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Chicken Salad

1/30/2014

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One of my favorite things to eat is homemade chicken salad.  I've had lots of versions with a variety of mix ins, but I keep going back to this. The celery and apples give it a nice crunch with a hint of sweetness to offset the onions.  I love adding sliced, roasted almonds for another type of crunch.  And lemon juice brightens the whole thing.  For the chicken, you can boil your own, pick the meat off the bones, and save the delicious broth for a later use.  Or you can take a shortcut and buy a roasted chicken from the deli and pick the meat from it.  Be sure to boil those bones to create a delicious stock as well.  Nothing goes to waste.


Ingredients
6 cups chopped chicken
2 T. chopped parsley
1 C chopped celery
1 Honey Crisp apple, peeled and diced
1/4 cup chopped green onions
1/3 cup roasted almonds
1 C. paleo mayonnaise
1 t. salt
1/2 t white pepper
juice of one lemon

In a large bowl, combine the chicken, parsley, celery, apple, green onions and almonds and mix to combine.  In a smaller bowl, combine mayo, salt white pepper and lemon juice and blend.  Pour the mayonnaise mixture over the chicken and mix well.  Taste and season with more salt and ground black pepper if needed.
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Variation 1:  Chimichurri Chicken Salad
Everything is the same, except you add about 1/4-1/2 cup chimichurri sauce to the chicken.  Blend well.  This gives it a nice flavor twist.  Serve with limes over a bed of lettuce.

See recipe here.

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Variation 2:  Fast and Easy Chicken Salad

Ingredients
2 cans white meat chicken
1/2 cup chopped pickles
1/2 cup chopped celery
1/4 cup chopped parsley
1/4 cup chopped green onions
1/2-1 cup paleo mayo, depending on how creamy you like it
salt and pepper to taste
squeeze of 1/2 lemon

Mix all ingredients together until blended. Finish with a squeeze of half a lemon.

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Weeknight Tex Mex

1/14/2014

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 As my new group of paleo challengers embark on their 6-week journey into PaleoLand, I'm always searching for good things to make and share in hopes that taste buds will approve.  Inspired by the food I grew up with in south Texas,  I know that anything with peppers, cilantro, tomatoes and limes will not disappoint.  I also want something that is simple to do and fairly quick.  This weeknight Tex-Mex meal does the trick.  And the beautiful thing is...it's all Whole30 compliant.  The plate is rounded out with Lettuce Wrap Tacos, grilled peppers and onions, Mexican cauliflower "rice" and homemade salsa.  Get out your food processor and let the party begin.

Lettuce Wrap Tacos

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Ingredients
2 lbs grassfed ground beef
3 cloves garlic - chopped
1 T. chili powder
1 T. paprika
1/2 T. cumin
1 t. salt
1/2 t garlic powder
3/4 C. water
Iceberg lettuce pieces for "cups"

avocado
lime
In a skillet or saucepan on medium heat, saute 2 lb grassfed burger and garlic until meat is cooked through.  Add spices and water and stir until evenly mixed.  Reduce to low heat and simmer 15 more minutes.  Spoon taco filling into lettuce cups.  Top with salsa, tomatoes and avocado.

Mexican cauliflower "rice"

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Ingredients
1 medium cauliflower
1/2 green bell pepper
1/2 red bell pepper
1/2 jalapeno - seeded
1/2 onion
2 T. olive oil
1 t. salt
1/4 t. chilipowder
1/2 t. paprika

1/2 t. cumin
1/4 t. black pepper
3/4 cup water

cilantro
lime

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Cut cauliflower up into pieces and place in food processor.  Chop until cauliflower resembles "rice".  (Be careful not to overprocess.)    Set aside.  You should have about 4 cups of "rice".
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Sautee peppers and onion in 2 T. olive oil until softened.  Add cauliflower and toss gently to mix.  Saute and stir about 3 more minutes. Add spices and water and stir until combined.  Cover and continue to cook until all water has evaporated and cauliflower "rice" is softened, but not mushy.  Garnish with chopped cilantro and a squeeze of lime.

Sauteed Pepper N Onions

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Ingredients
1 yellow pepper
1 red pepper
1 green pepper
2 onions
1-2 T. olive oil
cilantro for garnish

Cut tops off bell peppers and discard.  Remove seeds and slice long ways into 1/2 inch wide pieces.  Slice onions in rounds or long ways...however you like it.  Saute in olive oil until softened and slightly browned.  Add chopped cilantro for garnish.  You can use whatever kind of peppers you like in whatever combination.  I used the half peppers left over from the cauliflower rice.  The more the merrier!  Add kosher salt to taste and serve alongside tacos and rice.
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Homemade pico de gallo is always a delicious addition to anything Tex Mex.  I use the leftovers on scrambled eggs in the morning.  I also had leftover jalapenos that I didn't want to go to waste so I made some Jalapeno Green Sauce as well.  Why not...the food processor was already out! 

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    Author

    My name is Leeny Hoffmann and I am paleo curious. Come out of the "Standard Diet" closet with me and let's find out what the paleo lifestyle is all about.

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