Tag Archives: mayonnaise

Whole30 Buffalo Chicken Dip (Paleo, Keto)

This Whole30 and keto buffalo chicken dip is so creamy and addicting even without cheese, and it’s the perfect snack to serve on game day or get-togethers!

whole30 buffalo chicken dip

A good buffalo chicken dip is always a popular low carb and keto game day food that everyone reaches for. The flavor is just so addicting, it’s so perfect with veggies or chips, and you just never get sick of it! While the traditional version is made with cheese, this paleo and Whole30 buffalo chicken dip doesn’t include any dairy but still tastes fantastic whether you eat cheese or not!

Whole30 Buffalo Chicken Dip Recipe

This homemade buffalo chicken dip is extremely easy to make and comes together very quickly if you use precooked chicken. You just mix the ingredients and bake, so it’s a perfect crowd-pleasing recipe that takes minimal effort for a party or a get-together.

The creaminess of the mayonnaise and the tanginess of the nutritional yeast are the perfect substitute for cheese, and the baking process really melds all the flavors together to create a phenomenal dairy free and paleo buffalo chicken dip.

keto game day food
paleo buffalo chicken dip fresh out of the oven

Tips for Making This Whole30 Buffalo Chicken Dip

  • To make this low carb buffalo chicken dip recipe super easy for you, you can use leftover cooked chicken or rotisserie chicken.
  • If you only have raw chicken on hand, you can pan fry 1 lb of chicken breasts or thighs over medium high heat 5-6 minutes on each side before shredding them to use in this recipe.
  • My favorite hot sauce to use for making my own buffalo sauce is Frank’s Red Hot Original. If you use another hot sauce with a different spice level, you may want to adjust the amount in the recipe.
  • This paleo buffalo chicken dip will last up to 4-5 days chilled. To reheat the leftovers, you can microwave it or heat it again in a 350 degree oven for 10-15 minutes.
Grain free tortilla chip dipped in low carb buffalo chicken dip

Ways to Serve This Homemade Buffalo Chicken Dip

  • If you are looking for a Whole30 and keto game day food, you can serve this low carb buffalo chicken dip with your favorite low carb vegetables to dip with. My favorite are cucumbers, carrots, celery sticks, and sliced bell peppers.
  • If you aren’t necessarily Whole30 or keto, I love eating this yummy dip with grain free crackers or tortilla chips!
  • My husband and I love this paleo buffalo chicken dip even as a meal because we are so obsessed with buffalo chicken. It’s delicious with a side of rice or cauliflower rice!

If you are looking for a homemade buffalo chicken dip that’s healthy, low carb, and Whole30, you’ll love this easy and flavorful recipe that’s always a crowd-pleaser and gone in no time. It’s a great dairy free and keto game day food for your favorite sports season, or if you just want make something delicious for a small get-together!

Whole30 buffalo chicken dip close up

Other recipes you might love…

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Whole30 Buffalo Chicken Dip (Paleo, Keto)

This Whole30 and keto buffalo chicken dip is so creamy and addicting even without cheese, and it's the perfect snack to serve on game day or get-togethers!
Course Appetizer, Snack
Cuisine American
Keyword game day appetizer, game day snacks, homemade buffalo chicken dip, keto game day food, low carb game day recipe, paleo buffalo chicken
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 servings
Calories 291kcal

Ingredients

  • 3 cups cooked shredded chicken about 1 lb raw
  • 1 cup paleo mayonnaise
  • 1/3 cup hot sauce or more to taste (I like Frank's Red Hot Original)
  • 1 cup sliced green onions
  • 1/4 cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried dill
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp celery seeds

Instructions

  • Preheat oven to 350 degrees F.
  • Place all ingredients in a large bowl and mix well. You can taste and add more hot sauce if you prefer.
  • Transfer to a small baking dish and smooth out the top with a spatula.
  • Bake in the preheated oven for 20 minutes until the edges are lightly browned and bubbly.
  • Serve warm with celery, carrots, cucumbers, and/or your favorite veggies. You can also enjoy with gluten free crackers or tortillas if you are not doing the Whole30.

Notes

To reheat the leftovers, you can microwave it or heat it again in a 350 degree oven for 10-15 minutes.

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 2g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 630mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3.6% | Vitamin C: 11.9% | Calcium: 1.8% | Iron: 5.9%
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.

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 & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)

These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.

Whole30 Salmon Cakes with Zucchini

If you’ve been following along for a while on my blog, you probably know that I’m a huge fan of easy and simple recipes. I try to stay away from long and complicated dishes, because I know that you guys, like me, are busy and don’t have a ton of time to spend in the kitchen. So, of course, I created another recipe for you that’s super quick to make that’s also healthy and so flavorful!

Paleo & Whole30 Salmon Cakes with Zucchini

These Whole30 salmon cakes are just the thing to make if you are short on time. They only take 15 minutes to make from start to finish, and they are moist enough to eat on their own without needing to dip them in anything!

My biggest pet peeve is fish cakes that are dry and have you reaching for a drink that closest to you to keep it down. The zucchini and the mayonnaise in these Whole30 salmon cakes actually provide so much moisture while the coconut flour and eggs help them the cakes bind together so they are sturdy and tasty.

Whole30 Salmon Cakes with Zucchini
Whole30 Salmon Cakes with Zucchini

Kid-Friendly Snack or a Meal!

Because these are great for little hands and so fun to eat, I bet kids will love them as well! And it’s also a great way to sneak some veggies in them, because of the zucchini, but they’ll never be able to taste them in these Whole30 salmon cakes.

Whole30 Salmon Cakes with Zucchini

Dipping Sauce Ideas for These Whole30 Salmon Cakes

While these salmon cakes are delicious on their own, you can definitely add more flavor and fun by dipping them in a tangy sauce! Here are some of my favorite ideas:

I just ate these with plain mayo because that’s what I had on hand and they were fantastic! What would you dip these Whole30 salmon cakes in? Tell me in the comments below!

Whole30 Salmon Cakes with Zucchini
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Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)

These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.
Course Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Zucchini sweating time 15 minutes
Total Time 13 minutes
Servings 10 salmon cakes
Calories 108kcal
Author Jean Choi

Ingredients

  • 1 1/2 cups grated zucchini
  • 3/4 tsp sea salt divided
  • 2 6 oz cans of wild salmon drained
  • 2 eggs
  • 2 garlic cloves minced
  • 3 tbsp coconut flour
  • 2 tbsp paleo mayonnaise
  • 1 tbsp dijon mustard
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 2-3 tbsp coconut oil or your preferred cooking oil

Instructions

  • Place grated zucchini in a colander and sprinkle evenly with 1/4 tsp sea salt. Toss together gently. 
  • Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
  • Place in a mixing bowl with 1/2 tsp of seal salt and the rest of the ingredients, except coconut oil.
  • Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick. 
  • Heat 1 tbsp of coconut oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go. 
  • Serve with your favorite sauce.

Nutrition

Serving: 1salmon ake | Calories: 108kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 348mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2.4% | Vitamin C: 7.9% | Calcium: 1.2% | Iron: 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.