Thursday, November 19, 2015

Chicken Salad

I am allergic to eggs so I wanted to find a paleo type mayonnaise that I could use.  I found this recipe from Empowered Sustenance and I love it.

The chicken was from a leftover roast chicken from the night before.

Egg Free Mayonnaise
1/2 cup coconut butter
1/2 cup warm water
1/4 cup extra virgin olive oil
1 clove of garlic
1/4 teaspoon sea salt
Place all ingredients into a blender and blend on high for a minute or two until the sauce thickens. Let cool at room temperature, use in chicken salad.  If you place this mayonnaise into the refrigerator it will harden, just remove and let sit at room temperature or warm gently before using.

I like to add to my chicken salad, pecans, cut red grapes, and scallions.

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