I have had hankering for my most favorite Crisp Chicken Salad recipe that I saw on daytime ABC show, The Chew. So crisp, so delicious, and I love to roll it up in some lettuce leaves and chow down (will post a recipe to this on another day). Now, I have been on this quest to eat “clean” and make healthier eating choices to improve my own health and wellbeing. So I wanted to take this fabulous chicken salad recipe and see how I can make it just a little “cleaner” by not using store-bought mayonnaise that’s full of preservatives.
This version of mayonnaise is a paleo mayo recipe that found a few years back and adapted to my own taste. You can either use an immersion blender, a regular blender, or a food processor (my preference). Just make sure if using a blender or food processor, it has an opening where you can pour in the oil while it’s running.
Also, it is highly recommended that you use a light olive oil and not extra virgin olive oil, as the extra virgin will affect the flavor of your mayo with an overwhelming olive oil flavor. So light olive oil works best for this recipe.
The trick to get this mayo to be the perfect consistency is the SLOW pour of the oil. Use a measuring cup with a spout that you can easily pour in a very thin stream into the bowl of your processor. This ensures that the emulsion process works right and turns into that thick, creamy mayo you know and love. Pour the oil too fast, and you run the risk of it separating and being more like a runny salad dressing.
** This recipe does have raw egg in it, so if you are squeamish about raw eggs, this recipe may not be for you.