Chicken Bacon Apple Salad (gluten-free, dairy-free, Whole30)

This has become an insanely YUMMY staple food in our house! It’s everything you want-healthy, fresh, grain free, dairy free, sugar free… but tastes delish! I make it with homemade mayo (recipe coming soon) if we are being strict, or off the shelf mayo in a pinch (or whole30 compliant mayo in a REAL pinch, because it’s like $10 for a tiny jar lol).


2 chicken breasts, cooked and shredded (saves so much time cooking in the Instant Pot if you have one!)

2 apples, chopped

1 cup sliced almonds

2 cups grapes, halved

1.5-2 cups mayo, preferably homemade

approx. 10 slices cooked bacon, crumbled

pinch salt (optional)


For starters, if you didn’t know, you can totally throw whole cooked chicken breasts in your stand mixer, put on the lowest setting, and have perfectly shredded chicken in less than 2 minutes. You’re welcome. 😉


Toast your almonds-I used to do this in the oven, but who has the time, and also…it heats up the entire house in the summer! Throw those puppies in a skillet on medium and stir until they look and smell like heaven:


Combine everything in a big bowl (this makes a pretty big batch), and stir well:


Serve in lettuce wraps…yum! Super refreshing, yet filling, and also helps satisfy my sweet tooth without caving and eating a candy bar or something lol!



Chicken Tenders ( gluten free, dairy free, Whole30)


2 chicken breasts, thawed (I usually make this in bulk and triple the recipe lol)

1/2 cup coconut flour

3 eggs

1 Tbsp almond or other non-dairy milk (optional)

1 1/2 cups almond flour

1/2 tsp salt

1/4 tsp pepper

1 tsp garlic powder (we love garlic, so alter this to taste)

1/2 tsp onion powder

1/4 tsp cayenne (optional)

2-3 tsp Montreal Steak Seasoning to taste (we loooove the flavor of this)



1-Preheat oven to 425 degrees, and spray a cookie sheet with avocado oil, or line with parchment paper.

2-set out 3 dishes, I used 2 wider, flatter bowls, and one regular. Place the coconut flour in the 1st one, combine the egg and milk in the 2nd, and in the 3rd, mix the almond flour with all of the spices.

3-Cut the chicken into desired strip size, then dip in the coconut flour first (coat completely)

4-Then coat in the egg mixture (after a little while, I found that it was easiest to drop it in without touching, then use a fork to turn and lift/drain to decrease the mess)

5-Then coat in the almond flour mixture and pat well (minimizes crumbs)

6-place on cookie sheet, and baste with a little olive oil to help with browning. Bake for 10 minutes, then flip over and bake for 5 more minutes.

You can also fry them in olive or coconut oil, but it gets a little messy lol

Serve with homemade ranch! (recipe coming soon)