This Waldorf inspired Whole30 Chicken Salad recipe has me convinced that, in a hypothetical universe in which every Whole30 recipe is as easy and delicious as this one, I might actually not just survive on a Whole30/Paleo diet, I’d thrive. Whole 30 Breakfast, Whole 30 Dinner, Whole 30 , Whole 30 Snacks, Whole 30 Recipes Crockpot, Whole 30 Recipes
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 3 1/2 cups cooked chicken (,chopped) 3 tbsp compliant pickles (,chopped) 1/3 cup sweet onions (,finely diced) salt and pepper to taste 1/4 tsp dill weed (,for garnish) And many more.
Instructions:
Step 1. Cook your chicken as desired. Boil, grill, bake or use a compliant rotisserie chicken. Rough chop the chicken, pickles and onions. Add to a mixing bowl.
Next step is, Place the mixing bowl to the side and make the homemade Buffalo Dill Mayo.
Next step is, Add in the Whole30 compliant mayo into a mason jar. Here is my recipe for homemade mayo (1 cup of light olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 tsp lemon juice) Add all your ingredients to a mason jar and use your immersion blender to mix together until thick and creamy. If you don’t have an immersion blender add everything to a blender except the olive oil and turn on to slow/medium speed and slowly add the olive oil until thick and creamy.
