PALEO WHOLE30 CHICKEN SALAD

P NF W This Paleo Whole30 Chicken Salad is easy, packed with fresh flavor, and so delicious! A great healthy no-cook meal for summer! The first time I remember having chicken salad was at my wedding shower. My husband’s aunt hosted and had so much delicious food, but chicken mixed with grapes and apples

INGREDIENTS:

• 2 pounds chicken, cooked and chopped into bite size pieces (about 5 cups)
• 1 cup sliced red grapes
• 1 green apple, diced
• 1/3 cup chopped green onion
• 2/3-1 cup paleo mayo
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

INSTRUCTIONS:

1. In a large bowl, stir all ingredients together. Start with 2/3 cup mayo and add more as needed. Every mayo is a little different. I used the full cup for mine.
2. Stir until evenly mixed and store in fridge.
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You can find complete recipes click here!

BACON EGG SALAD TOMATO BITES

Bacon Egg Salad Tomato Bites are a super easy appetizer or snack. Combining the taste of BLT sandwich with egg salad sandwich, only leaving out the bread and lettuce.

These are grain free, paleo and low carb. My husband, who does not like tomatoes, liked these. I think it was the bacon that changed his mind, lol. Hmmm, maybe I should put bacon in everything! Be sure to get tomatoes small enough to fit in your mouth whole.
INGREDIENTS:

• 4 eggs hard boiled and peeled
• 3 ½ tbsp mayonnaise for a homemade mayonnaise, try this recipe
• ¼ tsp ground mustard spice where to buy this
• ¼ tsp sea salt
• 1/8 tsp black pepper
• 8 slice small tomatoes off tops and spoon out insides, bite sized
• 3 strips cooked bacon crumbled
• 1 tsp chives chopped
• 1/8 tsp paprika I like this one

INSTRUCTIONS:

1. Hard boil eggs, cool and peel off shells. In a large mixing bowl chop up hard boiled eggs into very small pieces using a fork.
2. Add to the chopped eggs: 3 ½ tbsp. mayonnaise, ¼ tsp ground mustard, ¼ tsp sea salt, and 1/8 tsp black pepper. Mix together thoroughly. Set aside.
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You can find complete recipes click here!

Easy Whole30 Chinese Orange Chicken: Paleo, Gluten-Free

INGREDIENTS:

• 2 pounds chicken breasts, cut into 2-3 inch cubes
• 1 cup cassava flour (or coconut, tapioca or almond flour)
• 3 tablespoons avocado oil (or olive oil)
• 2 tablespoons ghee
• 2 Medjool dates, pitted
• 1/2 cup orange juice
• 1/2 cup coconut aminos
• 2 tablespoons creamy almond butter
• 2 teaspoons sesame oil
• 2 teaspoons salt, divided
• 2 teaspoon garlic powder, divided
• 1 teaspoon minced ginger
• 1 teaspoon white wine vinegar (or apple cider vinegar)
• 1/2 teaspoon Chinese 5 Spice
• 1/2 teaspoon pepper
• Optional: 2 teaspoons arrowroot flour to thicken the sauce

INSTRUCTIONS:

1. Mix flour, 1 teaspoon salt, and 1 teaspoon garlic powder together in a large bowl. Add chicken cubes. Toss with your hands until equally coated.
2. Heat avocado oil and ghee in a large skillet until melted and hot.
3. Add some of the chicken cubes (do not overcrowd the pan) using tongs, and cook until browned, about 2 minutes per side. Remove and set on a plate. Repeat process with remaining chicken until all are cooked. Note: you may have to add additional ghee and oil to the pan if doing more than 2 batches.
4. For the sauce: in the same pan, add orange juice, coconut aminos, almond butter, sesame oil, 1 teaspoon salt, 1 teaspoon garlic powder, minced ginger, vinegar, 5 spice seasoning, pepper and dates. The dates will not be covered by the sauce but that’s okay. Just ensure to flip dates over as sauce comes to a simmer.
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You can find complete recipes click here!