It's been a little while since I've posted about The Recipe ReDux, but if you've been following KISS in the Kitchen for a while, you've seen many a recipe that was a part of the Recipe ReDux. This monthly recipe challenge founded by registered dietitians has been an incredibly fun recipe collaboration to be a part of and after 8 sweet years, it's time to say goodbye. In honor of this 8th birthday, I'm sharing my top 8 Recipe ReDux recipe creations! Each recipe was part of a particular theme and you'll be able to find hundreds of other healthy and delicious recipes by checking out these past Recipe ReDux archives!
It's been so much fun participating in these monthly posts and I've experienced so much growth in both recipe development and food photography since first participating in The Recipe ReDux. I'm incredibly grateful for platforms like these that challenge dietitians and healthy food bloggers to create helpful and meaningful content for their readers. Thank you, The Recipe ReDux for this special opportunity!
Hi, everyone - Alexis here! I wanted to introduce myself really quickly as you may be seeing me around here. I am Shannon's assistant, and I will be hopping on here occasionally to share some of the recipes Shannon and I have been working on. I'm super excited to share this recipe with you - it's one of the first we made together. Hope you enjoy it as much as we did!
I don't know about you, but throwing together quick, healthy and tasty lunches is something I struggle with. Most days I'm either packing a quick lunch of hummus, veggies and pretzels or throwing a protein bar and a snack bag of fresh veggies in my purse and calling it good. These curried chicken salad cups are one of the first things Shannon and I made together, and I remember thinking they would be perfect for lunches on the go!
Chicken salad is one of my favorite foods. In fact, if I am eating at a new restaurant or sandwich/salad place, I will usually order the chicken salad because I know it is a safe bet. I've never met a chicken salad I didn't like. With that said, this curried chicken salad is one of my favorites. I went home that night wanting to make the recipe right away for lunch the next day!
One of the things I love about this chicken salad is how easy it is to make. The chopping is minimal (just chop up the Medjool dates and almonds), and clean up is simple (only two bowls!). Using precooked chicken is a huge time saver. I like to either purchase it already cooked and shredded from HEB or cook it ahead of time in an Instant Pot or the oven. With precooked chicken, this recipe takes only 10 minutes to throw together. It can also be made ahead of time the night before to save you even more time if you are running out the door in the mornings.
KISS Tip: Don't have Medjool dates on hand? Try substituting dried cranberries for the dates to add a bit of sweetness.
The curry and turmeric give this chicken salad so much flavor, and the almonds and lettuce add such a satisfying crunch. The addition of the Medjool dates give it just the right amount of sweetness. I'm ashamed to admit that this was the first time I've ever tasted a date, but I was quickly converted into a fan! If you've never had a Medjool date and are hesitant to try them, this would be the perfect recipe to try them out. The flavor is subtle and complements the spices in the chicken salad perfectly.
KISS Tip: These curried chicken salad cups would be the perfect picnic food! Pack the chicken salad in a sealed container and bring the lettuce leaves in a separate container or bag for quick and easy assembly.
I hope you enjoy these super simple curried chicken salad cups are much as we did!
Curried Chicken Salad Cups
Time: 10 minutes
3 cups shredded chicken
1/2 cup Avocado mayo
1/2 cup almonds, roasted and salted
3/4 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
4 Medjool dates
12 lettuce leaves
1.) Coarsely chop almonds.
2.) Remove pit from dates and coarsely chop.
3.) Combine almonds, Medjool dates, and shredded chicken in medium bowl.
4.) Mix Avocado mayo, curry powder and turmeric together in a separate small bowl.
5.) Stir mayo mixture, salt and pepper into the chicken mixture until well-combined.
6.) Spoon chicken salad into lettuce leaves. Enjoy!
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I'm excited to partner with Georgia Grinders, my favorite nut butter company that sources the highest quality, natural and non-GMO ingredients for their Whole30 approved nut butters! As always, all opinions are my own, and I only partner with brands and products I genuinely love using in my own kitchen.
I feel like it's only appropriate that I start this post with a small disclaimer. I don't usually like wings, BUT this Spicy Pecan Butter sauce could turn anyone into a wing enthusiast. The sauce would honestly taste good on cardboard and I can confirm it absolutely tastes good on a spoon. This is definitely one of those recipes that left me feeling an appropriate (not overly bragging- I promise!) amount of pride when the recipe development was complete. And mark my words, if you haven't tried Georgia Grinders Pecan Butter yet, now is the time! Keep reading for why I LOVE LOVE this nut butter company and for a special discount for all KISS followers!
By now y'all already know how much I love Georgia Grinders nut butters. If you follow me on IG, you've surely seen pecan, hazelnut, almond or cashew butter make frequent appearances in my stories. Nut butters are one of the most versatile pantry staples, but I actually didn't discover Georgia Grinders nut butters until going on a Whole30 earlier this year. I'm pretty sure their pecan butter was the glue that kept me together during that Whole30 ;). I love nut butters in sweet applications (think oatmeal, smoothies, fruit, etc), but this savory sauce is hands down my new favorite. And I love that the ingredients are SO simple (nuts + salt) as their nut butters contain no added sugars or oils. You will never find palm oil, stevia, lecithin, or any other unnecessary ingredients!
I'm not a seasoned wing maker so the recipe development process took a bit longer than usual. BUT the good news is the recipe meets KISS in the Kitchen standards with flying colors and all our hard work on the back end means you have an easy-peasy tried and true recipe you can whip up for Dad this Father's Day (or for anybody at any time of the year!).
KISS Tip: Switch up the wing sauce by swapping the pecan butter with Georgia Grinders Cashew Butter or Almond Butter!
It's truly an honor to be able to share Georgia Grinder's story #fromGroundtoGrind! They OWN and OPERATE their manufacturing facility and oversee every step in the production process to guarantee premium quality nut butters and freshness. Their standards are just one of the many reasons I love them!
KISS Tip: Did you know pecans are ranked among the top 15 foods with the highest levels of antioxidants?
You might want to consider quadrupling (at least that's my game plan) the recipe below because the sauce is just THAT good. I've been dipping all the things in it and it can take plain chicken to a whole new level. I had leftover shredded chicken from these Buffalo Hummus & Chicken Nachos and I've been dipping the chicken in buffalo hummus and also this sauce. Creating all the healthy, yet still tasty dad-food definitely has its perks!
Wishing all the dad's, grandpas, dads-to-be, and father figures a truly wonderful Father's Day!
KISS Spicy Pecan Butter Chicken Wings
Time: 1 hour (15 minutes hands-on time)
3 lbs chicken wings (wing drumettes or wings, whichever you prefer)
2 Tbsp avocado oil
1/2 tsp salt
1/2 tsp pepper
1 cup Georgia Grinders Pecan Butter
1/2 cup BBQ sauce (I like Primal Kitchen's Classic BBQ sauce)
4 tsp coconut aminos
1 Tbsp chipotle powder
1/3 cup avocado oil
2 Tbsp maple syrup*
3 Tbsp water
Fresh cilantro, chopped
*Omit maple syrup if following Whole30
1.) Preheat oven to 400° and pat wings dry with paper towels and transfer to a large bowl.
2.) Coat wings with 2 Tbsp avocado oil, salt and pepper.
3.) Line a baking sheet with aluminum foil and place an oven-safe baking rack on the cookie sheet. This will help the wings cook evenly.
4.) Transfer the wings to the baking rack and place in the oven. Cook for 20 minutes, flip the wings and continue to cook for another 20 minutes.
5.) Turn the oven to broil and broil wings for 5 minutes or until crisp and golden.
6.) While the wings are cooking, prepare the wing sauce by combining the Georgia Grinders Pecan Butter, BBQ sauce, coconut aminos, chipotle powder, avocado oil and maple syrup in a medium saucepan.*
7.) Heat sauce on low-medium heat, stirring frequently until the sauce comes to a simmer. Simmer for one minute then remove from heat.
8.) Spoon sauce into a food processor and process until well incorporated. Add a Tbsp of water at a time, adding more if needed to obtain desired consistency.
9.) Once wings are fully cooked, remove from oven and let rest for 5 minutes.
10.) Toss wings or brush with prepared sauce. I find brushing the wings with sauce easier, but either method works.
11.) Garnish wings with freshly chopped cilantro and plate with carrot and celery sticks, serving with extra sauce on the side, if desired.
*After making this recipe on Great Day SA, I discovered that the wing sauce can be a great consistency without heating/blending the ingredients. This is likely due to all ingredients being room temperature. Feel free to try this way by using room temperature ingredients (and well stirred pecan butter), but if you find yourself with a sauce that is separating, I'd suggest sticking with the above instructions for heating/blend!
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Welcome to KISS in the Kitchen! I'm Shannon, and my dad always told me "Keep it simple, Shannon". And that's what you'll find here- simple recipes and simple ideas to help you get healthier and happier.