Buffalo Chicken Salad with Homemade Mayo


To make Homemade Mayo:

1 egg

½ cup olive oil

1 tbsp. lemon juice

1 tsp. Dijon mustard

Sea salt and pepper to taste


  1. Put all the ingredients EXCEPT for the olive oil in a blender. Blend for 30 seconds on low.
  2. Pour 2 tbsp. of the olive oil at a time into the blender and mix for 30 seconds each time. (This is an important step because it needs to emulsify).
  3. You will repeat this step 4 times because there is 8 tbsp. in ½ cup of olive oil. Make sure you allow 30 seconds to mix between adding more olive oil. (It should start to thicken)
  4. Once the mayo has thickened, place in a bowl.

(This makes 9 servings or 9 tbsp.)

Nutrition per serving: 120 calories; 1 g carb; 12 g fat; 1 g protein


Buffalo Chicken Salad (serving size=2 chicken breasts):

1 package of thin boneless and skinless chicken (4 come in a package)

1 tbsp. hot sauce

1 tbsp. homemade mayo (from recipe above)

¼ cup diced onion

¼ cup diced cucumber (optional)


  1. Cook the chicken on the stove or grill.
  2. Let the chicken cool for a few minutes then shred into little pieces (like chicken salad)
  3. Place in a bowl and add 1 tbsp. hot sauce and 1 tbsp. homemade mayo.
  4. Add the diced onions and cucumbers and mix.

*You can serve in lettuce wraps, on top of a salad or use it as a dip!

Nutrition per serving: 326 calories; 3 g carbs; 12 g fat; 52 g protein


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