Taco-Inspired Chicken Salad

Chicken salads have become a staple in our house ever since we started purchasing shredded chicken breast from Costco from their rotisserie chickens. It’s not perfectly “paleo,” but it’s pretty close and saves us a lot of time in an otherwise busy environment. We quickly chop up the chicken and accessories, make some homemade mayonnaise, season, and we have food for several meals. After a few chicken salads in a row, we wanted to mix things up beyond our standard. We found a curry chicken salad recipe in a keto cookbook and we wanted to try another variation.

This recipe has a mild heat to it, but is by no means a scorcher. If you’d like some more heat, consider adding chopped up jalapeño as a garnish or adding additional hot sauce to your individual serving. Put this on your menu for next week’s taco Tuesday and you won’t be disappointed.

Ingredients
chipotle mayo
1 large jalapeño
1 Tbsp Franks Red Hot Sauce
1 egg
1/2 tsp chipotle powder
1 Tbsp stone ground mustard
1 Tbsp fresh-squeezed lime juice
1/4 tsp salt
1/2 C avocado oil
1/2 C extra virgin olive oil

the rest of it
2 lbs diced, cooked chicken breast
1/2 C quartered cherry tomatoes
1/2 C diced red onion
1/2 C sliced olives
2 avocados, diced

Method

Create the mayo.

Mix mayo with chicken, tomatoes, red onion, olives, and avocado in a large bowl. Refrigerate for at least 1 hour.

Serve.

Note: If you do not anticipate eating all of the salad on the first day, consider adding the avocado as a garnish (and only cut it up just before adding it into the salad). This will keep it from getting old and brown.