Clean Chicken Salad
Prep time
Cook time
Total time
Serves: 6
  • 3 bone-in, skin on, chicken breasts – about 3 to 3 ¼ lbs. total
  • 1 T. Olive Oil
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 tsp. savory seasoning (optional)
  • 3 celery stalks chopped
  • 3 scallions chopped, white and green parts
  • ½ cup avocado oil
  • 1 egg
  • 1 teaspoon salt
  • ¼ tsp. freshly ground black pepper
  1. Preheat oven to 350 degrees. Place chicken breasts on a half sheet pan. Brush all over with olive oil, and then sprinkle evenly with salt and pepper and savory seasoning if using. Place pan on the bottom rack of oven and roast for 40 minutes.
  2. While the chicken is roasting make the avocado mayonnaise. Put the egg, avocado oil, salt and pepper into the beaker that came with your immersion blender, the carafe of a blender, or the work bowl of a food processor. Process until the mixture is emulsified and is the consistency of mayonnaise. Set the mayonnaise aside in the refrigerator.
  3. When the chicken is done remove it from the oven and immediately cover the pan tightly with aluminum foil. Let the chicken rest like this for at least 1 hour and up to 3 hours. Once the chicken is completely cooled, cut each breast in half crosswise, remove the skin and bones, and pull the chicken apart with your fingers into bite size pieces following the grain of the meat. Alternatively, you can cut the chicken into ½ inch cubes. Combine the chicken meat, avocado mayonnaise, celery, and scallions and mix until well combined. Serves 6
Nutrition Information
Serving size: 6 ounces, Calories: 334, Fat: 24g, Saturated fat: 3g, Unsaturated fat: 21g, Trans fat: 0g, Carbohydrates: 1g, Sugar: 1g, Sodium: 712mg, Fiber: 1g, Protein: 26g, Cholesterol: 107mg
Recipe by Queen of My Kitchen at