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Easy Chicken Salad Recipe with Homemade Mayonnaise



Easy Chicken Salad Recipe with Homemade Mayonnaise


Easy Homemade Chicken Salad Recipe

Beth's Homemade Chicken Salad Recipe 
Total Time: 25 minutes
An easy recipe for classic chicken salad with grapes, almonds and celery
Ingredients
  • 1 rotisserie chicken
  • 1 tablespoon balsamic vinegar
  • 1/4 cup onion, chopped (or 1 tablespoon onion flakes)
  • 1 teaspoon garlic powder (or chopped roasted garlic)
  • 1 cup celery, chopped (2 stalks)
  • 1/3 cup almond slices
  • 2-3 tablespoons mayonnaise
  • 1/2 cup grapes, sliced in half
  • 2 tablespoons fresh basil (or 1 tablespoon dried)
  • salt
  • pepper
Instructions
  1. Take meat off of a whole warm rotisserie chicken (easier to remove meat when it's warm)
  2. Using a kitchen aid mixer with the blade attachment, stir the meat to shred it. The chicken will shred easily on a low speed with the mixer.
  3. Add in all of the other ingredients except grapes. Stir in grapes at the end.
  4. Enjoy with crackers, over greens, with apples, or as a sandwich.
Notes
This will last about a week in the fridge or you can freeze for later use. For the salmon salad version, use two large cans (14.75 oz) of Wild Caught Alaskan Pink Salmon from Whole Foods, 365 brand (bone & skin included - they mix in fine to the salad). Use tarragon instead of basil in the salmon salad, a bit more balsamic and less mayo.
Chicken Salad using a Kitchen Aid Mixer
To quickly shred the chicken you can use your kitchen aid mixer with the blade attachment.

Home-made Mayonnaise (with an option to ferment)
Yield: 1+ cups
a recipe for homemade fermented mayonnaise.
Ingredients
  • 2 organic eggs, separate yolks from whites
  • 1 tablespoon whey (optional- use only if you're fermenting the mayo)
  • 1 1/2 tablespoons raw coconut vinegar (you may use another vinegar)
  • 1 teaspoon salt
  • 1/4 teaspoon mustard powder
  • 1 cup oil (you can use sunflower, olive oil, or a mixture of the healthy oils you see below)
Instructions
    for the whey
  1. set 1/2 cup whole milk in a jar on the counter covered for 4 days or until you see it separate. Skim the solid off the top and discard or set aside. Put a tea towel over a mesh strainer and drainer the liquid over a bowl. This liquid is your whey.
  2. for the mayonnaise
  3. In a blender or vitamix, process the egg yolks for 30 seconds, add in whey, vinegar, salt and mustard powder. Then slowly add in oil (so slow that it will take 3-5 minutes). Pour the oil in at a drizzle. You should hear a change in sound as the mixture becomes a solid, then it is done. Set out for 8 hours to ferment (if your using the whey), then refrigerate for 4 hours before consuming.
Beth uses some really healthy oils and vinegar to make her homemade mayonnaise.  One she frequently has in the mix is this MCT oil, which is lower in calories, more quickly metabolized, and helpful with endurance (among other benefits). She also uses Essential Balance Oil and a Coconut Vinegar. You can find these cheaply online or at most health food store.
Homemade Mayonnaise with Healthy Oils
 

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