Chicken Salad

Prep time: 45 min

Servings: 8-10

2 eggs

1 cup olive oil

½ cup avocado oil

4 t lemon juice

4 t mustard (dijon or spicy)

2 T dill

2 T parsley

2 T minced onion

2 T chives

1 T seasoned salt

Touch of coconut milk (1-2 T)

6-7 chicken thighs

6-7 eggs, hard boiled

½ an onion diced

3-4 stalks celery diced

1-2 t apple cider vinegar (less is more to start!)

2-3 t monk fruit

grill, immersion blender, small pot, medium mixing bowl, cutting board and knife

Marinate chicken in olive oil and dry rub of choice for 30 minutes or up to 1 day. Can use herbs from the mayo recipe or herb mix of choice. Once marinated, grill for 18-20 minutes pending the size of chicken. Temperature recommended 165.
Place eggs in a small pan on the stove. Cover in water. Bring to a boil. Boil for 10 minutes without a lid. Remove from heat. Cover with lid and let sit for 20 minutes. Rinse with cold water or place in an ice water bath.
Mix mayo ingredients in a jar or narrow bowl. Use an immersion blender to thicken. (Can also sub store bought mayo and add herbs. Will most likely not need the coconut milk addition, but may want to add some mustard!)
Chop celery and onion.
Peel eggs and cut once cooled. Cut chicken once cooled.
Mix all ingredients into a medium mixing bowl and stir until well combined. You can enjoy immediately, but I would recommend allowing the flavors to combine in the refrigerator for 1-2 hours before enjoying.

Dried cranberries, blueberries, grapes, pecans.