Chicken salad is a classic and a frequent sight at summer potlucks and luncheons. But the PUFA oils and high carb breads it usually comes with put a damper on what should be a good thing. Thankfully, this recipe offers a healthy re-do that satisfies a paleo, Primal, and keto standard—not to mention appetite.

Next time you cook up a chicken dinner, prepare a bit extra to put together this easy dish. It makes for a perfect workday lunch or fast weeknight meal.

Servings: 4

Time in the Kitchen: 20 minutes (not counting chicken cook time)

Ingredients:

Instructions:

In a large bowl, combine cooked and shredded chicken with celery, Primal Kitchen Mayo, Primal Kitchen Spicy Brown Mustard, salt, and thyme. Toss until chicken is well coated.

Cover bowl and refrigerate until ready to eat.

Just before serving, toss with chopped pecans. Serve in butter lettuce cups.

Nutritional Info (per serving):

      • Calories: 485
      • Total Carbs: 2.2 grams (1 gram net carbs)
      • Protein: 52 grams
      • Fat: 31 grams

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Last week I shared with you how I cook my steaks. Today I’m covering another grilled favorite—chicken. A lot of people hesitate to grill chicken, especially skinless chicken, and rightly so. Its leanness means that high heat has the propensity to dry it out…unless you know how to marinade well. My daughter, Devyn, came up with what’s become my favorite way to grill chicken. It’s simple and virtually effortless. See what I mean….

Devyn’s Grilled Chicken Recipe

Ingredients:

Instructions:

Cut chicken breast in half so pieces are roughly the same size and thickness. Place chicken breast pieces in a medium sized bowl. Pour both Primal Kitchen Italian and Greek Dressings and Marinades over the chicken. Turn chicken over to make sure all surface area is well covered.

Place chicken thighs in a separate bowl and pour in 1/2 cup Primal Kitchen No-Soy Teriyaki Sauce.

Marinate each set of chicken pieces for 30 minutes to an hour in the refrigerator.

Take the chicken out of the refrigerator and let come to room temperature for 10-15 minutes.

Spray grill with Primal Kitchen Avocado Spray Oil. Light the grill in the meantime at a medium setting.

Remove the chicken breast cutlets from the marinade and place on the preheated grill. Cook for about 2-3 minutes per side or until there’s a nice char on the outside and juices run clear (internal temperature should be about 156 ºF).

For chicken thighs, grill on each side for 3-4 minutes per side depending on size.

Cover for 5 minutes once done cooking.

Serve and enjoy!

Nutritional Information (1 medium chicken breast):

  • Calories: 358
  • Net Carbs: 0 grams
  • Fat: 21 grams
  • Protein: 37 grams

Nutritional Information (1 large chicken thigh):

  • Calories: 171
  • Net Carbs: 3 grams
  • Fat: 5.4 grams
  • Protein: 25 grams

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“Pulled” BBQ is a classic for potlucks, parties, game day spreads and casual family dinners. No wonder—it’s easy to make ahead (in big batches no less) and even does well for leftovers.

Still, the sauce and buns traditionally haven’t been low-carb friendly…until now.

Today we’ve got another comfort food re-do. Healthy Primal and even keto complementary, this recipe puts another favorite back on the menu.

Servings: 8

Time in the Kitchen: 30 minutes

Ingredients:

Keto Buns:

  • ¼ cup (½ stick) unsalted butter, softened + additional for greasing ramekins
  • ¼ cup Primal Kitchen® Avocado Oil
  • 1 tsp. honey
  • 1.5 cup + 2 Tbsp. (70g) almond flour
  • 10 Tbsp. (65g) ground flaxseed
  • ½ Tbsp. baking powder
  • ¾ tsp. salt
  • 3/4 tsp. baking soda
  • 6 eggs
  • 2 Tbsp. full-fat coconut milk

BBQ Ranch Chicken:

  • 1 cup Primal Kitchen BBQ Ranch
  • 2 lbs. boneless skinless chicken breast
  • 2 tsp. onion powder
  • 1/2 Tbsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 Tbsp. Primal Kitchen Avocado Oil
  • 1.5 cup water or broth
  • ¼ cup thinly sliced scallions

Toppings (optional):

  • 4 cups baby arugula
  • ½ cup thinly sliced tomatoes
  • 2 small avocados, sliced (about 1.5 cups, 400g)
  • Dressing of choice, if desired (We love Primal Kitchen Ranch Dressing with this recipe.)

Instructions:

Preheat the oven to 325 ºFahrenheit and grease 8 small ramekins (about 2.5” in diameter) well with butter. If you don’t have dedicated ramekins, you can also use small circular pyrex containers (they are approximately one cup in size).

Whisk the butter, Primal Kitchen Avocado Oil and honey together in a mixing bowl. Add the almond flour, ground flaxseed, baking powder, baking soda and salt together to the bowl and mix until combined. Whisk the eggs and coconut milk in a separate bowl and fold them into the mixing bowl until everything is well combined. Allow the mixture to rest for a minute or so and then give the batter another mix.

Pour equal amounts of batter into each of the ramekins. Bake the buns in a 325 ºF oven for 18-20 minutes. The tops of the buns should be golden and fairly firm. Allow them to fully cool before running a knife around the inside of the ramekin. Gently twist the buns to help loosen them from the ramekins. Slice the buns in half lengthwise and set aside.

To prepare the chicken, flatten the chicken breasts by placing them between two pieces of parchment paper and pounding with a mallet until they are uniform in width (around ½” thick). Flattening the chicken breasts prior to cooking ensures that they are all the same thickness and therefore will cook evenly and in a similar time frame. The overall amount of time it takes for the chicken to cook will depend upon the size and thickness of the chicken breasts.

Combine the onion powder, paprika, chili powder, garlic powder, and salt in a bowl. Rub the mixture all over the chicken and place the chicken in the fridge to marinate for an hour.

Remove the chicken from the refrigerator. Heat the Primal Kitchen Avocado Oil in a pot or deep pan over medium heat. Once hot, add the chicken breasts to the pan, keeping them in a single layer so they aren’t overlapping. Sear the chicken for 2 minutes on each side.

Add the water or broth to the pot and bring the liquid to a boil. Reduce the heat so the liquid is simmering and cover with the lid. Allow the chicken to simmer for 5 minutes, then flip the chicken breasts over and cover again. Continue cooking until the chicken reaches an internal temperature of 165 ºF (about 15-20 minutes total, depending on the size of the chicken breasts).

Remove the chicken breasts from the pot and shred them using two forks (or your hands, if you allow the chicken to cool a little first). Place the shredded chicken back into the pot and stir in the Primal Kitchen BBQ Ranch and half of the sliced scallions. Cover the pot and heat the chicken over medium-low heat for about 5 minutes. Uncover the pot and give the chicken a stir. If it looks too dry, you can add a little more dressing or water/broth. Remove the pot from the heat and stir in the remaining scallions. Allow the chicken to cool for a few minutes, stirring once or twice to help the chicken absorb any remaining sauce.

Create your sliders by scooping a portion of the pulled chicken on one half of the bun. Stack a slice or two of tomato on top followed by a couple of slices of avocado. Serve alongside an arugula salad for a full meal.

If you’d prefer to keep this dish even lower in carbohydrates, you can forego the tomatoes and/or avocados in the garnish and salad. A bit of chopped radish and/or a thin slice of red onion would work well instead.

Nutritional Information (per Bun):

  • Calories: 215
  • Net Carbs: 2 grams
  • Fat: 21 grams
  • Protein: 4 grams

Nutritional Information (per serving of BBQ Ranch Chicken):

  • Calories: 244
  • Net Carbs: 2 grams
  • Fat: 14 grams
  • Protein: 27 grams

Nutritional Information (per serving)—1 Keto Bun, 1/8 portion of BBQ Ranch Chicken with Fixings and Salad

  • Calories: 610
  • Net Carbs: 7 grams
  • Fat: 47 grams
  • Protein: 37 grams

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Pot pies—like sloppy joes—are a comfort food classic that feeds our nostalgia as well as appetite. Meat and veggies in a creamy sauce that’s topped with a crunchy topping…what’s not to love? It might seem, however, that pot pie isn’t compatible with a Primal, let alone keto, plan. Au contraire. We’ve serving up a recipe today that turns that assumption on its head. Pot pie is no longer pie in the sky for the keto eater. Enjoy!

Time In the Kitchen: 40 minutes

Servings: 4

Ingredients:

For the Filling

  • 4 slices of bacon
  • 1 white or yellow onion, chopped
  • 7 ounces/200 grams pre-cooked chicken (meat from approximately 3-4 chicken thighs)
  • 1 carrot cut into cubes
  • 1/2 cup chopped turnip
  • 2-3 cups chicken stock or bone broth
  • 2 tbsp arrowroot flour

Instructions:

In a large pan with lid, saute the bacon and onion over medium heat.

Add in the carrots and mushrooms. Cook through.

Add in chicken and cover the mixture with chicken stock.

In a separate pot, stir arrowroot with a drizzle of cold water.

Add the flour mixture to the chicken, carrots and mushroom. Add frozen peas and thyme. Lower heat and cook until the sauce thickens.

Remove from heat and distribute evenly in oven-safe bowls or ramekins.

For the Crust

  • 1 1/4 cup almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 egg
  • 4 tbsp ghee

Instructions:

Preheat oven to 350 ºF/175 °C.

Mix all dry ingredients together.

Mix the egg and the ghee in a separate bowl.

Combine the dry and the wet ingredients together. The dough should be moist like the dough for drop biscuits.

Spread the dough evenly on the ramekins filled with the chicken and vegetable filling.

Bake in the oven for 20-25 minutes until the crust is golden. Put under broiler for a very short time to brown the crust at the end if desired.

Nutritional Information

  • Calories: 534
  • Carbs: 14.75 grams
  • Fat: 39 grams
  • Protein: 29 grams

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Chicken noodle soup is comfort food that both adults and kids love. When you don’t have the time or the energy to make long simmered, all-day chicken soup, this is the recipe you need. In about an hour you’ll be slurping noodles from a bowl filled with rich, flavorful broth, chicken and yes, you read that right, noodles.

Shirataki noodles, a low-carb noodle alternative, make a tasty stir-fry and are eminently delicious in a bowl of soup. These almost flavorless noodles soak up some of the flavor in the broth, which is made using only dark meat for the richest flavor. The shredded thigh meat mixed in with the noodles makes a filling and satisfying bowl of chicken noodle soup. Low-carb, richly flavorful, and quick and easy means that this is chicken noodle soup everyone can love.

Time in the Kitchen: 1 hour

Servings: 4 to 6

Ingredients

  • 2 1/2 pounds bone-in chicken thighs (about 6 thighs/1.1 kg)
  • 2 tablespoons unsalted butter or avocado oil (30 ml)
  • 2 carrots, peeled and sliced into 1/2-inch rounds
  • 2 celery stalks, cut into ½-inch half-moons
  • 1 onion, chopped (either finely diced or bigger chunks, whichever you prefer)
  • 4 garlic cloves, peeled and smashed
  • 2 teaspoons salt (10 ml)
  • 1 teaspoon whole black peppercorns (5 ml)
  • 1 bay leaf
  • 6 cups chicken stock or water (1.6 L)
  • 1 package/7 ounces/200 g shirataki angel hair noodles 

Instructions

Using the sauté function on an electric pressure cooker, heat the butter or oil. Add the carrots, celery, onion and garlic. Sauté about 5 minutes, until lightly browned.

Add the chicken. Season everything in the pot with salt. Add peppercorns and bay leaf. Add the chicken stock or water.

Lock the lid in place, seal the vent, and cook for 15 minutes on high pressure. Release the pressure manually.

Use tongs to transfer the chicken to a plate. When the meat is cool enough to handle, shred the meat off the bones, and return the meat to the pot.

Turn the pressure cooker to “sauté” mode, bringing the broth to a simmer.

Open the package of shirataki noodles and drain the noodles in a colander. Rinse well under cold water.

Add the rinsed shirataki noodles to the soup. Simmer 2 to 3 minutes before serving.

Nutritional Info (per serving):

  • Calories: 238
  • Carbs: 6 grams
  • Fat: 13 grams
  • Protein: 24 grams

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Are you (like us) rejoicing yet that it’s almost summer? Try this tasty Mediterranean salad topped with Primal Kitchen® Dreamy Italian Dressing & Vinaigrette, and serve it up with slices of avocado, cherry tomatoes and grilled chicken.

Make rocking your summer diet easy and delicious with irresistible Primal Kitchen condiments! Rest easy knowing you’re getting 100% real food ingredients and top-notch nutrition when you use our premium dressings, mayos, oils, and more. Throw this beautiful salad together, and drizzle on our fragrant and delicious Primal Kitchen Dreamy Italian Dressing to your heart’s content. Filled with Mediterranean vibes, amazing flavor, and tons of healthy fats, this dressing is a guaranteed pantry staple and family-friendly favorite!

Time: 35 min

Servings: 4

Ingredients

Instructions

Marinate chicken strips in Dreamy Italian Dressing & Vinaigrette for two hours (or overnight).

Place the chicken strips on a hot grill. Brush them with Primal Kitchen Avocado Oil, and sprinkle with oregano, chopped rosemary, salt and pepper.

Turn, the chicken strips over, and repeat. Grill until no longer pink.

Meanwhile, combine mixed greens, avocado, cherry tomatoes, cucumbers, carrots, pumpkin seeds, and bacon bits into four serving bowls.

Add slices of grilled chicken to each, and top with creamy Primal Kitchen Dreamy Italian Dressing.

Enjoy!

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It’s Big-Ass Salad week, and we’ve got another healthy, hearty option for your Primal lunch or dinner menu. Try this tasty Mediterranean salad topped with Primal Kitchen® Dreamy Italian Dressing, served up with slices of avocado, cherry tomatoes and grilled chicken.

Throw this keto-friendly, high-nutrient salad together, and drizzle on our fragrant and delicious Primal Kitchen Dreamy Italian Dressing to your heart’s content. Filled with Mediterranean vibes, amazing flavor, and tons of healthy fats, this dressing is a guaranteed pantry staple and family-friendly favorite.

For more Primal Kitchen recipes and inspiration, check out the Primal Kitchen news and recipe blog.

Time: 35 min

Servings: 4

Ingredients

Instructions

Place the chicken strips on a hot grill. Brush them with Primal Kitchen Avocado Oil, and sprinkle with oregano, chopped rosemary, salt and pepper.

Turn, the chicken strips over, and repeat. Grill until no longer pink.

Meanwhile, combine mixed greens, avocado, cherry tomatoes, cucumbers, carrots, pumpkin seeds, and bacon bits into four serving bowls.

Add slices of grilled chicken to each, and top with creamy Primal Kitchen Dreamy Italian Dressing.

Enjoy!

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inline chix cobb salad 2.jpgWhy serve bland chicken breast in Cobb salad, when spicy chicken wings taste so much better? This salad is especially great for parties and potlucks. A big, colorful Cobb salad is always a hit. Plus, it’s easy (and affordable) to grill up a bunch of chicken wings for a crowd.

These chicken wings are delicious hot off the grill (or out from under the broiler), but if you want to make this salad ahead of time, go for it. The wings are just as good chilled from the refrigerator.

A Cobb salad is really just another Big-Ass Salad, with all sorts of good things thrown in. Tomato, bacon, hard-boiled eggs, avocado, and blue cheese are the classic Cobb combination. There’s no reason to stop there. Go ahead and pile on all your favorite healthy salad fixings (along with your favorite PRIMAL KITCHEN® dressing), for a deluxe Cobb salad that can feed a crowd.

Servings: 4

Time in the Kitchen: 1 hour

Ingredients

ingredients (1)

Spicy Wings

  • 2 pounds chicken wings/drumettes (900 g)
  • 2 tablespoons PRIMAL KITCHEN Avocado Oil (30 ml) https://www.marksdailyapple.com/12-surprising-things-you-can-do-with-avocado-oil/
  • ½ teaspoon kosher salt (2.5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • 3 tablespoons melted butter (45 ml)
  • 2 tablespoons hot sauce (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)

Cobb Salad

  • Butter lettuce or romaine, ripped into bite-sized leaves
  • 3 ounces crumbled blue cheese (85 g)
  • 8 ounces cherry tomatoes (226 g)
  • 4 hard boiled eggs, sliced or chopped
  • 2 avocados, sliced
  • 4 slices cooked bacon, crumbled
  • Kefir salad dressing https://www.marksdailyapple.com/kefir-marinated-chicken/ or PRIMAL KITCHEN dressing of choice

Other optional salad ingredients: Nuts, olives, chives, bell peppers, mushrooms, shredded carrot, shredded beets,

Instructions

chix wings

Toss the wings with avocado oil. Season with salt and paprika.

Grilling:
Heat grill to medium heat. Grill the wings, with the cover down, until wings are browned and crisp, 15 to 20 minutes. Flip wings 2 or 3 times while grilling.

Broiling:
Spread wings out on a rimmed baking sheet. Heat broiler to high, with a rack 6 inches from the flame. Broil 15 to 20 minutes, until wings are browned and crispy. Turn the wings several times as they cook. Expect some smoking from the rendered fat.

While the wings cook, combine butter, hot sauce and vinegar in a large bowl. Toss the cooked wings in the mixture until evenly coasted. Return wings to the grill or broiler for a few minutes more, until sizzling.

Combine all the salad ingredients in a large bowl, toss with kefir salad dressing, and serve spicy chicken wings on top.

chix cobb salad 1

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inline sheet pan chicken 2You gotta love a meal that can be cooked and served on the same sheet pan, and will dirty only 3 other things in your kitchen. Maybe you’ll have to wash a food processor (if you rice your own cauliflower instead of buying cauliflower rice at the store) and maybe a garlic press and a spatula, but that’s about it—not bad for a healthy and tasty home-cooked meal.

The “recipe” for sheet pan chicken with cauliflower rice, olives and feta goes like this: Spread cauliflower rice out on a pan with olive oil, garlic and chicken. Bake. Add spinach, olives, feta and herbs. Serve. Eat. Enjoy.

How’s that for simple?

Servings: 4

Time in the Kitchen: 10 minutes hand-on, plus 30 minutes to cook

Ingredients

ingredients

  • 4 to 6 chicken chicken thighs (either boneless, skinless or bone-in)
  • 4 cups/ 12 ounces cauliflower rice (or 1 head of cauliflower, riced)
  • 3 garlic cloves, finely chopped or pressed
  • 1/3 cup extra virgin olive oil (80 ml)
  • 3/4 teaspoon kosher salt (3.7 ml)
  • 3 large handfuls baby spinach (about 3 ounces)
  • ½ to 1 cup crumbled feta (45 to 90 g)
  • ½ cup Kalamata olives (90 g)
  • Fresh basil and oregano (or parsley), for garnish

Instructions

feta and spinach

Preheat oven to 425 ºF/218 ºC.

Spread cauliflower rice out on a large rimmed sheet pan (18-inch x 13-inch). Pour olive oil and garlic on top, tossing well with your hands to coat the cauliflower. Place chicken thighs on the sheet pan. Drizzle a little more oil over chicken thighs. Sprinkle salt evenly over cauliflower and chicken.

Bake 25 to 30 minutes, until chicken is cooked through and cauliflower rice is tender and lightly browned in places.

Remove the chicken thighs from the sheet pan. Let rest on cutting board.

Add baby spinach, feta and kalamata olives to the sheet pan. Toss with the cauliflower rice, coating the spinach in olive oil. Cook 5 to 8 minutes more, until spinach is slightly wilted and feta is warm.

Scatter a generous amount of torn basil leaves, oregano and/or parsley across the sheet pan. Add chicken back to the sheet pan (leaves thighs whole, or slice them). Serve the meal on the sheet pan. Enjoy!

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