Caprese Chicken Salads

Caprese Chicken Salads

Are you in the mood for a refreshing caprese salad? Then you will absolutely adore this fresh salad filled with grilled balsamic chicken, fresh mozzarella, freshly torn basil, and the nutty flavor of toasted pine nuts. This is Keto friendly and gluten free.

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I love a fresh caprese salad, especially during the months when our garden is in full bloom. I pretty much look for any reason to use fresh basil when it is alive and well. I will be honest, I do not have a green thumb. So, when I am able to tend to simple herbs such as basil I feel quite successful.

While doing a Keto diet I loved that I could enjoy fresh mozzarella. I have to enjoy it in moderation though, because I don’t always handle dairy well as it causes bloating and some inflammation. Sometimes, I will make this with a dairy free cheese option. The dairy free brand I will use is Miyoko’s Creamery, which you can find in Whole Foods. This has the texture more like ricotta, but the same vibe as a classic mozzarella.

I hope you enjoy this easy yet satisfying salad as much as we do. This is a staple at our house, especially during the warm Spring and Summer months when fresh herbs and tomatoes are alive and well. Enjoy!

Caprese Chicken Salad

Mindful Living With Amanda
Keto
Course Main Course, Salad
Servings 4

Ingredients
  

Chicken

  • 2 chicken breasts
  • 1/2 cup balsamic vinegar
  • 1/3 cup avocado oil
  • 1 tsp Italian seasoning

Salad

  • 8 cups mixed greens
  • 2 cups cucumbers, chopped
  • 1 1/3 cup pine nuts, toasted
  • 1 beef steak tomato, sliced
  • 1 cup fresh mozzarella cheese
  • 1/2 cup freshly torn basil leaves
  • 1 avocado, quartered

Dressing

  • 1/4 cup balsamic vinegar
  • 3 tbsp avocado oil
  • 1/2 freshley squeezed lemon juice
  • 1 tbsp honey
  • 1/4 tsp sea salt

Instructions
 

Chicken

  • Fillet the chicken breasts so you have 4 even pieces. Then, stab the chicken with a fork so they can soak up the marinade
  • In a large bowl, add the chicken, vinegar, oil and seasoning and mix until evenly coated. Let the chicken marinate in the fridge for about 1 hour.
  • Grill the chicken until each piece is cooked through (about 15 minutes while flipping halfway)

Salad

  • While the chicken in grilling, toast the pine nuts in a nonstick pan over medium to high heat. Toss frequently to avoid burning.
  • Add the mixed greens, chopped cucumbers, torn basil, avocado, freshly torn mozzarella, and tomato into salad bowls.
  • Mix the dressing ingredients in a small bowl, and whisk vigorously until well combined.
  • Slice and add the chicken to the salads, and top with the dressing. Enjoy!
Keyword caprese salad, chicken salad, keto salad
Zuppa Toscana

Zuppa Toscana

I love kale soup, and my Zuppa Toscana dish hits the spot every time. This soup has the perfect amount of spice and creaminess. This is a hearty soup that can be made in less than 30 minutes, and it will have you asking for seconds. This recipe is gluten-free, dairy-free, Whole 30 and Paleo friendly.

When I was pregnant with my second son Samuel I craved my grandmother’s Portuguese Kale soup. I made this recipe out of pure desperation to satisfy my pregnancy craving. My husband is also a fan of this soup, which he says is a healthier version of the Olive Garden Zuppa Toscana. Fortunately, he doesn’t hold the fact I don’t serve him endless amounts of breadsticks against me. He isn’t one for light soups that have more broth than substance, so this is a home run for him. The hot Italian sausage and red pepper flakes add the prefect amount of spiciness.

This is hands down my favorite soup recipe. I personally enjoy the minimal time commitment that is needed, and that I can make it and have seconds for both my husband and I for the next night’s dinner or lunch. You can also freeze this in an air tight container for up to 3 months to double as another dinner. I am sure my sweet Sammy will like this when he is older, as he was built on this soup and bottomless cups of milk.

Zuppa Toscana
Serves 4

Ingredients:

  • 3 strips of bacon diced into medium sized pieces
  • 1 1/2 cups cubed potatoes (you can use red or russet)
  • 1/2 medium sweet onion, finely diced
  • 1 pound of hot or mild Italian sausage (with the casings removed)
  • 3 minced garlic cloves
  • 1/2 tsp sea salt
  • 1 tbsp Italian seasoning
  • 1 tsp red pepper flakes
  • 2 tbsp Arrowroot flour
  • 32 oz chicken bone broth
  • 1 tbsp nutritional yeast
  • 3/4 c Nutpod’s Original Dairy-Free creamer
  • 1 bunch of kale ripped from the stem and torn into pieces

Directions:

  • Heat a large pot over medium heat and brown the bacon pieces until crisp
  • Add the sausage and break into small pieces
  • Add in the onion, garlic, salt, red pepper flakes and Italian seasoning and stir frequently to avoid burning the garlic
  • Once the onion is tender and the sausage is no longer pink add in the arrowroot flour and mix until well combined
  • Pour in the bone broth and potatoes and bring to a boil
  • Add the kale and cook for about 10 minutes
  • Once the potatoes are tender reduce the heat to low and add in the nutritional yeast and creamer and cook for an additional 5 minutes to marry the flavors
  • Serve warm

Enjoy!

Savory Buffalo Turkey Meatballs

Savory Buffalo Turkey Meatballs

These buffalo turkey meatballs are an easy, savory and spicy dish to make either as a dinner or an appetizer any day of the week. Bust out your frying pan or cast iron skillet and be prepared for a one dish wonder that will please anyone with a hankering for buffalo sauce. This recipe is Paleo, Whole 30 and Keto friendly.

Recipe and Images are original to Mindful Living with Amanda

I am a lover of all things buffalo flavored, so it comes as no surprise that when Primal Kitchen launched their own buffalo sauce I had to try it. Even better, Costco sells it! Hello Costco! Seriously, I have an obsession when it comes to Costco, but that is a whole different story for another day. Whole Foods and Target also sell Primal Kitchen brand items, but for this recipe you can substitute with Frank’s Red Hot as well. Whatever floats your boat.

To make this dish finely chop the celery and carrots into small pieces. Then mince 1 clove of garlic. Over medium heat put in a tablespoon of avocado oil, and toss in the celery, carrots and garlic. Be sure to stir the veggies frequently to prevent the garlic from burning. Once everything is tender remove them from the heat and add into a medium sized mixing bowl.

Recipe and Images are original to Mindful Living with Amanda

To the veggies add the ground turkey, egg, almond flour, onion powder, salt and paprika. Combine the meatball mixture thoroughly, and then form into about 12 meatballs. Return the skillet to medium heat and place the meatballs in while spreading them out to prevent overcrowding. Let the meatballs cook evenly on all sides for about 10 minutes to brown and lightly crisp. Then, I turn the heat down to low and cover them to steam for about 8 more minutes until cooked through. Remove the meatballs from the pan, and add in the ghee and buffalo sauce and stir it all together to get all the browned bits and juices into the sauce for extra flavor. Then add the meatballs back in and remove the skillet from the heat. Top with a drizzle of ranch dressing and sliced green onions.

I will serve these meatballs as is with cut up celery and carrots for an appetizer, or serve over cauliflower rice with some sliced avocado for dinner. My sons are not into the whole buffalo thing yet, so for them I just leave a few meatballs aside before I add the sauce.

Buffalo Turkey Meatballs
Makes 12 meatballs (about 3-4 servings)

Ingredients:

  • 1/4 cup of finely chopped carrots
  • 1/4 cup of finely chopped celery
  • 1 tablespoon of avocado oil
  • 1 minced garlic clove
  • 1 pound of ground turkey
  • 1 egg
  • 1/4 cup of almond flour
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 3/4 cup of Buffalo Sauce
  • 2 tablespoons of ghee or grass fed butter (if Keto)
  • Optional: Compliant ranch dressing and green onions for garnish

Directions:

  • Over medium heat add the avocado oil to the skillet
  • Add in the minced garlic and finely chopped carrot and celery, and stir frequently to prevent the garlic from burning
  • Once the veggie mixture is tender remove from the heat and toss it into a medium sized mixing bowl
  • Add the turkey, egg, almond flour, onion powder, salt, and paprika to the mixing bowl and thoroughly combine. Once combined, form about 12 meatballs
  • Return the skillet to medium heat and drop in the meatballs. Rotate them around the pan every so often so that they brown on all sides (about 10 minutes)
  • Reduce the heat to low and cover so they can steam to finish cooking for about another 8 additional minutes or until cooked through
  • Remove the meatballs from the pan, and add the ghee and buffalo sauce to the skillet
  • Scrape up any of the crispy pieces for some extra flavor and mix the sauce until the ghee is completely blended in
  • Add the meatballs back to the skillet, mix and turn the heat off
  • Garnish with some ranch dressing and chopped green onion

Enjoy!