Chicken Avocado Salad Wraps

Serves: 4

Time: 10 min prep, 20 min cook


For the chicken salad

  • 1 pound skinless, boneless chicken
  • 3 TBSP fat of choice (ex: duck fat)
  • 4 stalks of celery, diced
  • 1 avocado, skin removed, cubed
  • 1-2 tsp fresh tarragon, minced
  • 1-2 tsp fresh thyme, minced
  • 1-2 tsp fresh dill, minced
  • juice of ½ a lemon
  • salt and pepper, to taste

For the mayo

  • 2 egg yolks
  • juice of ½ a lemon
  • ½ cup avocado oil
  • pinch of salt and pepper


  1. Preheat oven to 375 degrees.
  2. Place chicken in a glass baking dish, pour some fat over each chicken breast, and sprinkle with a bit of salt and pepper.
  3. Put in preheated oven and bake for 15-20 minutes, or until chicken is cooked through. Then place the chicken in the refrigerator to help cool for a refreshing chicken salad.
  4. Now for the mayo. Avocado oil is the best for this mayo. The flavor isn’t very overwhelming so you can taste all the other flavors in this dish. So this is how you make the mayo.
  5. In your food processor, add egg yolks and lemon and puree to combine. Once they are mixed well, turn food processor back on and begin to pour the avocado oil in VERY SLOWLY. I mean super slow. Tablespoon by tablespoon, dripping in there very slow.
  6. As you mix in the avocado oil very slowly, it will begin to thicken and create a mayo consistency. Be patient. And add more oil as needed to help thicken it even more. Place mayo in a container and into the fridge to keep cool while you finish off the salad.
  7. Dice up the now cooled chicken into ½-1 inch cubes.
  8. To a large bowl, add the cooked and cooled chicken, cubed avocado, fresh herbs, all the mayo, lemon juice, and a bit of salt and pepper. Taste to see if it needs more of anything.
  9. Wrap the chicken salad in some butter lettuce leaves OR just eat it by itself. Whatever you want to do.

Recipes by: PaleOMG