This savory chicken salad recipe is made with healthier mayo and adds fresh vegetables to the mix. Give the homemade mayo a try - it's tastier and easier than you think, and better for your health.
1.5 lb chicken, cooked and cubed
1 Red bell pepper, diced
2 cups Spinach, chopped
1/2 red onion, diced
1/4-1/2 cup mayo, homemade (see below)
1/2 Tablespoon dried parsley
1/2 tsp salt
1/2 tsp pepper
Either use leftover chicken or cook your chicken breasts on medium heat, about 10-12 minutes a side. Combine all ingredients and serve cold. It will stay fresh 3-5 days, in a sealed container in the refrigerator.
HOMEMADE MAYO INGREDIENTS
1 large egg, at room temperature (very important to be at room temperature)
2 teaspoons lemon juice, at room temperature
1 cup light olive oil (or 1/2 cup olive oil + 1/2 cup avocado oil)
1/2 teaspoon salt
1/2 teaspoon dijon mustard, optional
HOMEMADE MAYO INSTRUCTIONS
Place the 1 egg, lemon juice, salt and optional dijon mustard in a blender or food processor. Pulse a few times until frothy and blended. The key to this step is being patient and slow. Tablespoon by tablespoon start to add the olive oil, while the blender or food processor is on. Keep pouring slowly. It should take 2 to 3 minutes. If you rush this it will not emulsify.