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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!

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!

Other recipes you might love…

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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

Air Fryer Keto Popcorn Chicken (Paleo, Whole30) – Oven Method Included!

Easy and extra crunchy air fryer keto popcorn chicken that’s perfect for a snack or a meal! It also happens to be Whole30-friendly and you can make it in the oven if you don’t have an air fryer!

Air Fryer Keto Popcorn Chicken

I’ve been in love with my air fryer recently. I use it almost everyday to reheat leftovers, cook veggies, and crisp up meat pieces. I’m just so obsessed with how delicious and crispy the results are at a fraction of the time of the oven or the stovetop!

Air Fryer Keto Popcorn Chicken Recipe

My latest delicious creation in the air fryer is this ultra crispy and flavorful keto popcorn chicken. This is so crunchy and delicious, covered in spices like paprika, garlic, and onion powder. It’s a great snack or meal for both kids and adults!

Best of all, this recipe is Whole30 friendly and paleo as well, and it’s a healthy alternative to a childhood favorite dish!

No Air Fryer?

If you don’t have an air fryer, no worries! You can make these in the oven. They won’t turn out as crispy as an air fryer would make them, but they’ll still be flavorful and yummy. I included both directions under the instructions for the recipe.

Air Fryer Keto Popcorn Chicken
Air Fryer Keto Popcorn Chicken

Pork Panko for Keto Popcorn Chicken

What makes this recipe keto and low carb is the use of pork panko instead of breadcrumbs or other types of flour. I only recently discovered pork panko, and it’s my new favorite thing. It’s just so perfect to use as breading for fried crispy recipes like this air fryer keto popcorn.

Pork panko is just ground up pork rinds and that’s the only ingredient. No salt or extra oil added! So it’s a delicious high protein, low carb way to add a crunchy texture to a recipe.

Air Fryer Keto Popcorn Chicken

Best Sauce for Dipping

You can of course enjoy this air fryer keto popcorn chicken with any sauce you prefer, like ranch, ketchup, tartar sauce, or teriyaki sauce. However, my absolute favorite is with my Whole30 “Honey” Mustard! There’s something so delicious about that tart and slightly sweet flavor with the popcorn chicken.

How to Reheat Leftovers

The best way to eat these keto popcorn chicken is to eat it as soon as it’s cooked for that crispy outer layer with the juicy chicken meat inside. You definitely can reheat them, but the texture won’t be the same because the chicken breast meat will dry out a bit the 2nd time around.

However, I have eaten the leftovers and here’s my favorite way to reheat them so they taste ALMOST as good as the first time around:

  • Keep them in an airtight container in the refrigerator for up to 5 days.
  • When ready to reheat, preheat the air fryer to 400 degrees F for about 5 minutes.
  • Place keto popcorn chicken in the air fryer basket in a SINGLE LAYER (work in batches if you need to) for 4-5 minutes until they are crispy again.
  • Enjoy!

I wouldn’t reheat them more than once, because the chicken will dry out too much.

This keto popcorn chicken is my new favorite air fryer recipe, so let me know how they turn out for you in the comments!

Air Fryer Keto Popcorn Chicken
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Air Fryer Keto Popcorn Chicken (Paleo, Whole30) – Oven Method Included!

Easy and extra crunchy air fryer keto popcorn chicken that’s perfect for a snack or a meal! It also happens to be Whole30-friendly and you can make it in the oven if you don’t have an air fryer!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 263kcal

Ingredients

  • 1.5 lb chicken breasts
  • 1/4 cup coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 4 eggs
  • 2 1/2 cups pork panko
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika

Instructions

  • In a small bowl, combine coconut flour, sea salt, and ground black pepper.
  • In another bowl, crack the eggs and whisk them together.
  • In the 3rd bowl, mix together pork panko, onion powder, garlic powder, and paprika.
  • Cut the chicken into bite-sized pieces, and transfer to a large mixing bowl.
  • Sprinkle the coconut flour mixture over the chicken and toss together gently until all of the chicken is covered evenly.
  • Working in batches, dredge the chicken pieces in the egg wash. 
  • Shake off the excess and press into the pork panko mixture. Transfer to a plate and repeat with the rest of the chicken.

Air Fryer Method

  • Lightly grease the air fryer basket, then preheat the air fryer to 400 degrees F for about 5 minutes.
  • Add the chicken into the air fryer basket in an even layer. If you have a small air fryer, you may need to split it up into 2 batches. 
  • Cook for 10-12 minutes in the air fryer, shaking halfway through.
  • If you’d like, enjoy dipped in Whole30 “honey” mustard!

Oven Method

  • Preheat the oven to 400 degrees F and line a baking sheet with a wire rack.
  • Place the chicken pieces on the wire rack without touching each other.
  • Bake for 15 minutes until crispy and golden.
  • If you’d like, enjoy dipped in Whole30 “honey” mustard!

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 3g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 198mg | Sodium: 461mg | Potassium: 474mg | Fiber: 2g | Vitamin A: 7.6% | Vitamin C: 1.7% | Calcium: 2.2% | Iron: 6.3%
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.

Instant Pot Chicken Fajitas (Paleo, Whole30)

These Instant Pot Chicken Fajitas (Fajitas de Pollo) from the cookbook, Amazing Mexican Favorites with Your Instant Pot, are tender, flavorful, and taste better than restaurant fajitas. They are also easy to make, and paleo and Whole30-friendly!

instant pot chicken fajitas

If you are a Mexican food lover like me (who isn’t???), you are going to love this recipe and blog post! My blogger friend, Emily of Recipes to Nourish, just wrote a fantastic cookbook with her chef husband, Rudy, called Amazing Mexican Favorites with Your Instant Pot, and I couldn’t be more excited!

Not only am I a huge fan of Mexican food, you already know that the Instant Pot is one of my favorite kitchen gadgets that cuts down on cooking time and makes my life so easy. So with the combination of these two things in one cookbook, it’s like the book was written for me!

Instant Pot Chicken Fajitas

One of the recipes I decided to share from the cookbook is the Instant Pot Chicken Fajitas or Fajitas de Pollo. A major reason I picked the fajitas is because it’s probably what I order at a restaurant 90% of the time because I love it so much and it’s usually paleo-friendly.

Chicken, bell peppers, and onions are simmered together in delicious Mexican spices, and the flavor combo is just out-of-this world delicious! Also, I usually don’t love to cook with chicken breasts because they tend to be on the drier side than thighs, but cooked in the Instant Pot, the meat turned out so dang tender. My husband and I couldn’t stop talking about how good this was!

Amazing Mexican Favorites with Your Instant Pot Cookbook

The Instant Pot Chicken Fajitas turned out so incredibly flavorful that I’m thrilled to try out more recipes in Emily’s newest cookbook. Her husband, who co-authored the book, is from a Mexican heritage so all the dishes are authentic while being easy and practical.

Most importantly, all the 80 recipes in the cookbook are gluten free and soy free, made with real food without any processed ingredients! Most recipes can be made grain-free and many can be made Paleo-friendly. Specifically, there are over 30 recipes that are strictly Paleo and over 50 recipes are strictly dairy-free.

Some of dishes that I can’t WAIT to try…

  • Pork Tamales
  • Fish Tacos
  • Meatball Soup
  • Mexican Hot Chocolate
  • Chile Dip
  • Churros Cake
  • Spanish Frittata
  • Coconut Bread Pudding
  • Traditional Tortilla Soup

…and so much more!

instant pot chicken fajitas

Go Grab a Copy!

Amazing Mexican Favorites with Your Instant Pot came out on January 15, 2019, which means you can go grab a copy today! I highly recommend it for those of you who want to create delicious and authentic Mexican dishes at home easily using your Instant Pot.

If you are new to the Instant Pot, this cookbook is a great place to start because the directions are easy to follow and you’ll be able to learn how to create a variety of dishes with this one book.

Hope you enjoy these Instant Pot Chicken Fajitas and make sure to order a copy of the cookbook!

Check out Amazing Mexican Favorites with Your Instant Pot!

Reprinted with permission from Amazing Mexican Favorites with Your Instant Pot by Emily Sunwell-Vidaurri and Rudy Vidaurri, Page Street Publishing Co. 2019. Photo credit: Emily Sunwell-Vidaurri.

instant pot chicken fajitas
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Instant Pot Chicken Fajitas (Paleo, Whole30)

These Instant Pot Chicken Fajitas (Fajitas de Pollo) from the cookbook, Amazing Mexican Favorites with Your Instant Pot, are tender, flavorful, and taste better than restaurant fajitas. They are also easy to make, and paleo and Whole30-friendly!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 11 minutes
Pressure Building & Releasing Time 20 minutes
Total Time 31 minutes
Servings 4 servings
Calories 348kcal

Ingredients

  • 2 tbsp ghee or ghee or avocado oil
  • lb chicken breast thinly sliced
  • ½ cup chicken broth
  • ¼ cup chopped fresh cilantro
  • 1 red onion peeled and sliced
  • 5 fresh garlic cloves minced
  • 1 small red bell pepper stemmed, seeded and sliced
  • 1 small green or yellow bell pepper stemmed, seeded and sliced
  • 2 jalapeño peppers stemmed, seeded and sliced
  • 1 russet potato peeled and cut into wedges
  • 1 small tomato seeded and diced
  • tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • ¼ tsp ground black pepper
  • ¼ cup fresh lime juice

Optional Toppings and Fixings

  • Grated cheese Omit for Paleo or Whole30
  • Guacamole
  • Sour cream Omit for Paleo or Whole30
  • Salsa or hot sauce
  • Lemon or lime juice
  • Freshly chopped cilantro
  • Warmed tortillas gluten-free corn, grain-free, etc. (Omit for Whole30)

Instructions

  • Add the healthy fat of your choice to the Instant Pot and press “Sauté.” When the fat has melted, add the chicken and brown for 3 minutes on each side. Remove the browned chicken to a plate and set aside. Add the broth to deglaze the Instant Pot.
  • Press the “Keep Warm/Cancel” button. Add the cilantro, onion, garlic, bell peppers, jalapeños, potato, tomato, salt, cumin, chili powder, oregano, black pepper, lime juice and chicken, then stir to coat the chicken. 
  • Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes. 
  • When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 10 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid. 
  • Serve immediately with your favorite fajita toppings and fixings.

Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 19g | Protein: 38g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 128mg | Sodium: 1197mg | Potassium: 1138mg | Fiber: 2g | Sugar: 4g | Vitamin A: 31.3% | Vitamin C: 106% | Calcium: 3.6% | Iron: 11.1%

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.