The BEST Buffalo Chicken Salad

I’ve got a delicious recipe coming your way this morning…and the best part is it’s Paleo!
 {For more information about Paleo, you can check out my page where I lay out a lot of the information explaining the details}
Doing the 21-Day Sugar Detox these past three weeks has definitely renewed my passion for eating Paleo, as the detox is basically strict Paleo minus sweet things like fruit and honey. I’ll be doing a full recap of the detox on Friday, but once big thing that it’s reminded me of is how delicious it is to eat this way. Some people might see it as limiting, especially if you’re used to eating a lot of grains and dairy, but really the options are limitless. Plus (for me at least) eating this way just makes me feel good. I feel good giving my body the healthy fuel it needs and I like that I know what I’m eating, as all the Paleo recipes I’ve been making have all natural and non-processed ingredients. 
I realize that not everyone is into eating Paleo (although I think anyone who gives it a try will benefit!) and I don’t plan on making my blog completely about that. However, because it has had such a positive impact on Cam and I, I am going to be doing more posts about it in the months to come. I am planning on putting together a post about how I meal plan and I’ve looking forward to sharing lots more Paleo recipes…and hopefully both will be helpful even if you don’t eat Paleo though!
(And as much as Cam and I like to eat Paleo as much as possible, we do indulge sometimes so I’ll be sharing some “regular”/indulgent recipes as well!)
Ok enough blabbing, on to today’s recipe–it’s actually one I made up myself! 
I love anything buffalo chicken, but I’m not a huge chicken salad person. But for whatever reason, last week I was really in the mood for chicken salad and I got the bright idea to try and make a buffalo version. I basically just dumped a bunch of things together and it ended up tasting even better than I could have imagined! But the key to what makes this recipe so delicious (and healthier) is the fact that I made my own mayo! This was my first time making homemade mayonnaise, but it was super easy! Plus, I liked knowing that this mayonnaise isn’t filled with chemicals/preservatives…you’ll be a convert once you try it!
Homemade Olive Olive Oil Mayo
1 egg
2 tablespoons lemon juice @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup plus 1 cup olive oil (light, not extra virgin) @ room temp

1. 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, and  1/4 cup of the oil. Whirl until well mixed – about
20 to 30 seconds.

2. 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. Think about three minutes during a WOD; it’s a fairly long time. Breathe. Relax. Drizzle slowly.

If you’re using a blender, you’ll hear the pitch change as the liquid
starts to form the emulsion. Eventually, the substance inside the
blender will start to look like regular mayonnaise, only far more
beautiful. Do not lose your nerve and consider dumping! Continue to

If your ingredients were all at room temperature and you were patient, you will be rewarded!
I made a batch of this mayo last weekend and it came out really great. However, the only problem is that I only had extra-virgin olive oil on hand, so that’s what I used to make the mayo…and the taste of olive oil was extremely overpowering. So as it says in the original recipe, I would not recommend using EVOO if you’re making homemade mayonnaise.
The good news? 
Because the Buffalo Chicken Salad is spicy and hot sauce is the predominant flavor, my homemade mayonnaise with the extra-virgin olive oil worked just fine and you couldn’t even taste the overpowering olive oil flavor. 
So basically I just dumped a bunch of stuff together until the chicken salad had flavor and texture, and I loved the way it turned out. While I wouldn’t necessarily say that it’s the healthiest thing because it is pretty heavy on the mayo (although the mayo is homemade and full of healthy fat) but I tried to the up the nutritional value by adding lots of veggies…and they ended up giving the salad and nice crunch! 
(Plus, the carrots and celery only accentuate the whole buffalo chicken flavor since they’re what you normally eat with buffalo wings!)
Jane’s {Paleo} Buffalo Chicken Salad
4 cups cooked chicken, shredded 
2-3 carrots, shredded (about 1 cup)
2 stalks of celery, chopped (about 1 cup)
1 bunch of green onions, chopped (about 1 cup)
1 cup chopped walnuts
1 1/4 cup mayo (I used this amount because it’s how much the above mayonnaise recipe that I used made…however, you could definitely get by with less mayo in my opinion, especially if you don’t like it super creamy)
1/2 cup hot sauce (I used Frank’s Red Hot–this was pretty spicy, so you might want to start with 1/4 cup and add more to taste)
Just mix everything together in a big bowl and try not to eat it all at once. 
That’s it. 
It’s a simple recipe, but it is absolutely delicious! Definitely give it a try!
After yesterday’s lovely day off work, today is like my Monday…but that means Friday is that much closer! Have a great day everyone! Xoxo
PS: I’m kind of obsessed with these gold-rimmed navy ikat dishes that my sister got me for Christmas from C.Wonder. They’re definitely brightening up my kitchen this winter!
{Also, I’m linking today’s post up to Tasty Tuesday!}