Serves 4–6
Ingredients
For the homemade mayo
- 2 large egg, room temperature
- 1 1/2 cup avocado oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon or mustard powder
- ½ tsp sea salt
For the chicken salad
- 3 cups cooked chicken, chopped or shredded
- 1 cup red grapes, halved
- ½ cup walnuts, roughly chopped and lightly toasted
- 1 jalapeño, finely diced (remove seeds for less heat)
- 2–3 tbsp finely diced red onion
- ¾ cup homemade mayo, plus more as needed
- 1 tbsp fresh lemon juice (optional)
- ½ tsp sea salt, or to taste
- Lots of freshly cracked black pepper — measure with your heart 😂
- Optional: 2 tbsp chopped fresh parsley or chives
Instructions
1. Make the homemade mayo.
Add the egg, avocado oil, lemon juice, mustard, and salt to a tall jar. Place an immersion blender all the way at the bottom and blend without moving it for about 10–15 seconds. Once it begins to emulsify, slowly lift the blender upward until thick and creamy.
2. Toast the walnuts.
Add the walnuts to a dry skillet over medium-low heat and toast for a few minutes until fragrant. Let cool before adding to the salad.
3. Build the chicken salad.
Combine the chicken, grapes, walnuts, jalapeño, and red onion in a large bowl.
4. Make it creamy.
Add about ¾ cup of the homemade mayo and the lemon juice. Toss everything together, adding a little more mayo if you like it extra creamy.
5. Pepper, pepper, pepper.
Season with sea salt and a very generous amount of freshly cracked black pepper. Taste and adjust — I like this with a LOT of pepper.
Serve it piled onto toasted sourdough, tucked into a sandwich, over greens, or straight out of the bowl. 🌶️🍇
Storage: Keep refrigerated in an airtight container and enjoy within 3–4 days. Because the mayo contains raw egg, use a pasteurized egg if serving anyone at higher risk for foodborne illness.
