Peachy Chicken Salad
This quick dish is perfect for any time of day. You will be using homemade “mayo” that can be used for a multitude of other dishes.
Peaches happen to be one of my favorite fruits so I like to add extra to this dish!
What You Shall Need:
For the mayo:
1 cup olive oil
1 egg or 1 egg yolk (I used the whole egg)
2 tbsp apple cider vinegar
2 tsp dijon mustard
dash of cayenne and salt
There are multiple ways to make this but I keep it simple and do it my hand. Add egg, apple cider vinegar, dijon mustard, cayenne and salt to container. Whisk by hand. Next slowly pour the olive oil into the container in a thin, even stream while whisking. You will probably add the oil in slower than you think . Too thin add more oil. Too thick add a little water or more ACV. Cover and refrigerate up to 1 week.
For the salad:
2 peaches or nectarines, chopped (no need to peel)
1 ½ cup diced cooked chicken breast- (I used 1 pound of chicken breast baked in oven with broth, salt and pepper)
½ cup finely diced celery
Handful of almonds, chopped or slivered
For the salad dressing:
3 tbsp homemade mayonnaise
½ tsp unfiltered apple cider vinegar
2 tbsp orange juice, freshly squeezed
2 tbsp fresh parsley, chopped (or 2 tsp dried)
1 tsp curry powder
few pinches of ground cloves
Very simple to put together. Add all the salad ingredients together in bowl. Whisk together the dressing ingredients then pour over the salad mixture. Serve on bibb lettuce. Can serve right away or chill in the fridge.
Recipe from Mark Sisson’s Primal Blueprint Cookbook.