Beachside Kitchen

Dinner

Thai Chopped Salad

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This Thai Chopped Salad is the perfect summer salad: it packs a big flavor punch while still being light and refreshing on a hot summer day. Even better news?? This easy salad is vegan, grain free, and gluten free – even easily made paleo if you swap for a different nut butter.

Thai Chopped Salad

I love this salad as a big side dish, or you can make it a hearty full meal by adding in some quinoa or brown rice, and topping with shredded chicken, tofu or sauteed shrimp if you’re feeling for some protein.

I kept the ingredients simple and accessible – they’ve been available at Sprouts every time I’ve been in the past few months. I’ve been loving shopping at my local Sprouts during these crazy times. I’ve been super fortunate to choose from a huge selection of farm fresh produce every time I’ve been in to shop.

And if you don’t happen to have these veggies on hand in your home, you can swap in other veggies (different greens, add cucumber or some jalapenos!) or a different nut butter for the dressing based (almond butter or cashew butter would also taste great).

Packed with cruciferous veggies, plant-based protein, and healthy fats, this Thai chopped salad is what summertime dreams are made of

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Thai Chopped Salad

The perfect summer salad that packs a big flavor punch while being light and refreshing at the same time. It's also vegan, gluten free, and grain free to fit any diet type.

Ingredients

Salad Ingredeints

  • 3 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 2 handfuls spinach
  • 1 red bell pepper, finely sliced
  • 1/4 cup green onions, finely sliced
  • 3 tbsp chopped cilantro
  • 1 lime, sliced (for garnish)
  • 1/3 cup raw cashews

Peanut Butter Dressing

  • 1/2 cup salted creamy peanut butter
  • 1/4 cup coconut aminos or gluten free soy sauce
  • 2-3 tbsp maple syrup (adjust to desired sweetness)
  • 1/4 tsp red pepper flakes
  • 2 limes, juiced (about 3-4 tbs)
  • salt and pepper (to taste)

Instructions

  • Add the cabbage, carrots, spinach, red bell pepper and cilantro into a large mixing bowl. Toss to combine. 
  • In a small bowl, whisk together ingredients for the nut butter sauce. You want it to drizzle easily, so you may need to add a few tablespoons of water to thin it out depending on how thick your peanut butter is. 
  • Mix in the dressing with the vegetables, and toss until completely coated. 
  • Top with raw cashews and serve with a slice of lime to squeeze for garnish
  • Serve immediately

Salsa Verde Chicken and Guacamole Burrito Bowl

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I love me some Mexican food. What can I say, I’m a born and raised San Diegan and I’ve grown up chowing down on burritos, tacos, chips and guacamole, you name it. So all this time spent at home and cooking pretty much every meal has me craving some healthified versions of an epic Mexican meal. 

So I present to you: The Salsa Verde Chicken and Guacamole Burrito Bowl. So easy to make (I kid you not, it’s about 10 minutes of active cooking/prep and otherwise you’re sitting on the couch the whole dang time). 

We’ve been having some variation of this pretty much every week and it makes such good leftovers for a few days. The best part is that you can just wing it with what you have on hand. The day we made this, I didn’t feel like rice, but if you want some grains in there, go for it.

We’ve been struggling to find avocados lately, so I’m super stoked on WHOLLY Guacamole. It’s a ready to-eat guacamole made with simple, quality ingredients like hand-scooped Hass Avocados and absolutely no added preservatives! I am a SUPER picky guacamole connoisseur and it’s legitimately the best packaged one I’ve found. Plus, they last in my fridge and can be frozen up to 3 months! – so convenient to easily add to my lunches and dinners

Okay so now for the recipe for this epic and delicious (and very easy to make) Salsa Verde Chicken and Guacamole Burrito Bowl:

Step 1. Prep the Salsa Verde Chicken (recipe below).

Step 2. Throw sweet potatoes in the oven on a baking sheet while the chicken bakes (90-120 minutes at 300 should cook it through to creamy dreamy goodness no problem). 

Step 3. When chicken and sweet potatoes are done, it’s time to assemble!

Step 4. Assemble!

  • Start with a base of greens (I used baby kale and spinach)
  • Add a scoop of warmed up black beans, some mashed sweet potato, and a scoop of shredded salsa verde chicken. 
  • Can’t forget – a big ole scoop of classic @eatwholly guacamole to give it that special something you deserve right now
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Salsa Verde Chicken

Ingredients

  • 1.5 pounds chicken breast (about 3 large breasts)
  • 2 cups chicken broth
  • 1.5 cup salsa verde
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • salt and pepper to taste

Instructions

  • Heat oven to 300 degrees
  • Place chicken in a dutch oven (or covered baking dish) with broth and spices.
  • Place dutch chicken in the oven and bake for 2 hours or until chicken is tender
  • Remove from oven, shred chicken with two forks, and place back in the broth.
  • Add salsa verde to chicken, and stir. You may want to add more salt and pepper based on the saltiness of your salsa.

Notes

NOTE: If you have a instant pot or slow cooker, you could always use those and cook according to recommended cooking times for chicken (I don’t use either much, so I’d google it for accurate recommendations). 

Whole30 Buffalo Chicken

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Shredded Whole 30 buffalo chicken is my current obsession. I seriously can’t get enough of this recipe: it’s so flavorful, juicy, and insanely easy to make! It’s the perfect make-ahead meal, and makes amazing leftovers all week long. 

 There are also so many ways to serve this up: stuffed in a baked sweet potato, paired with some roasted veggies and avocado ranch, or even tossed with some zoodles. Pretty much any combo is insanely delicious, so you can’t go wrong.  

You can make the chicken in a slow cooker, Dutch oven, or instant pot (or hell, a covered glass baking dish) aka it works for errrbody’s cooking style.

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Whole30 Buffalo Chicken

Ingredients

  • 1 lb chicken breast
  • 1 lb boneless skinless chicken thighs
  • 1 cup "The New Primal" medium buffalo sauce
  • 2 tbs ghee
  • 3 tbs coconut aminos
  • Hefty pinch of cayenne optional

Instructions

  • Place all ingredients in pot of choice.
  • COOK: Slow cooker (4-6 hours on low), Dutch oven/covered glass baking dish (2.5 – 3 hours at 280), Instant pot (8 mins manual setting)
  • Shred chicken with two forks, then stir back into sauce.
  • Top with @primalkitchenfoods ranch (or any ranch you want!)