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Healthy Chicken Salad

an easy meal for lunch or dinner
Print Recipe
Servings 6
Calories 236 kcal

Ingredients
  

  • 1.5 lb chicken cooked and cubed
  • 1 Red bell pepper diced
  • 2 cups Spinach chopped
  • ½ red onion diced
  • ¼-1/2 cup mayo homemade
  • ½ Tablespoon dried parsley
  • ½ tsp salt
  • ½ tsp pepper

Mayo

  • 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 ½ cup olive oil + ½ cup avocado oil
  • ½ teaspoon salt
  • ½ teaspoon dijon mustard optional

Instructions
 

  • 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.

Mayo

  • 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.