INGREDIENTS
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For the Salad:
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1 pound chicken, cooked and diced
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4 stalks of celery, finely chopped
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¼ white onion, finely chopped
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For the mayo
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⅔ cup avocado oil
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1 egg
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1 teaspoon lemon juice
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1 teaspoon chipotle adobo sauce
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¼ teaspoon cayenne pepper
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¼ teaspoon garlic powder
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salt and pepper, to taste