Curry Chicken Salad Stuffed Avocadoes

Curry Chicken Salad Stuffed Avocadoes


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Curry Chicken Salad Stuffed Avocadoes
This is the perfect late summer meal! Cool, refreshing, PACKED full of flavors, and soooooooo so so dang easy to make! It'll quickly become a summer staple in your weekly meal plan!
Course Main Dish
Cuisine Paleo
Servings
people
Ingredients
Course Main Dish
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. In a large bowl, combine all ingredients EXCEPT avocado
  2. Once fully mixed, place mixture into avocados and serve!
  3. OR place it in a sealed container, put it in the fridge and let it sit for a couple hours or until the next day - it's always more flavorful after it sits for a little while!
Summer Watermelon Salad

Summer Watermelon Salad


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Summer Watermelon Salad
This is the perfect dish for summer. Anything with watermelon is as summery as it gets! This delicious salad is super easy to make, really lovely to serve, and a guaranteed crowd pleaser!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Layer all veggies and feta on 4 plates, drizzle with oil and vinegar, and season with salt and pepper - that's it! Super easy!
  2. To make Paleo: omit feta cheese
Recipe Notes

If you need to prepare in a large bowl so it can be self-served, simply cube or ball the melon instead of cutting it into wedges, dice the heirloom tomato, and then just toss everything in a large bowl!

Instant Pot Spiced Shredded Chicken Tacos and Quick Pickled Onions

Instant Pot Spiced Shredded Chicken Tacos and Quick Pickled Onions


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Instant Pot Spiced Shredded Chicken Tacos and Quick Pickled Onions
A super easy and delicious recipe for tender and flavorful shredded chicken for tacos or salads or whatever you want!
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Instructions
  1. Place sliced red onion in a strainer and boil a kettle of water.
  2. In the jar you're using to store the pickled onion, place vinegar, salt, honey, garlic, and peppercorns. Stir until salt and honey are dissolved.
  3. Once water boils, slowly pour water over the sliced onion. Blanching them so their slightly tender.
  4. Give the strainer a little shake to help get rid of excessive water, then add onion to the jar with vinegar mixture. Press into jar until onion is fully submerged. Seal and place in refrigerator for AT LEAST 2 hours before using.
  5. In an Instant Pot, pour half the jar of salsa and make sure bottom is evenly coated.
  6. Place chicken on top of salsa, then onion on top of chicken.
  7. In a small bowl, combine spices (salt through coriander). Season onion and chicken evenly, then top with remaining salsa.
  8. Seal Instant Pot, then select "Meat/Stew" setting and cook for 90 minutes. Once it's done, let rest for 5 minutes, then release the vent for the steam.
  9. After the steam settles, remove lid and, using two forks, shred the chicken!
  10. Serve on tortillas with pickled onions and other toppings! You'll find some of our topping favorites listed above but we encourage you to add whatever your favorite toppings are!
  11. DIG IN!!!
Recipe Notes

TO MAKE PALEO: use lettuce leaves instead of tortillas (iceberg lettuce is nice and sturdy and will have a good crunch!) and OMIT any dairy (so no cheese or sour cream as a topping)

TO MAKE KETO, aka HOT MELT: follow Paleo instructions above AND make sure to had a generous serving of avocado!