1/4 cup homemade paleo mayo (Recipe Below)
1/2 clove garlic, minced
1/8 teaspoon paprika
2 teaspoons dried chives
1/2 teaspoon lemon juice
salt and black pepper, to taste
1 pound boneless, skinless chicken breasts
2 cups chicken broth or water
3 cloves garlic, peeled and smashed
1 jalapeño, cut into rings
1 bay leaf
1 tablespoon salt
1 teaspoon whole black peppercorns
1/2 teaspoon whole mustard seeds
1 teaspoon dried thyme
2 tablespoons ghee, melted
1/4 cup (or more!) hot sauce (I love Frank's)
1 head iceberg lettuce, thinly sliced
1 large seedless cucumber, thinly sliced
3 ribs celery, thinly sliced
2 large carrots, peeled and thinly sliced
1/2 medium red onion, thinly sliced
1/2 cup fresh parsley leaves, coarsely chopped
Make the dressing. Place all ingredients — except salt and pepper — in a small bowl and mix until blended. Taste, then season with salt and pepper.
Make the chicken. In a large saucepan, place chicken, water, garlic, jalapeño, bay leaf, salt, peppercorns, mustard seeds, and thyme. Bring to a boil, then cover and simmer on low, 15-20 minutes. Turn off the heat and let the chicken relax in its spa, covered, for 20-25 minutes. Remove the chicken from the water and shred with two forks, then toss with melted ghee and hot sauce.
Make the salad. In a large bowl, toss the salad ingredients with the dressing using two wooden spoons. Think of it as a mini cardio workout and toss for about two minutes so all the vegetables are coated with dressing. Top with shredded chicken and dig in!
2 tablespoons lemon juice @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup plus 1 cup light-tasting olive oil (NOT EXTRA VIRGIN)
NOTE: You can also use avocado oil instead of olive oil.
Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and1/4 cup of the oil. Whirl until well mixed–about 20 to 30 seconds.
This is the important part: The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so.
Recipes From Well Fed