Chicken salad is a CK staple recipe. We have quite a few! Chicken salad is the perfect, fast meal prep and easy to take on the go meal that fills all the CK meal habits. Needless to say, we are big fans of chicken salad!
Blueberry Balsamic + Rosemary Olive Oil from J. Olive Co. gives chicken salad a new twist and we think it is absolutely delicious!
But this chicken salad was what I call a “happy accident.” My happy accidents usually happen when I completely bomb an original idea for a recipe, but then out of the ashes I become inspired to salvage it.
Originally I planned to do a marinated, bone-in spilt chicken breast with blueberry balsamic, rosemary oil, salt, garlic cloves, and fresh rosemary. I thought it would turn out fantastic, but it ended up being under seasoned. So instead of wasting the chicken, I thought it would be good to add more seasoning and “things” for a chicken salad. And wholah! Blueberry chicken salad was born!
And I think you are going to love it. I know I do!
Sweet and savory is one of my favorite combinations. What better way to combine the two than with a recipe re-vamp of chicken and waffles! Here I am using the CK Chicken Tender recipe and a new Sweet Potato Waffle recipe. I also whipped up a Peach Glaze to go on top. If you do not want to make the glaze you could do a small drizzle of honey for some sweetness.
- 2 pounds of chicken tenders
- 1-2 eggs for egg wash
- 1/2 cup rice flour
- 1/4 cup almond flour
- 1//4 cup parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp chili powder
- Olive oil for cooking
- Mix all dry ingredients in shallow bowl for dredging chicken through.
- Whisk eggs in separate bowl.
- Dip tenders in egg wash, then dredge to coat through breading.
- Pre-heat olive oil in large pan over medium heat.
- Cook tenders for about 4 minutes on each side. Do not crowd the pan too much.
- Add more oil to the pan and cook tenders in batches.
Sweet Potato Waffles
- 3 cups baked sweet potatoes
- 1 whole egg
- couple of dashes of garlic powder
- couple of dashes of onion powder
- 1/2 cup Kodiak Cake Waffle Mix
- pinch of salt
- unsweetened almond milk
- optional add in: dash of red pepper flakes and 1/2 tsp of sesame seed oil
- Bake sweet potatoes, about 3 medium size potatoes. You could possibly use canned pumpkin puree but you may need more Kodiak Cake Mix.
- Mix all ingredients in a mixing bowl. Consistency should look more like mashed potatoes and not a lot of liquid. Use the almond milk as needed if you need more liquid.
- Pre heat waffle maker to medium-high heat. Once ready, spray both sides with cooking spray and add about 1/4 cup-1/2 cup of sweet potato waffles mix.
- Close waffle maker and cook for about 3 minutes or until most of the steam stops coming out.
- 16 oz of frozen peach slices
- 1 tbs ghee
- 1/2 cup J. Olive Co. Apricot or Peach Balsamic
- 1/2 cup water
- Add ghee and frozen peaches to medium sauce pot, over medium to high heat and cook peaches down about 7 minutes.
- Once peaches are cooked and soft enough to smash, add the liquid and allow to simmer.
- Allow the liquid to reduce down about 7 minutes. While simmering, smash some of the peaches to help thicken the glaze. The glaze will thicken more once it cools down a bit.
A good sauce is everything to me…really. This combo created a sauce that is so versatile! The J. Olive Co. Cranberry Pear Balsamic and Persian Lime Olive Oil is one combo you will get so much use out of. I made a sweet and sticky hot sauce, a divine Dijon Balsamic Vinaigrette with a chicken salad, a sweet potato mash, even a Strawberry Compote with oatmeal! I went all over the place with different ideas. Let’s dig in!
With summer just beginning, the J. Olive Co. Coconut White Balsamic will bring out the natural sweetness in fruit like pineapple and strawberries (think Coconut Rum soaked fruit!), and even bell peppers and onions. I decided to pair it up with the Chipotle Olive Oil for a subtle heat, but not too much to set your mouth on fire. In true CK fashion, these recipes use a lot of the same ingredients. Make sure you have chili powder, garlic powder, onion powder, kosher salt and lime juice. The recipes are super simple, but pack a bunch of flavor! Now lets begin with my favorite of the bunch!
Clean Kitchen is all about making healthy eating really simple to do, and this is exactly why we have partnered up with J. Olive Co. to give you even more inspiration in the kitchen for easy meal ideas. Today we show you a recipe to cook for dinner, then re-vamp it for lunch the next day.
J. Olive Co. offers so many unbelievable flavor combinations of their infused olive oils and balsamic vinegars to transform any dish into a flavor bomb! All you have to do is pour the flavor on!
Why CK loves J. Olive Co. products:
- Packs a big flavor punch without all the sugar found in other dressings or marinades.
- Olive oils offer your body a boat load of healthy fat and antioxidants. Healthy fats keep your hormones happy!
- Balsamic vinegars offer antioxidants and help with your digestion!! Which translates into a healthy gut and better nutrient absorption.
- All their oils and vinegars come in sample bottles you can keep with you for dressings on the go! A perfect CK-type-of-hack, but also great to sample all the J Olive Co. flavors. Trust me, you will want more than one combo.
Download a complete menu, recipes and grocery list. I also included some extra meals to think about, as well as a sample day of food using the plan. I hope this helps all you new meal-preppers out there!
Super simple and delicious! For an on-the-go lunch, try this on top of a salad and more veggies or make it into a whole wheat wrap. This is a perfect snack on top of sliced apples or cucumbers. It also fills all the Clean Kitchen Meal Habits, protein serving, plant serving, and fat serving! Learn more about these simple, yet effective habits in the Clean Kitchen 12 week Challenge!
When I was in college at Mississippi State we use to eat at a restaurant called “Anthony’s,” which served this amazing plate of food called the “Chicken Anthony.” This plate was fried chicken COVERED in a wonderful mushroom cream sauce. I love fried chicken. I love a mushroom cream sauce. But fried chicken and creamy sauces love some love handles. I do NOT like love handles. This calls for a Recipe Re-Vamp!!
The goal of a “recipe re-vamp” is to try to get the same flavors and texture as the original, but substituting out all the not-so-clean ingredients. Here is my take of “cream” of mushroom/mushroom cream sauce, and it’s a winner!! Okay but a side note: The flavor is there but it’s not super thick. But it doesn’t matter because it taste amazing over my chicken!!!!
This turned out so good! I have been wanting to add lentils to my menu for some time, but just never made the effort. Our CK recipes are all about easy, no hassle cooking so I knew crock pot was the way to go for this one. Just plop everything together, set it and forget it.
Crock Pot Lentil Taco Stew
- 2 cups lentils, rinsed – I used red lentils
- 2 chicken breast
- 4 cups chicken stock
- 1 onion chopped – I used frozen chopped onion
- 2 – 15 oz cans diced tomatoes