Servings: 8
Ready in: 1 hour and 45 minutes
Ingredients
• 1 large pasture-fed, free-range egg
• 1 1/2 tablespoons apple cider vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 cup avocado oil
• 1/2 cup olive oil
• 1/4 teaspoon unrefined sea salt
• 1/4 teaspoon ground white pepper
• 4 cups cooked, pasture-fed, free-range chicken breast fillet, cubed
• 1/2 cup almonds, chopped
• 1 1/2 cups raisins
• 1 cup celery, chopped
• 1/2 cup halved cashews
• 1/2 cup red bell pepper, minced
• 2 green onions, chopped
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon unrefined sea salt
Directions
1. Prepare the Paleo mayonnaise: combine egg, cider vinegar, and mustard in a blender, and blend until frothy. Add the avocado oil and olive oil, drop by drop, until smooth and creamy. Season with 1/4 teaspoon salt and white pepper. Place in a sealed container and refrigerate for 30 minutes.
2. Toss together the prepared mayonnaise and the remaining ingredients. Chill for at least 1 hour and serve
