-
California Avocado Ranch Chicken Salad
This creamy rich, California Avocado ranch chicken salad recipe is a delicious, easy, everyday dairy-free recipe, it is also Paleo, Keto and Whole30 compliant!
When it comes to easy meals on the go, for me, it always starts with quality protein and healthy fat. A meal that starts with these two staple macronutrients means more balanced blood sugar, adequate satiation and satisfaction levels and less of a need for all day snacking.
Whether you follow a paleo approach to your eating, keto or low carb, if you are simply focusing on a balance nutrient-dense, whole foods diet, this simple recipe can be made with leftover batch prepped shredded chicken or a roasted or rotisserie chicken and it’s great for prepping ahead for the week for easy quick lunches or even a quick breakfast option.
Serve on top of your favorite greens in California Avocado boats, on your favorite toasts or with crackers, however you want to enjoy it.
We love chicken salads for easy, fast meals. Most weeks I prep a few pounds of shredded chicken in the Instant Pot or we grab a rotisserie chicken at the market, this makes for fast meals and lots of versatility. You can also buy pre-cooked chicken, or make shredded chicken in a slow cooker with enough chicken broth to cover and cook it for 4 hours on low.
This California Avocado Ranch Chicken Salad features my easy-to-make, dairy-free avocado ranch dressing with California Avocados as the star of the show, bringing rich, creamy goodness without dairy or eggs. Best part, you can use this amazing California Avocado ranch dressing here in the chicken salad, or whip it up quickly and thin it out a bit to dress your favorite salad or leave it on the thicker side for a delicious dip for fresh veggies.
I love how quickly this can get put together with minimal ingredients and so much satiating and flavorful goodness.
California Avocado Ranch Dressing
gluten-free, dairy-free, paleo, egg-free, nut-free, whole30, keto, AIPPrint Pin RateIngredients
- makes approx. 8oz dressing
- 1 Fresh California Avocado, seeded
- ¼ - ⅓ cup unsweetened non-dairy milk*
- 1 tablespoon lemon juice
- 1 teaspoon chives
- ½ teaspoon dried dill
- ½ teaspoon garlic
- ½ teaspoon onion
- ½ teaspoon sea salt
- Black pepper, to taste
Instructions
- Add all the ingredients to a food process or the butcher of a high speed blender. Start with the 1/4 cup of non-dairy milk, continuing to add more as needed to reach your desired consistency, you may want to add upwards of 1/2 cup for a thinner dressing. You can also use a hand-held immersion blender.
- Cover and refrigerate; eat within 3-5 days.
Notes
Recipe notes:
Add as much non-dairy milk or water to thin to your desired consistency
You can use fresh herbs in place of dried, I recommend approximately 1 tablespoon of each of the herbs. 1 small clove of garlic and 2 tablespoons fresh onion
Depending on your dietary preferences, to make your California Avocado Ranch dressing creamy like a traditional ranch dressing you can also add in 1/4 cup greek yogurt or 1/4 cup avocado oil mayonnaise
California Avocado Ranch Chicken Salad
gluten-free, dairy-free, egg-free, nut-free, paleo, Whole30, Keto, AIPPrint Pin RateServings: 4 servingsIngredients
- 2 cups cooked chicken, shredded or diced, chilled
- ¼ cup diced celery
- ¼ cup dice red onion
- ¾ cup California avocado ranch dressing, more or less to taste
- Salt and pepper, to taste
Instructions
- Add the chicken, celery and onion to a medium mixing bowl. Add desired amount of avocado ranch and mix well. Refrigerate until ready to eat. Serve in California Avocado, on toast, over a salad or enjoy as is.
- Refrigerate, eat within 3-5 days.
This post is sponsored by the California Avocado Commission but all opinions are my own.
-
Turkey Tortilla Soup {with Paleo Option}
Here we go, it’s about that time to answer the very important question of ‘What to do with ALL the Thanksgiving leftovers?’ While I know the big holiday hasn’t hit just yet, I want to help you guys get prepared for the aftermath. This week is all about Thanksgiving leftover ideas for the days following the big event! Since we are always left with loads of goodies, why not get creative and continue the eating party?
Soups are almost always my go-to after the holidays, for a variety of reasons. 1) they are so simple to make and they yield a large amount of food 2) soup is my ultimate comfort food. It’s always what I crave after I’ve maybe eaten more or differently than I usually do and 3) it’s the perfect cozy, cool-weather food. Soup will forever feel like a hug in food form!
-
How-to Make Bone Broth
What is Bone Broth:
Bone broth truly is one of the greatest superfoods. A soul-warming, healing, mineral-rich infusion found in many traditional households across many diverse cultures, bone broth is rich in amino acids and minerals and it’s healing properties run the gamut. This nutrient-dense, inexpensive magic elixir provides minerals in a highly bio-available form, meaning that the body can absorb easily them. Calcium, magnesium, phosphorus, silicon, sulphur and trace minerals. As the cartilage and tendons breaks down, you’ll also receive chondroitin sulphates and glucosamine, both sold as expensive supplements for arthritis and joint pain. The long cook time of bone broth allows the maximum release of nutrients. Bone broth contains collagen and gelatin, providing great healing value to cartilage and bones but also to the skin, digestive tract, immune system, heart and muscles.
Bone broth is a liquid made by simmering bones for an extended period of time, between 4 and 24 hours. Any bones can be used: chicken, turkey, beef, lamb, pork, bison and even fish. Vegetables, herbs and spices are often added to enhance the flavor and the bones and vegetables are strained and discarded before serving. Typically, the bones will have some connective tissue, like joints and tendons, and some meat attached.
Additionally bone broth and stocks is a wonderful way of letting nothing go to waste. The nose-to-tail concept of sustainability.
You’ve probably heard the terms Bone Broth, Broth and Stock all used fairly interchangeably, but there are actually some differences between them. Each is made using meat and/or bones, cold water, vegetables and spices / seasonings. Cooking remains similar but the time of simmering varies between them. Bone broth is different from traditional stocks and broths in that it typically is made just from the bones and whatever small amounts of meat are adhering to those bones. Bone broth is simmered for a very long period of time, upwards of 48 hours. Stock is made generally with bones and a small amount of meat and is simmered for much less time, just several hours, 3-4. Meat broth is generally made mostly with meat and sometimes a small amount of bones, simmering for usually under 2 hours. Meat broth and stock still have great health benefits, however it’s a lower nutrient content then long simmering bone broth. For some, bone broth vs stock also means the presence of meat and veggies vs. just bones. Bone broth usually does not contain these and stock usually does. That said, those clear definitions have definitely blurred as bone broth has become more prevalent and people find their own ways of making it, so don’t get too hung up on the words.
-
Southwestern Quinoa Bites Recipe with Avocado Dipping Sauce – Gluten-free and Vegan
This month of guest-bloggers just keeps on going and bringing more and more of my favorite foodie ladies here to share amazing treats with you guys. Today, we have the amazingly talented Cara, of Fork & Beans, with us, sharing an incredible recipe that would be perfect for your Super Bowl party this weekend or heck for any occasion really and they are a super creative way to use up some of your leftover juice pulp!
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Beth. Oh Beth. My love story goes way back with this girl from almost the beginning of Fork & Beans. I adore her personality from behind the computer and in person–she is the kind of girl you want fighting on your team. It is of my upmost pleasure to be here with all her loyal readers–YOU–sharing this recipe today!
Over the past couple years I have become a huge lover of juicing. I even bought an Omega (which I LOVE) and I now make a tradition of going to the farmer’s market every Sunday to buy fresh produce to juice at home for the entire week. The thing about juicing, however, is that there is a ton of pulp left over from the vegetables. I always feel guilty about throwing it all away because there is still food to be eaten despite the fact that it is the leftover fiber of the vegetables and fruit. I just never really have known what to do with it (translation: I never put that much thought into it) That is, until now.
Now I am starting to get creative with all that extra fiber and beginning to throw it into everything I can think of. About a year ago I made these Italian Quinoa Bites which were a HUGE hit (and unbelievably good!) and it immediately hit me that the pulp would pair perfectly with a new-and-improved flavor. And trust, it so is! These make the perfect appetizers or even meal in and of itself. Read the rest of this entry »
