Paleo Classic Chicken Mayo
Indulge in the creamy, flavorful goodness of this Paleo Classic Chicken Mayo, a wholesome twist on a timeless favorite. Perfect for those following a paleo or clean-eating lifestyle, this recipe boasts tender, oven-baked chicken breasts paired with a rich, homemade mayonnaise crafted from avocado oil, lemon juice, and Dijon mustard. Crunchy celery, zesty red onion, fresh parsley, and sliced almonds add texture and vibrant bursts of flavor, making this dish equally satisfying as a salad topper, sandwich filling, or wrapped in crisp lettuce. Ready in under an hour, this nutrient-packed recipe is as versatile as it is delicious, ideal for meal prep or a refreshing lunch idea. Whether served chilled or at room temperature, this chicken mayo is guaranteed to wow your taste buds with its perfect balance of creaminess and crunch!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 large egg yolk
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 cup avocado oil
- 2 stalks celery, chopped
- 0.25 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 0.25 cup sliced almonds
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a baking sheet. Drizzle with olive oil, and season with sea salt and black pepper.
Bake the chicken in the preheated oven for 20 minutes, or until it is fully cooked and juices run clear.
While the chicken is baking, prepare the mayonnaise. In a medium bowl, whisk together the egg yolk, 1 tablespoon of lemon juice, Dijon mustard, and minced garlic.
While whisking continuously, slowly drizzle in the avocado oil to create an emulsion. This should take about 5 to 7 minutes until you have a creamy and thick mayonnaise.
Stir in the remaining tablespoon of lemon juice into the mayonnaise, taste, and adjust seasonings if necessary.
Once the chicken is done, let it cool for about 10 minutes. Then, chop the chicken into bite-sized pieces.
In a large mixing bowl, combine the chopped chicken, homemade mayonnaise, celery, red onion, parsley, and sliced almonds.
Mix everything well until the chicken is evenly coated with the mayonnaise.
Taste and add additional salt and pepper if needed.
Chill in the fridge for at least 30 minutes before serving to allow the flavors to meld together.
Serve the chicken mayo as a sandwich on Paleo-friendly bread, over a salad, or in lettuce wraps.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.2 g | 345% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.2 g | ||
| Protein | 151.8 g | 304% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1842 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
