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Lunch & Salads

Corn Salsa

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Two bowls of Corn Salsa, corn, jalapeño and honey mixed together. there is jalapeño and Parsley spread around with a yellow towel and bottle of honey. www.atwistedplate.com

Corn Salsa with a sweet and spicy twist to your corn.  Served cold with honey, apple cider vinegar and jalapeño. Perfect for a hot summer day or you next cookout.  The jalapeño and honey allows the salsa to have a little zest with out to much of a punch.  Not only is it delicious, it is easy to make and can be made well in advance of any event.  The longer it sets the better the flavor gets!!

Two bowls of Corn Salsa, corn, jalapeño and honey mixed together. there is jalapeño and Parsley spread around with a yellow towel and bottle of honey. www.atwistedplate.com

How to make:

First, cook the corn, about 7 minutes in boiling water.  While the corn is cooking chop up the jalapeño and onion.  Cook on low for 5 minutes to allow the jalapeño and onion to soften.  This add amazing flavor to the Salsa.  Once corn is done cut the corn off the ears.  Combine the corn, jalapeño, honey, apple cider vinegar, salt and pepper.  Put in a sealable container in the fridge and allow to sit for a few hours before serving.

Two bowls of Corn Salsa, corn, jalapeño and honey mixed together. there is jalapeño and Parsley spread around with a yellow towel and bottle of honey. www.atwistedplate.com

This is easy adaptable to your taste.  If you like the punch then you can certainly add more jalapeño!  If you want it a little more sweet add a bit more honey. No matter how you like, you can’t go wrong.  ENJOY!

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Corn Salsa

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6–8 servings 1x
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Description

Corn Salsa is the perfect blend of sweet and spicy! The sweetness of the honey provides the perfect balance to the kick of the Jalapeño

Scale

Ingredients

  • 4 Ears of Corn (3 Cups)
  • 2 medium size Jalapeño, de-seeded and diced
  • 1/4 cup diced Red Onion
  • 2 Tablespoons Honey
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 teaspoon Dried Parsley
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Instructions

  1. Boil 6 cups of water in a pot large enough to hold 4 ears of corn, bring to a boil.  Once boiling add the Corn and cook for 7 minutes  (make sure corn is fully covered by water)
  2. Once Corn is done cooking, cut it off the cob and set it aside
  3. Heat a skillet over medium-low heat with 2 tablespoon Extra Light Olive Oil.
  4. Add the Red Onion, sautéing for 2-3 mins, add the jalapeño and sauce for another 5-6 minutes
  5. Add the Corn, Honey and Apple Cider Vinegar
  6. Allow to simmer over low for 10 minutes, remove from heat
  7. Once cooled store in the refrigerator till ready to serve
  8. While this dish is AMAZING served Cold, it is also Delicious served warm, your choice
  9. ENJOY!
  • Category: Side Dish

Keywords: Corn

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Chicken Walnut and Grape Salad

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Angle view of Chicken Walnut and Grape Salad in a Green Bowl atop a wood backdrop. There is a blue and white towel along the top with Grapes and Walnuts along the wood background. www.atwistedplate.com

Nothing can be more satisfying lunch then a plate of mixed greens topped with delicious homemade Chicken Salad.  What makes it even better is to load up the  Chicken Salad with juicy Red Grapes, heart healthy Walnuts and crispy crunchy Celery.  The twist that helps to give this Chicken Salad its amazing taste is Tarragon and Paprika.  Tarragon can add a bit of sweetness while the Paprika adds a bit of zest!

Angle view of Chicken Walnut and Grape Salad in a Green Bowl atop a wood backdrop. There is a blue and white towel along the top with Grapes and Walnuts along the wood background. www.atwistedplate.com

Chicken Salad is definitely a go to for a quick and satisfying lunch.  By making it yourself it allows you to control what ingredients goes into it.  Therefore, you can use chicken of your choice, homemade mayonnaise or your favorite prepared mayonnaise. Thus, allowing you to make it egg free Whole30 or Paleo.  Also, if you like more of something you can add a little extra, not a huge fan of something you can add less or none.  Not to mention it is a great source of not only protein but healthy fats that also taste delicious.

Not only is it a great twist to the protein for your salad, but it is also perfect in a wrap or sandwich.  What is even better is that you can make a big batch of it and use it for lunches throughout the week.  Consequently, making it at home will allow you to be able to enjoy it an extra day or two since you know exactly when it was made.  I hope you enjoy Chicken Walnut and Grape Salad as much as we do!!

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Top view of Chicken Walnut and Grape Salad in a Green Bowl atop a wood backdrop. There is a blue and white towel along the top with Grapes and Walnuts along the bottom of the image. www.atwistedplate.com

Chicken Salad

  • Author: A Twisted Plate
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
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Description

Hearty Chicken Salad with Grapes, Walnuts and Celery.

Scale

Ingredients

Chicken

  • 1 pound boneless chicken breast
  • 6 cups of water

Salad

  • Chopped/Shredded Chicken
  • 1 cup of Mayo (make sure compliant if following Keto/Paleo/Whole30)
  • 1 1/2 Red Grapes, quartered
  • 1 cup Celery, finely chopped
  • 1/2 cup Walnuts, chopped
  • 1/4 cup Red onion, finely diced
  • 1/2 teaspoon Tarragon
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Sea salt
  • 1/8 teaspoon Garlic Powder

Instructions

  1. Bring the 6 cups of water to a boil on the stovetop
  2. Add the Chicken, allowing to cook for about 35 mins till the chicken is 165 degrees
  3. Remove the Chicken from the water and either chop or shred (whatever your preference is)
  4. Add the Chicken and remaining Salad ingredients to a bowl and mix until combined
  5. Store in the fridge for up to three days
  6. ENJOY!
  • Category: Lunch

Keywords: Chicken Salad

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Buffalo Cauliflower Chicken

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mage is of Buffalo Cauliflower Chicken in a white rectangle bowl to the right of the image. In the top left is a measuring up of hot sauce. In the very top right is a round plate cut off with lettuce on it. www.atwistedplate.com

There are so many great Buffalo Chicken and Buffalo Cauliflower recipes out there. What you don’t see is a combination of Buffalo, Cauliflower and Chicken.  Well here is my twist to it, this will become a new go to dish that is satisfying as a meal. It is also great over a bed of greens topped with Blue Cheese crumbles.  However you eat it, this easy to make dish will become a delicious go to lunch or dinner for you.  Not only is it quick and easy, it is Paleo, Keto and Whole30 compliant.

mage is close up of Buffalo Cauliflower chicken in a white rectangle bowl against a white background.

One night I had the hankering for Buffalo Chicken and went digging through the freezer looking for chicken.  At the top of the vegetable section (next to the meats) were the BAGS of Cauliflower Rice. I had just stocked up on at Trader Joes so there were a few bags…  A light bulb went off, why not make some buffalo chicken and throw in the cauliflower rice. Not only does it combine 2 great dishes but add some nutrients and sustenance. Lets be honest, I could eat a giant bowl of buffalo chicken as a meal. The addition of the Cauliflower Rice adds a new dimension to it.

image is of Buffalo Cauliflower Chicken in a white rectangle bowl to the right of the image. In the top left is a measuring up of hot sauce. In the very top right is a round plate cut off with lettuce on it. www.atwistedplate.com

How to make:

I put the frozen chicken into my InstaPot (12 minutes on Poultry Setting with 1 cup of Water).  Once done I shredded the Chicken and heated up a pan on the stovetop over medium low, melting the Ghee.  Once the Ghee was melted I added the Shredded Chicken, Cauliflower Rice and Hot Sauce, covered and let simmer on low until the Cauliflower rice was soft (about 20 minutes).  I used frozen Cauliflower Rice. This way as it defrosted it would keeps the dish from getting dried out as it simmers.

Close up image of Buffalo Cauliflower chicken in a white rectangle bowl against a white background. www.atwistedplate.com

This is one of those meals that you can make at the beginning of the week and have all week long ontop of salads, potatoes or in a bowl all by itself.  If you like a little more kick you can add extra Hot Sauce or Cayenne Pepper.  If you don’t like a lot of spice throw a little water into the mixture or just add less Hot Sauce.  Enjoy making this dish your own!!

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image is of Buffalo Cauliflower Chicken in a white rectangle bowl to the right of the image. In the top left is a measuring up of hot sauce. In the very top right is a round plate cut off with lettuce on it. www.atwistedplate.com

Buffalo Cauliflower Chicken

  • Author: A Twisted Plate
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6–8 servings 1x
Print Recipe

Description

Buffalo Cauliflower Chicken is the perfect combination of Buffalo Chicken AND Buffalo Cauliflower!!  It is also Whole30, Paleo and Keto Compliant!

Scale

Ingredients

  • 1 pound Chicken
  • 12 ounces Cauliflower Rice
  • 1/4 cup Hot Sauce
  • 2 tablespoons Ghee
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Instructions

  1. Cook your chicken using your preferred method, once cooked shred it. If you want to use a InstaPot add 1 cup of water, place on poultry setting and cook for 12 minutes. If you cook it in the oven make sure you add water to the dish and cover with foil cooking at 350 degrees until it is cooked to 165 degrees (about 30-35 minutes).
  2. Heat a pan over medium low heat, adding the ghee to melt.
  3. Once the Ghee is melted add the Chicken, Cauliflower Rice and Hot Sauce stirring it all together.
  4. Cover and simmer over low stirring every 5 minutes for 20-30 mintes
  • Category: Lunch

Keywords: Buffalo Chicken, Buffalo Cauliflower

Some items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.