6/16 “Recipe of the week”


6/16 “Recipe of the week”


Chicken Avocado Salad 

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Serves: 3-4

For the chicken salad
1 pound skinless, boneless chicken
3 tablespoons fat of choice (I used duck fat)
4 stalks of celery, diced
1 avocado, skin removed, cubed
1-2 teaspoons fresh tarragon, minced
1-2 teaspoons fresh thyme, minced
1-2 teaspoons fresh dill, minced
juice of ½ a lemon
salt and pepper, to taste
For the mayo
2 egg yolks
juice of ½ a lemon
½ cup avocado oil
pinch of salt and pepper
Preheat oven to 375 degrees.
-Place chicken in a glass baking dish, pour some fat over each chicken breast, and sprinkle with a bit of salt and pepper.
-Put in preheated oven and bake for 15-20 minutes, or until chicken is cooked through. Then place the chicken in the refrigerator to help cool for a refreshing chicken salad.
-Now for the mayo. Avocado oil is the best for this mayo. The flavor isn’t very overwhelming so you can taste all the other flavors in this dish. So this is how you make the mayo.
-In your food processor, add egg yolks and lemon and puree to combine. Once they are mixed well, turn food processor back on and begin to pour the avocado oil in VERY SLOWLY. SUPER SLOW
-As you mix in the avocado oil very slowly, it will begin to thicken and create a mayo consistency. Be patient. And add more oil as needed to help thicken it even more. Place mayo in a container and into the fridge to keep cool while you finish off the salad.
-Dice up the now cooled chicken into ½-1 inch cubes.
-To a large bowl, add the cooked and cooled chicken, cubed avocado, fresh herbs, all the mayo, lemon juice, and a bit of salt and pepper. Taste to see if it needs more of anything.
-Wrap the chicken salad in some butter lettuce leaves OR just eat it by itself. Whatever you want to do.

*submitted by Emma Serena

*Picture and recipe from Paleomg.com