Spicy Shredded Chicken Lettuce Wrap Tacos are perfect to make in the Instant Pot or the Slow Cooker for a tasty low-carb meal! I love these lettuce wrap chicken tacos with avocado salsa for a warm-weather dinner. Use Chicken Recipes to find more chicken dinners like this one.
These Spicy Shredded Chicken Lettuce Wrap Tacos are one of those recipes that every Instant Pot or slow cooker fan will appreciate because once you’ve made the spicy shredded chicken, there are endless ways to use it. When I first made this recipe I experimented with the cooking sauce to get just the spicy flavor I wanted, and we made lettuce wrap tacos with an amazing avocado salsa that was so tasty! And I think these lettuce wrap chicken tacos taste great any time of year.
But you could also use this shredded chicken with my favorite low-carb tortillas to make regular tacos, chicken tostadas, burritos, or even enchiladas. But if you do make this spicy chicken into some variation of tacos, please don’t skip the avocado salsa, which was the perfect thing to go with the spicy meat.
I first made this spicy shredded chicken for tacos in the slow cooker (many years ago!) and after I added Instant Pot instructions, the only photos were of the slow cooker version. But now many of you would probably make this in the Pressure Cooker or Instant Pot, so when I made it that way recently I took new photos to update the recipe with better Instant Pot directions.
And I recently attended a blogging conference where a speaker told us we should be constantly updating our best recipes to improve them, and I love to take better photos on recipes I think people might enjoy if the photos were good enough to entice you to try the recipe, so I was happy to hear that from a blogging expert!
These 20 Favorite Low-Carb Salads for Summer are some of my most-repeated summer salads, and what a hard time I had narrowing it down to 20! If you look through the Salad Recipes on the blog it’s pretty obvious that I’m a huge salad fan, but this post has the favorite salads I make over and over for summer parties or dinners.
Are you the kind of cook who always makes your favorite recipe for a summer get-together, or do you like to try new things when you’re taking something to a party? For me, the answer is “It depends.” Probably my Family Favorite Shrimp and Macaroni Salad is the salad I’ve taken most often to Denny family get-togethers (definitely NOT low-carb, but often requested by my family), but when I have new favorites on the blog I do like to try those out on the family as well. If you’re looking for a taste-tested salad to try out for a summer party, I hope you’ll try one of my favorites!
Garlic, Lemon, and Herb Grilled Chicken Breasts are one of the low-carb grilled chicken recipes I make most often when I have dinner guests and it’s grilling season. This tasty low-carb grilled chicken is also Keto, low-glycemic, gluten-free, Paleo, Whole 30, and South Beach Diet friendly! Use Grilling Recipes to find more recipes like this one.
I think mid-May definitely means grilling season has arrived (at least in Utah) and today I’m reminding you of these Garlic, Lemon, and Herb Grilled Chicken Breasts that are one of my go-to grilled chicken recipes to make for dinner guests. And in the photo the chicken is served with Spicy Mexican Slaw, which is another one of my regulars when I’m cooking for guests.
I created this recipe a few years ago and it was just a riff on Grilled Chicken and Veggie Kabobs with Garlic and Basil, but sometimes you don’t want to bother with kabobs. The chicken was such a hit that I made it all summer long for guests the second summer after I moved to the new house. And my friend Mary’s granddaughter even said “This chicken is GOOD,” which I thought definitely qualified it to be called kid-friendly.
But chicken breasts cooked on the grill are always on the summer menu at my house even when there are no dinner guests, and my post on How to Make Juicy Grilled Chicken Breasts has been hugely popular on the blog. So why is this particular grilled chicken such a go-to for me? It’s because it uses ingredients I almost always have on hand, plus I made the recipe for 6 servings and this chicken makes great leftovers to go on top of a salad, in a lettuce wrap, or inside whole-wheat pita bread.
If you’re a regular reader who hasn’t tried Garlic, Lemon, and Herb Grilled Chicken Breasts yet, I hope this reminder will get you try try them. And this might become your favorite recipe for grilled chicken too; hope you enjoy!
Raw Asparagus, Radish, and Feta Low-Carb Salad is one of the best things I’ve ever tasted with raw asparagus, it’s perfect when it’s too hot to cook! Use Asparagus Recipes for more ideas with asparagus.
I made this Raw Asparagus, Radish, and Feta Low-Carb Salad more than a month ago when I was infatuated with updating asparagus recipes and was buying several bunches of asparagus every week. And I should probably dedicate this recipe to my trainer Amy, because after I raved to her about how amazing the raw asparagus salad was, she waited weeks and weeks for me finally post the recipe! Amy even found this asparagus salad on the blog after a few weeks and thought it was the one I’d been talking about, and if you like asparagus and Feta cheese, you might like that one too.
This is the first recipe I’ve posted with raw asparagus, and if you’re skeptical about that idea, nibble on a piece the next time you’re prepping asparagus to cook and I bet you’ll like the mild but pleasing flavor. I think it’s really quite different from cooked asparagus, and the raw asparagus is delightfully crunchy, which I love in a salad ingredient. I’ve had raw asparagus salads in restaurants, but it was my friend Donna’s Raw Asparagus Salad with Peas, Feta, and Lemon that inspired this recipe.
That’s the same friend named Donna who gave me the recipe for Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins, a grab-and-go-breakfast muffin I’ve made over and over. And I loved the idea of a salad with raw asparagus and Feta, but I didn’t want a high-carb ingredient like peas. Radishes were the perfect low-carb ingredient for a pop of color, plus great flavor and crunch! This tasty raw asparagus salad comes together in minutes, and it stayed good in the fridge overnight, although I bet you won’t end up with too much left over!
Mom’s Artichokes and Artichoke Dipping Sauce is a recipe that brings back childhood memories for me because my mother loved artichokes and she’d make them occasionally for our family of 12! Use Artichoke Recipes if you’re also an artichoke fan!
This weekend is Mother’s Day and on that day I’ll be missing my amazing mother and wishing I could have a nice dinner with her. And out of the 2,000+ recipes on my blog, this recipe for Mom’s Artichokes and Artichoke Dipping Sauce is probably the one that makes me miss my mother the most. I grew up in a family where most of us considered fresh artichokes to be a delicacy, thanks to a wonderful mom who taught us to like them. (Well most of us, I have a few siblings who didn’t get the artichoke gene.) My parents had a family of ten kids to feed, and even back then artichokes were pricey, so we never got them as often as we wanted them.
It wasn’t until I was well on the way to adulthood that I realized that some people didn’t eat artichokes, and had no idea how to cook them. My mother always steamed the artichokes in a big pot, and in this post I’ll show you how to cook them in a vegetable steamer. But if you’re a fan of the Instant Pot or pressure cooker, you might want to check out my updated post on How to Cook Artichokes in the Instant Pot or Stovetop Pressure Cooker and use one of those methods. And I do recommend my mother’s method for prepping the artichokes!
But no matter which cooking method you use, I hope you’ll try my Artichoke Dipping Sauce, which is a lower-carb version of my mom’s sauce that was made with Miracle Whip. No judgements from me if you’re a Miracle Whip fan, but I prefer Mayo and it doesn’t have the carbs that are in Miracle Whip. I like my Artichoke Dipping Sauce with artichokes whether they’re hot or cold, but melted butter is also great for hot artichokes. Artichokes do have some carbs, but they are super high in fiber, so the net carbs aren’t that high and they’re considered a low-carb vegetable for that reason. And this is something I love to make for a treat!
This Artichoke Antipasto Salad with Basil Vinaigrette has artichoke hearts, roasted red peppers, olives, and red onions, and this tasty salad is ridiculously easy to make! Use Salad Recipes to find more tasty salads like this one.
Watch the video to see if you might like to make Artichoke Antipasto Salad with Basil Vinaigrette!
It’s Mother’s Day this week, and I’m missing my mom but also feeling thankful that I had The World’s Greatest Parents. I had a mom who didn’t love to cook that much (maybe because she was making dinner for 12 people every night, can you imagine what that would be like?) But Mom did have a few foods she really got excited about making, and one of them was artichokes! I thought about her this week when I updated my post about How to Cook Artichokes in the Instant Pot or Stovetop Pressure Cooker. And I decided it would be fun to feature a couple of favorite artichoke recipes this week in memory of my mom.
I’m not sure she ever made anything this fancy for the family but I bet my mother would have really loved this Artichoke Antipasto Salad with Basil Vinaigrette. If you’re making a lunch or dinner for Mother’s Day I think this would be a hit with most moms. In fact, if you like artichokes, roasted red peppers, olives, and basil, I bet this will end up being a salad you’ll make all summer long for parties and family gatherings.
This recipe was inspired by my love of artichoke hearts, plus Basil Vinaigrette, something I always love to make when basil plants show up in the store. Artichokes aren’t super low in carbs, but they are about 50% fiber, so the net carbs are not too bad, and this salad has a lot of low-carb olives and roasted red peppers to go with the artichokes.
Low-Carb Power Greens Egg Skillet is an easy and tasty one-pan breakfast with a generous amount of healthy greens, plus red bell pepper, red onion, basil, and cheese for great flavor! Use Breakfast Recipes for more breakfast ideas like this one.
Low-Carb Power Greens Egg Skillet is a breakfast idea that was inspired by a very old recipe in the archives called Cheryl’s Eggs with Red Pepper, Basil, and Cheese. Recently when we were cooking some old recipes to take new photos we planned to just make Cheryl’s Eggs to improve the pictures. (And if you click to that post you can see that they definitely could use improvement.)
But that day I had one of those 5 oz. containers of Power Greens in the fridge, and they led us down a different path. I’m definitely a fan of greens for breakfast, and when I got fixated on the combination of Power Greens with eggs, red pepper, basil, and cheese, this new recipe was the result. This is pretty quick and easy to make and the leftover eggs reheated well, so I enjoyed it for breakfast for a few days after we came up with it.
And I’m a big fan of the Power Greens mix, but you can use any type of fresh greens like spinach, kale, chard, or collards in this recipe. And if you’re not a fan of greens, try Cheryl’s Eggs without the greens!
It’s Cinco de Mayo weekend, so why am I sharing 15 Amazing Low-Carb Salads with Avocado? It’s because avocados always go on sale for Cinco de Mayo, and I love a perfect ripe avocado no matter how you use it.
I was pretty picky about what got included in this collection, because avocados do have some carbs, so I didn’t feature any recipes that had other higher-carb ingredients (like most of the salads that included avocado + tomatoes). But I did end up 15 salads that all sound like a wow to me; hope you enjoy!
Low-Carb Spicy Mexican Slaw with Lime and Cilantro is a perfect low-carb side dish for Mexican food, and this is salad I make over and over. Use Salad Recipes to find more low-carb salad recipes like this one.
Watch the video to see if you might like to make
Spicy Mexican Slaw with Lime and Cilantro!
Cinco de Mayo is coming up this weekend, and if you’re making any kind of Mexican dinner to celebrate I want to remind you about this Low-Carb Spicy Mexican Slaw with Lime and Cilantro that‘s absolutely perfect for a low-carb side dish for Mexican food. I’m not sure I could ever pick my number one favorite salad recipe, but Spicy Mexican Slaw is a salad I’ve been crazy over for years.
This recipe has so many of my favorite ingredients that when I first tried the salad (in 2008!) after one bite I knew I’d be making it over and over again. Since then this has become a regular offering for family parties and wedding showers, with one bowl with cilantro and another bowl for the cilantro-haters with lots of thinly sliced green onion replacing the cilantro. And I always use plenty of Green Tabasco Sauce for a spicy kick, although any hot sauce you like can be used. If you like cabbage salads at all, I urge you to try this salad; I bet you’ll love it just as much as I do.
When we updated the photos for this Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts, we couldn’t stop talking about how delicious it was. Use Salad Recipes to find more low-carb salads like this one!
I’ve been waiting to feature this Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts because in Utah we kept getting rainy weather, so I thought a cold chicken and asparagus salad might be pushing it a bit. But then I noticed when I checked my blog stats that an old collection of The BEST Low-Carb and Keto Salads for Summer Dinners had gone crazy on Pinterest, so I decided at least some of you are ready for salads!
I’m a huge salad fan, and some of my favorite restaurant meals are salads that I order over and over and never get tired of. And when I ate the leftovers from this salad for breakfast the day after we shot the new photos, oh how I wished there was a bit more left over.
For the updated version we used pre-cooked and cut up rotisserie chicken from Costco, which made the salad a lot easier to make. This salad also has asparagus which I know some people don’t have warm fuzzy feelings about, and if you want to try a different veggie, I think barely-blanched sugar snap peas, broccoli, or green beans would also be good. And when we were making this salad to get new photos we switched out the peanuts in the original salad for pine nuts, which were an amazing change!