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Tropical Chicken Salad

Tropical chicken salad.
This tropical chicken salad makes for a refreshing and easy lunch. It’s creamy, sweet and crunchy, and reminiscent of Hawaii. I ate mine on top of massaged kale (see #3 here for instructions), but romaine, mixed greens, or spinach work as well. Sure, you can eat it plain, but I recommend something leafy and green.

For the mayo, I finally cracked open the macadamia nut oil AND macadamia nuts I brought back from Hawaii. The nuts were really tempting to open right away, but we ate a lot of them during our trip and they’re expensive, so I held off. But, this recipe was the perfect reason to open them up. And, making homemade mayo the with oil was a delicious choice.

Anyway, I hope you all have a lovely weekend! I have TONS of homework to do, so that’s what’s in store for me. On the bright side, this term is nearing the end!

Cheers!

Tropical Chicken Salad

Ingredients:

  • 1 lb cooked boneless skinless chicken breasts, shredded
  • 1/4 – 1/3 cup homemade macadamia nut oil mayo (recipe below)
  • 3/4 cup fresh pineapple, chopped
  • 1/4 cup macadamia nuts, chopped
  • Sea salt and pepper to taste
  • Torn raw kale (stems removed) or romaine, for serving

Directions:

  1. In a large bowl, combine the shredded chicken, mayo, pineapple and macadamia nuts. Mix well and season to taste with sea salt and pepper.
  2. Serve atop of raw massaged kale (see link above) or romaine. Other leafy greens work as well.

Yields: 3-4 servings

For the macadamia nut oil mayonnaise:

  • 1 pastured egg
  • 1 Tbsp apple cider vinegar
  • 1/4 tsp ground mustard
  • 1 cup macadamia nut oil(for a different variation, avocado oil is also delicious) 
  • Sea salt and pepper to taste
  1. Add the egg, vinegar and mustard to the blender, and blend. Once mixed together, slowly and I mean SLOWLY, pour in the macadamia nut oil and only pour little bits at once! If you are not patient and pour too much or go too fast, your mayo will not emulsify.
  2. Once your mayo is creamy and has emulsified, add sea salt and pepper to taste. Pour into a jar and store in the refrigerator.

Yields: 1 cup

IMG_3014

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Filed Under: Lunch, Recipes Tagged With: apple cider vinegar, chicken, chicken salad, dairy-free, easy paleo lunch, easy paleo meal, gluten-free, grain-free, ground mustard, Hawaii, healthy lunch recipe, homemade mayonnaise, kale, Lunch, macadamia nut oil, macadamia nuts, paleo chicken salad, pineapple, recipe, romaine, scd-friendly

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Reader Interactions

Comments

  1. Craving4More

    February 22, 2013 at 4:20 pm

    Mmmm…makes me miss Hawaii too!

    Reply
    • paleoinpdx

      February 22, 2013 at 4:22 pm

      🙂

      Reply
    • Lin

      March 2, 2016 at 9:20 am

      Nostalgic for roaming on macadamia nut farm, ocean breezes and fresh pineapple from neighbor’s field; all of this would work great for this recipe.
      Am amazed at how many homemade, healthy oil or pale mayo recipe blogs do not mention MAKE SURE ALL INGREDIENTS ARE ROOM TEMP. The slow drizzle of best oil is critical too, but the right temp is vital to get the process of emulsion to actually work. It is OK to leave free range eggs out of fridge, or put them in a cup of hot water. Lemons kept in fridge take forever to warm up, so we leave half our lemons out on counter. We also strongly prefer fresh squeezed lemon juice to apple cider vinegar, or at least a blend; dried mustard powder and ground white pepper are our staples. Avocado or walnut or coconut oils are yummy too.

      Reply
  2. Shonnie

    February 22, 2013 at 6:34 pm

    I have been seriously wanting Mac nuts today. Just didn’t feel like going to get them. 😀

    Reply
    • Shonnie

      February 22, 2013 at 6:34 pm

      You just made that craving worse. 😀

      Reply
      • paleoinpdx

        February 22, 2013 at 7:55 pm

        Ha, sorry about that, Shonnie! Bad timing on my part, eh? 😉

        Reply
  3. Juliet

    February 22, 2013 at 6:43 pm

    Oh my, this recipe looks delicious! :0)

    Reply
    • paleoinpdx

      February 22, 2013 at 7:54 pm

      Thanks, Juliet!

      Reply

Trackbacks

  1. Simple Supper Friday: Figgy Bacon Burgers | Paleo in PDX says:
    March 1, 2013 at 9:23 am

    […] serving these with the Dijon, as it complements the entire flavor profile of the burger. Jesse ate macadamia nut mayo on his instead and said it tasted delicious. I didn’t try it, but imagine it’s pretty […]

    Reply
  2. Pineapple Turkey Burger Bowl | Paleo in PDX says:
    March 20, 2013 at 7:50 am

    […] on top of a slice of baked pineapple burger, and top with macadamia nut mayo. Garnish with some leftover pineapple pieces, if […]

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  3. Easter Eats 2013 | Paleo in PDX says:
    April 1, 2013 at 6:01 am

    […] 1.5 Tbsp macadamia nut oil mayo […]

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  4. Classic Summertime Coleslaw – Paleo in PDX says:
    June 1, 2015 at 6:01 am

    […]  cup homemade mayo or Primal Kitchen […]

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  5. Mexican Beef and Greens Bowl – Paleo in PDX says:
    October 26, 2015 at 8:48 am

    […] – 1/2 cup homemade avocado oil mayo or this brand if you don’t have any homemade on […]

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  6. Lemon Dill Avocado Chicken Salad – Paleo in PDX says:
    February 23, 2017 at 5:32 am

    […] sure this would be just as tasty without the addition of the mayo, but I love homemade mayo or a high-quality one like this brand. It adds a little extra creaminess and tang too, which I […]

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  7. Dill Pickle Deviled Eggs – Paleo in PDX says:
    March 31, 2017 at 5:30 am

    […] to make sure. With the mayo, avoid those made with inflammatory soybean or canola oil, and either make your own with avocado oil (macadamia nut oil is great too) or buy this high-quality avocado oil […]

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  8. Dairy-Free Lemon Poppyseed Dressing – Paleo in PDX says:
    June 1, 2017 at 6:31 am

    […] cup + 2 Tbsp homemade avocado oil mayo or a high-quality brand like this […]

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  9. Dairy-Free Buffalo Chicken Dip – Paleo in PDX says:
    January 25, 2018 at 5:01 am

    […] cup homemade avocado oil mayonnaise or a high-quality brand like this […]

    Reply
  10. Curried Avocado Egg Salad – Paleo in PDX says:
    April 5, 2018 at 5:04 am

    […] a base instead of mayo. Now, I have nothing against mayo if it’s high-quality — either homemade with avocado oil (macadamia nut oil is delicious too) or Primal Kitchen brand in a pinch, but wanted to mix things […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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