Proteins

Name: Chicken Salad With Apples
Prep time: 10 min
Total time: 10 min
Yield: 6 cups
Ingredients: 4 cups Shredded Chicken, cooked; 1.5 cup Mayonnaise; 1 cup Walnuts, chopped; 3 stalks Celery, small dice; 1/4 Red Onion, small dice; 1.5 cup Apples, diced; 2 tbsp Fresh Parsley, chopped; 1/2 tsp garlic powder; salt/pepper to taste

Chicken Salad With Apples and Walnuts

August 30, 2019 by Thyme and JOY Leave a Comment

This chicken salad with apples and walnuts is the perfect transition meal prep recipe from summer to fall. Made with homemade mayo, it is perfect for salads, sandwiches and wraps and can be eaten cold anywhere.

My love for chicken salad grows every year. Chicken salad is the perfect recipe for healthy eating and meal prep because one batch will last a few different meals and it can be eaten on a sandwich, lettuce wrap or green salad.

And because fall is apple season, this chicken salad is made with diced apples. I used honey crisp apples for this recipe because they are my absolute favorite, but feel free to use any type of apple you enjoy!

To make this chicken salad taste as best as it can, I recommend using a homemade mayonnaise. It’s made with clean ingredients, tastes better than any store-bought mayo and is made in just one minute.

One Minute Homemade Mayo Recipe

How to Serve Chicken Salad:

Chicken salad can be served many different ways:

Plain (this is how I usually roll)
On a green salad
On a sandwich or whole grain toast
In a wrap or tortilla
In a lettuce wrap for a more keto chicken salad approach

How to make Chicken Apple Salad with Walnuts:

Using 2 forks or a stand mixer, shred chicken breast and add to a large bowl.
Add in chopped celery, onion, apples and walnuts.
Stir in mayonnaise, salt, pepper, garlic powder and parsley and mix until chicken salad is fully combined and coated with mayo.
Serve cold.

Chicken salad will last up to 5 days in fridge in an air tight container.

Chicken Salad Ideas and Variations:

Instead of using apples, use grapes like in my popular Sonoma Chicken Salad Recipe
Use mashed avocado in place of mayo or a half and half mix of both
Change up the nuts you use: cashews, pecans, black walnuts
Use green onions instead of red onions for a mild onion flavor

Another great tip besides making your own shredded chicken in the instant pot is to use the meat from a rotisserie chicken.

Also Check Out:

Chicken Salad With Apples

Yield: 6 cups

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

4 cups Shredded Chicken, cooked
1.5 cup Mayonnaise
1 cup Walnuts, chopped
3 stalks Celery, small dice
1/4 Red Onion, small dice
1.5 cup Apples, diced
2 tbsp Fresh Parsley, chopped
1/2 tsp garlic powder
salt/pepper to taste

Instructions

Using 2 forks or a stand mixer, shred chicken breast and add to a large bowl.
Add in chopped celery, onion, apples and walnuts.
Stir in mayonnaise, salt, pepper, garlic powder and parsley and mix until chicken salad is fully combined and coated with mayo.
Serve cold.

Nutrition Information:

Yield: 8 Serving Size: 1 cup
Amount Per Serving:Calories: 227 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 51mg Sodium: 65mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 19g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.

Jalapeno Popper Stuffed Chicken

April 27, 2019 by Thyme and JOY Leave a Comment

This Jalapeno Popper Stuffed chicken is the perfect change up to the regular chicken dinner rotation. Simply hasselback chicken and stuff it with a delicious filling made of jalapenos, bacon, and cream cheese and bake in the oven.

I absolutely love the flavor of Jalapeno poppers. Something about the spicy, creamy and salty appetizer is so addicting and I usually end up eating a LOT of them.

With this recipe for jalapeno popper stuffed chicken, you can get that same flavor in a healthy high protein vessel and serve it for dinner any time.

This is also a great recipe for those who are keto or low carb and looking for something to spice up their lunch and dinner routine.

How to Hasselback Chicken:

The chicken is stuffed by way of hasselback. This simply means that there are deep slices in the chicken going across width wise that a filling is stuffed into before baking in the oven.

To hasselback chicken:

Using a sharp knife, trim the fat off of a boneless skinless chicken breast and season on both sides with salt and pepper.

Place chicken breast on cutting board smooth side up and begin slicing slits into the chicken width wise a half inch apart being careful not to cut the chicken all the way through to the other side. This could take some practice!

On average, each chicken breast should have 4-5 slits.

Once slits are complete, you are ready to stuff them with filling.

Can Jalapeno Popper Stuffed Chicken be Paleo or Whole30?

Every ingredient in this recipe is paleo or whole30 compliant EXCEPT the cream cheese. There are dairy free options for cream cheese that are made with almond milk such as the Kite Hill brand which makes them in plain, jalapeno and chive options.

NOTE: I have never tried this recipe with a cream cheese alternative, but if you do let me know how it went in the comments!

Also Check Out:

Jalapeno Popper Stuffed Chicken

Author: Valerie Skinner | Thyme and JOY
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 Chicken Breasts 1x

Print Recipe

Description

Scale

Ingredients

4 Chicken Breasts, boneless & skinless
4 oz Cream Cheese, softened
4 slices Cooked Bacon, chopped
2 tbsp Red Onion, minced
2 Jalapenos, thin sliced in rounds
1/2 tsp Garlic Powder
1/2 tsp Salt
1/8 tsp Black Pepper
2 tsp tbsp Avocado Oil

Instructions

Preheat oven to 400.
Trim fat off chicken breasts and season on both sides with salt and pepper.
Place chicken breast on cutting board and with a sharp knife, cut slits width wise into the chicken 1/2″ apart being careful not to cut the chicken through to the other side. This will create 4-5 “pockets” for the filling.
In a medium sized bowl, add cream cheese, bacon, red onion and garlic powder and stir until fully combined.
In each chicken breast, fill the slits with 1-2 tsp of cream cheese filling depending on on the size of the pocket. It’s ok if the filling overflows a bit.
Take your jalapeno slices and insert them into the filling adding 1-3 slices in each pocket about half way until desired amount of jalapeno is used.
Grease a baking pan with 2 tsp avocado oil or use a sheet of parchment paper.
Bake on baking sheet for 30-35 minutes at 400 degrees or until chicken breast is cooked all the way through.
Serve hot. Will keep in fridge in sealed container for up to 5 days.

Notes

Cooking time may vary depending on size and thickness of chicken breast.
For paleo or whole30 option, see recipe text.

Category: chicken
Method: oven, baking
Cuisine: american

Nutrition

Serving Size: 1 chicken breast
Calories: 340
Fat: 16
Carbohydrates: 2
Protein: 46

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Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.

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Carolina Boneless BBQ Wings

January 8, 2019 by Thyme and JOY Leave a Comment

These Carolina Boneless BBQ wings have a sweet and tangy kick. Makes a great appetizer for game day or parties and is Whole30 compliant and Paleo.

The only memory that sticks out in my mind when it comes to boneless wings is back in my high school days. Every Friday, my group of friends would find themselves at Applebee’s at 10pm for half priced appetizers without fail.

My go to was always the boneless buffalo wings and I looked forward to them every week. The way I ate back then was atrocious. Sometimes I can’t believe that my diet used to consist of Wendy’s and wings!

Although things have changed drastically and I usually prefer bone in wings, I do have a soft spot for boneless chicken wings.

These Carolina boneless BBQ wings are a twist on BBQ wings that use Mustard BBQ sauce from The New Primal.

How do you make boneless chicken wings?

It’s such a strange thing to call a boneless wing an actual wing because 90% of the time, boneless wings are made with chicken breast meat. It’s almost like they should call them chicken nuggets but I digress!

The difference between a wing and a nugget is probably the shape and size that the pieces are cut into. Boneless wings are cut into shapes that are 3-4 bites where chicken nuggets may be 1-2 bites.

Anyway, to make boneless wings cut your chicken into pieces that would take 3-4 bites to finish.

Dip them in whisked egg, then in paleo chicken breading (see below) and bake them in the oven or bake them using an air fryer.

Once they are cooked and crispy, toss with Carolina BBQ Sauce.

Whole30 & Paleo Chicken Breading:

To bread my chicken tenders, chicken nuggets or these boneless BBQ wings, mix up this paleo and whole30 compliant chicken breading:

1.5 cup Almond Flour
1 pinch Salt
1 pinch Black Pepper
1 pinch Paprika

What is Carolina BBQ Sauce?

Carolina BBQ sauce is different from traditional BBQ sauce as it’s base is made up of vinegar and mustard where as other BBQ sauce is based with molasses or sugar and ketchup.
Besides making it yourself, the only place to find Carolina BBQ sauce that is whole30 and paleo compliant is purchasing The New Primal Mustard BBQ sauce which contains all clean ingredients.

Are chicken wings Whole30 compliant?

Yes! And thank goodness they are! As long as you use Whole30 compliant buffalo sauce or a Whole30 compliant BBQ sauce (the new primal makes both!) then you can eat wings to your heart’s content which for me is a lot . . .

Air Fryer Boneless BBQ Wings

To make boneless bbq wings in your air fryer, follow the same directions using the air fryer at 400 degrees for 20 minutes.

Because the air fryer cooks faster with dry heat, you may not need to broil for extra crispy chicken.

Check Out:

Carolina Boneless BBQ Wings

Author: Valerie Skinner | Thyme and JOY
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x

Print Recipe

Description

These Carolina Boneless BBQ wings have a sweet and tangy kick. Makes a great appetizer for game day or parties and is Whole30 compliant and Paleo.

Scale

Ingredients

1.5 pounds Boneless skinless chicken breast
2 eggs
1.5 cups Almond flour
1/4 tsp Salt
1 pinch Ground black pepper
1 pinch Paprika
2/3 cup Mustard BBQ Sauce (The New Primal)
2 tsp Avocado Oil

Instructions

Preheat your oven to 400.
Trim the fat from your chicken breasts and slice them in half length wise into filets. Cut each filet into 4 uneven triangular pieces.
In a medium sized bowl, whisk 2 eggs together.
In another medium sized bowl, whisk together almond flour, salt, pepper and paprika until fully combined.
Dip one piece of chicken breast into the egg mixture until fully coated.
Then, dredge the egg coated chicken breast piece into the almond flour mixture tossing and pressing until the chicken is fully coated in the breading.
Repeat until all pieces of chicken are breaded.
Grease a baking sheet with avocado oil and add chicken pieces in a single layer.
Cook at 400 for 20 minutes flipping half way through with a spatula.
For extra crispy chicken, broil on both sides for 3 minutes per side.
Toss in Mustard BBQ sauce until fully coated.
Serve hot.

Category: chicken, snack, appetizer, protein
Method: oven baked
Cuisine: southern, american

Nutrition

Serving Size: 4 pieces
Calories: 308

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