Dill Pickle Salad

This simple and nutritious chicken salad recipe incorporates diced dill pickles and pickle juice for a burst of flavor. Perfect for preparing in advance or for meal prepping lunches, it's a tasty way to utilize leftover cooked chicken.

If you have a fondness for pickles, you're in for a treat! Inspired by the Trader Joe's Dill-icious Chopped Salad Kit, I created a healthier version.

• The salad showcases the tangy and salty essence of dill pickles, both in the garnish and the salad dressing. For an extra twist, consider adding dill-based sauerkraut such as Wildbrine or opt for a wholesome pickle chip brand like Siete Foods.

Interested in more effortless meal prep lunch ideas?

• Dill pickle salad is a speedy dish, taking only 25 minutes from start to finish.

• Rich in gut-friendly probiotics, high in protein, and low in carbs.

• A convenient method to use up leftover batch-cooked chicken or rotisserie chicken.

• The pickle flavor will leave you craving more!

GUT-FRIENDLY MEAL ADVANTAGES

To enhance your beneficial bacteria levels, this meal is part of a seven-day meal plan that emphasizes foods promoting healthy gut bacteria growth and maintenance.

You can access this meal plan through the Nourished Roots Membership Plan! Here's the direct link for access!

Check out the fun meal prep hacks in the video below!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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This simple and nutritious chicken salad recipe incorporates diced dill pickles and pickle juice for a burst of flavor. Perfect for preparing in advance or for meal prepping lunches, it's a tasty way to utilize leftover cooked chicken.

SERVINGS: 4 PREP TIME: 15 MIN COOK TIME: 25 MIN

Ingredients

SALAD BASE

• 3 cups shredded chicken (can use rotisserie)

• 4 cups massaged kale

• 1 cup dill pickles, chopped

• 1/2 cup radishes, sliced

• 2-4 hard boiled eggs

• 1-2 cups crushed crackers

• 1 cup sauerkraut (optional)

SALAD DRESSING

• 1 cup plain greek yogurt

• 2-4 Tbsp pickle brine

• 1 Tbsp dill weed (can take from dill container)

• 1 tsp garlic powder

• 1/2 tsp maple syrup

• S+P (to season)

Directions:

• To make dressing: In a small bowl, mix all ingredients until combined. Taste test to see if you need to add more seasoning, acid, or more pickle chunks!

• To assemble the salad, combine all vegetable ingredients from SALAD BASE to a large mixing bowl and toss to combine well. Add in dressing and breadcrumbs and toss and garnish with quartered or halved eggs, serve and enjoy!

*To make hardboiled eggs: Place eggs in a small pot. Cover eggs with water and cover pot with lid. Bring water to boil. Once boiling, turn off and set a timer for 12-14 min. When done, drain and place eggs in an ice cold water bath to stop the cooking process. Peel the shells off once cool to touch.

Notes: I use this brand crackers so that this recipe is gluten and grain free!

Chicken Harvest Bowl

Chicken Harvest Bowl with juicy marinated chicken thighs, roasted Brussels sprouts and sweet potato, massaged kale, goat cheese, pecans, apple and a creamy balsamic dressing. 

This harvest bowl is packed with delicious fall flavor influences that is perfect for a healthy lunch meal prep option or dinner. Gluten-free, grain-free, macro balanced and dairy-free friendly. 

If you know anything about me, you know that nourish bowls are my favorite! From the Nourished Cookbook to the Nourishment Program - I absolutely love the art of batch cooking. 

If you can allocate one or two days out of your week to prepare batch cook items, you will have the freedom to create different meals so that you won’t have to eat the same meal twice if you don’t want to! How fun and easy is that?!

With that said, here is a fall inspired nourish bowl that you can create for lunch meal prep or for dinner! 

Chicken harvest bowl components based on the Six Senses Nourish Meal Template from The Nourishment Program: 

1. Starchy + sugary carbs: sweet potatoes, honey, apple

2. Non starchy carbs: massaged kale, brussels sprouts

3. Protein: Chicken thighs + pecans + goat cheese

4. Fat: oil, chicken thighs, goat cheese, nut butter

5. Flavor: seasonings galore! Coconut aminos (or teriyaki sauce)

6. Probiotics: balsamic vinegar

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Chicken Harvest Bowl with juicy marinated chicken thighs, roasted Brussels sprouts and sweet potato, massaged kale, goat cheese, pecans, apple and a creamy balsamic dressing. 

SERVINGS: 4 | PREP TIME: 15 MIN | COOK TIME: 45 MIN

Ingredients

Chicken marinade

• 1 lb chicken thighs

• 1/3 cup coconut aminos or teriyaki sauce

• 1 tsp garlic powder

• S&P

Sweet potatoes

• 2-4 sweet potatoes, cubed

• 1 tsp each smoked paprika & garlic powder

• dash of cinnamon

• 1 Tbsp oil

Brussels sprouts

• 1 lb brussels sprouts

• 1 tsp garlic powder

• 1 Tbsp oil

Balsamic dressing

• 1/4 cup balsamic vinegar

• 2 Tbsp nut butter

• 1-2 Tbsp water

• 1 Tbsp honey

• S&P

Bowl components

• 1/2 cup pecans

• 1/2 cup goat cheese

• 1 large apple

• massaged kale or regular leafy greens

Directions

1. Marinate your chicken first by seasoning chicken thighs generously with S&P. Mix marinade ingredients in a Ziploc bag and transfer chicken to the bag. Seal bag, massage chicken in juices while sealed and place in the fridge to marinate for 30 min or up to 8 hrs.

2. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.

3. Add diced sweet potatoes in seasoning mixture and halved Brussels sprouts in seasoning mixture on baking sheet. Toss in oil and roast in the oven for 35-45 min until tender.

4. You can either roast chicken thighs in the oven at the same time and on a different baking sheet or grill / cook in a skillet.

5. To make dressing: add the balsamic vinegar, nut butter, salt, honey and 1 Tbsp water to a small mason jar. Shake vigorously and add more water if you want a thinner consistency.

6. Prep the remaining ingredients: dice the apple, crumble goat cheese, roughly chop pecans and follow massaged kale recipe if not using leafy greens.

7. Assembly! Evenly divide the greens, chicken, roasted veggies, apples, goat cheese and nuts. Serve with creamy balsamic dressing and enjoy! 

Creamy Tuscan Chicken

Creamy Tuscan Chicken - An easy and healthy weeknight staple dinner, you can’t believe it’s not from Olive Garden. 

If you are looking for a super simple weeknight recipe that is healthy, affordable, requires less than 10 ingredients to make, one skillet - all while appeasing every member in the household - then look no further! 

Creamy Tuscan Chicken recipe ticks all those boxes and so much more! 

Members from the Nourished Roots Meal Plan Membership could not believe how easy the recipe came together during our monthly meal prep virtual cooking class calls. 

Comments like: “should have doubled the recipe because my family is requesting leftovers” and “our family is not dairy free but we could have sworn there was dairy in this recipe - how is it so creamy!?”

If you would like more creamy non-dairy based recipes, check these out: creamy coconut lime chicken thighs, pesto chicken salad with pickled grapes and arugula, lamb stew squash bowl, cauliflower alfredo sauce, creamy tomato pesto soup, and spicy Thai tofu with crispy coconut spaghetti squash noodles.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Creamy Tuscan Chicken - An easy and healthy weeknight staple dinner, you can’t believe it’s not from Olive Garden. 

Servings: 6 | Prep Time: 15 MIN | Cook Time: 30 MIN

Ingredients

• 4 large chicken breasts

• 1 Tbsp avocado oil

• 1 Tbsp ghee (or butter, or avo oil)

• 1/2 medium onion

• 3 cloves garlic, minced

• 1 13.5 oz can coconut cream (or full-fat, unsweetened)

• 2 packed cups fresh spinach

• 1/2 cup sun-dried tomatoes

• 1 14 oz can quartered artichoke hearts

• fresh basil, garnish

Serve with roasted potatoes, cauliflower rice, zucchini noodles, or spaghetti squash

Directions

1. Liberally season both sides of each chicken breast with salt.

2. Heat avocado oil in a large skillet over medium-high heat. Once oil is hot and shimmering, place chicken breasts in a skillet. Cook 5 to 6 minutes per side, depending on thickness of chicken breast. Once chicken is browned and firm on both sides, transfer to a plate and set aside.

3. Clean any browned or burnt residue from the skillet, then return to heat. Lower heat to medium and add ghee (or butter or avocado oil). When the ghee is melted, add minced onion (the other half from the omelet recipe!) and garlic. Cook, stirring constantly, until fragrant – approximately 30 to 60 seconds.

4. Pour in coconut cream and stir well. Add spinach, sun-dried tomatoes, and artichoke hearts. Stir well, then allow sauce to simmer until well combined and slightly thickened, approximately 5 minutes.

5. Return chicken to skillet and turn 2 to 3 times, to coat in sauce. Serve warm with roasted potatoes, cauliflower rice, zucchini noodles, or spaghetti squash.

Healthy Crispy Chicken Salad

Healthy crispy chicken salad with ranch dressing is an easy and healthy take on the classic fried chicken salads. It’s gluten-free, dairy-free, air fried or baked - not deep fried, and full of protein, veggies and healthy fats! 

The biggest game changer for this recipe is the crispy chicken! I honestly should make a post on its own because once you master the cooking and preparing method, you will never look at chicken the same! 

To make a mouthwatering, juicy chicken: 

• Slice the chicken breast halfway through in a crisscross pattern. You can use chopsticks on both sides as a guide to not cut completely through the chicken. 

• This allows the chicken to absorb the marinade, sauce, and seasonings when cooking as well as making the chicken get cooked evenly and quickly. 

It’s that easy! And what is more easy, is preparing this salad! If you grew up in the south like I did, you know the chicken frying method by memory. But for this recipe, you are tweaking it using gluten free alternatives with a healthy fat focus and using the air fryer or baking method - whichever you prefer. 

I also want to mention that if you are following the Nourishment Program, you will see that this crispy chicken salad is considered a Six Senses Nourish Meal! 

Six Senses Nourish Components: 

Non-starchy carbs | lettuce, corn, carrots, tomatoes

Starchy carbs | chicken breading

Protein | chicken breast, pork rind

Fats | chicken, pork rind, avocado, dressing

Probiotics | pickled red onions

Flavor | herbs, seasonings on chicken and in dressing

If you would like more information on how to build more six senses nourish meals and why it’s an easy and seamless way of getting nutrient dense, whole foods into your diet, then check out the Nourishment Program for more information! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Healthy crispy chicken salad with ranch dressing is an easy and healthy take on the classic fried chicken salads. It’s gluten-free, dairy-free, air fried or baked - not deep fried, and full of protein, veggies and healthy fats! 

Servings: 4 | Prep Time: 15 min | Cook Time: 6 min

Ingredients

For the chicken

• 1 lb chicken breasts or tenderloins

• 2 large eggs

• ¼ cup plant based or milk

• 1 cup pork rind bread crumbs

• ½ cup GF baking flour

• 1 Tbsp of your go-to spicy or chicken seasoning

• 1 tsp salt

• Avocado oil spray

For the ranch dressing 

• ½ cup mayo (primal kitchen, chosen brand)

• 1 tsp fresh or dried dill

• 1 tsp fresh or dried parsley

• 1 tsp fresh lemon juice

• ½ tsp garlic powder

• ¼ tsp mustard powder

• S+P

For the salad

• 6 cups romaine lettuce, chopped

• ½ cup pickled red onions

• 1-2 avocado, sliced or chopped

• 1 cup shredded carrots

• 1 cup corn 

• 1 cup cherry tomatoes, halved

• For the pickled onions: 

• ½ red onion (thinly sliced)

• ½ cup apple cider vinegar (with the mother)

• 1 tsp fine sea salt

• ½ Tbsp pure maple syrup

• Filtered water

Directions

1. Start with making the crispy chicken! Pat the chicken dry with a paper towel and make diagonal slices. You can use chopsticks on both sides of the chicken to make sure you are not cutting straight through to the bottom. (look at IG reel or description above). Sprinkle salt and your go-to seasoning on both sides of the chicken - making sure you are massaging the seasonings in the diagonal cuts.  In a small bowl, whisk the eggs and milk until combined. In a separate bowl or plate, whisk the panko, flour, and seasonings. If using an air fryer, make sure you have it preheated. Now, you are ready to dip a chicken breast or tenderloin in the egg wash, and then in the dry mixture - making sure you are getting in the crannies of the chicken! Shake off any excess flour mixture and place in the air fryer rack. Repeat. Once your rack is full, but not cramped - spray avocado oil spray and cook for 400 degrees 4-6 min (flipping halfway). Lightly sprinkle with sea salt and set aside. 

2. To make the dressing, add all the ingredients to a small dish and whisk until smooth. Place in the fridge until ready to serve. 

3. To make the pickled onions, combine all ingredients into a mason jar and refrigerate for up to 2 weeks. If you want them to pickle faster, heat vinegar, salt, maple syrup and 1 cup filtered water over medium high heat until fully dissolved. Pour liquid mixture over the sliced onions in a sealed container (mason jar). Seal and shake the jar a few times and let sit for at least 20 min for onions to pickle. 

4. While your chicken is cooking, prep the rest of the salad. Add the lettuce to a large bowl and top with sliced avocados, carrots, pickled onions, cherry tomatoes, corn and additional toppings. Place the chicken breast or tenderloins on top of the salad and serve with prepared dressing. *What’s great about preparing the chicken in this way - you don’t have to pre-cut! You just fork off a bite size chicken piece and that’s it!

Curry Chicken Nachos

Curry Chicken Nachos - A fun and healthy crowd-pleasing dish that is bursting with flavor and texture!

So earlier this week, I posted my red curry sauce on the blog. And as I discussed in that post, you can put red curry sauce on just about anything and everything! But today, I wanted to share a fun and crowd-pleasing recipe that will get your weekend starting strong - Curry Chicken Nachos!

These are so much fun to make and will take you less than 30 minutes to prepare. If I am cooking over a lb of chicken - Instant Pot is my friend! So if you are crunched for time and would like to make this recipe on the fly, I would highly recommend cooking the madras curry yogurt chicken in the Instant Pot. 

For the curry sauce, you simply blend all ingredients into a blender, Nutri bullet, processor, or simply sub fresh ginger for ginger powder and heat in a small saucepan to thicken the sauce. That’s it! 

Last but not least, salsa! Other than the sauce, it’s my favorite part! We are following the same base as most salsas except we are using Indian influenced produce like mango, cilantro, fresh ginger, and pomegranate seeds. You can also use leftover salsa to put over grilled chicken, eggs, and fish. 

Every element in this dish is Indian inspired so welcome to FlavorTown! Did I just write that? :|

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Curry Chicken Nachos - A fun and healthy crowd-pleasing dish that is bursting with flavor and texture!

Ingredients

Madras Curry Yogurt Chicken

• 1 lb boneless skinless chicken breast

• ¼ cup unsweetened greek yogurt (or DF)

• 1 tsp madras curry (or regular curry powder)

• ¼ tsp pink Himalayan sea salt

• ¼ tsp turmeric

• ¼ tsp cayenne

• Pinch of organic cane sugar

Red Curry Sauce

• 1 can unsweetened coconut milk 

• 2 Tbsp red curry paste

• 2 Tbsp nutritional yeast

• 2 Tbsp curry powder

• 2 scoops collagen peptides (optional but helps to thicken the sauce)

• 2 tsp (heaping) organic white miso paste

• 1 Tbsp liquid aminos

• 1 Tbsp minced fresh ginger

• 1 tsp pure maple syrup

• Juice of ½ lime

Mango Pomegranate Salsa

• ½ mango (diced)

• ½ tomato (diced)

• ¼ red onion (diced)

• 2 Tbsp pomegranate seeds

• 2 Tbsp fresh cilantro (chopped)

• 1tsp - 1tbsp* fresh ginger (minced) Depending on preference

• ¼ tsp pink Himalayan sea salt

Toppings

Lime wedges, fresh cilantro, a dollop of Greek yogurt, tortilla chips 

Directions

1. Start by cooking the chicken: Add seasonings to yogurt until combined and coat chicken with the yogurt sauce until completely covered. Either cook in Instant Pot (meat setting; 20 min with less pressure or preferred setting), grill, or bake until chicken is cooked through. *If cooking in Instant Pot, I love adding about ¼ cup chicken bone broth and using the rack so it can keep the chicken extra juicy!  

   1. Allow the chicken to cool and then shred using two forks. 

2. Curry Sauce: While your chicken is cooking, prepare the curry sauce by adding all ingredients to a blender or nutribullet and blend until the mixture is in a sauce form. *If you do not have a blender, you can sub fresh ginger for ginger powder so that the sauce is smooth and consistent in texture. 

   1. At this point, taste sauce and see if it needs more umami (miso paste/liquid aminos), cheesy (nutritional yeast), bitter (lime juice), spice (curry paste/powder), or salt.

   2.  Pour sauce into a small saucepan and heat on medium heat. Stir sauce until the sauce is about to boil and turn the heat off. Make sure you are constantly stirring so as to not burn the sauce. 

   3. As the sauce cools down, it will thicken. Collagen helps to thicken the sauce so if you are adding more collagen, make sure the sauce is hot enough for the collagen to blend well so that you don’t get clumps! 

3. Salsa: While the sauce is cooling, prepare the salsa by adding all the ingredients into a small serving bowl. 

   1. You can easily double this recipe so as not to waste produce! 

   2. If you have leftover salsa - it’s great to have over grilled chicken, fish, or eggs!

4. Prepare the rest of the toppings, and start building your nachos!

   1. Tortilla chips < shredded chicken < dollop of yogurt/sour cream < salsa < curry sauce < cilantro < lime juice < devour! 

Notes

Products that were used in the curry sauce: coconut milk, curry paste, collagen peptides, nutritional yeast, white miso paste, curry powder, maple syrup, liquid aminos.