Chicken Salad Lettuce Wraps
Chicken salad may seem mundane and boring, but this one is different! It has natural sweetness from the apple and a crunch from the almonds. It’s satisfying and healthy and a keeper of a recipe! When you are following a food plan that eliminates dairy, finding something to eat that is creamy is kind of special! Here’s what happened…
First things first, if you can’t eat sugar, you need to make homemade mayo. If you can, store bought mayonnaise will work just fine here.
Here’s what you need to do..
Chicken Salad
2 boneless skinless chicken breast, cubed and seasoned with salt and pepper
2 tablespoons olive oil
2 shredded carrots
1 diced celery stalk
1 large apple, diced
1/4 cup almonds, chopped
2 to 3 tablespoons homemade mayonnaise, or store bought
1 or 2 scallions, diced
Paprika (optional)
In a non-stick pan, cook chicken in olive oil until cooked through. Allow to cool slightly. Add the carrots, celery, apple and mix together. Add mayonnaise and adjust the amount if you feel it needs more. Just before serving, add in the almonds, scallions and salt and pepper, if necessary. Sprinkle with paprika. Serve with romaine lettuce leaves.
Enjoy!
(Source: adapted from https://goodcheapeats.com/2013/04/chicken-salad-wraps/|)
Homemade Mayonnaise
I’ve made this recipe several times, since starting the Whole 30 program and I think I will make it forever! Who needs mayonnaise with added sugar if you don’t need it?! Having a food processor to facilitate this recipe is a necessity, in my opinion. You could do it by hand and get a serious arm work out. If you do, let me know!
There is raw egg yolk in this recipe, so the longest it will keep is about a week. If you feel uncomfortable using raw eggs, use pasteurized eggs. We buy our eggs from a local farmer, so they are pretty fresh and have worked well for us! I always double this recipe, but you can make a single batch, if that’s all you need.
Here’s what you need to do…
2 egg yolks
4 teaspoons white wine vinegar
4 teaspoons lemon juice
1/2 teaspoon salt
1 1/2 cups light olive oil
In the bowl of a food processor, combine the yolks, vinegar, lemon juice and salt and blend till combined. While the food processor is running, slowly add the oil, allowing the mixture to emulsify. Transfer to a container with an airtight lid and store in your refrigerator for about 7 days.
Enjoy!
(Source: adapted from: https://goodcheapeats.com/2013/04/homemade-mayonnaise/)
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