Category Archives: Meat

Whole30 Kale Chicken Caesar Salad + The Best Whole30 Caesar Dressing

You’ll love this low carb and Whole30 kale chicken Caesar salad with massaged kale, toasted almonds, perfectly cooked chicken, all covered in the best Whole30 Caesar dressing!

I’m one of those people who have always been a kale fan. I just think it’s so versatile and hearty, and I just love that it’s so nutritious as well. When it comes to salads, the best way to incorporate raw kale is to massage them so they soften and wilt, and the leaves turn much more palatable. And that’s exactly what I did for this Whole30 chicken Caesar salad, and it turned out fantastic!

Whole30 Kale Chicken Caesar Salad Recipe

This kale Caesar salad recipe incorporates kale as the base lettuce instead of romaine, making it much more nutritious and hearty. Instead of croutons, you can get the crunchy and addicting texture from toasted and chopped almonds which I actually prefer.

Also. instead of using chicken breasts, I think chicken thighs are way more flavorful and juicy so that’s what I used. However, if you prefer chicken breasts, you can definitely use those instead.

The Best Whole30 Caesar Dressing

When it comes to Caesar salads, the dressing is the most important part and it’s what gives Caesar salad that zesty tangy flavor that it’s so well-known for. Making a Whole30 version is actually super easy and simple, and you just need some simple ingredients to whisk together:

  • Whole30 mayonnaise – make sure it’s made with avocado or olive oil, and doesn’t have sugar!
  • garlic
  • lemon juice
  • dijon mustard
  • anchovy paste – another one to read the ingredients carefully to make sure it’s Whole30 compliant
  • salt and pepper

The combination of salt, dijon mustard, and lemon juice really gives this Whole30 Caesar dressing that zesty and cheesy flavor without parmesan cheese. You’ll be surprised how much this Whole30 chicken Caesar salad tastes so much like the real deal!

Tips for Making Whole30 Kale Chicken Caesar Salad

This kale caesar salad recipe is made by preparing different components separately and putting them all together to serve at the end. To make it delicious with the best results, I think these tips will be helpful for you:

  • Kale is tough and crunchy raw, so make sure to massage the leaves very well until they are wilted. I recommend you do this towards the beginning, so the leaves have time to soften and marinate while you prepare the other ingredients.
  • This Whole30 Caesar dressing is on the thick side, and that how traditional version is as well. However, if you want to thin it out, you can do so by whisking in a little bit of dairy-free milk like coconut milk or almond milk.
  • You probably won’t need to use all the dressing to make this kale Caesar salad recipe. The Whole30 Caesar dressing can keep for up to 7 days chilled in the fridge, stored in an airtight container.
  • Traditional Caesar salad uses chicken breasts, but I used chicken thighs because it has way more flavor. Feel free to use whatever cut you prefer.
  • This Whole30 chicken Caesar salad can be made ahead of time and refrigerated. Because the kale leaves are so sturdy and they actually taste better wilted, the texture will still be amazing after sitting in the dressing overnight.

I personally think this kale chicken Caesar salad is way better than the original version. It’s way heartier, healthier, and has so much more flavor. If you can tolerate dairy, feel free add parmesan cheese to your salad if you’d like!

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Whole30 Kale Chicken Caesar Salad + The Best Whole30 Caesar Dressing

You'll love this low carb and Whole30 kale chicken Caesar salad with massaged kale, toasted almonds, perfectly cooked chicken, all covered in the best Whole30 Caesar dressing!
Course Main Course, Salad
Cuisine American
Keyword paleo caesar salad, whole30 chicken salad, whole30 dressing, whole30 salad, whole30 salad recipes
Prep Time 7 minutes
Cook Time 17 minutes
Servings 5 servings
Calories 336kcal

Ingredients

  • 6 cups kale stems removed
  • 1 tbsp extra virgin olive oil
  • 1/8 tsp sea salt
  • 1/4 medium red onion thinly sliced
  • 1/2 cup raw almonds
  • 1 tbsp avocado oil
  • 1 lb skinless boneless chicken thighs or breasts
  • Salt and pepper to taste

Whole30 Caesar Dressing

  • 1/2 cup Whole30 mayonnaise
  • 2 garlic cloves minced
  • 1 1/2 tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 1 tsp anchovy paste
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper

Instructions

  • Whisk together all the ingredients for the Whole30 Caesar Dressing and set aside.
  • Bunch up the kale leaves together and slice into thin strands. Transfer to a big bowl.
  • Add olive oil and 1/8 tsp sea salt to the kale leaves and massage for 3-4 minutes with your hands until they start to soften and wilt.
  • Add red onion slices to the kale and toss together. Set aside.
  • Heat a dry skillet over medium heat and add the almonds.
  • Stir frequently and toast for 4-5 minutes until golden and fragrant.
  • Remove from heat and cool slightly before roughly chopping.
  • Heat avocado oil in a large skillet over medium high heat.
  • Generously sprinkle the chicken with salt and pepper on all sides.
  • Add the chicken in a single layer to the skillet and cook for 6-7 minutes until you can easily flip the chicken.
  • Flip and cook for 5 more minutes.
  • Remove from heat and cut into bite-sized slices.
  • Combine kale, onion slices, almonds, and chicken in a large bowl.
  • Drizzle with caesar dressing (you'll only need about half) and toss together before serving.

Notes

*Nutrition calculation is based on using 1/2 of the Whole30 Caesar Dressing for the entire recipe. 

Nutrition

Serving: 1serving – makes 5 | Calories: 336kcal | Carbohydrates: 11g | Protein: 24g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 269mg | Potassium: 726mg | Fiber: 2g | Sugar: 1g | Vitamin A: 161.1% | Vitamin C: 118.7% | Calcium: 16.7% | Iron: 13.6%
What Great Grandma Ate / Jean Choi 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.

Regarding other affiliate links and affiliate relationships: 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. Thank you for your support and understanding.

You'll love this low carb and Whole30 kale chicken caesar salad with massaged kale, toasted almonds, perfectly cooked chicken, all covered in the best Whole30 caesar dressing! #whole30salad #caesarsalad #glutenfree #paleo #paleosalads #30minutemeals #whole30dressing

Paleo Chicken Yakitori aka Japanese Chicken Skewers (Whole30, Keto, AIP Option)

This healthy and low carb version of paleo chicken yakitori is super flavorful, while being easy to make. It’s the perfect Whole30 and keto summer grilling recipe!

paleo chicken yakitori recipe prepared on the grill and served with sauce

We’ve been nonstop grilling these days and I’ve been loving it. Our meals have been quick, easy and flavorful for this reason and my husband and I are not complaining one bit. My recent creation is this paleo chicken yakitori, and I made it after recently going through photos of my trip to Japan last year. Not only did we have the most amazing sushi and raw fish, we had the yummiest and the most addicting grilled meats.

Paleo Chicken Yakitori Recipe

Traditionally, a Japanese chicken yakitori recipe uses sugar to give that sweet and smoky taste to the sauce. However, in this low carb and low sugar version, I use medjool dates and coconut aminos to create that natural sweetness without giving you that sugar hangover.

Not only is this paleo chicken yakitori recipe much healthier, you actually can’t notice much of the a difference from the traditional version! Of course, if you are not doing the Whole30 challenge, you can substitute medjool dates with honey and it’ll still be healthier than the traditional version.

Japanese chicken yakitori sauce getting brushed on chicken
paleo chicken yakitori - one of my favorite Whole30 chicken recipes!

What is Japanese Chicken Yakitori?

Yakitori is Japanese chicken skewers that’s seasoned with salt and/or sauce. When a sauce is used, it’s usually a flavor combination of salty and sweet, which makes it super addicting and delicious (like my version here!). It’s a popular street food in Japan, and typically enjoyed with an alcoholic beverage like sake or beer.

When I was in Japan with my parents, we ended up at a yakitori shop late at night where there were many young and old patrons enjoying these Japanese chicken skewers while continuously ordering drinks with friends. It was such a fun and lively atmosphere!

Japanese chicken skewers close up

Tips for Making This Paleo Chicken Yakitori

These Japanese chicken skewers are easy and fun to make! It also cooks quickly so you’ll have it on the table in no time, perfect for weekday grilling. To make these extra delicious and flavorful, I do suggest the following.

  • Use chicken thighs instead of breasts. They are juicier and more flavorful, and it’ll ensure that the meat doesn’t dry out.
  • Cut the chicken into squares that are flat. This way, you only have to grill 2 sides of the chicken (and not 4) for it to fully cook through quickly.
  • Do not leave out tapioca starch for the sauce. This helps the yakitori sauce thicken. You can also substitute with arrowroot starch if that’s what you have on hand.
  • Don’t forget to season the grill with oil! Nothing ruins thin cut meats quicker on the grill than when they stick to the grill and fall apart.
  • This Japanese chicken yakitori can easily be made AIP compliant with simple omissions and substitutions. This won’t change the flavor too much so I hope you try it out if you are on the autoimmune protocol!
paleo chicken yakitori dipped in sauce

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Paleo Chicken Yakitori aka Japanese Chicken Skewers (Whole30, Keto, AIP Option)

This healthy and low carb version of paleo chicken yakitori is super flavorful, while being easy to make. It's the perfect Whole30 and keto summer grilling recipe!
Course Main Course
Cuisine Japanese
Keyword aip grilling, asian chicken recipes, chicken skewers, grill chicken recipes, keto grill recipes, low carb grilling, whole30 chicken recipes, whole30 grilling
Prep Time 15 minutes
Cook Time 11 minutes
Servings 6 servings
Calories 220kcal

Ingredients

  • 2 lb boneless skinless chicken thighs cut into flat 1-2 inch squares
  • 1 bunch green onions cut into 1 inch pieces
  • Salt and pepper to taste, omit pepper for AIP
  • Toasted sesame seeds for garnish, omit for AIP

Yakitori Sauce

  • 1/2 cup coconut aminos
  • 1/4 cup water
  • 1/4 cup rice vinegar use apple cider vinegar or coconut vinegar for AIP
  • 1 pitted medjool date sub with 1-2 tbsp of honey if not Whole30
  • 1 tbsp tapioca starch
  • 1/2 inch fresh ginger
  • 1 garlic clove

Equipment

Instructions

  • If using bamboo skewers, soak them for 20 minutes.
  • Place all ingredients for the yakitori sauce in a blender and blend until smooth.
  • Pour into a small saucepan and heat over medium high heat. Let the mixture come to a boil for about 3 minutes until thickened. Remove from heat.
  • Separate 1/2 cup of the sauce for basting the chicken, and set aside the rest for serving.
  • Thread the chicken pieces and green onions on the skewers, alternating them. Sprinkle with salt and pepper.
  • Generously grease the grill so the chicken won't stick, then heat the grill over medium high heat.
  • Add the skewers on the grill, cover, and cook for 2 minutes. Flip the skewers and repeat.
  • Brush the top layer of skewers with the prepared yakitori sauce, then cover and cook for 2 more minutes. Flip the chicken, and repeat by putting on another layer of the sauce on the other side and cooking for 2 more minutes.
  • Serve immediately, sprinkled with toasted sesame seeds and with extra yakitori sauce.

Nutrition

Serving: 1serving – makes 6 | Calories: 220kcal | Carbohydrates: 9g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 588mg | Potassium: 409mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1.5% | Vitamin C: 1.1% | Calcium: 1.9% | Iron: 7.2%
What Great Grandma Ate / Jean Choi 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.

Regarding other affiliate links and affiliate relationships: 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. Thank you for your support and understanding.

Watermelon Cucumber Salad with Prosciutto (Paleo, Whole30)

If you are looking for a healthy and refreshing summer appetizer, look no further than this Whole30 Watermelon Cucumber Salad with prosciutto, toasted pine nuts, and mint!

watermelon cucumber salad-finished and plated

This watermelon cucumber salad was a result of me trying to find ways to use up a giant watermelon I recently bought. While eating it alone, sliced in triangles, is my favorite way to enjoy my favorite summer fruit, I was curious if I could incorporate it in to my meals.

I pulled some leftover ingredients from my fridge and tossed together with watermelon cubes, and I’m pretty obsessed with how refreshing and delicious this watermelon salad recipe turned out. So of course I had to share with you!

Watermelon Cucumber Salad with Prosciutto Recipe

I’m not always a fan of adding fruits to savory dishes, but the balance of flavors in this watermelon cucumber salad makes it so addicting and I just can’t get enough. The combination of the ingredients just gives this salad the best texture ever:

  • juicy and sweet bites of watermelon,
  • refreshing cucumbers,
  • salty prosciutto,
  • crunchy toasted pine nuts,
  • mint leaves,
  • all tossed with tart olive oil and lime juice dressing.

These flavors meld together beautifully to make a perfect summer salad that goes amazingly with some grilled meats.

pouring dressing over watermelon salad recipe
watermelon cucumber salad close up

Easy But Fancy Enough For Summer Get-Togethers

The best thing about this watermelon salad recipe is that not only is it a healthy, Whole30 salad that’s insanely delicious especially on a hot summer day, it’s super duper easy to make. I mean, it literally took me 15 minutes from start to finish.

However, the final result looks gorgeous and colorful enough that you can double or triple the recipe to serve at summer BBQs and get-togethers and everyone will be impressed! You can also prep the ingredients ahead of time, but I suggest tossing everything together right before serving for the best texture.

How to Make This Watermelon Cucumber Salad with Prosciutto

The most difficult part of this watermelon salad recipe is actually chopping up the ingredients. I suggest cutting the watermelon into 1-inch cubes and cucumber into 1/2-inch pieces. You can also use a melon baller to create watermelon balls, which I think will be super fun and pretty!

The only cooking part of this recipe is toasting the pine nuts, and that can be done in less than 5 minutes on the stovetop until they are golden brown and fragrant.

I suggest tearing apart the mint leaves, instead of a slicing them with a knife so they impart a stronger mint flavor that can be melded in better with the rest of the ingredients.

Once all the ingredients are ready for this watermelon cucumber salad, all you have to do is toss them together and serve! Doesn’t get much easier than that, and even the dressing only has 4 ingredients. Definitely my kinda recipe.

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Watermelon Cucumber Salad with Prosciutto (Paleo, Whole30)

If you are looking for a healthy and refreshing summer appetizer, look no further than this Whole30 Watermelon Cucumber Salad with prosciutto, toasted pine nuts, and mint!
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword savory watermelon recipe, summer salads, watermelon salad recipe, whole30 salad
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 222kcal

Ingredients

  • 1/4 cup pine nuts
  • 3 cups seedless watermelon cubed
  • 1.5 cups cucumber chopped
  • 1/4 cup mint leaves roughly torn into pieces
  • 2 oz prosciutto thinly sliced, nitrate free

Dressing

Instructions

  • Heat a dry pan over medium heat on the stove.
  • Add the pine nuts and toast until golden and fragrant while stirring constantly, about 4-5 minutes.
  • Combine watermelon, cucumber, and mint in a large bowl, then add the toasted pine nuts.
  • Whisk the dressing in a separate bowl and pour over the salad. Gently toss together.
  • Drape with prosciutto slices before serving.

Notes

If you want to make this ahead of time, you can chop the ingredients and toast the pines nuts the day before, as well and whisking the dressing together. Keep them separate and when you are ready to serve, toss everything together for best texture and freshness!

Nutrition

Serving: 1serving – makes 4 | Calories: 222kcal | Carbohydrates: 12g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 243mg | Potassium: 290mg | Fiber: 1g | Sugar: 8g | Vitamin A: 16.1% | Vitamin C: 16.9% | Calcium: 2.2% | Iron: 5.8%
What Great Grandma Ate / Jean Choi 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.

Regarding other affiliate links and affiliate relationships: 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. Thank you for your support and understanding.