Chicken Taco Salad (Grain-Free, Paleo) – Deliciously Organic

Loaded Chicken Taco Salad (Grain-Free, Paleo)

A chicken taco salad loaded with vegetables, a bit of cheese and a cilantro dressing is a fabulous meal for the warmer months. I prefer to put this salad together minus the dressing, so it can last a couple of days in the fridge or so we can pack it for a day out. 

The dressing is a slight variation on my Garlic Yogurt Dressing, with some added cilantro. You could add a little salsa to it as well! And, the crunchy Siete grain-free chips make for a fun addition to the salad. If you can’t tolerate cassava flour, then you can substitute with plantain chips. 

As you know, I make a pot of chicken broth each week, so I used the cooked chicken from the broth in this salad. It’s a great way to use up the cooked meat. 

Here are some other nutrient-dense salads you might enjoy:
Roast Beet and Walnut Salad with Kombucha Vinaigrette
Classy Chicken Salad with Dates and Macadamia
Chopped Chicken Waldorf Salad
Greek Chicken Salad
Bacon Deviled Egg Salad
Roasted Sweet Potato, Spinach and Pecan Salad 

Chicken Taco Salad (Grain-Free)

20 minPrep Time

20 minTotal Time

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Ingredients

    For the Salad:

  • 2 heads romaine lettuce, washed and chopped
  • Meat from 1 whole chicken, shredded
  • 1 cup chopped olives
  • 2 tomatoes, chopped
  • 1 jalapeño, chopped (seeds removed)
  • 1/2 cup crumbled queso fresco (omit for dairy-free or paleo)
  • 2 avocados, chopped
  • 4 green onions, chopped
  • 1 orange, red or yellow bell pepper, chopped
  • 2 cups Seite grain-free chips or plantain chips
  • For the Dressing:

  • 1 cup whole, plain yogurt (use coconut or almond milk yogurt for dairy-free)
  • 1 clove garlic
  • 1 cup packed cilantro
  • 1 tablespoon red wine vinegar
  • 2-3 tablespoons olive oil
  • 3/4 teaspoon Celtic sea salt

Instructions

  1. Place all of the salad ingredients in a large salad bowl.
  2. Place all of the dressing ingredients in a large mason jar and blend with a hand-immersion blender until smooth. (You can also blend the dressing in a blender.)
  3. Pour the dressing over the salad, toss and serve immediately.

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19 Refreshing Ways to Cook With Mango This Summer

Andrew Purcell; Carrie Purcell

There aren’t many things in the world better than perfectly ripe mangoes. Sweet, fruity, and creamy, they taste like full fledged desserts even though they’re fruit—fruit that are packed with nutrients like potassium and vitamins A and C at that. When summer rolls around and they’re in season, it’s pretty much our duty to eat them as often as possible.

And that shouldn’t be hard, because there are ton of excellent mango recipes just waiting to help you use the fruit up. They’re great all by themselves as a snack or a fruity treat, but they’re even better chopped into salsa, cooked into tacos, blended into smoothies, and baked into pastries. Whatever meal you’re craving, there’s probably mango-fied version of it somewhere out there.

Eat the fruit all summer long with some help from these 19 recipes. From sweet sorbets to savory salads and even to refreshing cocktails, there’s sure to be something here that’ll please any mango lover.

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5-Ingredient Vegan Mayonnaise Recipe: Better Than Miracle Whip

Vegan Mayonnaise Recipe

Mayonnaise is a staple that can’t be skipped. But just because it’s a requirement for tasty sandwiches and creamy aiolis doesn’t mean you have to compromise on ingredients and quality. Making vegan mayonnaise from scratch is an easy way to give this classic condiment a healthy makeover.

This creamy whipped spread is so light and fluffy, it’ll remind you of Miracle Whip. Except it’s free from saturated fats and unhealthy additives. So you’ll be able to enjoy a creamy spread of mayo on your sandwiches with zero guilt.

This eggless vegan mayo recipe is cholesterol-free, nut-free, refined sugar-free, and gluten-free. Even better, it only uses five ingredients so it’s wholesome and minimally processed.

The major flaw in commercially produced mayonnaise is the unhealthy ingredients and nutrition facts. For starters, mayonnaise contains eggs which are high in cholesterol. Many mayonnaises are also full of artificial ingredients like “natural flavors.” By making your own vegan mayonnaise, you’ll be skipping the cholesterol and artificial ingredients.

The only equipment you’ll need to make this vegan mayonnaise is a high-speed blender or immersion blender. It’s quick and easy to make taking less than ten minutes. This staple can be made on a weekly basis in a breeze.

Vegan Mayonnaise Ingredients

Ingredients

It’s important to be choosy when buying ingredients for this vegan mayonnaise. Using organic ingredients will ensure your mayo is GMO-free and pesticide-free.

Soymilk, in particular, is important to watch out for GMOs. More than 90 percent of U.S.-grown soybeans are genetically modified. The GMO link hasn’t helped soy’s reputation but when you buy organic soy products, you are making a healthy choice.

Soymilk is a great source of protein and its high protein content makes it an ideal mayo ingredient. It thickens easily to form a creamy, whipped mayo that’s spreadable. Substituting soymilk with another plant-based milk won’t work in this recipe, unfortunately.

Safflower oil eliminates the need for eggs in mayonnaise recipes. Plus, it is a healthier alternative to canola oil. It’s derived from the safflower plant and is rich in monounsaturated fats. It has a very light and neutral flavor making it ideal for making mayonnaise.

According to GMO Compass, “the commercial utilization of genetically modified safflower cannot be anticipated in the short term.” So you don’t have to worry about encountering genetically modified safflower oil on the market, unlike with canola oil. But we still do recommend using organic safflower oil to maintain a pesticide-free profile of this condiment.

Kitchen Prep

To prepare for making vegan mayonnaise, you’ll want to have the following available: high-speed blender or immersion blender, measuring cup, and measuring spoons. If using an immersion blender, you’ll want a large, tall jar to blend in.

Make sure you already have the oil measured out and ready to pour from a liquid measuring cup. This will help keep the process smooth and mess-free.

Vegan Mayonnaise Recipe

How To Make Vegan Mayonnaise

Ingredients

  • ½ cup unsweetened soymilk
  • 1 cup safflower oil
  • 1 lemon, juiced
  • 1 teaspoon apple cider vinegar
  • ¾ teaspoon sea salt

Instructions

  1. Add soymilk, lemon juice, apple cider vinegar, and sea salt to a high speed blender. Blend on high for about one minute. Scrape down the sides as needed.
  2. Remove the center cover on lid and slowly pour in safflower oil while blending on low. Once all oil is added, put cover back on and increase speed to high. Blend until thickened about one to two minutes.
  3. Transfer mayonnaise to an airtight jar and chill for at least one hour before using. Store in the refrigerator for up to one week.

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http://www.organicauthority.com/how-to-make-vegan-mayonnaise-creamier-than-miracle-whip/

Flavor Tips

Once you’ve mastered making vegan mayonnaise, try these fun flavor twists:

  • Chipotle: Add ¼ teaspoon ancho chipotle powder and one teaspoon lime juice to the blender in step one. Drizzle over tacos, enchiladas, and taquitos.
  • Garlic: Add one teaspoon garlic powder to the blender in step one. This garlicky dip tastes wonderful with artichokes.
  • Curry: Add one teaspoon curry powder to the blender in step one. Dip fries in this Thai-inspired mayo for an update on a classic side.
  • Sriracha: Add one teaspoon sriracha sauce to the blender in step one. Try pairing this spicy mayo with sweet potato fries to balance the flavors.
  • Pesto: After mayonnaise is completely thickened and smooth, pulse in ¼ cup basil until finely chopped and mixed in. Spread inside ciabatta bread for an Italian-inspired sandwich.

Related on Organic Authority
Vegan Just Mayo Really is Mayonnaise, Even Without the Egg: FDA Reverses Ruling
Condiments Are Food Too: 12 Uses for Your Excessive Condiment Collection
Healthy Vegan Sweet Potato Taquitos Recipe with Chipotle Mayo

Images via Karissa Bowers

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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