Chicken Salad Lettuce Wraps:
What you need for the Chicken Salad:
-2 pounds of boneless, skinless chicken (I used the tenders and I grilled them)
-1/2 cup whole30 friendly mayo (recipe below)
-1/2 cup chopped celery
- 2-3 tbsp lemon juice
- salt, pepper, and Cajun seasoning to taste (...and I added (a lot) more Cajun seasoning than salt and pepper)
-grill the chicken, then pulse in a food processor until you get small shreds. Be careful not to overdue the pulsing... It will turn into paste and that is NOT what you want (ew).
-in a bowl, mix the shredded chicken, celery, lemon juice, and seasonings.
-add in the mayo, stir, and serve! I prefer mine rolled in a lettuce wrap! Yum!
For the Mayo:
-1 cup light olive oil
-1 large egg at room temperature (important)
-1/2 tsp salt
-1/2 tsp Dijon mustard (optional)
-2 tsp lemon juice
With a food processor, pulse the egg with everything, except for the olive oil, until it is nice and frothy. Next, turn the processor on low, and slowly add about a tablespoon of olive oil at a time. This should take around 2-3 minutes. You don't want to pour it all at once because it won't gain the thickness you want! After, add it to your chicken salad and refrigerate whatever is left over if you would like.
Hope you enjoy!
Also, I found this recipe on Pinterest. :)
Have a great rest of your week!