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Chicken salad surprise gets its twist from homemade paleo mayonnaise, sweet raisins, and a double crunch of almonds and cashews. Cubed chicken breast, celery, and red pepper fold into the creamy dressing for a salad that is familiar yet unmistakably special. Chill it well and this becomes the dish everyone at the picnic wants the recipe for.
Pro Tips
- Make the paleo mayonnaise first and chill it 30 minutes. A cold, set mayo coats the chicken properly instead of running to the bottom of the bowl.
- Add the oils to the blender drop by drop at the start of the emulsion. That patient start is what guarantees a thick, creamy mayo that never breaks.
- The raisins are the surprise — their sweetness against the savory chicken and crunchy nuts is what makes this salad different from every other version.
- Chill the finished salad at least 1 hour before serving. The flavors meld and the dressing thickens around the chicken as it rests.
Frequently Asked Questions
How long does this chicken salad keep?
Up to 3 days in the fridge in a sealed container. The homemade mayo holds well and the almonds stay pleasantly crunchy.
Can I use rotisserie chicken?
Yes — about 4 cups of cubed cooked chicken breast. It is the shortcut that makes this salad a genuine 20-minute assembly.
Is this chicken salad paleo?
Yes — the mayonnaise is made from scratch with avocado and olive oils, and the mix-ins are all nuts, fruit, and vegetables.
How many servings does this recipe make?
Eight servings — plenty for a family lunch, a picnic spread, or a week of meal-prep salads.
Recipe Card
Ingredients
Method
- 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
