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
- 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.
- Toss together the prepared mayonnaise and the remaining ingredients. Chill for at least 1 hour and serve.