NEW curry chicken Salad Stack-12

It seems like once every twelve months or so I find a new reason to do a post about my sincere love for Sir Kensington’s products. Maybe it has something to do with the beginning of Summer, which is when I first discovered them at the Austin Whole Foods during PaleoFX 4 years ago, or maybe it’s because they just keep coming out with AMAZING new products every year and I just can’t contain myself. My guess is, it’s a little of both.

So here I am again with a full blown post about this crazy mayo love affair I have – and more specifically, their new avocado oil mayonnaise, which is….in a word….fabulous.

It’s actually a funny little story. A month or so ago, I was chatting on Facebook with my friend Emily, the amazing lady behind one of my fave blogs, Coconut Contentment. I had just posted something about Sir K’s classic mayo and she was telling me how she loves their mayo too but really wished they had some other oil options because she wasn’t a huge fan of sunflower oil. Within about 30 minutes of that conversation, I got an email from Sir K’s asking if I’d like to try out their new Avocado Oil Mayo. I’m not kidding….it’s like they’re psychic over there or something!!!

Of course, my answer was a resounding YES!!! And of course….it did not disappoint!

I’m serious about that guys – while I was definitely excited about the avocado oil option for my friends like Emily (the sunflower oil doesn’t bother me at all), I did wonder if it was possible for me to love this new option as much as I love their classic mayo. It’s kind of like how when you have one kid and you’re about to have a second one, you wonder if it’s going to be possible to love the second one as much as your first. Well let me tell you, you always feel that way until the moment you have the second one and then you realize that you don’t have to split your love between the two, you just suddenly have the capacity to love twice as much as you did before. Yea…’s kind of like that.

And yes…I do realize we’re just talking about mayo here. 🙂

NEW curry chicken Salad Stack-11

NEW curry chicken Salad Stack-10Anyway, when Summer comes around, one of the best ways to weather the Texas heat is by eating lots of cool, fresh foods; and chicken salad is my absolute favorite way to do that. I’ve probably got two dozen varieties that we rotate and I’m constantly coming up with new ones. So when Sir K’s and I started talking about doing a new recipe featuring the avo mayo, I knew exactly what I wanted to do; Chicken Salad! And since I’ve been kind of obsessed with Indian food again lately, doing a Curried version was at the top of my list. I think you’re going to love this interesting spin – its got all the standard things I love about chicken salad, but with the added burst of flavor that curry brings. It’s just the right amount of spice; lots of amazing flavor without being too dark or heavy. You’re going to love it!

The other big surprise here is that while my creative juices were flowing, I decided to experiment with my standard waffle recipe and try adding the mayo in there too. And oh man….am I ever glad I did! I can’t believe that I’ve never done that before, but I can tell you that these are the best waffles I have EVER made. Not kidding….even my boys were like, “mom…what’s up with these waffles? They’re like, seriously bangin’.”

Right? My waffles bang…whatever that means. Anyway….you definitely need to try out both of these recipes, and especially together – they’re seriously bangin’ y’all. 🙂


Curried Chicken Salad Recipe

Ingredients: (21dsd  & Whole30 friendly)

12 oz cooked & chilled shredded chicken breast
1 large Granny Smith apple, cored & diced
Handful of cherry tomatoes, diced
1/2 cup chopped & lightly packed green onion tops
1/2 cup or more, Sir Kensington’s Avocado Oil Mayo*
3 teaspoons Primal Palate Curry Powder
Salt to taste
Cracked pepper to taste

*Add as much mayo as suits your fancy!


1. Combine the first 4 ingredients in a large bowl. Toss gently to evenly mix together.

2. In another small bowl, whisk together the Sir Kensington’s Avocado Oil Mayo and curry powder until well combined.

3. Add the mayo mixture to the salad and gently toss till evenly combined. Season to taste with the salt and pepper.

Serve: Wrap it in lettuce for a delicious Whole30 or 21DSD option (that’s what I do!). Or serve with the waffle Bread recipe below. 

Grain Free Waffle Bread Recipe


2 cups (200g) loosely packed almond flour (like THIS)
1 cup arrowroot flour (like THIS)*
2 teaspoons grain free baking powder (like THIS)
1/4 teaspoon salt

5 Large eggs
1/2 cup Sir Kensington’s Avocado Oil Mayonnaise
2-4 tablespoons milk of choice (This will vary depending on how you measure flour)
1 tablespoon honey *

*Honey can be omitted. It is there to give the waffles a smooth taste and to help them get golden when cooked. If omitted the waffles will be much lighter in color.

Method: Preheat your waffle maker (I use THIS one)

1. In a large bowl, whisk together the flours, baking powder and salt until well blended.
2. In a separate bowl, whisk together the eggs, mayonnaise and honey until just combined.
3. Add the egg mixture to the flour mixture and whisk well to form a thick, smooth batter. Then stir in enough milk to make the batter just pourable. Not to thin though or they will come out dry. The milk amount will vary if you are measuring by volume (cups) instead of weight, due to varying amounts of flour.
4. Cook according to your waffle makers instructions. I use 1 cup of batter per waffle for my Belgium waffle maker. Recipe akes 3 cups of batter.

Storing: Can be stored in an airtight container, in the fridge for a few days. But they are best eaten day of. Freezing is also a great option!


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