Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

I know I have said this before, but one of the best things about Whole 30 (besides feeling great) is that it turns you into a better cook. When you can’t reach for the grains or dairy you have to get creative. And when that creativity results in something as wonderful as this Chopped Chicken Salad with Homemade Ranch, it’s a beautiful thing indeed. This salad is so good you would never know it was made without buttermilk!
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Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

The Chop!

This salad is a meal unto itself. Finely chopped romaine, diced rotisserie or my pulled chicken, tomatoes, avocados, cucumbers, apple and walnuts all tossed in a homemade dairy free ranch dressing. It’s so delicious it rivals any restaurant chopped salad (actually it out does most restaurant salads but I didn’t want to sound braggadocious)

hopped Chicken Salad with Ranch ~ Whole 30/Paleo

That Creamy Dreamy Ranch Though…

This ranch dressing is just as creamy as my Buttermilk Ranch but it’s made with my cashew milk recipe. You could also make it with coconut milk or really thick almond milk. I recommend homemade (of course) but you can also use store bought as long as it is unsweetened and compliant.

Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

How I Make It:

I start by making a mayonnaise base. It’s really easy but it is important to follow all the directions I give you in the recipe. Skipping any of them can cause your mayo to not set up. It’s happened to me and it’s a bummer.  I know some people have success using a regular blender to make mayo, I do not. I use an immersion blender. So here is how it’s done:

  1. Place room temp egg, lemon juice and extra light olive oil or avocado oil into a jar with a wide enough opening for an immersion blender to fit in.
  2. Keep the blender at the bottom of the jar and whirl. Immediately you will see the oil and egg thicken up…it’s mayo magic!
  3. Then add the cashew milk, herbs and spices and voila! Homemade dairy free ranch that is both Whole 30 and Paleo compliant!

Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

The Stunning Result!

A beautiful, delicious salad you can sink your teeth into. A chopped salad worth the chopping, that’s for sure! And that ranch dressing stays good for five days, trust me you’ll find other uses for it.

 Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

The Recipe: Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

What you will need: an immersion blender. If making your own nut milk you’ll need my cashew milk or almond milk recipes.

9 votes

Print

Chopped Chicken Salad with Homemade Ranch~ Whole30/Paleo

Prep

Total

Yield 4 servings

A Paleo Whole 30 chopped chicken salad that will rock your world!

Ingredients

Ranch Dressing Ingredients:

  • 1 cup light olive oil or avocado oil
  • 2 eggs, the second is back up ( both eggs need to be room temp, very important!)
  • juice of half a lemon (room temp)
  • 1/2 cup cashew milk (see recipe link above) or coconut milk
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon chives, chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder

The Salad:

1 smallish head romaine lettuce, chopped finely

1 medium tomato. diced small

1/2 a cucumber, diced small

1 apple, diced small

1 avocado, diced small

1/2 cup walnuts, chopped

2 cups rotisserie chicken or leftover roasted chicken

Instructions

Make the dressing:

  1. Place a room temp egg (have a second egg as back up) and olive in a narrow jar that is wide enough to accommodate an immersion blender.The egg must be room temp. If you forget to take the egg out of the fridge in time, you can place it in a bowl of hot water for 10 minutes to bring it to room temp.
  2. Add the juice of half a room temp lemon.
  3. Place an immersion blender into jar with the blender touching the bottom. Turn on immersion blender keeping it at the bottom of the dish. In about 30 seconds or less you will have mayonnaise! Stop blending. If mayo doesn't set up, use that second egg. Add it to the jar and mix again, it almost always saves the day. Add chopped herbs, spices and cashew milk or coconut cream for my dairy free friends, being sure to whisk it before adding) and give one more quick blend to incorporate herbs and spices! Ta-da!

The Salad:

Chop and dice all ingredients and place in a bowl. Toss with desired amount of dressing right before serving. Extra dressing can be saved in the fridge for five days.

Courses Main Course Salad

 

12 Healthy Whole 30 Vegetable Side Dishes!

Hello all! Before we get to the amazing recipes (and they are amazing) I just wanted to let you know that I launched a second blog for couples. It’s called “Cook With Me Darling~Delicious, Healthy Romantic Recipes for Two”. So whether you are newlywed, empty nesters, roommates, part of any kind of couple, you’ll love it! Now onto this gorgeous collection of recipes.

12 Healthy Whole 30 Vegetable Side Dishes!

Ah, the miracles of Whole 30! A flatter belly, more energy, clearer skin, freely moving joints. It’s the best! Until day 15 when food boredom sets in big time. If you have done a Whole 30 you know what I’m talking about. THAT my friends is when we need to pull out all the stops and use side dishes that spice up our life and our meals! So here we go, get your pinning finger ready….

Cauliflower rice is a staple on Whole 30 and we are always looking for ways to spice (or herb) it up, amiright? A Saucy Kitchen hit the nail on the head with this gorgeous Cilantro Lime Cauliflower Rice. The perfect Whole 30 Mexican food side dish!

12 Healthy Whole 30 Vegetable Side Dishes!

Next up, Brussels Sprouts and Fingerling Potato Hash! Lots of veggies, made in one pan, and flavored with crispy pancetta.

12 Healthy Whole 30 Vegetable Side Dishes!

When Whole 30 gets tough, the tough get saucy! Sauces can really mix it up and this lemon tahini sauce will add a ton of flavor to these beautifully roasted carrots from Calm Eats!

12 Healthy Whole 30 Vegetable Side Dishes!

Using a variety of herbs is another way of avoiding food boredom. I love the use of rosemary, thyme, parsley, garlic, dill and lemon in this Herb Roasted Potato and Arugula Salad from Veggie Inspired!

12 Healthy Whole 30 Vegetable Side Dishes!

When a flavor intervention is needed, chipotle to the rescue! These Crispy Sweet Potato Wedges with Chipotle Lime Dipping Sauce save me from a French fry relapse!

12 Healthy Whole 30 Vegetable Side Dishes!

I am always down for a spicy slaw. This Spicy Curtido Coleslaw from Raia’s Recipes fits the bill nicely! Serve it alongside or on top of any protein for a flavor punch!

12 Healthy Whole 30 Vegetable Side Dishes!

Variety is the spice of life. Making sure you get a wide array of veggies helps kick that food boredom to the curb. These Pan Fried Green Beans Almondine with Bacon and Garlic from Wholesome Yum definitely deserve a mention!

12 Healthy Whole 30 Vegetable Side Dishes!

Cauliflower isn’t the only thing that can be ‘riced’, broccoli can too! Learn How to Make Broccoli Rice from Green Healthy Cooking!

12 Healthy Whole 30 Vegetable Side Dishes!

Speaking of Broccoli… roasting always adds such great flavor and texture to veggies! Try this Spicy Roasted Broccoli from The Whole Cook and let’s see how long your food boredom lasts.

12 Healthy Whole 30 Vegetable Side Dishes!

Sometimes simple is the name of the Whole 30 game. I love Simple Roasted Veggies. They go with everything and I always make a huge amount and use them for days in salads, with eggs etc…cook once, eat many times is my motto!

12 Healthy Whole 30 Vegetable Side Dishes!

Roasted Butternut Squash is so sweet it almost seems like it shouldn’t be allowed on W30, but lucky for us it is! This Roasted Squash with Hazelnuts and Pomegranate from Making Healthy Choices is right up my alley.

12 Healthy Whole 30 Vegetable Side Dishes!

Last but not least, we need to work in some leafy greens! If you aren’t a fan of raw kale then tried it sautéed : 15 Minute Sautéed  Kale with Balsamic Glazed Shallots from Taste Abounds!

12 Healthy Whole 30 Vegetable Side Dishes!

 More Whole 30 Collections:

Welp, that’s it! This should keep you satisfied for at least 30 days! If you’d like to see more of my Whole 30 Collections please peruse 12 Whole 30 Salads and 12 Whole 30 Soups!

Best ~ Linda Spiker

BBQ Pulled Chicken Sandwiches with Creamy Coleslaw!

When I need to feed a crowd but want to keep it casual, I go for the Pulled Chicken Sammys and Slaw! You can make the chicken in advance and reheat when ready, making it one of the most convenient crowd pleasers ever.
This recipe is sponsored by The Sauce Goddess!
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

BBQ Pulled Chicken Sandwiches with Creamy Coleslaw!

Delicious, Convenient, Easy!

If I am serving this meal for a get together I make the chicken a day in advance so I can relax at my own party. It’s also great to bring to outdoor parties or picnics, as long as you have a place to reheat and add the BBQ sauce, like a grill, it works!

BBQ Pulled Chicken Sandwiches with Creamy Coleslaw!

Making The Chicken:

To make pulled chicken I use an Instant Pot. A crock pot works great too, so don’t panic.The advantage of the Instant Pot is that it takes minutes versus hours, but either way you end up with tender, juicy chicken! To shred the chicken you have two options. Option 1: two forks. Use one fork to hold the meat down and use the other fork to ‘pull’ the chicken into shreds. If you have a Kitchen Aid Stand Mixer you can simply place meat in the mixer with the ‘flat beater’ attachment and let the machine take care of it in seconds. Both ways work well so don’t sweat it if you don’t have a mixer.

BBQ Pulled Chicken Sandwiches and Slaw!

The Sweet and Spicy Sauce:

After ‘pulling’ the chicken you simply stir in BBQ Sauce. I used award winning Sweet and Spicy Grilling and Dipping Sauce from Sauce Goddess. It’s slightly sweet with a nice spicy kick, no-GMO and gluten free! Sauce Goddess also makes spice rubs, relishes and caramel corn. You can order directly from their website, or click to find stores that carry Sauce Goddess products near you!


BBQ Pulled Chicken Sandwiches and Slaw!

The Slaw!

I know, I know, people seem to have really strong opinions about coleslaw. They either love it or hate it. My coleslaw is creamy and delicious and the perfect compliment to almost any BBQ sauce, and not only do you need some veggies in this recipe but you need balance, and that is what this coleslaw provides! So I encourage you to try it even if you aren’t usually a fan. And just looks how pretty it is!

BBQ Pulled Chicken Sandwiches and Slaw!

 

The Recipe: BBQ Pulled Chicken Sandwiches and Creamy Coleslaw

What you need: an Instant Pot or crock pot, a delicious BBQ sauce and as always a good knife!

13 votes

Print

BBQ Pulled Chicken Sammys and Slaw

Prep

Cook

Total

Yield 6-8 sandwiches

A crowd pleaser made in the Instant Pot or crock pot! 

Ingredients

 

For chicken:

2 bone in, skin on chicken breasts

4 bone in skin on thighs

1 yellow onion, peeled and roughly chopped

1-2 cloves garlic, peeled and roughly chopped

1 cup chicken broth

1 1/2- 1 3/4 cups warm BBQ Sauce

Desired amount of sandwich buns

For Slaw:

  • 2/3 head small green cabbage, very thinly sliced and then chopped
  • 1/4 head small purple cabbage, very thinly sliced and chopped
  • 1 large carrot, grated finely
  • 1 teaspoon grainy dijon mustard
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon Honey
  • 1/2 cup good quality Mayo
  • 1/4 cup sour cream
  • Sea salt and fresh pepper, to taste

Instructions

To make this recipe quickly, prepare coleslaw while chicken is in the Instant Pot.

Chicken using Instant Pot:

Salt and pepper chicken to taste, set aside

Place onions and garlic in bottom of Instant Pot

Add wire rack trivet and place chicken on top

Plug in Instant Pot (yeah, you gotta do that)

Seal the Instant Pot lid closed and make sure steam vent is in 'sealed' position

Press "manual", "high pressure" and press the + or - button until the timer says 15 minutes

Wait a few seconds and the machine will say "on" and make a beep. That's it. The pressure will build and soon the machine will cook and count down the minutes. When it gets to zero you'll hear a beep and the machine will switch over to "low" keeping the chicken warm until you are ready to shred.

With a hot pad or wooden spoon carefully turn steam vent to 'open' and allow steam to completely release before opening lid.

Remove chicken, discarding broth and onions

Use forks to remove skin from chicken (discard)

Remove meat from bones and use two forks or kitchen aid 'flat beater' to shred chicken (see instructions in blog post above)

Add warm bbq sauce and mix thoroughly, place on top of a bun, add coleslaw and enjoy!

Chicken Using Crock Pot:

Salt and pepper chicken to taste, set aside

Place onions and garlic in bottom of crock pot, add chicken on top

Cook on high for 3-4 hours or low for 6-7 hours

Remove chicken, discarding broth and onions

Use forks to remove skin from chicken (discard)

Remove meat from bones and use two forks or kitchen aid 'flat beater' to shred chicken (see instructions in blog post above)

Add warm BBQ sauce to chicken and mix thoroughly, place meat on a bun and top with coleslaw. Enjoy!

For Cole Slaw:

  1. Prepare veggies and toss in a bowl.
  2. Whisk together dressing ingredients, drizzle over cabbage and carrots, toss. Season with sea salt and pepper if needed.

 

How to Make Pulled Chicken~ Crock Pot & Instant Pot

Pulled chicken, how do I love thee? Let me count the ways… I love thee in a sandwich, tossed in a salad, or tacos, quesadillas or soups, mixed with BBQ sauce and topped with coleslaw…basically I love thee just about every way. Ok, enough with the poetry, let’s learn how to make Pulled Chicken in the Crock Pot or Instant Pot!
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

How to Make Pulled Chicken in The Instant Pot or Crock Pot~ Paleo, Whole 30

It’s So Simple You Almost Don’t Need a Tutorial…

…except that’s how I make money, so you do need one. To make pulled chicken I use an Instant Pot. A crock pot is great too though so don’t panic.The advantage of the Instant Pot is that it takes minutes versus hours, but either way you end up with tender, juicy chicken you can use in a variety of ways throughout the week, as mentioned in my corny poem above.

How to Make Pulled Chicken in The Instant Pot or Crock Pot~ Paleo, Whole 30

How You Do It:

I like to use a combination of bone in, skin on chicken breasts and thighs for pulled chicken. Bone in, skin on gives you the moistest most flavorful chicken, and because breast meat is much drier than thigh meat I think four thighs/two breasts is the perfect ratio. Of course you can mix it up in whatever way floats your boat. To add even more flavor I roughly chop a yellow onion and a clove or two of garlic, add 1 cup of broth and cook that bird to juicy perfection!

How to Make Pulled Chicken in The Instant Pot or Crock Pot~ Paleo, Whole 30

How To “Pull”

To shred the chicken you have two options. Option 1: two forks. After removing the skin and separating the meat from the bones, you use one fork to hold the meat down and use the other fork to ‘pull’ the chicken into shreds. If you have a Kitchen Aid Stand Mixer you can simply place meat in the mixer with the ‘flat beater’ attachment and let the machine take care of it in seconds. Both ways work well so don’t sweat it if you don’t have a mixer.

How to Use Your Pulled Chicken:

Use pulled chicken in my 15 Minute Chicken Tortilla SoupBlackened Chicken and Quinoa Salad, or my BBQ Pulled Chicken Sammys and Slaw!

The Recipe: Pulled Chicken: Crock Pot and Instant Pot

What you will need: an Instant Pot or crock pot.This recipe is Paleo and Whole 30 compliant!

Pulled Chicken: Instant Pot or Crock Pot

Yield 6 servings

I offer two ways to make pulled chicken: Instant Pot or Crock Pot. Both work perfectly well but the Instant Pot version is done in 15 minutes! You can use pulled chicken in tacos, soups, salads, on top of pizzas, pastas...you name it, it works!

Ingredients

2 bone in, skin on chicken breasts

4 bone in skin on thighs

1 yellow onion, peeled and roughly chopped

1-2 cloves garlic, peeled and roughly chopped

1 cup chicken broth

sea salt and freshly ground pepper to taste

Instructions

For Instant Pot:

Salt and pepper chicken to taste, set aside

Place onions and garlic in bottom of Instant Pot

Add wire rack trivet and place chicken on top

Plug in Instant Pot (yeah, you gotta do that)

Seal the Instant Pot lid closed and make sure steam vent is in 'sealed' position

Press "manual", "high pressure" and press the + or - button until the timer says 15 minutes

Wait a few seconds and the machine will say "on" and make a beep. That's it. The pressure will build and soon the machine will cook and count down the minutes. When it gets to zero you'll hear a beep and the machine will switch over to "low" keeping the chicken warm until you are ready to shred.

With a hot pad or wooden spoon carefully turn steam vent to 'open' and allow steam to completely release before opening lid.

Remove chicken, discarding broth and onions

Use forks to remove skin from chicken (discard)

Remove meat from bones and use two forks or kitchen aid 'flat beater' to shred chicken (see instructions in blog post above)

You may now use the chicken as is, or add bbq sauce, taco seasoning, moroccan seasoning, cajun spices etc...whatever you decide!

For Crock Pot:

Salt and pepper chicken to taste, set aside

Place onions and garlic in bottom of crock pot, add chicken on top

Cook on high for 3-4 hours or low for 6-7 hours

Remove chicken, discarding broth and onions

Use forks to remove skin from chicken (discard)

Remove meat from bones and use two forks or kitchen aid 'flat beater' to shred chicken (see instructions in blog post above)

You may now use the chicken as is, or add bbq sauce, taco seasoning, moroccan seasoning, cajun spices...whatever you decide!

Courses Pulled Chicken

Cuisine American

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

 

All photos and recipes are copyrighted by Linda Spiker.

Post tags: Gluten free, grain free, dairy free, whole 30

Tandoori-Style Curried Lemon Chicken with Mango Cashew Rice

Making Indian food at home can seem intimidating. Even though I am an experienced cook, I have always felt too intimidated to try it, until now. Sun Basket makes it do-able and easy with this family style Tandoori-Style Curried Lemon Chicken with Mango Cashew Rice!
(This post contains affiliate links. I may make a commission off sales while your price stays the same)

Gluten Free Tandoori-Style Curried Lemon Chicken with Mango Cashew Rice

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Let’s Talk About This Chicken!

Tandoori chicken is marinated in yogurt and spices making it very tender. This recipe offers you two choices, coating the chicken and cooking immediately or coating the chicken and marinating overnight. You choose what works best for you. Either way you end up with a stunning meal!

Gluten Free Tandoori-Style Curried Lemon Chicken with Mango Cashew Rice

The Mango Rice:

This mango cashew rice is the perfect side dish for flavorful Tandoori chicken and it’s easy to make. While chicken bakes and rice cooks you simply dice mango, prepare mint and cilantro and garnish! This meal certainly couldn’t be any prettier and it’s gluten free!

3 votes

Print

Tandoori-Style Curried Lemon Chicken with Mango Cashew Rice!

Cook

Total

Yield 4 servings

This family favorite, inspired by India's tandoor cooking method, features mango, fresh mint, edamame, and roasted cashews. Chef's tip: The chicken can be coated in the yogurt mixture, covered, and marinated overnight in the refrigerator; let stand at room temperature for 10 to 15 minutes before cooking. This meal is gluten free.

Ingredients

  • 1 cup basmati rice
  • 1-inch piece fresh ginger
  • 4 to 6 boneless skinless chicken thighs (about 1 pound total)
  • 1 lemon
  • ½ cup Greek yogurt
  • 1 tablespoon curry powder
  • 1 tablespoon sesame oil
  • 1 teaspoon black sesame seeds
  • 1 mango
  • 2 or 3 sprigs fresh mint
  • 6 or 7 sprigs fresh cilantro
  • ¾ cup shelled edamame
  • ⅓ cup roasted cashews
  • ¼ cup fried shallots

Instructions

Wash produce before use

1.Cook the rice:

Heat the oven to 400°F.

  • Rinse the rice.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.

In a medium sauce pot, combine the rice, ginger, and 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. While the rice cooks, prepare the chicken.

2. Prep and cook the chicken:

  • Pat the chicken dry with a paper towel; season with salt and pepper.
  • Zest and juice the lemon, keeping the zest and juice separate (the juice will be divided between the chicken and the rice).

In a large bowl, stir together the yogurt, curry powder, sesame oil, sesame seeds, lemon zest, and half the lemon juice. Add the chicken and toss to coat. Line a sheet pan with foil and brush the foil lightly with oil. Place the chicken on the prepared pan. Roast, turning once halfway through, until cooked through, 15 to 20 minutes. Transfer to a plate to rest for 5 minutes. While the chicken roasts and rests, finish the rice.

3. Prep the remaining ingredients; finish the rice

  • Trim off the top and bottom of the mango; cut away the peel, then cut the flesh into two halves away from the pit. Cut the halves lengthwise into ½-inch-wide strips, then crosswise into ½-inch pieces.
  • Strip the mint leaves from the stems; coarsely tear the leaves.
  • Coarsely chop the cilantro for garnish.

In another large bowl, combine the rice, mango, mint, edamame, cashews, fried shallots, 1 tablespoon oil, and remaining lemon juice and toss to coat. Season to taste with salt and pepper.

4.Serve:

Transfer the chicken and rice to individual plates. Garnish with the cilantro and serve.

Kids Can!

  • Rinse the rice.
  • Measure the ginger.
  • Juice the lemon.
  • Strip and tear the mint.
  • Toss together the mango-cashew rice.

Courses Dinner

Cuisine Indian

 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy