Another Sweet-Savory Chicken Salad Option, and a Whole30 menu!
Well, I was planning to make my Sweet-Savory Spring Chicken Salad for my lunches next week, but then my student and fellow blogger Samantha aka Happily Ever Stronger sent me an amazing chicken salad recipe that begs to be tried for Week 2 of my Whole30 Round #2!
My “sweet and savory” came from the combo of chopped figs and apples plus dijon mustard and spices, while hers uses pineapple and raisins for a “sweet” contrast to the seasoned chicken.
The juice from the pineapple makes it moist, so very little mayo is required. Bonus! If you are a Paleo eater, you can use a homemade Paleo mayo (recipe here from Nom Nom Paleo), or use some mashed avocado as I do in my chicken salad recipe. Enjoy!!
Ever Stronger Pineapple Carrot Chicken Salad
Ingredients (Serves 2)
- 2 cooked chicken breast, shredded or chopped
- 2 carrots, peeled and grated
- 1/4 cup fresh pineapple, diced
- 2 heaping Tbsp. raisins
- 1-2 TBSP Mayo (Olive Oil-based or Paleo) or 1/4 cup mashed ripe avocado
- Salt and pepper to taste
1. Combine all ingredients in a medium-sized bowl, mixing well until evenly combined.
2. Serve over spinach, in lettuce wraps, etc.
I can’t wait to make this for lunches! I loved eating my Sweet-Savory Spring Chicken Salad every day over a huge plate of greens, cumin-roasted carrot and other goodies, but it’s always good to change things up.
Because Paleo eating and Whole30 are all about make-ahead food prep, it’s easy to fall into a taste rut of eating the same things. So here’s a look at what my menu looked like for Week 1 of Whole30 Round2, in case it inspires any menu ideas for all of you reading out there. In return, I’d love to know what’s been on your plate if you have done or are in the midst of a Whole30 or other clean-eat challenge.
I am a creature of habit, so breakfast and lunch basically stay the same once I decide what my weekend meal prep is going to look like. Dinners change up some.
Whole30 Round 2, Week 1
Pre-6 am workout: 1 Bilinski’s chicken sausage (Whole30 friendly, all natural, delicious!) with one-quarter of an avocado and if teaching cycle, half a small sweet potato (just enough fuel to signal to my body we are about to WORK! Too often we over-fuel or eat less than ideal fuel for workouts like we are about to do the Olympics, when in fact it’s just cycle or TRX class.)
Breakfast: 2 hardboiled eggs, 1 sweet potato or 1/4 of a kabocha squash roasted in coconut oil and shredded coconut with cinnamon, kale and spinach sauteed with onions and mushrooms in ghee, homemade venison breakfast sausage. (Yes, breakfast is huge and amazing! Every day!)
Lunch: Large plate of spinach and mixed salad, topped with sauerkraut (great for gut health, same premise as the probiotics in yogurt but sans the dairy!), cumin-cinnamon-roasted baby carrots, a generous serving of Sweet-Savory Chicken Salad, and olive oil-roasted asparagus. Small tangerine on the side.
Dinners: Bison-veggie chili over spaghetti squash with a side salad topped with avocado oil and apple cider vinegar, lemon and seasonings.
“Breakfast for dinner” of eggs scrambled with veggies like mushrooms, kale, spinach, peppers and onions – served with a sweet potato or more kabocha squash, maybe some more venison sausage.
Spaghetti squash topped with grilled marinated chicken and sauteed spinach, kale, and onions and served with a side salad.
**If I feel like I need fuel before my evening class, I eat a few mini sweet peppers, a handful of raw cashews, blackberries, or a small tangerine.**
Coming up: A Tropical Sunshine Protein muffin using GNC’s newest LeanShake flavor…the ‘Perfect 10’ circuit to mix up your routine…and the (un)official glossary of Whole30 terms!
This entry was posted on Saturday, April 6th, 2013 at 10:06 am
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