No Mayo Chicken Salad (Paleo, Whole30, AIP)

This no-mayo chicken salad is perfect for a quick lunch! It’s healthy, paleo, whole30, and AIP compliant.

paleo chicken salad

Love the idea of easy lunches like chicken salad but hate mayo? Or maybe you just can’t really tolerate mayo because of an egg allergy? I’ve got you covered! You can totally make a mean chicken salad without mayo that’s perfect for serving in a wrap, over a bed of greens, or however, you’d like for an easy meal prep option!

 

How to make this no mayo chicken salad

  • Whisk together the olive oil, red wine vinegar, lemon juice, and mustard (omit the mustard for AIP).
  • Combine the cubed chicken with the celery, red onion, grapes, and green onions.
  • Toss the chicken salad in the dressing and serve chilled in a wrap or over a salad.

chicken salad dressing

How to serve this chicken salad

Serve it in lettuce cups or a wrap of your choice

This chicken salad would be great served inside romaine lettuce or butter lettuce cups!

Serve over a bed of lettuce

All you need is a couple of cups of lettuce and you have a delicious salad complete with protein from the chicken, carbs, and veggies from the grapes and celery, and fat from the dressing. So easy!

Serve it by itself with a side

I think this chicken salad would be great paired with something like plantain chips on the side to round it all out.

 

The Ingredients for the no mayo chicken salad

Chicken breast

You can also use chicken thigh if you’d prefer.

Celery, grapes, and red onion

You can easily mix it up with using something like apples instead of grapes, cucumber instead of celery, etc.

Olive oil, red wine vinegar, lemon juice, mustard 

You can omit the mustard to keep it AIP compliant.

paleo chicken salad without mayo

You’ll also love…

Print

No Mayo Chicken Salad


  • Author: Michelle
  • Prep Time: 10
  • Total Time: 10
  • Yield: 3 servings 1x

Description

This no-mayo chicken salad is perfect for a quick lunch! It’s healthy, paleo, whole30, and AIP compliant.


Scale

Ingredients

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp lemon juice
  • 1 tbsp dijon mustard (omit for AIP)
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

For the chicken salad

  • 1 lb chicken breast, cooked and cubed
  • 2 stalks celery, chopped
  • 1/2 red onion, sliced
  • 3/4 cup red grapes, halved
  • 1 tbsp green onions, sliced

Instructions

  1. Whisk together the dressing ingredeints until well combined.
  2. Combine the cubed chicken with the celery, red onion, grapes, and green onions.
  3. Toss the chicken salad in the dressing and serve chilled in either lettuce cups, or in over a salad.

  • Category: Lunch
  • Method: no cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 339
  • Fat: 18.1g
  • Carbohydrates: 9.2g
  • Fiber: 0.9g
  • Protein: 34.6g

 

Italian Chicken Poppers (Paleo, Keto, Whole30, AIP)

These Italian Chicken poppers are packed with protein, veggies, and Italian flavors! They’re paleo, whole30, and AIP friendly.

Italian chicken poppers

They’re back! Guys, I love chicken nuggets so much. They’re the absolute best. And who doesn’t like Italian food? So why not put it altogether and throw in some veggies for good measure while we’re at it to make it healthy and paleo-friendly?

These Italian chicken poppers are made with ground chicken, spinach, zucchini, and fresh herbs, making them the perfect little healthy bite while still being flavorful and delicious. They’re perfect for meal prep, bringing along to work or school as a packed lunch, or serving over some zucchini noodles or spaghetti squash as sort of a meatball. And of course, don’t forget to dip them in sauce 😉

Italian Chicken Poppers

How to make the Italian Chicken Poppers

  • Preheat the oven to 400 F and line a baking sheet with lightly greased parchment paper.
  • Using a food processor, shred the zucchini, spinach, basil, and parsley until the zucchini is shredded and the spinach is chopped. Alternatively, you can chop the spinach and herbs with a knife and shred the zucchini with a grater.
  • Pour the zucchini and spinach mixture into a large bowl and add the remainder of the ingredients. Stir well until all of the ingredients are well incorporated into the chicken mixture.
  • Roll the chicken mixture into meatballs, slightly flattening them with your hand to make “poppers”. Evenly space on the baking sheet.
  • Place the poppers in the oven for 25-28 minutes, flipping halfway through. The internal temperature should read 165 F.
  • Remove from the oven and allow to cool slightly before serving with tomato sauce (or nomato sauce for AIP) for dipping!

 

What to serve with Italian chicken Poppers

Serve them over noodles or spaghetti squash with sauce

They make the perfect addition to a little pasta dish.

Add them to a salad 

I honestly never thought to do this, but I see tons of readers eating my sweet potato chicken poppers in salads. These would be perfect over a bed of arugula with some red onion and vinaigrette!

 

The Ingredients for the Italian Chicken Poppers

Ground chicken

If you don’t have ground chicken on hand, simply add chicken breast to a food processor!

Spinach and zucchini

Tons of nutrients and a light flavor.

Parsley, basil, oregano, garlic, and onion powder.

This blend really adds the Italian flavor!

Nutritional yeast

This is an optional ingredient, but it makes the poppers taste cheesy! If you can tolerate cheese, swap this out with some actual parmesan.. yum.

Coconut flour and olive oil

You can also use cassava flour and other types of oil, but I find these work best.

Italian Chicken Poppers

You’ll also love…

Print

Italian Chicken Poppers (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

These Italian Chicken poppers are packed with protein, veggies, and Italian flavors! They’re paleo, whole30, and AIP friendly.


Scale

Ingredients

  • 1 small zucchini, ends removed
  • 2 cups spinach
  • 1 tbsp fresh basil
  • 1 tbsp fresh parsley
  • 1 lb ground chicken
  • 2 cloves garlic, minced
  • 2 tsp onion powder
  • 1 tsp oregano
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp nutritional yeast
  • 2 tbsp coconut flour
  • 2 tbsp olive oil

Instructions

  1. Preheat the oven to 400 F and line a baking sheet with lightly greased parchment paper.
  2. Using a food processor, shred the zucchini, spinach, basil, and parsley until the zucchini is shredded and the spinach is chopped. Alternatively, you can chop the spinach and herbs with a knife and shred the zucchini with a grater.
  3. Pour the zucchini and spinach mixture into a large bowl and add the remainder of the ingredients. Stir well until all of the ingredients are well incorporated into the chicken mixture.
  4. Roll the chicken mixture into meatballs, slightly flattening them with your hand to make “poppers”. Evenly space on the baking sheet.
  5. Place the poppers in the oven for 25-28 minutes, flipping halfway through. The internal temperature should read 165 F.
  6. Remove from the oven and allow to cool slightly before serving with tomato sauce (or nomato sauce for AIP) for dipping!

Notes

All nutrition facts are an estimation.

  • Category: Main Dish
  • Method: oven
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 319
  • Fat: 16.3g
  • Carbohydrates: 5.6g
  • Fiber: 2.6g
  • Protein: 36.5g

Italian Chicken Poppers1

Orange Chicken Meal Prep (Paleo, Whole30, AIP)

This orange chicken meal prep is perfect for making on the weekend to have lunch throughout the week! It’s gluten-free, paleo, and can be made whole30 and AIP.

paleo orange chicken meal prep

Orange chicken is a take out classic! Seriously, who doesn’t want to have some takeout fakeout in the middle of the workday? This orange chicken meal prep is midday comfort food without feeling tired and icky afterward! It’s gluten-free, paleo, and easy to make AIP and whole30 compliant as well.

 

How to make this orange chicken meal prep

  • Prepare the cauliflower rice and broccoli and set aside
  • Whisk together the orange juice, orange zest, coconut aminos, honey (optional), and arrowroot starch.
  • Saute the garlic and ginger in a small saucepan until fragrant. Add the sauce mixture to the saucepan and whisk.  Allow to heat and thicken. Set aside.
  • Slice the chicken into cubes, salt, and coat in arrowroot starch
  • Heat the oil in the pan and cook the chicken until crispy and cooked through.
  • Add the sauce to the chicken and stir to coat. Simmer for 2-3 minutes.
  • Assemble the meal prep bowls with broccoli, cauliflower rice, and orange chicken. Top with additional orange zest and green onions.

How to make orange chicken paleo

Use arrowroot instead of corn starch

I highly recommend using arrowroot starch instead of tapioca starch in this recipe.

Use coconut aminos instead of soy sauce

Coconut aminos is a great swap for soy sauce!

 

How long does this orange chicken last in the fridge?

This orange chicken will last for about 3-4 days in the fridge. Perfect for making on a Sunday and bringing for an easy work lunch throughout the week. I recommend storing it in glass Tupperware!

 

The Ingredients for the Orange Chicken

Chicken breast

You can also use chicken thigh, but I’m used to having chicken breast with orange chicken.

Broccoli and cauliflower rice 

These simple sides pair perfectly with the orange chicken.

Orange juice, coconut aminos, arrowroot starch, honey, and orange zest

The honey is optional and you can leave it out if you’re on a whole30, but it really adds some nice flavor to the orange chicken!

 

paleo meal prep

You’ll also love…

 

Print

Orange Chicken Meal Prep


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 3 servings 1x

Description

This orange chicken meal prep is perfect for making on the weekend to have lunch throughout the week! It’s gluten-free, paleo, and can be made whole30 and AIP.


Scale

Ingredients

For the sauce

  • 3/4 cup fresh orange juice
  • 2 tbsp coconut aminos
  • 1 tsp apple cider vinegar
  • 1 tbsp honey (omit for whole30)
  • 2 tsp fresh orange zest (plus additional for topping)
  • 1/2 tsp salt
  • 1 tbsp arrowroot starch

For the chicken

  • 1 lb chicken breast
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tbsp arrowroot starch
  • 2 tbsp avocado oil
  • 1 clove garlic, minced
  • 1 thumb ginger, minced

For serving


Instructions

  1. Whisk together the ingredients for the sauce in a small bowl. Set aside.
  2. Slice the chicken into bite sized cubes. Add salt and pepper, and coat in arrowroot starch.
  3. Heat the oil in a large pan and cook the chicken for 4-5 minutes until crispy and cooked through. Set aside.
  4. Add the garlic and ginger to the pan and cook for 2-3 minutes or until fragrant.
  5. Add the chicken back to the pan and stir in the sauce, coating the chicken. Simmer for 3-4 minutes to allow to thicken.
  6. Assemble the meal prep bowls with broccoli, cauliflower rice, and orange chicken. Top with additional orange zest and green onions.

Notes

All nutritional information are estimations and will vary. Information does not include optional ingredients.

  • Category: Meal prep
  • Method: stove top
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 serving
  • Calories: 376
  • Fat: 14.1g
  • Carbohydrates: 23.6g
  • Fiber: 4.9g
  • Protein: 40g

orange chicken meal prep

Chicken Bacon Ranch Casserole (Paleo, Whole30, AIP)

This chicken bacon ranch casserole is a delicious main dish or breakfast option! It’s paleo, whole30, and AIP.

bacon ranch casserole   

How to make this bacon ranch casserole

  • Grease a 9×13″ casserole dish and preheat the oven to 400 F.
  • Chop the sweet potato (or potato if tolerated) and add to the baking dish. Top with avocado oil and season and bake for 35-45 minutes or until cooked and lightly crispy.
  • While the potatoes bake, chop the chicken and marinate in coconut milk and apple cider vinegar.
  • When the potatoes are done, remove from the oven. Drain the excess coconut milk and add the chicken on top of the potatoes along with the ranch dressing.
  • Bake in the preheated oven for 20 more minutes or until the internal temperature reads 165 F.
  • Remove from the oven and top with cooked bacon, chives, and green onion.

Tips & tricks

Reserve the fresh herbs until serving to make it meal prep ready

Just chop up some fresh herbs when ready to serve and enjoy!

Serve it as a breakfast or a main dish at dinner.

We’ve been serving this as breakfast in our house, but it can easily be a dinner recipe too.

bacon ranch casserole

 The Ingredients

White sweet potato (or regular potato)

I used white sweet potato in this recipe, however, you can also use orange sweet potato or regular potato if you tolerate that.

Chicken

I used chicken breast, but you can also use chicken thigh.

Coconut milk

You’ll marinate the chicken in the coconut milk ahead of time. This helps keep the chicken from drying out.

Ranch

You can make a homemade ranch dressing to keep it AIP, or you can use a storebought compliant ranch like primal kitchen ranch.

Nutritional yeast 

You’ll usually find a bacon ranch casserole topped with cheese, but this still gives it that cheesy flavor without the dairy.

Bacon, chives and green onion

It’s not a bacon ranch casserole without these to top it off!!

bacon ranch casserole

You’ll also love…

Print

Chicken Bacon Ranch Casserole (Paleo, Whole30, AIP)


  • Author: Michelle
  • Yield: 4 servings 1x

Description

This chicken bacon ranch casserole is a delicious main dish or breakfast option! It’s paleo, whole30, and AIP.


Scale

Ingredients

  • 3 tbsp avocado oil, divided
  • 5 cups white sweet potato (or orange sweet potato or regular potato if tolerated), chopped
  • 1 tsp salt (divided)
  • 1/4 tsp pepper
  • 1 1/2 lb chicken breast, cubed
  • 1 cup coconut milk
  • 2 tsp apple cider vinegar
  • 1/2 cup compliant ranch dressing (use this for AIP or this for whole30/paleo)
  • 12 tbsp nutritional yeast (optional)
  • 3 slices of bacon, cooked and chopped
  • 1 tbsp chives, chopped
  • 1 tbsp green onion, chopped

Instructions

  1. Preheat the oven to 400 F and grease a 9×13″ casserole dish.
  2. Add the sweet potato to the baking dish and top with 2 tbsp of avocado oil and season with salt and pepper. Bake for 35-45 minutes or until cooked and lightly crispy.
  3. While the potatoes bake, add the chicken to a bowl and cover with coconut milk and apple cider vinegar. Allow to marinate for 10-15 minutes.
  4. When the potatoes are done, remove from the oven. Drain the excess coconut milk and add the chicken on top of the potatoes along with the ranch dressing and 1 tbsp of avocado oil. Gently stir to combine.
  5. Bake in the preheated oven for 20 more minutes or until the internal temperature of the chickenreads 165 F.
  6. Remove from the oven and top with nutrtional yeast, cooked bacon, chives, and green onion.

Notes

All nutritional information are estimations and will vary.

Nutrition

  • Serving Size: 1 serving
  • Calories: 796
  • Fat: 51.1g
  • Carbohydrates: 39g
  • Fiber: 6.4g
  • Protein: 45.3g

 

 

Pumpkin Blueberry Breakfast Bars (Paleo, AIP)

These pumpkin blueberry breakfast bars are a unique and delicious breakfast option! They’re gluten and grain-free, paleo, and AIP.

breakfast bars

It can be hard to get creative with breakfasts! Most days, I’m happy just eating a savory leftover for breakfast as breakfast really doesn’t have to be pancakes, cereal, and eggs. However, it’s fun to have something different every now and then, and these pumpkin blueberry breakfast bars are a great option!

These breakfast bars are grain-free, gluten-free, dairy-free, and can be made egg-free and AIP. They have added collagen for a little protein boost and store well in the fridge for a breakfast on the go.

 

How to Make these Pumpkin Blueberry Breakfast Bars

  • Preheat the oven to 375 F and line a small baking pan with parchment paper.
  • Combine the coconut flour, tapioca starch, and collagen and mix well.
  • Stir in the maple syrup, pumpkin, and gelatin egg (or egg).
  • Fold in the blueberries and transfer to the baking pan.
  • Transfer to the oven and bake for 25-30 minutes or until baked through.
  • Remove from the oven and carefully transfer to a cooling rack. Allow cooling before slicing into 9 bars.

Tips & Tricks for the Pumpkin Blueberry Breakfast Bars

Use a smaller baking pan

I used an 8×6″ baking dish to make these bars thicker.

Wrap tightly and store in the fridge or freezer for a breakfast on the go!

These make a great meal prep breakfast if you store them in the fridge or freezer! They’ll keep for 3-4 days in the fridge and several weeks in the freezer.

Swap out the blueberries for chocolate chips (if tolerated) for a more decadent treat.

If you want to make these a treat, add some chocolate chips to make them even more decadent!

breakfast bars

The Ingredients for the Breakfast Bars

 

Coconut flour

I haven’t tried any alternative flours for this particular recipe. I attempted it with tiger nut flour but yielded better results with the coconut flour.

Tapioca starch

Tapioca starch helps to bind the bars further.

Collagen

Collagen adds some extra protein to these breakfast bars!

Coconut oil

I haven’t tried any other fat sources for this recipe

Maple syrup

Maple syrup helps sweeten the bars and give it a classic breakfast flavor!

Pumpkin puree

You’ll want to use pumpkin puree that’s just pumpkin, and no other added ingredients.

1 egg (or a gelatin egg)

You’ll need one egg for the recipe, or you can make a gelatin egg substitute if you’re egg-free from the instructions below.

pumpkin breakfast bars

You’ll also love…

Print

Pumpkin Blueberry Breakfast Bars (Paleo, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 9 bars 1x

Description

These pumpkin blueberry breakfast bars are a unique and delicious breakfast option! They’re gluten and grain-free, paleo, and AIP.


Scale

Ingredients

  • 3/4 cup coconut flour
  • 1/4 cup tapioca starch
  • 3 tbsp collagen peptides
  • 1/8 tsp baking soda
  • 1 tsp cinnamon
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 cup pumpkin puree
  • 1/4 cup water + 1 tbsp gelatin (sub 1 egg for non AIP)
  • 1/4 cup blueberries

Instructions

  1. Preheat the oven to 375 F and line a small baking dish (I used an 8×6″ dish) with parchment paper lightly greased with coconut oil.
  2. Using a large mixing bowl, combine the coconut flour, tapioca starch, collagen, baking soda and cinnamon. Mix well.
  3. Stir in the coconut oil, pumpkin puree, and maple syrup and stir to combine.
  4. Use 1 regular egg if tolerated, or prepare the gelatin egg by pouring the water into a small pot and sprinkling over the gelatin. Allow hardening for 2-3 minutes. Add the pot to the stove top set to low heat and allow to melt and return to liquid. This should take 1-2 minutes. Once liquid, whisk vigorously until frothy. Add to the batter mixture and stir well to combine.
  5. Fold the blueberries into the batter.
  6. Pour the batter into the prepared baking dish and transfer to the preheated oven. Bake for 25-30 minutes or until baked through.
  7. Remove from the oven and carefully transfer to a cooling rack. Allow cooling before slicing into 9 bars.

Notes

All nutritional facts are estimations and will vary.

  • Category: breakfast
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 138
  • Fat: 6.1g
  • Carbohydrates: 14.9g
  • Fiber: 4.5g
  • Protein: 6.8g

Keywords: breakfast bars

pumpkin breakfast bars