Category: Recipes

Fall Collard Salad with Shredded Chicken

This high protein, high nutrient dish will be one that you will want to meal prep every week during the fall! 

You can make this as a side item, or pair with our shredded chicken recipe for an easy complete meal with a high protein hit. 

Fall Collard Salad with Shredded Chicken

Collard Salad with Shredded Chicken, Roasted Bell Pepper, Butternut Squash, & Sweet Potatoes. Pack a punch with this high protein recipe, high nutrient recipe. Use as a side dish or the main course to support your high protein goals!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course, Salad, Side Dish

Calories 441 kcal

Equipment

• Instant Pot
• Baking sheet
• Aluminum Foil
• Hand mixer

Ingredients

  

For the salad:

• 1 bag Chopped Collard Greens
• 1 Butternut Squash (whole) Peeled and cubed
• 2 Sweet Potatoes Peeled and cubed
• 1 Red Bell Pepper De-seeded and chopped
• 1 Shallot finely chopped
• 1 tbsp Olive oil
• 1 Lemon zest and juice
• Sea salt to taste
• Freshly ground pepper to taste

For the dressing:

• 1 tbsp Balsamic Vinegar
• 2 tbsp Olive Oil extra virgin
• 1 tbsp Choczero Maple Syrup
• 1 cup Pecans (optional) Halves or chopped

Optional toppings:

• Chopped Fresh Cilantro optional
• Chopped Fresh Jalapeño optional
• Diced Avocado optional
• Chopped Green Onion optional
• 1/2 cup Feta Cheese Optional

Instructions

 

Roast the vegetables:

• Pre-heat oven to 450°
• Line baking pan with aluminum foil
• Peel, de-seed, and cube the butternut squash
• Peel and cube sweet potatoes
• De-seed and chop red bell pepper
• Remove skin on shallot and finely chop
• Remove skin and finely chop onion
• Spread all veggies evenly on the baking pan
• Drizzle with olive oil
• Sprinkle with sea salt and freshly ground pepper (to taste)
• Roast vegetables for approximately 15-20 minutes, tossing every 5 minutes

While the veggies are roasting:

• Cook the chicken breasts in your instant pot (see attached recipe link for shredded chicken)
• Whisk together olive oil, balsamic vinegar, and maple syrup
• Place collards in a large mixing bowl
• Zest fresh lemon over the collards
• Drizzle dressing over collard greens and massage with hands (I use gloves for this)
• Squeeze fresh lemon juice over the collards and continue to massage

Put the salad together:

• Plate 1-2 cups collards
• Top with 1-2 cups roasted veggies
• Top with 6 ounces shredded chicken (optional)
• Sprinkle with pecans (optional)
• Top with diced cilantro, jalapeños, avocado, feta cheese, and/or green onion to taste

Notes

My family jokes that this is a “fridge dump” recipe for mom….but really, it’s my favorite fall high protein recipe to make for my family. 

• I add any veggies that need to be used from the fridge or pantry to the sheet pan for roasting (mushrooms, carrots, celery….any veggie is acceptable)
• This high protein dish is wonderful for a side item or as the main feature
• Bring this along for Thanksgiving dinner to ensure you have a healthy option to pair with the prized roasted turkey
• You can easily vacuum seal and freeze the roasted veggies and collards for later use
• Store in the refrigerator for up to 4 days for an easy meal prep base

Nutrition

Calories: 441kcalCarbohydrates: 6gProtein: 26gFiber: 8.1gSugar: 7.5g

Keyword chicken, main course, protein, salad, side

Tried this recipe?Let us know how it was!

Check out our shredded chicken recipe for an easy high protein addition to this delicious fall salad.

Instant Pot Shredded Chicken

One of the staple proteins in our household is Instant Pot Shredded Chicken. I make this recipe every Sunday so that we have an easy, go-to protein for our weekday meals. It can be enjoyed in so many recipes and dishes that the whole family can enjoy.

Instant pot shredded chicken can be used to make:
– Lettuce wraps
– On top of a salad
– As a protein for soup
– Chicken stuffed baked avocado
– In a breakfast scramble with eggs and sautéed veggies
– Mixed with Frank’s Red-hot Sauce and everything-but-the-bagel seasoning on celery (super delicious substitute for hot wings)

Instant Pot Shredded Chicken

Learn how to make the most delicious and moist shredded chicken that is full of flavor, and will become a family staple. This quick and easy shredded chicken recipe can be used in numerous dishes for every member of the family!

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Prep Time 2 minutes mins

Cook Time 10 minutes mins

Course Main Course, Salad

Servings 6

Equipment

• 1 Instant Pot

Ingredients

  

1x2x3x

• 2-3 pounds Boneless, Skinless Chicken Breast
• 1 cup Chicken Broth
• 1 tsp ground sea salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin (optional)

Instructions

 

• Add the chicken breast to the instant pot in a single layer
• Sprinkle both sides with seasonings
• Add the chicken broth
• Cover and set Instant Pot sealing lid valve to "sealed"
• Pressure cook on high for 10 minutes
• Allow to release naturally for 5 minutes, followed by a quick release
• Remove the lid and shred chicken using a hand mixer, or two forks
• Serve warm, or store in a sealed container and store in the fridge for up to 3 days

Keyword chicken

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Easy Baked Salmon

This easy salmon recipe is flakey and cooked perfectly to medium temperature every time! I have searched for an easy salmon recipe for years, and finally discovered the best method for producing a moist and delicious dish. This easy salmon recipe can be made ahead of time and popped in the oven for a quick and easy meal and can easily be enjoyed by the whole family. Serve over a salad or any other side your family enjoys. If you follow the simple and easy tips for perfect salmon below, you will never be let down with unevenly cooked salmon again.

Salmon is one of the most healthy and nutrient dense proteins available….rich in Omega-3 fatty acids, heart healthy, promotes brain function, and serves as a powerful antioxidant. My sweet husband typically eats just about anything I cook for him because he knows it is healthy and nourishing to his body. But, salmon is definitely not one of his favorites. Historically, the salmon recipes I have used produced either super dry or way undercooked salmon….or as he would say, “a little on the fishy side.” I am SHOCKED by how much he has complimented this easy salmon recipe. I have found it very challenging to cook salmon that my family truly enjoyed until I tried this method…consistent results every time!

My husband and I both follow the “low-carb” lifestyle. Our three children enjoy a lot of the foods that I prepare, but eat a more diverse diet. This easy salmon recipe can be made into a delicious meal for myself and my husband, and still be served to our children with some of their favorite sides. Win win when I can make healthy meals that we can all enjoy!

TIPS FOR EASY SALMON RECIPE

• Choose a cut of salmon that still has the skin. The skin keeps the salmon moist and can be peeled off easily before serving.
• Prepare the salmon and store in the refrigerator one day before you plan to prepare for your meal. This is part of what makes this easy salmon recipe so easy!
• Place the salmon in the cold oven straight from the refrigerator and start the timer. This allows the salmon to gradually come to heat in the over preventing drying of the fish.
• Wait to cut the salmon into individual pieces until after the resting phase to retain moisture.
• Double the amount of salmon that you need for leftovers….it’s delicious cold from the fridge on a salad the next day or used in your favorite egg recipe for breakfast.
• Do not open the oven while it is baking, as this will release the moisture from the oven.

Easy Baked Salmon

This easy salmon recipe is flakey and cooked perfectly to medium temperature every time! I have searched for an easy salmon recipe for years, and finally discovered the best method for producing a moist and delicious dish. This easy salmon recipe can be made ahead of time and popped in the oven for a quick and easy meal and can easily be enjoyed by the whole family. If you follow the simple and easy tips for perfect salmon below, you will never be let down with unevenly cooked salmon again.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Servings 4

Ingredients

  

1x2x3x

• 1-2 pounds Salmon
• 2 tbsp olive oil
• zest of one lemon
• cracked pepper to taste
• pink Himalayan sea salt to taste

Instructions

 

• DO NOT preheat the oven
• Line a glass baking dish with foil and add olive oil
• Place salmon skin-side down
• Add salt, pepper, and lemon zest
• Add the salmon to COLD oven and start over to 400 degrees
• Bake for 25 minutes
• When salmon is complete, remove from oven and let rest for 5 minutes before serving

Keyword breakfast, lunch, salmon, seafood, supper

Tried this recipe?Let us know how it was!