning instructor for over one and a half year by now and LOVE it 🙂
Ironically I’m going to do CrossFit today for the first time in like forever. I tried it a couple of times some years back then stopped because I found spinning much more fun and didn’t had the physics. Now is the time! I’m gonna kick ass 🙂
So you go do my sport and I’ll do yours – I’ll tell you how it goes if you tell me! 🙂
good luck michelle!! can’t wait to hear how it goes!
This looks great! Any reccs on brand of avocado oil?
New to making mayo- do you have to make a new batch every time you want some or can you make a batch and store in the fridge?
You can store it in the fridge but not for very long. Probably less than 2 weeks in a sealed container
How long homemade mayo is good for all depends on the eggs you used to make it – the expiration date of the mayo is the same as the expiration date of the eggs.
Sorry if this has been said but have you made mayo with an immersion blender? I use to use the food processor until OH. MY. GOSH. I learned the immersion way. Look it up you will never go back to your old ways. I swear. I make and store in the same jar. (primally inspired has a recipe) Love your blog thanks for all the delish stuff and the fun!!
i was just thinking about trying that!