W30: Creamy Tropical Chicken Salad

By Dski

Ingredients

• Ingredients:
• 1 lb cooked boneless skinless chicken breasts, shredded
• 1/4 – 1/3 cup homemade macadamia nut oil mayo
• 3/4 cup fresh pineapple, chopped
• 1/4 cup macadamia nuts, chopped
• Sea salt and pepper to taste
• Torn raw kale (stems removed) or romaine, for serving

Preparation

Step 1

Directions:

In a large bowl, combine the shredded chicken, mayo, pineapple and macadamia nuts. Mix well and season to taste with sea salt and pepper.
Serve atop of raw massaged kale (see link above) or romaine. Other leafy greens work as well.
Yields: 3-4 servings


For the macadamia nut oil mayonnaise:

1 pastured egg
1 Tbsp apple cider vinegar
1/4 tsp ground mustard
1 cup macadamia nut oil
Sea salt and pepper to taste


Add the egg, vinegar and mustard to the blender, and blend. Once mixed together, slowly and I mean SLOWLY, pour in the macadamia nut oil and only pour little bits at once! If you are not patient and pour too much or go too fast, your mayo will not emulsify.
Once your mayo is creamy and has emulsified, add sea salt and pepper to taste. Pour into a jar and store in the refrigerator.
Yields: 1 cup