Easy southern chicken salad, Buffalo Style! This bold zesty chicken salad is low carb, gluten-free, and can easily be adjusted for Paleo diets. Try it in wraps, on green salads, and as a protein-packed dip!
Course: Condiment, Salad
Author: Sommer Collier
4 cups chopped cooked chicken(leftover or rotisserie)
Set out a large mixing bowl. Chop the chicken, vegetables, and herbs. Place them all in the bowl.
Add in the mayonnaise, cayenne pepper sauce, and crumbled blue cheese. Mix well. Cover and refrigerate until ready to serve.
Paleo Mayo (Aioli)
2 egg yolks
2 vinegar or lemon juice
1 tablespoon whole-grain mustard
1 1/2 cups avocado oil
2 garlic cloves
Place two egg yolks in the food processor and allow them to come to room temperature. Add the vinegar, mustard, 1/4 cup of avocado oil, and garlic to the food processor. Turn on, and SLOWLY add the remaining oil in a tiny drizzling ribbon. If you're adding it slow enough, your arm will start to get sore, but don't give up. The slow ribbon of oil blending into the mixture allows the ingredients to emulsify into a thick creamy aioli.
Once all the oil is incorporated, scoop the aioli into a bowl. Salt and pepper to taste. Cover and refrigerate until ready to serve. Chilling the paleo mayo until ready to use in the Buffalo Chicken Salad.