Category Archives: Clean Eating

Whole30 Basil Cashew Chicken Salad

My husband and I recently started our first Whole30 diet.  I’m kind of behind in doing some posts, as today we are wrapping up day 17!  More than halfway there!  The first few days were a little rough, but we’ve adjusted pretty well.  My husband has been a rock star, he has given up tobacco as well.  We’ve had a good time experimenting with different recipes, and this is one of the first ones I made.

First I made some compliant mayonnaise (recipe to come soon!), then just started throwing things in!  So easy and so delicious!  I loosely based it on a favorite wrap of ours at Roly Poly.  This can be a eaten on a salad, using lettuce as a wrap, or just on its’ own.

Tip:  Do not add your cashews until you are ready to eat.  Otherwise, they get a little weird.

Basil Cashew Chicken Salad

Basil Cashew Chicken Salad

Whole30 Basil Cashew Chicken Salad
Source:  A Cooking With Christen original recipe

Ingredients:
1 whole chicken, roasted, deboned, and shredded
compliant mayonnaise, to taste
2-3 fresh basil leaves, chopped
Seasonings to taste (salt, pepper, etc.)
cashews for garnish

Method:

Mix all ingredients except for the cashews.  Taste for seasonings and refrigerate at least a few hours, or overnight for the flavors to blend together.  When ready to serve, top with cashews.

Basil Cashew Chicken Salad

Basil Cashew Chicken Salad

Roasted Portobello and Goat Cheese Sandwiches

Well the diet is still on.  I’m pretty proud of myself actually, I’m sticking with it (knock on wood!) and seeing results.  It helps that there are so many tasty healthier options out there these days.  Options like this roasted portobello and goat cheese sandwich.

Let me tell you something, this sandwich was awesome.  It was so good that I cooked them again the next night.  I just bought regular goat cheese so I added just a very small amount of 1% milk and mixed it well to make it creamier and more spreadable.  I also served it on sandwich thins.  Excellent!

Roasted Portobello and Goat Cheese Sandwiches
Recipe from Clean Eating, November/December 2011 issue

Ingredients:
1 lb. portobello mushrooms, stemmed and cut into 1/4 inch strips
1.5 tsp olive oil
1/2 cup goat cheese, spreadable if you can find it
1/2 green onion, finely chopped
1 tbsp fresh lemon juice
2 tsp fresh thyme, chopped
1/2 tsp ground black pepper
1/4 tsp fine sea salt
4 sandwich thins
4 cups spring mix or arugula

Instructions:

  • Preheat oven to 375.  In a bowl, toss the mushrooms and oil then spread out in a large casserole and roast 20 minutes, tossing halfway through.
  • While that’s cooking, mix the goat cheese, green onion, lemon juice, thyme, salt and pepper (and milk if needed to make it spreadable) in a medium bowl.
  • Layer sandwich thins with spread, mushrooms and arugula.            *You can toast the buns if you want to, but we did not.

Per Sandwich…
Calories:  259
Total Fat:  11 g
Sat. Fat:  6 g
Monounsaturated Fat:  3.5 g
Polyunsaturated Fat:  1 g
Fiber:  5 g
Sugars:  6 g
Protein:  13 g
Sodium:  456 mg
Cholesterol:  16 mg

Roasted Portobello and Goat Cheese Sandwiches