The more I look at what I eat, the more I notice how they are slight variations. This lunchtime gem was an easy and tasty recipe. It’s a jazzed up chicken salad. The key difference being homemade mayonnaise (recipe buried here). I had grilled chicken from another night, so this was a slice and mix job.
Diced red onions and celery got added to the cubed chicken and 2-3 tablespoon dollops of homemade mayo. Warm up some tortillas and your lunch is ready to be inhaled.
1 large egg yolk, preferably organic or farm-raised
1/2 teaspoons salt
1 teaspoon water
2 teaspoons fresh lemon juice, to taste
1 cup vegetable oil
1/2 red onion, diced
1 stalk celery, diced
1-2 chicken breasts, cubed