Tag Archives: almonds

Paleo & Whole30 Mandarin Chicken Salad with Coconut Chips

This is a sponsored post written by me on behalf of Dang Foods. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.

This Paleo & Whole30 Mandarin Chicken Salad uses delicious toasted coconut chips instead of crispy Chinese noodles, and you’ll love how flavorful it is! 

Whole30 Mandarin Chicken Salad

I’m a HUGE Mandarin chicken salad lover. There’s something so amazing about the combination of chicken, sweet mandarin slices, and crunchy almonds, all coated in a delicious savory dressing.

Paleo & Whole30 Mandarin Chicken Salad Recipe

While the original version adds sweeteners and crispy Chinese noodles to the salad, this Whole30 Mandarin Chicken Salad is only sweetened with mandarins and the noodles are substituted with deliciously toasted Dang Foods Lightly Salted Coconut Chips. It’s such an addicting flavor and texture combo that I recommend you double up on this recipe!

Whole30 Mandarin Chicken Salad Whole30 Mandarin Chicken Salad

Why Toasted Coconut Chips?

If you’ve never had toasted coconut chips before, you are in for a real treat! Toasting coconut chips allows their natural sweetness to shine through without any added sugar, and the texture also gets super crunchy in the best way. It’s so much healthier than crispy noodles that would normally be used in Mandarin chicken salad and even more delicious, in my opinion.

Dang Foods Coconut Chips

My go-to toasted coconut chips for years have been by Dang Foods. Their coconut chips are so light and delicious, and I always pack them when I’m traveling because they are so portable and easy to snack on. And most importantly, their ingredients are super clean, and the Lightly Salted Coconut Chips I use in this recipe only contain 2 ingredients: coconut and sea salt. Can’t get much better than that!

Dang Foods is also a Certified B Corporation, meaning they meet rigorous standards of social and environmental performance alongside profit goals. All of their products are Non-GMO Project Certified.

Whole30 Mandarin Chicken Salad

Save On Dang Foods Coconut Chips!

If you want to try this Paleo & Whole30 Mandarin Chicken Salad recipe and get your hands on Dang Foods coconut chips at a discount, make sure to print out a coupon here before heading to the grocery store. They are available at Walmart, Target, and Sprouts!

I hope you love this salad as much as I did. It’s packed with flavor and the most scrumptious combination of textures that it’ll definitely crowd pleaser!

Whole30 Mandarin Chicken Salad

Paleo & Whole30 Mandarin Chicken Salad with Coconut Chips

Course: Main Course, Salad
Cuisine: Chinese
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 403 kcal
Author: Jean Choi

This Paleo & Whole30 Mandarin Chicken Salad uses delicious toasted coconut chips instead of crispy Chinese noodles, and you'll love how flavorful it is! 

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Ingredients

Dressing

Instructions

  1. Drain mandarin oranges but reserve 2 tbsp of the juice for the dressing. 

  2. In a large mixing bowl, add mandarin orange, romaine lettuce, chicken, garlic chives, and slivered almonds. 

  3. In a separate bowl, whisk together all the ingredients for the dressing. 

  4. Pour the dressing over the salad mixture and toss together to coat. 

  5. Top with coconut chips and sesame seeds before serving. Serve immediately.

Nutrition Facts
Paleo & Whole30 Mandarin Chicken Salad with Coconut Chips
Amount Per Serving (1 serving)
Calories 403 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 59mg 20%
Sodium 554mg 23%
Potassium 680mg 19%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 15g
Protein 26g 52%
Vitamin A 109.3%
Vitamin C 79.3%
Calcium 8.9%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.
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.

Vegan and Paleo Chocolate Nut Pulp Bites

Instead of throwing out the pulp you are left with after you make nut milk, save it to make this delicious Vegan and Paleo Chocolate Nut Pulp Bites!

Paleo Chocolate Nut Pulp Bites

Recently, I ended up making a large amount of cashew and almond milk as part of recipe testing I was doing. The process, which I’m sure most of you are familiar with, involves blending together nuts with water, then filtering the whole thing through a cheesecloth or a nut milk bag. What you are left with is creamy and delicious nut milk to use however you please, but you are also left with a ton of nut pulp that’s been filtered out through the process.

I used to throw out this nut pulp, or I’ve heard of others putting it in smoothies to add a dose of healthy fat and protein. However, I’m not much of a smoothie drinker (I prefer to chew my food), but really hate the idea of throwing anything out especially when it comes to nuts because they are NOT cheap. So in order save the pulp and put it to good (and SUPER YUMMY) use, I ended up making these Vegan and Paleo Chocolate Nut Pulp Bites.

Paleo Chocolate Nut Pulp Bites

These delicious and chocolate-y balls are so easy to make. All the work you do is in blending everything together and shaping them into round bites with your hands. But the result is so chewy and decadent that you’ll think you are eating a fancy dessert.

I’ve been enjoying one of these when I’m craving something sweet after my meals, or in the afternoons when I feel like snacking occasionally. I love that these are just sweetened with dates, making it a relatively healthy treat. Next time you aren’t sure what to do with leftover nut pulp, don’t throw it out! Make these tasty Vegan and Paleo Chocolate Nut Pulp Bites instead and you’ll thank me after when you get to taste one of these delicious babies.

Paleo Chocolate Nut Pulp BitesPaleo Chocolate Nut Pulp Bites

Vegan and Paleo Chocolate Nut Pulp Bites

Course: Dessert, Snack
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 18 -20 bites
Author: Jean Choi

Instead of throwing out the pulp you are left with after you make nut milk, save it to make this delicious Vegan and Paleo Chocolate Nut Pulp Bites!

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Ingredients

  • 2 cups of nut pulp I used a combination of almonds and cashews
  • 1/3 cup chopped pitted medjool dates
  • 1/3 cup cacao powder
  • 1/4 cup coconut butter
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • Optional, for coating: cacao powder, shredded coconut, or more nut pulp

Instructions

  1. Combine all ingredients, except the coating, in a food processor or blender and pulse until doughy.
  2. Use a spatula to mix everything together.
  3. Use your hands to shape the dough into 1-1 1/2 inch balls.
  4. To add coating, roll each ball in the coating of your choice.
  5. Store in the refrigerator for up to a week.

 

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.

Paleo Roasted Brussels Sprouts Salad

This crunchy and slightly sweet Whole30-friendly and Paleo Roasted Brussels Sprouts Salad is must-have side dish that you’ll want for every holiday dinner!

Paleo Roasted Brussels Sprouts Salad

Salads are an all-year-round favorite meal for me. During the summer, it’s all about raw and cold veggies, and in the colder months, I love to throw together anything warm, comforting, and roasted. This Paleo Roasted Brussels Sprouts Salad is the best of both worlds because you can eat it cold or warm and it’s delicious either way.

I actually ate a similar salad to this at a local seafood restaurant in Long Beach, and I loved it so much that I was determined to recreate it at home. I’m excited that it actually turned out better than the restaurant version, probably because it’s lower in sugar, uses fresher ingredients, and most importantly, made with high quality oils that are hard to come by when you dine out.

Paleo Roasted Brussels Sprouts SaladI don’t usually like fruits in my salads but these dried cranberries complement the slightly bitter brussels sprouts so well and really brighten up this dish, both in appearance and in flavor. Roasting the brussels sprouts gives the salad a much deeper and smokier flavor than marinating them raw, which is how I’ve seen other brussels sprouts salads get made.

I really enjoyed this Paleo Roasted Brussels Sprouts Salad right after making it when it was warm, but the leftovers were also really delicious as the flavors melded together even more in the fridge. I suggest you make a double batch because you’ll want to eat it again and again. I plan to cook it many times this winter because it also make a great holiday side dish!

Paleo Roasted Brussels Sprouts SaladPaleo Roasted Brussels Sprouts Salad

Paleo Roasted Brussels Sprouts Salad

Paleo Roasted Brussels Sprouts Salad

Course: Salad
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Jean Choi

This crunchy and slightly sweet Whole30-friendly and Paleo Roasted Brussels Sprouts Salad is must-have side dish that you'll want for every holiday dinner!

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Ingredients

  • 1 lb brussels sprouts ends trimmed
  • 1 tbsp coconut oil
  • 1/4 cup sliced almonds
  • 1/2 red onion sliced
  • 2 tbsp dried cranberries
  • 2 stalks green onions chopped
  • 2 tbsp extra virgin olive oil
  • Juice from 1 lemon
  • 1 tbsp balsamic vinegar
  • 1/2 tsp maple syrup Omit for Whole30 or RESTART
  • 1 tsp dijon mustard
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Use a sharp knife to slice the brussels sprouts thinly lengthwise, or you can do this in a food processor with the slicer attachment.

  2. Preheat oven to 350 degrees F, and spread sliced almonds in a single layer on a baking sheet.

  3. Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute. 

  4. Remove from the oven and transfer to a separate plate to keep from browning further.

  5. Raise the oven temperature to 400 degrees F.

  6. Combine sliced brussels sprouts, coconut oil, salt and pepper in a large bowl and toss until well combined.

  7. Transfer to a baking sheet and bake for 20 minutes, stirring halfway through, until the brussels sprouts are tender and the edges are browned slightly.

  8. While the brussels sprouts are roasting, combine the rest of the ingredients, in a large mixing bowl and toss together.

  9. Add the brussels sprouts into the bowl once they are finished roasting. Toss everything together to coat.

  10. Season with more salt and pepper, if needed.

  11. Serve warm or cold.

 

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.