Paleo Chicken Broccoli Salad
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Chicken Broccoli Salad | Paleo Lunch Recipe

So I like to cook, and I cook a lot. However, not everyone is like me (weird, right?). Lately I’ve been talking with people who want or need to change their diet, but the thought of spending all day in the kitchen prohibits them from moving forward. I totally get that. Not everyone has the luxury of being home most of the day to prepare meals, and even if they are home, the kitchen might not be their favorite place. With that in mind, my recipe posts are going to be heading down the quick and easy route for a while. From college student to working parents with kids, you can eat healthier food! A delicious and healthy dinner or lunch can be on the table in under 30 minutes. Today, let’s make Paleo Chicken Broccoli Salad!Paleo Chicken Broccoli Salad

This meal is very simple and quick to put together if you have cooked chicken on hand. I plan Paleo Chicken Broccoli Salad into my menu plan for a lunch or dinner after I roast a whole chicken or make skillet chicken thighs. I double the meat we need for that meal, planning to use the leftover meat to make chicken broccoli salad the next day.

Prep Tip: Don’t have leftover chicken on hand? Pick up a rotisserie chicken from the grocery store on your way home!

Chop all the vegetables, meat, and grapes into bite sizes that you like. If you prefer smaller pieces, cut them small! If you like big bites, just give them a rough chop! Meals like this are very easily adapted to your own preferences. Don’t feel like you have to do it my way exactly, do you!

Paleo Chicken Broccoli Salad

Mix up the vegetables, fruit, and chicken with plain almond yogurt (I used this kind), lemon juice, salt, and pepper. Don’t skip the lemon juice! Almond yogurt has less tang than dairy yogurt. The salad really needs the citrus zip that lemon juice provides. I used 1 cup of almond yogurt but adjust to your creaminess preferences.

Paleo Chicken Broccoli Salad

Chop, mix, serve. That’s it! I serve mine with fresh fruit and veggies on the side. Sometimes I use almond crackers (My favorites here!) or pork rinds to scoop up the salad other times, I just use a spoon!

Paleo Chicken Broccoli SaladPaleo food doesn’t have to be time-consuming. With a little planning, this delicious lunch can be on the table in under 30 minutes (I’m being very generous with the time. Thirty minutes gives plenty of time for chopping fresh fruit and veggies for the sides!)! Enjoy this diary-free, gluten-free Paleo chicken broccoli salad today!


Does the kitchen-time of Paleo and Autoimmune Protocol diets scare you too? Would easy recipes give you more confidence to change your diet? What are you favorite dishes that you’d hate to give up if you changed the way you eat?

Paleo Chicken Broccoli Salad

A Paleo spin on classic Chicken Salad. Almond yogurt and a bit of lemon are the key to this creamy, cold lunch that is dairy-free, soy-free, gluten-free, and egg-free!

Course Lunch, Salad
Cuisine Low-Carb, Paleo
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 244 kcal
Author Emily Stauch

Ingredients

  • 4 cups cooked chicken chopped
  • 1 cup raw broccoli florets small chop
  • 1 cup red onion fine chop
  • 3/4 cup grapes halved
  • 1/2 cup raw pecans chopped
  • 1 tsp sea salt to taste
  • fresh ground pepper to taste
  • 2 tsp lemon juice
  • 1 cup almond milk yogurt plain

Instructions

  1. Chop chicken, broccoli, red onion, grapes, and pecans. Place in large bowl.

  2. Mix in salt, pepper, lemon juice, and almond yogurt. Taste and adjust seasoning as desired.

  3. Serve with fresh vegetables, fruit, and gluten-free crackers. Enjoy!

Recipe Notes

7 carbs per serving

 

quick skillet chicken thighs
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Quick Skillet Chicken Thighs | AIP Paleo Recipe

I don’t talk about my home life much on the blog so let me give you a little background. I am a homeschooling, stay-at-home mom to two boys ages 3 and 4. I’ve been married to Dan for almost 12 years, and we love food. However, life is busy just like any family, so as much as I love to cook and cook complex meals, I need easy meals too! Quick skillet chicken thighs were born out of a desperate rush for dinner time one night. Change up the spices to your liking to create your own simple entree for dinner. Add a couple vegetable sides, and you’ll have a complete meal, full of nutrients, in under 30 minutes flat.

quick skillet chicken thighs

To begin, you must have thawed, bone-in chicken thighs. If you freeze your meat, take it out of the freezer the day before and let it thaw in the refrigerator. Rushed on time? Take the meat out of the freezer several hours before dinner and submerge in a bowl of room temperature water until thawed. This works best if the package stays completely under water. Place a bowl filled with water on top of the package of chicken to hold it down.

Rinse the chicken thighs under cold water then pat dry and lay on a clean plate. Here’s a time saver: skip mixing a spice blend in a separate bowl. Drizzle the olive oil over all the thighs then sprinkle each spice somewhat evenly over the thighs. Remember, we’re saving time here, no need to be too perfect!

quick skillet chicken thighs

Then pick up each thigh and rub the oil and seasoning on all sides of the skin and meat. Pick up as much seasoning that has fallen to the plate as you can. Don’t want to lose any of that delicious flavor!quick skillet chicken thighs

Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. When the oil is shimmering but not smoking, place the chicken thighs in the pan, skin down. Cook uncovered for about 7 minutes or until skin is very brown and crispy.quick skillet chicken thighs

Turn the thighs over and cook uncovered until the internal temperature reaches 165°. (Don’t have a meat thermometer? I love and use this one on a daily basis. Yes, it’s an investment, but I’ve had this one for over 5 years. Worth it!)quick skillet chicken thighs

For my dinners, I try to serve two vegetables and a meat dish. While the chicken was cooking, I roasted some asparagus and sauteed Chayote squash on the stove top. What is a Chayote squash, you ask? I had no idea either! It’s one of my son’s findings/requests on a recent shopping trip. I loosely followed this recipe using lime juice instead of red wine vinegar and omitting the crushed red pepper. Plate up your crispy thighs and vegetables and enjoy!

Roasting vegetables takes time. Here are a couple easy vegetable sides that are quick to make:

  • Frozen green beans – Costco sells a giant bag of organic green beans for about $6. Place in a sauce pan with 1/4″ of water in the bottom. Boil and stir occasionally for a couple minutes until heated through. Drain and season with olive oil, salt, and pepper.
  • Bagged salad mix – Grab a bag of pre-mixed greens from the grocery store, pour in a bowl and top with oil and vinegar. If you have extra time, chop any fresh veggies you have on hand and toss on top.
  • Raw carrots – Wash thoroughly then slice into sticks.
  • Pickles and olives – This is our go-to combination at lunch time. Quick as opening a jar and scooping out!
    quick skillet chicken thighs

A quick dinner doesn’t mean sacrificing nutrition and quality! With very little planning (just thawing the chicken!), you can get a couple vegetables and these quick skillet chicken thighs on the table in less than 30 minutes. Enjoy!


What are your go-to quick meals? Have you tried any unusual vegetables lately?

Quick Skillet Chicken Thighs

An AIP, Paleo, low-carb entrée that will please the whole family. Crispy chicken skin, does it get any better than that?

Course Dinner
Cuisine AIP, Gluten-free, Low-Carb, Paleo
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 239 kcal
Author Emily Stauch

Ingredients

  • 4 bone-in chicken thighs with skin on
  • 1 tsp. sea salt
  • fresh ground pepper to taste
  • 2 tsp. dried rosemary
  • 1 tsp. thyme
  • 2 Tbsp. olive oil, plus more for cooking

Instructions

  1. Rinse chicken thighs under cold water. Pat dry with paper towel. Set on plate.

  2. Sprinkle with seasoning and olive oil. Rub spices on all sides of the chicken.

  3. Heat a cast iron pan over medium-high heat with 1 tablespoon of olive oil in pan.

  4. When pan is hot and oil is shimmering, lay chicken in pan, skin side down. Cook for 7 minutes or so. Turn over when skin is very brown and crispy. Cook on other side for 6-8 minutes or until internal temperature reaches 165°.

quick skillet chicken thighs