Whole30 Day 1 Meal 3: Mexican chicken salad w/ creamy avocado dressing

The Avocado Dressing is from "It Starts With Food" and has 2 elements: home made Olive Oil Mayo and the dressing itself.

Olive Oil Mayo: 

1 egg
2 Tbsp lemon juice
1 1/4 cups light-tasting olive oil (not extra virgin)
1/4 tsp dry mustard
1/2 tsp salt

Place egg and lemon juice in a blender. Allow it to come to room temperature (about 30 minutes). Add 1/4 cup of oil, mustard and salt.Blend on medium speep until combined. With the blender running drizzle the remaining 1 cup of oil. Store in the fridge

Avocado Dressing

1/2 of a large avocado
1 Tbsp lime juice
1/4 cup Olive Oil Mayo
1 small clove of garlic
1/2 Tbsp cilantro
2 Tbsp water
salt and pepper

Place all ingredients in a blender and puree to desired consistency (adding additional water 1 Tbsp at a time). Let sit for 30 minutes before serving and or store in the fridge.

Mexican Chicken Salad

Standard green salad with chicken prepared with cumin, garlic, salt and pepper. In this case I sauteed the meat.