Finally a new recipe. A healthy chicken salad with red peppers, onions, spinach, homemade mayo… OH and fresh parsley!
I promised I wouldn’t go anywhere during medical school, so here I am. In the 5 weeks I’ve been in medical school I’ve learned more about the real world than the past 22 years of my life. That’s kinda scary, but it’s really true. I’m with some of the most dynamic, hardworking people I’ve ever met. And all of a sudden I’m not the only one who watches science documentaries in free time, reads about the latest health research, or has some pretty impossible dreams.
Writing my blog and making recipes has always been my creative outlet. And I promised I wouldn’t stop doing it in school, so I’m not going to. But please don’t mind if I talk about studying, my New Orleans restaurant outing of the week, or how I live off of my mother’s leftovers that she sends to me. Because that’s reality, and even though I was a little bit scared to say it, I’m not perfectly Paleo ALL the time.
But I believe in it. I believe in eating healthy, making healthier decisions one meal at a time, and striving to be your best self. It’s important to me and I hope my blog can make your life just a little bit easier, by providing you some easy recipes, or by sharing my new life in New Orleans. I truly love it here.
So after all that, here’s the Chicken salad recipe haha. It’s inspired by Chef Robert, who I worked with in Mandeville at Opal Basil. He’s a master of… everything. But his chicken salad is always the bomb. So here is one version of a healthy chicken salad that I really like. Hope you enjoy!
- 1.5 lb chicken, cooked and cubed
- 1 Red bell pepper, diced
- 2 cups Spinach, chopped
- 1/2 red onion, diced
- 1/4-1/2 cup mayo, homemade
- 1/2 Tablespoon dried parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large egg, at room temperature (very important to be at room temperature)
- 2 teaspoons lemon juice, at room temperature
- 1 cup light olive oil (or 1/2 cup olive oil + 1/2 cup avocado oil)
- 1/2 teaspoon salt
- 1/2 teaspoon dijon mustard, optional
- Either use leftover chicken or cook your chicken breasts on medium heat, about 10-12 minutes a side.
- Combine all ingredients and serve cold. It will stay fresh 3-5 days, in a sealed container in the refrigerator.
- Place the 1 egg, lemon juice, salt and optional dijon mustard in a blender or food processor. Pulse a few times until frothy and blended.
- The key to this step is being patient and slow. Tablespoon by tablespoon start to add the olive oil, while the blender or food processor is on. Keep pouring slowly. It should take 2 to 3 minutes. If you rush this it will not emulsify.