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Lunch & Salads

Tuna Cakes with Red Pepper Aioli {Paleo/Keto/Whole30}

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Tuna cake with roasted red pepper aioli on a white plate with a fork. Behind it there is a blue and white strapped towel with a round white plate of three tuna cakes. www.atwistedplate.com

Up until recently I have never had a tuna or salmon cake.  The thought of them was completely unappealing to me.  I don’t know why I love tuna salad and I LOVE a good tuna melt.  The idea of a patty?  COMPLETELY unappetizing.  I don’t know why and I know its weird.  My twist to these delicious tuna cakes? I added Red Bell Pepper and Basil to give it a little Mediterranean flare, so unbelievably good!

There is a close up of a round white plate of three tuna cakes stacked. The plate is sitting on a blue and white striped towel. www.atwistedplate.com

One afternoon while chatting with my husband for some random reason the topic of Tuna Cakes came up. My husband said that “that sounds good, why don’t you make them?”.  So even though the thought of making them was unappealing I figured I would make them Tuna Cakes.  Following no recipe I added my normal tuna seasoning, little bit of mayo, almond flour and an egg to a bowl, made the patties and cooked the on the stove.  I wasn’t planning on eating them, I was just being a good wife, but I had just a bite to make sure they didn’t taste horrible… LIFE ALTERED and I was in love!!  I have been missing out all this time on a simple easy yet meal!

Tuna cake with roasted red pepper aioli on a white plate with a fork. Behind it there is a blue and white strapped towel with a round white plate of three tuna cakes. Next to it is a bowl of red pepper aioli and a sprig of basil. www.atwistedplate.com

When making these I had some left over so I added it to some mayo with salt, pepper and a little coconut amino and used my immersion blender to mix it together. SOOOOO GOOOOOD. Perfect Aioli for my Tuna Cakes with red pepper!! If your looking for a simple meal that come together in less then 15 minutes then this is for you! ENJOY!

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Tuna cake with roasted red pepper aioli on a white plate with a fork. Behind it there is a blue and white strapped towel with a round white plate of three tuna cakes. Next to it is a bowl of red pepper aioli and a sprig of basil. www.atwistedplate.com

Tuna Cakes

  • Author: A Twisted Plate
  • Prep Time: 5-10 minutes
  • Cook Time: 6 minutes
  • Total Time: 11-16 minutes
  • Yield: 4 1x
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Description

Tuna Cakes with a Mediterranean flare topped with a Red Pepper Aioli!

Scale

Ingredients

  • 2 cans of Tuna
  • 1/4 cup Mayonaiise (compliant)
  • 1/4 cup Almond Flour
  • 1 Egg
  • 3/4 teaspoon Dried Basil
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/8 Garlic Powder

Red Pepper Aioli

  • 1/4 cup Mayonnaise (compliant)
  • 2 tablespoons Minced Red Pepper
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Sea Salt
  • 1/8 teaspoon Garlic Powder

Instructions

Red Pepper Aioli

  1. Combine all your ingredients, allow to refrigerate while make Tune Cakes

Tuna Cakes

  1. Heat a sauté pan with Oil over medium/medium low heat
  2. Drain the 2 cans of tuna
  3. Add all you ingredients into a mixing bowl and combine
  4. Create 4 patties from the Tuna mixture
  5. Once oil is heated add the patties
  6. Cook for 3 minutes flip and cook for another 3 minutes
  7. Remove from skillet and ENJOY!

 

  • Category: Lunch

Keywords: Tuna Cake

Chicken Fajita Stuffed Sweet Potatoes

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Image of two chicken stuffed sweet potatoes on white square plates. Once has avocado, salsa and ranch on it, the second has salsa, hot sauce and jalapeño. There is a rectangle plate with 4 chicken fajita stuffed sweet potatoes, bowl of salsa, bowl of avocado and 2 jalapeño on a checkered towel. www.atwistedplate.com

Chicken Fajitas stuffed into a Sweet Potato making for absolutely delicious dinner! One bowls meals are definitely my jam and these bad boys are a meal in one!  I love to be able to put dinner into a bowl curl up on the couch to eat.   I mean you can do it with a plate, but that isn’t as easy since I a train wreck… meaning I WILL find a way to make a mess… its just a given… Being able to put it in a bowl and enjoy just makes life easier and safer for my couch…

Side angled Image of chicken fajita stuffed sweet potato topped with ranch, avocado and salsa. In the background there is a bowl of salsa, avocado and a plate of chicken stuffed sweet potatoes. www.atwistedplate.com

How to make:

Rub 1.5 tablespoon of Fajita Seasoning on your Chicken Breast or Chicken Tenderloins.  Place in an oven safe dish and cover cooking till the internal temperature is 165 degrees f (about 40 minutes).  Next, slice you sweet potatoes in half, rub the entire sweet potato with avocado oil, and lightly sprinkle salt it.  Place the cut side down on a sheet pan and cook for 25-30 minutes at 375 degrees f.  Dice your peppers and onions and add them to a sauté pan with 2 of Oil (avocado or olive).  Stir every few minutes until the onion is translucent and peppers are softened.  

Side Image of chicken fajita stuffed sweet potato topped with jalapeños, hot sauce and salsa. In the background there is a bowl of salsa, avocado and a plate of chicken stuffed sweet potatoes. www.atwistedplate.com

Once your chicken is done, you can dice or shred it.  I preferred shredded because I think its just easier, but you can do it however you prefer.  Add you chicken to the peppers and onion mixture, 2 tablespoon of fajita seasoning and 1/2 cup of chicken broth or water.  Allow to simmer on low for 7 minutes.  

When your sweet potatoes are done, scoop out the insides of your sweet potato, leaving about 1/4 inch of flesh along the skin.  This is important so that the skin holds the mixture.  Add the scooped out sweet potato to a bowl with 1/4 cup chicken broth, 2 tablespoon of ghee or butter and 1/4 teaspoon of sea salt.  Mash the sweet potatoes.  Add in the chicken mixture and combine.  Once mixed add the mixture back into your skins (about 1/2 to 3/4 cup to each skin).  Place pan back at 350 for 15 minutes. 

Side Image of chicken fajita stuffed sweet potato topped with ranch, avocado and salsa. In the background there is a bowl of salsa, avocado and a plate of chicken stuffed sweet potatoes. www.atwistedplate.com

Once done cooking top with your favorite topping! Mine is Tessemae’s Avocado Ranch, Avocado and Salsa. My husband likes a little more kick so he adds hot sauce, salsa and jalapeño. This is a great meal prep item for weekly lunches to.  You can easily double or even triple the recipe if necessary!!  

ENJOY!

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Side Image of chicken fajita stuffed sweet potato topped with ranch, avocado and salsa. In the background there is a bowl of salsa, avocado and a plate of chicken stuffed sweet potatoes. www.atwistedplate.com

Fajita Stuffed Sweet Potatoes

  • Author: A Twisted Plate
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
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Description

Chicken Fajita Stuffed Sweet Potato is the perfect one dish meal!

Scale

Ingredients

Chicken

  • 2 pounds of chicken breast/chicken tenderloins
  • 2 tablespoon Fajita Seasoning (see below/use your own)

Sweet Potatoes

  • 4 Large/Extra Large Sweet Potatoes
  • Olive Oil
  • Sea Salt

Peppers and Onions

  • 2 tablespoon Olive or Avocado Oil
  • 1 cup Spanish Onion
  • 1/2 cup Yellow Pepper
  • 3/4 cup Green Pepper
  • 1/2 cup Red Pepper

Chicken Mixture

  • Shredded/Cubed Chicken (from above)
  • Peppers and Onions (from above)
  • 2 tablespoon Fajita Seasoning (see below/use your own)
  • 1/2 cup Chicken Broth or Water

Sweet Potato Stuffing

  • Sweet Potato
  • 1/4 cup Chicken Broth
  • 2 tablespoon Ghee/Butter
  • 1/4 teaspoon Sea Salt

Fajita Seasoning

  • 2 tablespoons Chili Powder
  • 1.5 tablespoons Cumin
  • 1 tablespoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Onion  Powder
  • 1/2 teaspoon Pepper
  • Onion Powder

Instructions

Chicken

  1. Rub 2 tablespoon of Fajita Seasoning on your Chicken Breast
  2. Place in an oven safe dish and cover cooking till the internal temperature is 165 degrees f (about 40 minutes).
  3. Shred or Cube the Chicken

Sweet Potatoes

  1. Slice you sweet potatoes in half, rub the entire sweet potato with avocado oil, and lightly sprinkle salt it.
  2. Place the cut side down on a sheet pan and cook for 25 to 30 minutes (until fork tender) at 375 degrees f.
  3. Scoop out the insides of your sweet potato, leaving about 1/4 inch of flesh along the skin.  This is important so that the skin holds the mixture.
  4. Add the scooped out sweet potato to a bowl with 1/4 cup chicken broth, 2 tablespoon of ghee or butter and 1/4 teaspoon of sea salt.
  5. Mash the sweet potato.

Peppers and Onions

  1. Dice your peppers and onions then add them to a sauté pan with 2 tablespoons of Oil (avocado or olive).
  2. Stir every few minutes.
  3. Cook until the onion is translucent and peppers are softened.

Chicken Mixture

  1. Add you chicken to the peppers and onion mixture,
  2. Add 2 tablespoon of fajita seasoning and 1/2 cup of chicken broth or water.
  3. Bring to a light boil, reduce to low heat and simmer for 7 minutes

Stuffing the Sweet Potatoes

  1. Add the Chicken Mixture to your mashed sweet potatoes and stir.
  2. Once mixed add the mixture back into your skins (about 1/2 cup to each skin).
  3. Back at 350 for 15 minutes.
  4. Remove, top with your favorite toppings!!

ENJOY!

  • Category: Dinner

Quinoa Tomato Cucumber and Feta {with Italian Dressing}

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Summer Salads are most definitely my jam! Quinoa Tomato Cucumber Salad might be one of my favorite recipes, and I don’t know why I haven’t posted it before now! I make this on repeat through the summer and can’t get enough of it. Not only is it amazingly delicious, it is extremely easy to make. Its just Quinoa, Tomato, Cucumber, Feta Cheese and a easy Italian Dressing. Served cold it is perfect for a cookout and best when made ahead allowing flavors to blend. Add chicken, steak, pork or burgers to make a one dish dinner!

How to make:

In a mixing bowl add 2 cups cooked Quinoa, 1 cup chopped Tomato, 1 cup chopped Cucumber and a 1/2 cup of Feta. In a measuring bowl or mason jar make the dressing. Add half half a cup of dressing to the salad, reserve the rest in a sealable container. The Quinoa absorbs the dressing and I like to add extra right before I eat it. If you choose you can add more or less. I like dressing to be little heavier while my husband likes it lighter, keeping everyone happy!

Summer Salads that you can make in advance and pull out for dinner just make life simpler! Goes great with my BBQ & Mustard Marinaded Chicken, Blackend Broccoli, and Spicy Green Bean! I hope you love this dish as much as we do!

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Quinoa Tomato Cucumber and Feta ~ with Italian Dressing

  • Author: A Twisted Plate
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4–6 1x
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Description

Quinoa Tomato Cucumber and Feta served with Italian Dressing is the perfect summer salad!  Easy to double or triple this recipe for meal prep or larger parties!!!

Scale

Ingredients

Salad:

  • 2 cups of cooked Quinoa
  • 1 cup chopped Tomato
  • 1 cup chopped Cucumber
  • 1/2 cup Feta Cheese (optional)
  • 3/4 cup Italian Dressing (reserve the remaining 3/4 cup)

Italian Dressing:

  • 1 cup Olive Oil
  • 1/2 cup Apple Cider Vinegar
  • 1 teaspoon Dried Basil
  • 1 teaspoon dried Oregano
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon Black Pepper

Instructions

  1. In a mixing bowl add cooked quinoa, tomatoes, cucumbers, feta, and Italian dressing
  2. Cover and refrigerate for 3-4 hours before serving
  3. Add additional dressing if you choose
  4. ENJOY!!

Keywords: Quinoa Tomato Cucumber and Feta

Deviled Egg Salad

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Side angled close up view of a white bowl with deviled egg salad. In the upper left corner there is a blue and white towel with a clear bowl with 3 brown eggs that is cut off. www.atwistedplate.com

Deviled Egg Salad is my twist on one of my favorite spring dishes… Deviled Eggs. They are the ultimate spring/summer appetizer. Whether its a spring holiday, birthday party, cookout or summer social they are the perfect Deviled Eggs appetizer. While I love Deviled Eggs, they aren’t the easiest to make, at least if trying to make them nicely. When your at home making them for yourself, who has time for that! So I simplified it, and made my Deviled Eggs it into an easy, delicious Deviled Egg Salad…WIN. It is great by itself, on a bed of lettuce, or on a sandwich.

Angled close up view of a white bowl with deviled egg salad. www.atwistedplate.com

How to make Deviled Egg Salad:

Place the eggs, vinegar, water and salt into a pot, and bring it to a boil over medium high heat. Once the water starts to boil, reduce the heat to medium for 12 minutes. Note: f you allow the water to boil to hard, it could crack the eggs. Once they are done cooking place the eggs in a bowl of ice water. This will stop them from cooking. Once cool enough to touch peal the eggs and add them to a mixing bowl. Add the remaining ingredients, stir, cover and refrigerate for 2 to 4 hours prior to serving.

Side close up view of a white bowl with deviled egg salad. In the upper left corner there is a blurry blue and white towel with a clear bowl with 3 brown eggs that is cut off. www.atwistedplate.com

Want to make this into Deviled Egg Salad appetizer you can serve it with bagel crackers, on cucumbers or with celery stick. (just make sure you chop it up into little pieces). OR you could serve it on Toast/Sweet Potato Toast points. As with anything, the possibilities are endless!! ENJOY!

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Side angled view of a white bowl with deviled egg salad. There is a silver spoon to the left of the bowl. In the upper left corner there is a blue and white towel with a clear bowl with 3 brown eggs. www.atwistedplate.com

Deviled Egg Salad

  • Author: Meg
  • Prep Time: 8-10 minutes
  • Cook Time: 12 minutes
  • Total Time: 20-22 minutes
  • Yield: 6–10 servings 1x
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Description

Simply Easy and Delicious Deviled Egg Salad

Scale

Ingredients

Hard Boiled Eggs

  • 8 eggs
  • 5 cups of Water
  • 1 teaspoon of Sea Salt
  • 1 tablespoon Apple Cider Vinegar

Deviled Egg Salad:

  • Peal, and chop the 8 Hardboiled Eggs
  • 2 teaspoon Mustard
  • 1/2 cup Mayonnaise **see note
  • 1/2 teaspoon Coconut Amino
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Apple Cider Vinegar

 

Instructions

Hardboiled Eggs:

  1. Add Eggs to a Saucepan, cover with water (about 5 cups), vinegar and 1 teaspoon of Sea Salt
  2. Bring to a boil and reduce to medium heat so that the water is at a low boil
  3. Allow to boil for 12 minutes
  4. Drain and put into an ice bath to allow it to cool

Deviled Egg Salad

  1. Peal and chop the cooked Eggs
  2. Add the Eggs, remaining Deviled Egg Salad to a mixing bowl
  3. Stir all the ingredients together
  4. Cover and refrigerate for 2 hours

ENJOY!

Notes

**If your following a specific diet make sure to use a compliant mayonnaise

  • Category: Side Dish

Keywords: Egg 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.

Old Bay Potato Salad

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Side angled view of Old Bay Potato Salad in a white bowl. There are purple flowers in a grey pot in the background with a blue towel. www.atwistedplate.com

Its ALMOST summertime and that means it is Potato Salad time!! I love simple easy cold dishes in the summer time. It is so simple to just pull dinner out of the fridge when its time. Cold Salads are great to make ahead so when dinner time rolls around you just have to pull it out of the fridge and you are ready to go. In the summertime I love to spend Saturdays outdoors. There is the farmers market in the morning and tending to my gardens, yard work, pool time and relaxing in the afternoon. Life just seems simpler.

Old Bay Potato Salad is sure to be a winner at your spring dinner or summer cookout! Old Bay takes that boring plan Potato Salad to life. Not only is it easy to make, but it has simple ingredients!

Side angled view of Old Bay Potato Salad in a white bowl. There are purple flowers in a grey pot in the background with a blue towel. www.atwistedplate.com

How to make:

Start with the potatoes, I leave the skin on, but you can peal them if you choose. Cut the potato in one inch cubes. Add the potatoe to a pot and fill with water until the potatoes are covered. Bring to a low boil and reduce the heat, allowing to simmer for 15 to 20 minutes and potatoes are fork tender. Once done drain the excess water out and put the potatoes into a mixing bowl. Add the remaining ingredients and mix till combined. Once everything is mixed together cover and place in the refrigerator. Allow to chill for 2-4 hours and let the flavors combine.

Side view of Old Bay Potato Salad in a white bowl. There are purple flowers in a grey pot in the background with a blue towel. www.atwistedplate.com

There is just something about potato salad that is so satisfying! I love making a big batch and having it for lunch all week. It is a great way to change up your lunch! I hope you ENJOY it as much as we do!

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Side view of Old Bay Potato Salad in a white bowl. There are purple flowers in a grey pot in the background with a blue towel. www.atwistedplate.com

Old Bay Potato Salad

  • Author: A Twisted Plate
  • Prep Time: 10-15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 25-35 minutes
  • Yield: 6–8 servings 1x
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Description

Simple yet delicious potato salad, perfect for any spring or summer meal!

Scale

Ingredients

  • 2 pounds of Russet Potatoes
  • 1 teaspoon sea salt (to boil potatoes)
  • 3/4 cup mayonnaise 
  • 1/2 finely diced Celery
  • 2 teaspoon Old Bay
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

 

Instructions

  1. Cut the potatoes into one inch cubes, add to a pot and fill with water until potatoes are covered
  2. Add sea salt and bring to a boil, reduce and allow to simmer for 15-20 minutes or until potatoes are fork tender
  3. While cooking dice the celery and prepare the remaining ingredients.
  4. Once the potatoes are fork tender drain the excess water and add the potatoes to a mixing bowl
  5. Add the remaining ingredients
  6. Cover and allow to chill in the refrigerator for 2-4 hours 
  7. ENJOY!

 

 

 

 

 

  • Category: Side Dish

Keywords: Potato Salad

Some of the items I used:

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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.

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

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

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
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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