Paleo, Whole30 Recipe: Chicken Walnut Salad with Fresh Dill

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Here is a lunch recipe you can prep today and take with you to work tomorrow.

Packing Whole30 meals in advance, whether I am eating them away or at home, has been so helpful in making sure I feed my body what it needs and wants to feel its best. Author Steven Covey says to “begin with the end in mind”, and this certainly applies to knowing how we want to physically and mentally feel from food and then to make sure we can eat in a way to support those goals.

Ok, I guess the cat is out of the bag that I am into meal prep! Onto the recipe!

RECIPE

CHICKEN WALNUT SALAD WITH FRESH DILL (serves 4)

INGREDIENTS:

1 lb. of cooked organic chicken, diced (any cut of chicken works)
4 radishes, minced
1 carrot, peeled and minced
1/2 cup of fresh dill, minced
1 cup of walnuts, chopped
2 Tbs. of red onion, finely minced
1 tsp. of sea salt
Dash of white pepper
1/2 cup of mayo (I highly recommend @primalkitchenfoods mayo!)
1 head of radicchio, chopped

INSTRUCTIONS:

Mix mayo, sea salt and pepper in a large bowl.

Add the rest of the ingredients and gently toss until all is combined.

Serve in 4 glass containers for up to 3 days.

I hope you enjoy!

Do you pack your lunch in advance?

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AIP, Paleo, Whole30 Recipe: Chicken Salad Bowl with Tri-Olive Dip

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Amidst all of the fancy recipes out there, sometimes we only have minutes to throw together a meal so the more Whole30 meals you build, the more you develop an intuition and for simple, real foods…but, never lacking in quality and flavor!

This photo is an example of a meal I might throw together for myself. It is based on protein (bonesless chicken thighs), veggies (spinach, radish and shredded zucchini) and healthy fat (tri-olive dip).

It’s simple, and if you do just a little advance prep, takes only a few minutes to assemble.

I prepped for this meal by cooking some chicken in bulk and making an olive dip. I use meats cooked in bulk for a few days with meals and I am convinced that sauces and dips pull together a meal wonderfully (did that sound Martha Stewarty…wonderfully!?).

When I needed a meal and opened my fridge, I saw chicken, assorted veggies and dip. And lunch was in the making…

RECIPE:

CHICKEN SALAD BOWL WITH TRI-OLIVE DIP (serves 1)

INGREDIENTS:

SALAD:

4-6 ounces of cooked chicken (or any cooked meat that you have!)
2 cups of greens (I used spinach)
Handful of sliced radish (again, slice up whatever veggie you already have)
1 small zucchini, shredded with a box grater
Fresh Italian parsley, to garnish

TRI-OLIVE DIP (serves 8-10)

1 cup each of black and green olives, pitted
1/2 cup of kalamata olives, pitted
1/4 cup of olive oil
1/2 tsp. of sea salt
1 cup of fresh cilantro, chopped
1 cup of fresh Italian parsley, chopped
Juice from 1/2 of a lime
1 small garlic clove

INSTRUCTIONS:

Pulse all of your tri-olive dip ingredients in a food processor until well combined, about 10-15 seconds.

Set aside 1/4-1/2 cup of dip for your salad and store the rest in a glass jar or container to use throughout the week on meats, veggies, or in scrambles.

Assemble your salad in a bowl and serve with olive dip and parsley. You can also toss your salad/dip togther in a mixing bowl first.

And that is Whole30 meal-building!

I hope you enjoy! How do you build fast, tasty meals?

Paleo, Whole30 Recipe: Greek Chicken Salads in Napa Cabbage Lettuce Cups

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If you have followed my Personal Cheffing photos, you will see that I use lettuce cups all of the time to hold Whole30 salads such as this Greek Chicken Salad.

I use butter lettuce, radicchio and Napa cabbage to fill with salads quite a bit, but also use endive, Swiss chard and collard greens. Lots of options!

For this recipe, I used Napa cabbage because it is sturdy and holds up really well if you prep these a day in advance.

I have made these for client’s lunches and have also shared them at a party with friends. They are colorful and flavorful and the addition of @primalkitchenfoods Greek Vinaigrette makes them sooooo good.

RECIPE:

GREEK CHICKEN SALADS IN NAPA CABBAGE CUPS (serves 8-10)

INGREDIENTS:

1 lb. of organic boneless, skinless chicken thighs (or breast), cooked and cooled
2 carrots, peeled and diced very small
4 artichoke hearts, minced
1/2 cup of fresh Italian parsley, minced
1/2 cup of fresh cilantro, minced
1 tsp. of sea salt
1 Tbs. of fresh lemon juice
1/4 cup of @primalkitchenfoods Greek Vinaigrette (or you can whisk a vinaigrette made with 1/4 cup avocado oil, 2 Tbs. lemon juice, 1/2 tsp. sea salt, 1 tsp. each of dried oregano, dill and basil to keep this AIP)
1 head of Napa cabbage, torn into individual leaves

INSTRUCTIONS

Dice cooked and cooled chicken on a cutting board and place in a large mixing bowl with carrots, minced artichoke hearts, minced parsley and minced cilantro.

Toss with sea salt, lemon juice and @primalkitchenfoods Greek Vinaigrette (or your own vinaigrette).

Arrange Napa cabbage leaves on a serving platter and carefully spoon chicken salad into each leaf.

Cover and place in the fridge until ready to serve, up to 24 hours in advance.

I hope you and anyone you get to share these with enjoy!

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Paleo, Whole30 Recipe: Curry Thyme Chicken Thighs

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I adore cooking bone-in thighs. I braise them, bake them, grill them…(we’re all thinking “Forest Gump”, right?), they are a staple in my kitchen, how about yours?

There are endless ways to cook chicken thighs, in this recipe I made a sauce using @primalkitchenfoods mayo, curry powder, sea salt and dried thyme, slathered it over each thigh, then baked them for an hour and served them on a platter with fresh lemon wedges and parsley.

It takes about 5 minutes to prep these, so go even further and throw some veggies in the oven with these thighs and consider your Whole30 meal done.

RECIPE:

CURRY THYME CHICKEN THIGHS (serves 4)

INGREDIENTS:

2 Tbs. of ghee
4 organic, bone-in chicken thighs with skin
1/2 cup of Whole30 mayo (I use @primalkitchenfoods mayo, either the plain or the Chipotle flavor will work) and laugh everytime I use it because it makes life soooooo easy!
1 Tbs. of curry powder
1/2 tsp. of sea salt
1 tsp. of dried thyme
Fresh lemon wedges & Italian parsley to garnish.

INSTRUCTIONS:

Preheat your oven to 350 degrees.

Whisk together mayo, sea salt, curry powder and dried time in a small bowl.

Rinse chicken thighs and pat dry.

Place each thigh in a cast iron skillet coated with ghee (or on a baking pan lined with parchmont paper).

Slather sauce evenly on each thigh.

Bake for 1 hour.

Optional: Finish thighs under the broiler for 5 minutes. Highly recommended for crispy skin!

Serve on a platter with lemon wedges and parsley, and enjoy with your favorite veggie.

Hope you all love these as much as me!

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