1 pound chicken, cooked and diced
4 stalks of celery, finely chopped
¼ white onion, finely chopped
For the mayo
⅔ cup avocado oil
1 egg
1 teaspoon lemon juice
1 teaspoon chipotle adobo sauce
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
salt and pepper, to taste

  1. Mix together chopped chicken, celery, and white onion.
  2. Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!
  3. Mix mayo with chicken, celery and onion.
  4. Eat up, however you’d like. In lettuce, with a fork. Or a spoon. Anything goes with chicken salad and 30 second mayo.

Chipotle Chicken Salad


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