Chicken Salad with Homemade Avocado Mayo

This chicken salad is super easy, delicious and amazingly versatile! It’s surprisingly easy to make your own mayo, so don’t fret… you got this! This chicken salad and avocado mayo is dairy and gluten free.

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We aren’t out to take pretty photos of every one of our meals, but I wanted to quickly snap a pic of this super easy chicken salad to share, and alas…. chicken salad is really not that pretty.

So, instead of taking a quick pic of what looked like cat food, I grabbed my homemade avocado mayo, my go-to gluten free bread, and some mandarin slices and prayed it would jazz up this chicken salad photo! And it did!

I love a good chicken salad, and I have been making variations off this base recipe for years. I also make my own mayo, and listen, boo, IT’S WAY SIMPLE. Sure, you can grab store bought mayo, like this clean version here, but why not make your own? It’s quick, easy, and YOU get to tailor it to your taste!

Variations, Tips & Tricks

You can make plenty of variations of this chicken salad. You can spice up your chicken salad by adding chipotle seasoning or even adobo sauce for a spicier take. You can omit the cranberries and add in apples or grapes. You can serve this on your favorite gluten free toast (here’s our fave) or on a bed of greens. Possibilities are endless, so use your own unique tastes to dress this up how you’d like.

The homemade avocado mayo is the STAR PLAYER in this recipe. The avocado mayo is a variation of my Super Simple Homemade Mayo recipe I’ve used for years. The trick to making your own mayo is to FOLLOW THE INSTRUCTIONS. Word for word, folks. Don’t omit a step or substitute. Making mayo is a thing of magic and alchemy. It isn’t hard, but it is precise.


You’ll love this recipe! If you try it out, share it on Instagram and tag us at @_lifebytheraines so we can see!


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Chicken Salad with Homemade Avocado Mayo

Ingredients

3-4 ounces cooked chicken (we use our meal prepped crockpot “rotisserie” chicken)

2 tbsp diced purple onion (or white onion or shallots)

2 tbsp dried cranberries

1/4 tsp onion powder

1/4 tsp garlic powder

For the Avocado Mayo:

1.5 ounces avocado, cubed

3 tbsp light tasting olive oil or avocado oil (any other oil will not play well in this recipe)

1 egg

1 tsp garlic powder

1 tsp onion powder

Juice of 1 lemon

A few pinches of sea salt

A dash of red chipotle pepper

Instructions

For the Chicken Salad:

  1. Shred cooked chicken in a bowl.

  2. Combine chicken with diced onion, dried cranberries, onion powder and garlic powder.

  3. Add 2-4 tbsp (or however much desired) of avocado mayo

  4. Mix well and serve

For the Avocado Mayo:

  1. Using a stick or immersion blender, add 1 raw egg into the blender cup.

  2. Add in lemon juice, sea salt, chipotle red pepper, onion powder and garlic powder.

  3. Add in 1/3 of the light tasting olive oil.

  4. Turn on the stick blender and move the stick up and down in the cup. The consistency will be watery.

  5. While moving the stick blender up and down in the cup, simultaneously add in the remaining oil with your other hand, SLOWLY. And I mean, SLOWLY.

  6. The consistency will turn from watery to thick and creamy as you slowly drizzle the remaining oil. (It may take a minute or so.)

  7. Add cubed avocado into the cup and blend with stick blender, moving the blender up and down until the avocado is completely smooth and incorporated.

* The trick here is to keep your stick blender on and moving up and down while you simultaneously drizzle the remaining oil into the cup. You can stop the blender once the consistency turns thick and creamy, then add the avocado and blend again. You may be able to use a regular blender, but I never make enough at a time to get the ingredients to cover the bottom of a full sized blender.

**Serve leftover mayo in the refrigerator in an airtight container. Because there is raw egg in this recipe, be mindful to use your leftovers quickly.

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