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

 

brush on glaze
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Maple Cinnamon Acorn Squash | Paleo AIP Side Dish Recipe

As I’m going through the Autoimmune Protocol, eating a large variety of fruits and vegetables is a priority. I love starchy vegetables and sweet fruit, but as a Type 1 Diabetic, I have to watch my carbohydrate intake as I work to heal my gut. Squash, in general, graces our plates often as it is starchy (read “filling and satisfying”) but not as high in carbohydrates as other starchy veggies like sweet potatoes. One of my favorites is acorn squash. The whole family agrees this slightly sweet Maple Cinnamon Acorn Squash is delicious!

Maple Cinnamon Acorn Squash

Today I’d like to show you a sweet way to eat acorn squash as a side dish as opposed to savory. Acorn squash works wonderfully as a savory dish too, (Pair it with sausage and sage; it’s delightful!) but this one is likely to please any palate that isn’t put off by soft textures.

The prep is very easy. Cut the acorn squash in half then use a spoon to scoop/scrape out the seeds. Next, slice each half into four wedges. Place on an aluminum foil lined pan, flesh side up.  

Cooking tip: Use a very sharp, large knife to cut any squash! With a properly sharpened utensil, squash should be relatively easy to cut into. If you are struggling, please be VERY careful as the knife may slip or cut crooked.

acorn squash halved seeded

Now mix up the magic! The maple cinnamon glaze is what takes the acorn squash up a notch. Mix the melted coconut oil, cinnamon, and maple syrup in a glass bowl.

maple cinnamon glaze

Use a pastry brush to apply a generous coat to all sides of the flesh of each slice. No need to put any on the skin. There will be extra glaze. Set it aside, to use later in the cooking process.

brush on glaze

Bake for 30 minutes at 400° then remove from the oven to apply another coat of the maple cinnamon glaze. Return the pan to the oven and bake for an additional 15-20 minutes or until soft when stabbing with a fork.

Cooking tip: I have a tendency to under-cook acorn squash. So if you are in doubt as to whether or not the squash is done, cook it longer. My last iteration of this recipe was dubbed “al dente” by my husband. Oops. That’s not what I was going for!

After taking the squash out of the oven, put on another coat of the maple cinnamon glaze. This third coat is usually pretty light, but I don’t want to waste any of the delicious glaze! Sprinkle lightly with salt and serve warm. Enjoy!


What is your favorite squash? Is acorn squash outside your comfort zone? How do you season your acorn squash?

Maple Cinnamon Acorn Squash

Sweet, but not overly, and soft acorn squash is the perfect side dish to your Paleo or Autoimmune Protocol dinner!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 117 kcal
Author Emily Stauch

Ingredients

  • 2 whole acorn squash halved, seeded
  • 1/4 cup coconut oil melted
  • 2 Tbsp maple syrup
  • 1 tsp cinnamon
  • pinch salt to taste

Instructions

  1. Preheat oven to 400° and line a rimmed baking sheet with aluminum foil.

  2. Using a very sharp knife, cut the acorn squash in half then scrape out the pulp and seeds.

  3. Slice each half into four equal sections and place on lined baking sheet, flesh side up.

  4. Melt coconut oil in a glass dish in microwave, about 30 seconds. Stir in maple syrup and cinnamon until well combined.

  5. Brush all sides of the flesh of the acorn squash with the maple cinnamon glaze.

  6. Bake for 30 minutes then remove from oven and brush on another coat of glaze. Bake for an additional 15-20 minutes or until very soft when stabbed with a fork. When fully cooked, remove from oven and brush remaining glaze over the squash. Lightly sprinkle with salt and serve!

Recipe Notes

One serving of Maple Cinnamon Acorn Squash has 15 carbs.

Maple Cinnamon Acorn Squash