whole30 lunch

All the flavor of jalapeño poppers in a healthy, Whole30 chicken salad.

Jalapeño Popper Chicken Salad

chicken breasts

bacon

jalapeños

mayonnaise

green onion

onion powder

garlic powder

tsp salt

avocado oil

Place chicken breasts in a medium sized sauce pan and cover with cold water until both breasts are covered with at least 1&#8243; of water

Place pot on the stove uncovered and bring water to a boil

Reduce the water to a simmer and cover with a lid

Simmer the chicken for 14 minutes then remove from heat

While the chicken cookes prepare the bacon on the stovetop &#8211; fry at medium-low heat until crispy

Also, prepare the jalapeños by deseeding and slicing into small strips. **If you want a spicier chicken salad, leave some of the seeds attached to the pepper.

Place 1 tbsp of avocado oil in a frying pan over medium heat

Saute jalapeños until soft, about 10 minutes. Then, add 1/2 tsp salt and saute for an additional minute

Place cooked bacon on a towel to drain some grease and then chop into bite sized pieces

In a small bowl combine mayonnaise, green onion, onion powder, and garlic powder

Once cooked, remove the chicken from the water and shredd on a plate or cutting board with 2 forks

In a large bowl combine shredded chicken, mayo mixture, sauteed jalapeños, and chopped bacon

Mix all ingredients until evenly combined

Enjoy immediately or store in the refrigerator in an airtight container for up to 4 days

This chicken salad is excellent! Used a rotisserie chicken and precooked smoked Turkey bacon for quick and easy meal prep lunches. My husband and I both loved it!

Made this for lunch today between Zoom calls and it was simple, easy, and delicious! I just wish I would have doubled the recipe because we've almost finished it. 
Already have recommended it to friends!

SO good!  I used raw jalapeños for crunch and added half of a minced shallot instead of onion and garlic powder.  I also added some minced cilantro and roasted the chicken breasts because I think that adds more flavor.

I used turkey bacon &amp; substituted the mayo with plain Greek yogurt and ate it with romaine hearts. It tasted great! The pop of jalapeño is the best bite. I’m excited to try it tomorrow once it’s been cooled in the fridge for a day.

I made this according to recipe but added 8oz of cooked pasta with a little more mayo and turned it into a pasta salad. Its excellent!  Thanks for sharing

This was such a great twist on boring old chicken salad. Totally in my recipe box now.

https://content.jwplatform.com/videos/bcdmGrQr.mp4

This Jalapeño Popper Chicken Salad is a quick, easy, and flavorful Whole30 lunch that you can prep ahead and pack all week. Enjoy the flavor of a jalapeño popper in a simple salad for lunch!

Jalapeno Popper Chicken Salad

This Whole30-compliant riff on classic chicken salad is also an easy-to-pack lunch. Chicken salad may seem basic, because we're all familiar with it, but this...

Whole30 Chicken Salad with Creamy Dressing

celery

dried cranberries or golden raisins

apple

chicken

tahini

garlic

lemons

olive oil

water

baby spinach

In a large bowl, combine the celery, cranberries, apple, and chicken. Set aside. In a small bowl, whisk together the tahini, garlic, lemon juice, olive oil, water, and salt. The consistency should be pourable but not too thin and runny. Add the tahini dressing to the chicken mixture and toss to combine well. Divide the spinach between bowls and top with a scoop of the chicken salad.

This Meatloaf Meal-Prep recipe is healthy and whole30. The meatloaf is loaded with flavor and is delicious served with roasted green beans and sweet potatoes!

Healthy Meatloaf Meal-Prep Bowls

lb beef turkey

almond milk

almond flour

onion (diced)

hot sauce

Italian seasoning

parsley (chopped)

green beans (ends chopped off)

potato

Salt and pepper

For the Meatloaf Sauce

whole30 ketchup

coconut aminos

red wine vinegar

Preheat oven to 350°F. Line a baking sheet with foil.

In a large bowl, add all the ingredients for the meatloaf. Stir to combine very well.

Form the ground beef mixture into a rectangle shape on the prepared baking sheet.

In a small bowl combine all the ingredients for the meatloaf sauce and mix well. Pour the sauce on top of the meatloaf and spread it into an even layer.

Bake for about 45-55 minutes.

Meanwhile, line a baking sheet with foil and place the sweet potato and green beans on it. Add olive oil, salt, pepper and Italian seasoning. Mix everything well to combine. Place the baking sheet in the oven (with the meatloaf) and bake the veggies for 15 minutes or until is tender. Make sure you dice the sweet potatoes in very small pieces so they can cook as fast as the green beans. Remove the baking sheet from the oven and let them rest.

After 45 minutes check to see if the meatloaf is ready. If so, remove from the oven and let it rest for 8-10 minutes. Cut the meatloaf into ½-inch slices and add two slices into 4 different glass containers along with the roasted veggies. Enjoy!

https://content.jwplatform.com/videos/brVF5H9O.mp4

This Taco Stuffed Sweet Potatoes recipe is incredibly delicious, very satisfying, healthy, family-friendly, and an easy Whole30 Mexican dish!

Taco Stuffed Sweet Potatoes

sweet potatoes

lb grass-fed ground beef

onions (diced)

garlic (minced)

tomato sauce (homemade

cumin powder

coriander powder

smoked paprika

salt

black pepper

water or beef broth

tomatoes — diced

red onion — diced

green bell pepper — diced

jalapeno — chopped (remove seeds for less heat)

cilantro — chopped (optional)

lime juice

garlic — minced

Pre-heat oven to 400F.

Line a baking sheet with aluminum foil or parchment paper.

Wash sweet potatoes and scrub thoroughly. Then, dry completely.

Using a fork, poke sweet potatoes all over and place on baking sheet. Bake for 50-60 minutes or until sweet potatoes are tender and easily pierced through to the center with a fork.

While the sweet potatoes are baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat.

Add the ground beef and brown until no longer pink. Reduce the heat to medium and add onion and garlic. Sauté until onions are translucent.

Add all the spices and mix everything well to combine.

Pour over the tomato sauce and water. Reduce the heat to low, cover with a lid and cook for 20-25 minutes. Don’t forget to stir occasionally.

Meanwhile, let’s make the salsa by combining all the ingredients in a medium-size bowl. Set aside. (Cover tightly and refrigerate for up to 5 days if you have leftover).

10.	To assemble, cut the warm baked sweet potatoes down the center lengthwise. Fill with taco turkey meat and top with salsa. Serve immediately or store separately in meal-prep containers in the refrigerator until ready to reheat and eat during the week.

You'll be making each individual component of these Whole30 fish taco bowls from scratch, but you'll be surprised how quickly they come together to make...

Whole30 Fish Taco Bowls

For the fish: 2 Tbsp olive oil

salmon

tsp cumin

For the guacamole: 1 ripe avocado

red onion

Tbsp chopped cilantro

lime

Sea salt

For the mango salsa: 1 ripe mango

tsp sea salt

For the slaw: 1/2 head cabbage

sliced thinly

carrots

tsp white wine vinegar

For the cauliflower rice: 1 Tbsp olive oil

cauliflower head

cored and chopped finely

Tbsp coconut milk

Make the salmon: In a large skillet skillet, heat the oil over medium heat, until hot but not smoking. Sprinkle the salmon with the cumin, garlic powder, salt, and pepper on both sides. Add the fish to the pan and cook for about 4 minutes, then flip and cook for another 2 to 3 minutes, until cooked through. Transfer to a plate. Make the guacamole: In a small bowl, mash the avocado and add onion, cilantro, lime juice, cumin, and salt. Mix well to combine. Cover with plastic wrap and set aside. Make the mango salsa: In a small bowl, toss the mango with the salt, olive oil, and lime juice. Set aside. Make the slaw: In a medium bowl, combine the cabbage, carrots, oil, vinegar, and salt. Toss to combine and set aside. Make the cauliflower rice: In a large skillet, heat the oil over medium heat, until hot but not smoking. Add the cauliflower and coconut milk and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until the cauliflower softens, about 5 to 8 minutes. Build the bowls: Divide the cauliflower rice between two bowls and top with even amounts of guacamole, mango salsa, and slaw. Top each with a salmon filet.

Top 5 whole30 lunch recipes from across the web

The most viewed whole30 lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jalapeño Popper Chicken Salad

Whole30 Chicken Salad with Creamy D...

Healthy Meatloaf Meal-Prep Bowls

Taco Stuffed Sweet Potatoes

Whole30 Fish Taco Bowls

Top 5 whole30 lunch recipes from across the web

The most viewed whole30 lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jalapeño Popper Chicken Salad

Whole30 Chicken Salad with Creamy D...

Healthy Meatloaf Meal-Prep Bowls

Taco Stuffed Sweet Potatoes

Whole30 Fish Taco Bowls

The most viewed whole30 lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine