Tag: chicken

Meddy Air Fryer Chicken Salad

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Simple Mediterranean-inspired chicken salad prepped in the air fryer.

gluten-free, paleo

Meddy Air Fryer Chicken Salad

500g boneless skinless chicken breasts
1 smallish cucumber
Hand full snipped chives
1 small red onion
3 heaping Tbsp vegan Greek-style yogurt (I use Al-Pro, because that’s what is available where I live. Go for something unsweetened and thick)
1 Tbsp apple cider vinegar
3 cloves crushed garlic
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp sweet paprika

Salt & pepper to taste

Spray avocado oil

Your favorite wrap (mine is a cassava blend)

Preheat your air fryer on 400F for 3 mins. Blast the basket with avocado oil. Salt and pepper your chicken and add to the basket. Blast again with oil.

Cook 10-ish mins or until cooked through but still juicy. Let rest until cool and shred with forks.

While the chicken is chickening, dice the onion and cucumber – add to a large bowl with the remaining ingredients.

Add the chicken when ready and toss to coat. Taste for seasoning and add more acid or salt to taste.

Serve in a wrap for a light lunch, or straight out of the bowl for one that’s even easier.

Serves 2-3

Green Tomato Salad

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This quick salad makes use of some batch cooked eggplant and deli rotisserie chicken for a light meal that comes together in a flash.

gluten-free, paleo, low carb

Green Tomato Salad

4 oz rotisserie chicken

1 green tomato

5 sundried tomato halves (or roasted red pepper pieces)

1/2 c sautéed eggplant cubes

Squeeze lemon juice

Flake salt & pepper

Warm the chicken & eggplant. While that heats, chop the tomatoes (both kinds). Add to the eggplant chicken, dress with a squeeze of lemon, a sprinkle of salt and a few cracks black pepper and serve.

Serves 1 for a light dinner

Pumpkin Chili

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Pumpkin Chili

1/4 c. pumpkin purée

1 lb. ground chicken

1.5 Tbsp. rosemary, chopped

2 tsp. dried thyme

2 tsp. ground cumin

2 c. zucchini, chopped

1 medium onion, chopped

4-5 poblano peppers, chopped

2 Tbsp. chili powder

1 tsp. chipotle powder

2 green chilis, chopped

1 can coconut milk

1 can vegetable stock

4 cloves garlic, chopped

Salt & pepper

Combine all ingredients in your favorite slow cooker or Instant Pot and set to soup or stew.

Serves 6-8

Tarragon Chicken Pita

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This is a nice and light chicken salad – perfect tucked inside a pita or scooped up with cucumber rounds.

gluten-free, paleo-ish

Tarragon Chicken Pita

2/3 – 1 cup pulled rotisserie chicken, chopped

2tsp – 1Tbsp tarragon mustard

2-3Tbsp pickled onion, chopped

Enough mayo to bind your ingredients together

1/2 small shallot, diced

2tsp fruity vinegar

3Tbsp slivered almonds or pine nuts

Arugula

Your favorite kind of pita as a vessel for serving – or just in a bowl with cucumber rounds for scooping

Mix everything but the arugula & pita. Season with salt & pepper to taste. Serve as desired.

Makes enough for 2 people if they have normal sized pitas; I wolfed the entire batch down because I was starving and my pitas are Middle-East sized.

Simple Stir Fry

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This is a quick-n-dirty stir fry I threw together the first week back from vacation inspired by Thai flavors – without having to source a few specialty ingredients.

gluten-free, paleo

Simple Stir Fry

1 lb boneless skinless chicken breasts

Zucchini, sliced into half moons

Bell pepper, chopped bite sized

Yellow onion, sliced into thin half moons

Green beans, chopped bite sized

4 cloves garlic, chopped

1 Tbsp fish sauce (check your labels for paleo & gluten free)

1 Tbsp coconut aminos or soy sauce

2 tsp chili garlic sauce

2 tsp ketjap manis (check your labels)

2 tsp molasses

Chop your veg. You are looking for about 5 – 6 cups total veg in whatever configuration you’ve got. Add to a large bowl.

Chop your chicken into bite sized pieces and add to the bowl.

In a small bowl, combine the sauces. Pour over the veg & meat and toss.

Preheat your air fryer to 400F for 3 mins.

Air fry your mixture for 8 or 9 minutes (I did 2 batches for a total of 19 minutes), tossing once or twice per go.

Serves 3 – 4 with no carbs; can easily stretch with carbs

Tandoori Pan

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This is a quick weeknight flavor Bomb that makes a great meal prep.

gluten-free, paleo

Tandoori Pan

1 lb chicken breasts or tenders

2-4 sweet potatoes, about 4 cups chopped

1/2 cup frozen peas

1 Tbsp ground cumin

1 Tbsp sweet paprika

1 Tbsp garlic powder

2.5 tsp ground ginger

2 tsp ground coriander

2 tsp ground turmeric

3/4 tsp ground cardamom

1.5 Tbsp oil (I used mustard oil)

2 cups cilantro

2 cloves garlic

2 Tbsp lime juice

1 tsp sweetener (I used maple syrup)

1/2 avocado

Pinch red pepper flakes

Salt & pepper

Preheat your oven to 200C. Prep a baking sheet.

Chop the sweet potato and add to a large bowl.

In a small bowl, combine the spices.

Add 2/3 of the spice mix to the sweet potatoes and toss with 3/4 of the oil + good cracks of salt and pepper. Bake 20 minutes.

While the potatoes are working, toss the chicken and peas with the rest of the oil and spice mix.

Scooch the potatoes to the sides of the pan and add the chicken + peas in the center. Bake another 10-20 minutes or until the potatoes are nice and browned and the chicken is cooked through.

While that is going, blend the cilantro, garlic, lime, sweetener, avocado and red pepper with enough water to loosen. Season with salt and pepper to taste.

Serves 4

Butternut Bacon Stew

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This is a light and healthy yet deeply satisfying stew perfect for a weeknight in Fall.

gluten-free, paleo

Butternut Bacon Stew

1 medium butternut squash, about 3 cups peeled & cubed

2 smallish zucchini, about 1 cup cubed

1 lb ground chicken

1 yellow onion, sliced thin

2 medium potatoes, about 3 cups cubed

3 pieces smoked streaky bacon, diced fine

1 liter your favorite stock

14 oz can diced tomatoes

1 Tbsp chili powder

2 tsp ground cumin

2 Tbsp onion powder

2 Tbsp garlic powder

2 tsp smoked paprika

Prep all ingredients and dump into your slow cooker. Hit stew – or your cooker’s equivalent – and go on with your life. Soup is on in a couple hours.

Serves 6 – 8

Macros for 7 servings: 266.71 calories, 34.26g carbs, 7.11g fat, 18.08g protein

Smoky Honey Chicken Salad Sandwich

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Yep – another chicken salad sandwich. I was in love with the bread I bought this week and had a bunch of leftover chicken.

gluten-free

Smoky Honey Chicken Salad Sandwich

2 small leftover chicken breasts or rotisserie chicken

1 Tbsp chili powder

2 Tbsp honey

2 tsp cinnamon

2 tsp apple cider vinegar

1 Tbsp Dijon mustard

1 Tbsp lemon juice

2 Tbsp tahini

1 chopped yellow pepper

1 c chopped snow peas

1 scallion, thinly sliced

Your favorite wrap for sandwiches

In a large bowl, whisk together the chili powder, honey, cinnamon, vinegar, mustard, lemon juice and tahini to make a dressing.

Chop the chicken, pepper and snow peas and add to the bowl. Thinly slice the scallions and add. Toss well to combine and serve in a wrap.

Makes 2-ish large wraps

Orange Chicken Salad Sandwich

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This sandwich makes a light dinner or decent sized lunch. The orange dressing is kind of a pain, but it’s worth it. Next time, I would double the recipe.

gluten-free

Orange Chicken Salad Sandwich

2 leftover boneless, skinless chicken breasts, chopped (rotisserie chicken would work great)

1 orange, peeled and wedged

2 Tbsp honey

1 Tbsp apple cider vinegar

1/3 c baby fennel, chopped fine

1 scallion, sliced thin

2/3 roughly chopped herbs – I used a mix of mint, basil & cilantro

Lemon juice

1 Tbsp sambal olek

2 cloves garlic, grated

Your favorite mayo – I used Kewpie

Slivered nuts (optional) – I used pistachios

Baby spinach (optional)

Some type of wrap to make it a sandwich

First, the P.I.T.A. dressing. Simmer the orange wedges, honey and vinegar in 300ml of water for about an hour. You want this mix to reduce to a thick syrup when blitzed. Pull and blitz until smooth.

The rest is easy to assemble. Add everything but the mayo, lemon juice, spinach & wrap to a large bowl.

Combine well. Add just enough mayo to stick together, hit with salt & pepper and lemon juice to your taste.

To make a sandwich, pile as much as your wrap can handle on a bed of spinach leaves and roll.

My wraps were large so I only had 2 and was bummed about that

Pesto Chicken Salad Wraps

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These are some dang good wraps and I’d like to bathe in this dressing.

gluten-free

Pesto Chicken Salad Wraps

1 packet boneless, skinless chicken breasts

2 Tbsp chicken breasts

Pre-cooked bacon (I used turkey bacon)

1 avocado

Fresh basil

2 wraps (mine happened to be gluten-free)

Nutritional yeast

Crisp lettuce

Dressing:

2 cloves garlic, minced

1 Tbsp pesto

2 tsp Dijon mustard

1 tsp lemon juice

4 Tbsp Kewpie mayo

1 tsp Worcestershire sauce

Cut the chicken into strips and toss with 2 Tbsp pesto. Cook in your preferred method (I air fried mine for 10 minutes).

Mix your dressing ingredients together.

Slice the avocado, separate a few leaves lettuce, and get your bacon out and ready.

Zap your wrap for about 20 seconds in a slightly damp towel to steam.

To assemble, slather a generous amount of dressing on your wrap. Top with a couple leaves lettuce, bacon, a few strips chicken, and about a quarter of your avocado. Sprinkle with a little nutritional yeast and snipped basil. Wrap and enjoy.

Makes enough chicken for 4 servings