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Category: Chicken

  • 45 Ground Chicken Recipes

    45 Ground Chicken Recipes

    If you’ve got a pack of ground chicken (mince) in the fridge and no clue what to make with it, you’re in the right place. These ground chicken recipes are easy, family-friendly, and packed with flavor — from juicy meatballs and quick stir-fries to saucy noodles, rice bowls, and better-than-takeout dinners. Basically, proof that ground chicken does not have to taste like “healthy sadness.”

    Jump to: ℹ️ Overview | 🍗 Meatballs & Patties | 🍜 Stir-Fries & Noodles | 🍚 Rice Bowls & Salad Bowls | 🍝 Comfort Food, Pasta & Cozy Dinners | 🌮 Tex-Mex & Tacos

    Ground chicken (or minced chicken) is one of those ingredients that quietly saves dinner over and over again. It cooks quickly, takes on bold flavors like a champ, and works across basically every cuisine — garlic, ginger, taco seasoning, gochujang, fresh herbs. It plays well with everything.

    The “bland” reputation? Mostly a seasoning problem. A little soy sauce, Parmesan, pesto, or a generous handful of garlic and spices can completely transform ground chicken into something people actually get excited about. No sad dry chicken vibes here.

    This roundup covers a lot of ground (pun intended) — quick stir-fries and saucy noodle dishes, juicy meatballs in every flavour direction, rice bowls and salad bowls, Tex-Mex classics, hearty pastas, and cozy soups and chilis. Some recipes are veggie-packed and lighter, others are rich and satisfying, and quite a few bring serious heat — because it turns out ground chicken loves a spicy moment.

    Ground Chicken Meatballs & Patties

    Ground chicken makes incredibly tender, juicy meatballs and patties — and these recipes prove it. Whether you’re after a quick weeknight dinner, a saucy baked situation, or something with an Asian-inspired glaze, this collection covers every meatball mood.

    Greek Chicken Meatballs

    These Greek-inspired chicken meatballs look fresh, herby, and versatile enough for bowls, salads, or wraps. They’re the kind of recipe that works equally well for meal prep and family dinners. Recipe from The Wooden Skillet.

    Best Anytime Baked Chicken Meatballs

    The name says it all. These baked chicken meatballs are designed to be an easy, reliable staple. Make a batch and use them in everything from pasta to sandwiches throughout the week. Recipe from Pinch of Yum.

    Chicken Ricotta Meatballs

    Adding ricotta gives these chicken meatballs an extra-soft texture that sounds incredibly appealing. They’re a lovely alternative to traditional meatballs when you’re after something a little lighter. Recipe from Family Style Food.

    Chicken Meatball Curry

    This recipe combines juicy chicken meatballs with the cozy appeal of a flavorful curry. It’s a great way to turn ground chicken into a dinner that feels hearty and satisfying. Recipe from Kitchen Sanctuary.

    Chicken Meatloaf

    Chicken meatloaf is a lighter twist on a classic comfort food favorite. It’s simple, family-friendly, and perfect for nights when you want a dependable dinner on the table. Recipe from Little Sunny Kitchen.

    Ground Chicken Burgers

    These ground chicken burgers are a delicious change from beef while still delivering plenty of burger-night satisfaction. Add your favorite toppings, and you’ve got an easy crowd-pleaser. Recipe from Feel Good Foodie.

    Chicken Rissoles / Patties

    These chicken rissoles are a fantastic budget-friendly dinner that the whole family can get behind. They’re versatile, freezer-friendly, and perfect alongside a simple salad or veggies. Recipe from RecipeTin Eats.

    Ground Chicken Stir-Fries & Noodles

    Fast, flavor-packed, and endlessly versatile — ground chicken stir-fries and noodle dishes are weeknight gold. Most of these come together in 30 minutes or less, with bold sauces that make the whole family happy.

    Ground Chicken Stir Fry

    Cooked & Loved recipe: This ground chicken stir-fry is quick, colorful, and packed with the kind of flavors that make weeknight cooking feel easy. It’s a great way to turn simple ingredients into a satisfying meal.

    Saucy Gochujang Noodles with Chicken

    These noodles look wonderfully saucy with the bold sweet-spicy flavor that gochujang is known for. If you enjoy noodles with a little kick, this one deserves a spot on your menu. Recipe from Pinch of Yum.

    Honey Garlic Chicken Noodles

    Honey and garlic are always a winning combination, especially when tossed with noodles and ground chicken. This sounds like one of those easy dinners you’ll want to make again and again. Recipe from Mason Fit.

    Chicken Cabbage Stir Fry

    This simple stir-fry pairs ground chicken with cabbage for a meal that’s both budget-friendly and filling. It’s proof that a handful of ingredients can still make a really tasty dinner. Recipe from Feasting at Home.

    Chicken Tantanmen Ramen

    For noodle lovers, this chicken tantanmen ramen brings plenty of cozy comfort to the table. It looks rich, warming, and ideal for cooler evenings. Recipe from Lindsey Eats.

    Hot Chili Chicken Noodles

    These hot chili chicken noodles are made for anyone who enjoys a little heat with their dinner. The combination of noodles and spicy chicken is hard to pass up. Recipe from Ambitious Kitchen.

    Dan Dan Noodles

    Dan Dan noodles are famous for their bold flavor, making them a fun way to switch up your usual noodle routine. This version is budget-friendly and packed with personality. Recipe from Budget Bytes.

    Egg Roll in a Bowl

    All the flavors of an egg roll, without the wrapper, make this a popular weeknight dinner for good reason. It’s quick, satisfying, and loaded with texture. Recipe from Foodess.

    Ground Chicken Fried Rice

    Ground chicken fried rice is a practical way to turn everyday ingredients into a complete meal. It’s fast, filling, and perfect for using up leftover rice. Recipe from Eating on a Dime.

    Rice Bowls & Salad Bowls

    Chicken bowls are one of the best ways to get a balanced, satisfying meal on the table fast. These ground chicken recipes are loaded with fresh vegetables, bold sauces, and plenty of variety — from Asian-inspired rice bowls to Mediterranean and Middle Eastern flavors.

    Honey Soy Ground Chicken Rice Bowls

    Cooked & Loved recipe: These rice bowls combine savory ground chicken with a sweet-salty honey soy sauce for an easy meal that never feels boring. They’re perfect for meal prep or busy weeknights.

    Chicken Lettuce Wraps

    These chicken lettuce wraps are fresh, flavorful, and a great way to keep dinner light while still feeling satisfying. I love recipes like this when I want something quick but packed with texture. Recipe from The Big Man’s World.

    Gochujang Chicken Bowls

    If you’re a fan of sweet-spicy flavors, these gochujang chicken bowls look like a winner. The bold sauce turns simple ingredients into something crave-worthy. Recipe from Ambitious Kitchen.

    Chinese Ground Chicken Bowl

    This bowl is a simple way to enjoy the rich flavors of Chinese-inspired cooking with everyday ingredients. It’s the kind of meal that’s easy enough for weeknights but satisfying enough to repeat often. Recipe from Omnivore’s Cookbook.

    Garlic Sesame Chicken Zucchini Bowls

    Garlic and sesame are a combination that rarely disappoints, and these zucchini bowls sound both fresh and satisfying. They’re a nice alternative to traditional grain-based bowls. Recipe from Kalejunkie.

    Greek Chicken Rice Bowl

    This Greek chicken rice bowl brings together fresh Mediterranean-inspired flavors in one easy meal. It’s a great choice for lunch, dinner, or meal prep. Recipe from JZ Eats.

    Buffalo Chicken Bowls

    Buffalo chicken fans will appreciate this easy bowl packed with bold, tangy flavor. It’s a fun way to enjoy those classic buffalo-inspired flavors in a complete meal. Recipe from Killing Thyme.

    Chicken Larb Salad

    This chicken larb salad looks fresh, vibrant, and full of flavor in every bite. It’s a wonderful option when you’re looking for something lighter but still satisfying. Recipe from Cooking for Keeps.

    Comfort Food, Pasta & Cozy Dinners

    When you want something hearty and warming, ground chicken delivers. These recipes cover everything from rich pasta dishes and saucy rice bakes to skillet meals that feel like a hug — all made with chicken mince.

    Tuscan Chicken Pasta

    Tuscan-inspired flavors and pasta are always a comforting combination. This recipe looks like the kind of cozy dinner everyone happily comes back for seconds of. Recipe from Kim’s Cravings.

    Gochujang Chicken Pasta

    This recipe brings together creamy pasta comfort and the bold kick of gochujang. It’s a fun twist for anyone looking to break out of their usual pasta routine. Recipe from Easy Chicken Recipes.

    Chicken Sloppy Joes

    These chicken sloppy joes offer a lighter spin on the classic sandwich while keeping all the messy, delicious appeal. They’re a family-friendly dinner that’s always a hit. Recipe from Little Sunny Kitchen.

    Chicken and Corn Skillet

    Simple skillet meals are hard to beat, and this combination of chicken and corn sounds wonderfully comforting. It’s the sort of dinner that comes together with minimal fuss. Recipe from Eat the Gains.

    Tex-Mex & Tacos With Ground Chicken

    Ground chicken is a natural fit for Tex-Mex — it soaks up taco seasoning beautifully, works great in burritos and stuffed peppers, and makes a lighter but just-as-satisfying alternative to beef. These are the recipes you reach for on taco night and beyond.

    BBQ Ground Chicken Tacos

    Cooked & Loved recipe: These tacos combine smoky BBQ flavor with ground chicken for an easy dinner that’s a little different from the usual taco night. They’re fun, flavorful, and easy to customize.

    Smashed Chicken Tacos

    Cooked & Loved recipe: Smashed tacos have become popular for good reason, and this chicken version looks especially easy and satisfying. Expect plenty of flavor and crispy edges in every bite.

    Chicken Burritos

    These chicken burritos are a reliable dinner option when you want something filling and customizable. They’re perfect for feeding a hungry crowd or stocking the freezer. Recipe from Jo Cooks.

    Chicken Taco Salad

    This taco salad delivers all the flavors of taco night in a fresh, colorful bowl. It’s a great option when you want something lighter without sacrificing flavor. Recipe from Ambitious Kitchen.

    Chicken Taco Soup

    Taco soup is one of those comforting meals that’s easy to throw together and always satisfying. This chicken version looks perfect for busy evenings and leftovers. Recipe from Diethood.

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  • Chicken and Avocado Salad with Lime and Cilantro

    Chicken and Avocado Salad with Lime and Cilantro

    I love this Chicken and Avocado Salad with Lime and Cilantro, and it’s a great year-round salad with the perfect combination of flavors. And if you’re not a cilantro fan, see my suggestion for making this without cilantro!

    PIN the Chicken and Avocado Salad to try it later!

    Chicken and Avocado Salad with Lime and Cilantro finished salad in serving bowl

    Chicken and Avocado Salad with Lime and Cilantro was inspired by a recipe my sister Pam discovered on Pinterest! And my version of this tasty salad is a recipe I’ve made over and over since Pam first told me about it. She sent me an e-mail that had just a list of ingredients. So I worked on the salad and made up my own amounts and directions!

    My version of this favorite salad has chunks of chicken and avocado, and I mix the lime and mayonnaise to make a dressing. And my family has some cilantro avoiders, so I often make an equally-delicious version without cilantro. Through the years I’ve made this chicken and avocado salad for so many parties. And if you like these ingredients, I bet this salad is going to be a keeper for you too!

    The salad became so popular on the site that a few years ago I decided I should improve the photos. I also realized now I usually make a slightly larger amount than the original recipe. So this recipe is the new-and-improved version of this chicken and avocado salad, with slightly more chicken, avocado, and cilantro than the original version. Feel free to adjust ingredients and amounts any way that suits your fancy! And I think this combination will be good no matter how you switch it up!

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

    • cooked chicken
    • avocados
    • fresh squeezed lime juice; I used my fresh-frozen lime juice
    • salt, to taste
    • green onion
    • chopped fresh cilantro (optional, see notes)
    • mayo

    How to make this chicken and avocado salad without Cilantro:

    If you’re one of those people with the anti-cilantro tastebuds, simply triple the amount of green onion and skip the cilantro. This salad will still be amazing without cilantro, I promise!

    Can you make this salad with rotisserie chicken?

    Yes, I highly recommend using rotisserie chicken for this salad if you don’t want to take time to poach some chicken breasts. I’ve made this with rotisserie chicken I cut up myself and also with the pre-cut rotisserie chicken that comes in a big pack at Costco!

    How long will Chicken and Avocado Salad keep in the fridge?

    I’ve enjoyed this salad for lunch when it had been in the fridge overnight. But the avocado is a fragile ingredient and I don’t think it would last in the fridge for more than a day or two, and this salad is always best freshly made.

    How low in carbs is the Chicken and Avocado Salad?

    This amazing salad is not only extra flavorful but the salad only has 2 net carbs per serving and 18 grams of protein!

    Chicken and Avocado Salad with Lime and Cilantro process shots collage

    How to make Chicken and Avocado Salad with Lime and Cilantro:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. I used three cups of diced chicken rotisserie chicken from Costco, and we cut it into chunks of chicken that weren’t too small.
    2. Dice up 2 medium avocados, and toss them with fresh-squeezed lime juice. 
    3. Slice the green onion. (Use about 3/4 cup sliced green onion if you’re skipping the cilantro.
    4. Chop up fresh cilantro. (We chopped the cilantro very fine so the cilantro flavor would be all through the salad.)
    5. I mixed mayo and fresh squeezed lime juice to make the dressing; use more or less dressing to taste. (Remember there is already some lime juice on the avocado, so if you’re not that crazy about lime you could use a bit less.)
    6. Put chicken in a bowl large enough to hold all the ingredients, add sliced green onions and dressing and mix well, so all the chicken is coated with dressing.
    7. Add avocado with the lime juice that’s in the bottom of the bowl and mix gently to combine.
    8. Then add finely chopped cilantro and gently mix again, just until it’s barely combined. Season with salt to taste.
    9. Serve the salad right away or chill for a few hours before serving.
    10. This salad will keep in the fridge for a day, although the avocado is best when it’s freshly made.

    Make it a Low-Carb Meal:

    Chicken and Avocado Salad with Lime and Cilantro could be a nice side dish for a pot-luck. But if you wanted to use it as a main dish salad I’d serve with something like Olive Bread, Savory Almond Flour Bread, or Low-Carb High-Fiber Savory Muffins on the side.

    close-up photo of Chicken and Avocado Salad with Lime and Cilantro finished salad in serving bowl

    More Salads with Chicken or Avocado:

    Ingredients

    • 3 cups cooked chicken, cut into large pieces
    • 2 medium avocados, diced
    • 3 T fresh squeezed lime juice, divided
    • salt, to taste
    • 1/4 cup thinly sliced green onion
    • 1/2 cup finely chopped fresh cilantro (see notes)
    • 3 T mayo (see notes)

    Instructions

    1. Cut up enough chicken to make 3 cups of chopped chicken. I like it cut into fairly large chunks.
    2. Dice the avocados into medium-sized pieces, put in small bowl, mix with 1 T of the lime juice, and season avocado with salt to taste.
    3. Thinly slice the green onion and finely chop the cilantro (if using).
    4. Mix 3 T mayo and 2 T lime juice to make the dressing. (If you’re not a huge lime fan like I am, you might want to start with less lime and taste, adding more until it seems sour enough for you.
    5. Put the chicken into a bowl large enough to hold all the salad ingredients.
    6. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.
    7. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.
    8. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined. Season with salt to taste.
    9. Serve right away or chill for a while before serving.  This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad.
    10. Chicken and Avocado Salad will keep in the fridge overnight, but the avocado is best when it’s freshly made. When I make it I rarely have leftovers, but if you’re only making for one or two people you might want to cut the recipe in half.

    Notes

    If you’re not a cilantro fan just triple the green onion and skip the cilantro completely.

    If you like a lot of dressing on your salads, you might want to slightly increase the dressing amounts.

    Recipe was adapted from Avocado Chicken Salad from Becoming Betty, which my sister Pam’s friend found on Pinterest.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 306Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 66mgSodium 195mgCarbohydrates 7gFiber 5gSugar 1gProtein 18g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Square image for Chicken and Avocado Salad with Lime and Cilantro shown in serving bowl.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    Chicken and Avocado Salad with Lime and Cilantro would be perfect for low-carb eating plans, including Keto. The salad would be approved for any phase of the original South Beach Diet, but remember that avocados and mayonnaise are both a limited food for South Beach.  

    Find More Recipes Like This One:
    Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    This mega-popular recipe for chicken and avocado salad was first posted in 2012, and I have made it so many times since then. It was updated with new photos and more information in 2021 and was last updated with more information in 2026.

    Pinterest image of Chicken and Avocado Salad with Lime and Cilantro

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Top-Picked Chicken Tenderloin Recipes

    Top-Picked Chicken Tenderloin Recipes

    From crispy air fryer chicken tenders to creamy skillet dinners and sticky grilled favorites, these chicken tenderloin recipes are fast, practical, and full of flavor. Whether you need dinner in 20 minutes or something cozy for Sunday night, there’s a recipe here with your name on it.

    Jump to: ℹ️ Overview | 🍗 Baked (Breaded & Crispy) | ⚡ Fried & Air Fryer | 🔥 Grilled & Skewers | 🍽️ Sticky, Saucy & Pan-Cooked | 🍳 Sheet Pan & One-Pan Dinners | 🌎 Globally-Inspired

    There’s a reason chicken tenderloins are always hanging around in my fridge like the dependable friend who never cancels plans. They’re quick to cook, naturally tender, easy to season, and far more versatile than they get credit for. Unlike full chicken breasts, tenderloins cook in minutes — making them perfect for busy weeknights, meal-prep lunches, and those “what’s for dinner?” evenings when motivation is running on fumes. They soak up marinades beautifully, crisp up well in the air fryer, and work in everything from cozy one-pan dinners to fresh summer grilling. This roundup covers easy chicken tenderloin recipes in every form — baked and crispy, saucy skillet dinners, air fryer favorites, sheet pan meals, globally-inspired flavors, and a few comfort-food situations that deserve stretchy pants. Enjoy!

    Baked Chicken Tenders (Breaded & Crispy)

    If there’s one thing people want from a baked chicken tender, it’s that crunch — without the deep-fry mess. These recipes nail it with clever tricks like toasted breadcrumbs, Parmesan coatings, and panko crusts that go properly golden in the oven.

    Hot Honey Chicken Tenders

    Cooked & Loved recipe: These baked chicken tenders have that crispy Parmesan crumb coating everyone fights over, plus a sweet-hot honey drizzle that makes them seriously hard to stop eating. They’re the kind of weeknight dinner that disappears fast.

    Truly Crispy Oven Baked Chicken Tenders

    These oven baked chicken tenders are famous for a reason — the toasted breadcrumb trick gives them a properly golden, crunchy coating without frying. A great pick when you want crispy chicken with less mess. Recipe from RecipeTin Eats.

    Baked Honey Mustard Chicken Tenders

    If you like that sweet-savory combo, these baked honey mustard chicken tenders really hit the spot. The panko coating stays crispy while the honey Dijon flavor keeps things extra tasty. Recipe from Kitchen Swagger.

    Chicken Tenders Parmesan

    These baked Parmesan chicken tenders are simple, crispy, and packed with cheesy flavor. They feel a little more special than basic tenders but are still easy enough for a busy weeknight. Recipe from Skinnytaste.

    Chicken Fingers with Fried Onions

    This recipe swaps the usual breadcrumbs for a crunchy fried onion coating, and honestly, it’s such a smart idea. The flavor is rich, savory, and a little addictive. Recipe from Food52.

    Fried & Air Fryer Chicken Tenders

    Whether you’re going full crispy in hot oil or letting the air fryer do the work, this is the category for tenders with serious crunch. From classic buttermilk-fried to spicy Korean-inspired, there’s something here for every craving.

    Crispy Fried Chicken Tenders

    These crispy fried chicken tenders are classic comfort food with a crunchy coating and juicy middle that’s hard to beat. Even better, they come together fast, in just 15 minutes, when the craving hits. Recipe from Feast & Farm.

    Buttermilk Fried Chicken Tenders

    A buttermilk marinade gives these fried chicken tenders extra flavor and tenderness, while the pan-fried coating turns beautifully crisp. They’re the kind of tenders that don’t even need a dipping sauce. Recipe from Once Upon a Chef.

    Air Fryer Chicken Tenderloins

    This is one of those easy air fryer chicken recipes that’s great for meal prep or quick lunches during the week. Simple seasoning, juicy chicken, and barely any cleanup — always a win. Recipe from The Skinnyish Dish.

    Spicy Gochujang Chicken Tenders

    These Korean-inspired chicken tenders are coated in a spicy gochujang flavor that’s bold, sticky, and seriously crave-worthy. I love that you can make them in either the air fryer or oven depending on the mood. Recipe from Orchids & Sweet Tea.

    Grilled Chicken Tenders & Skewers

    The grill is where chicken tenders really shine — quick-cooking, great char, and they soak up a marinade beautifully. Thread them on skewers or lay them flat, either way you’re winning.

    Grilled Teriyaki Chicken Skewers

    Sweet, savory, and slightly smoky, these grilled teriyaki skewers are always a crowd-pleaser. The glossy teriyaki coating makes them especially good for summer grilling nights. Recipe from Table for Two.

    Sticky, Saucy & Pan-Cooked Chicken Tenders

    No breading, no grill — just chicken tenders straight into a hot pan with a sauce that gets glossy and sticky and coats every piece. Plus a few slow cooker options for when you want dinner to take care of itself.

    Honey Garlic Chicken

    This honey garlic chicken comes together in one skillet in about 15 minutes, which already makes it appealing. The sticky garlic sauce is the kind you’ll want spooned over rice. Recipe from Diethood.

    Garlic Butter Chicken Tenders

    You really can’t go wrong with garlic butter, and these chicken tenders prove it. They’re quick, juicy, and perfect for nights when you want dinner on the table in 10 minutes with a stovetop. Recipe from Primavera Kitchen.

    Slow Cooker Chicken Teriyaki

    This slow cooker chicken teriyaki is one of those easy dump-and-go dinners that makes life easier on busy days. The sauce turns sweet, savory, and perfect for serving over rice. Recipe from Balancing Motherhood.

    Creamy Tuscan Chicken

    This creamy Tuscan chicken has that rich restaurant-style sauce that makes an easy dinner feel a little fancy. A good one to keep in your back pocket for comfort food cravings. Recipe from Salt & Baker.

    Sheet Pan & One-Pan Chicken Tender Dinners

    When you want a proper dinner with minimal washing up, these one-pan meals deliver — chicken tenders cooked alongside vegetables so everything is done at the same time.

    Globally-Inspired Chicken Tenders

    Chicken tenders are a brilliant blank canvas — these recipes borrow from Korean, Mexican, Mediterranean, and Japanese kitchens to turn a simple cut into something with real personality.

    Coconut Yogurt Chicken

    Cooked & Loved recipe: The coconut yogurt marinade keeps this chicken extra tender while adding a lightly tangy flavor that feels a little different from the usual. A great option if you want something simple with a globally-inspired twist. It’s Whole30, paleo, and keto.

    Pan-Fried Curry Chicken

    This Japanese curry chicken is packed with warm, savory flavor and comes together quickly in a pan. It’s a fun change from standard chicken tender recipes. Recipe from Just One Cookbook.

    Crunchy Chicken Taco Fingers (Baked)

    These baked taco-flavored chicken fingers combine crunchy coating with classic taco-inspired seasoning for a fun dinner everyone will happily eat. They’d also be very good with plenty of dipping sauces on the side. Recipe from RecipeTin Eats.

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  • Instant Pot Teriyaki Chicken

    Instant Pot Teriyaki Chicken

    Instant Pot Teriyaki Chicken is delicious, quick and easy to make, and it can be served in a variety of ways! And if you like Asian flavors, you’ll want to make Teriyaki Chicken in the Instant Pot over and over!

    PIN the Instant Pot Teriyaki Chicken recipe to try it later!

    Instant Pot Teriyaki Chicken chicken in rice bowl with Instant Pot in back

    Instant Pot Teriyaki Chicken is a recipe that was inspired by some cooking experiences from my past! Years ago I learned to make Teriyaki Chicken from a friend who had lived in Hawaii and gotten the recipe there. And that Teriyaki Chicken recipe was delicious (but loaded with sugar) so in the early days of the blog I adapted it into a version of Baked Teriyaki Chicken that was Sugar-Free, replacing the sugar with a low-carb Sweetener.

    Kara and I looked at recipes around the web when we decided to try making this favorite chicken dish in the Instant Pot. But it was the perfect easy 5-ingredient sugar-free sauce from that earlier recipe that mostly inspired the Instant Pot Teriyaki Chicken we came up with!

    This flavorful chicken only needs four minutes under pressure; then we removed the strips of chicken and broke it apart into chunks while we simmered the sauce. We did thicken the sauce with a teeny-tiny bit of cornstarch, but this is still very low in carbs! If you like Teriyaki flavors, I hope you try it soon.

    What ingredients do you need?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

    Is this an authentic Teriyaki Chicken Recipe?

    Let me state clearly I have no idea if the recipe I got from my long-ago friend is an authentic recipe for Teriyaki Chicken! But she did get it from a Japanese neighbor, and it has ingredients like soy sauce, garlic, and ginger which are traditional in Teriyaki Chicken. And it doesn’t have some ingredients seen in Americanized versions of this dish.

    What Size Instant Pot Did I use to make Teriyaki Chicken?

    I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

    How low in carbs is the Instant Pot Teriyaki Chicken?

    Even with the tiny amount of cornstarch we used, this Teriyaki Chicken made in the Instant Pot has only 6 net carbs per serving with 28 grams of protein. (That nutritional information is for the chicken only, but if you serve it over one of the things recommended below, most of them will only add a few more carbs.)

    Instant Pot Teriyaki Chicken process shots collage of how to make the recipe

    How to make Instant Pot Teriyaki Chicken:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Trim chicken and cut into strips.
    2. Mix ingredients to make the sauce.
    3. Spray the the Instant Pot with non-stick spray.
    4. Add chicken  to Instant Pot and pour sauce over.
    5. Set to MANUAL, HIGH TEMPERATURE, 4 MINUTES.
    6. When time finishes, let the Instant Pot NATURAL RELEASE for 10 minutes, then release rest of pressure.
    7. Remove chicken to cutting board.
    8. Set Instant Pot to SAUTE, HIGH and let sauce come to a simmer.
    9. Mix cornstarch with water, and whisk into sauce. Let cook until the mixture is thickened, about 2-3 minutes.
    10. Break chicken apart and stir back into sauce.
    11. Serve the Instant Pot Teriyaki Chicken hot.

    What can you serve with the Teriyaki Chicken?

    • We made Easy Cauliflower Rice (with garlic and green onion) and served the chicken over that for a rice-bowl meal.
    • You could make a rice bowl with Palmini Rice (affiliate link) if you prefer that.
    • I would love this chicken over Spicy Cilantro Peanut Slaw for a cabbage bowl meal.
    • The Teriyaki Chicken would be delicious served over steamed broccoli or barely-wilted spinach.
    • I would gobble it up served over lightly sauteed Zucchini Noodles or served with Air Fryer Asian Green Beans.
    • It would be amazing with Stir-Fried Bok Choy.
    • And of course you can also serve the chicken over cooked rice, brown rice, or even Quinoa if your diet includes that.

    Instant Pot Teriyaki Chicken close-up of chicken in rice bowl with Instant Pot in back

    More Low-Carb Dinners made with the Instant Pot:

    Check out Favorite Keto Instant Pot Recipes to see more Instant Pot dinners! Or use Instant Pot Recipes to see all the recipes I’ve made in this fun gadget.

    Ingredients

    • 4 large boneless, skinless chicken breasts   
    • 2/3 cup soy sauce or Gluten-Free Soy Sauce 
    • 1/3 cup water
    • 6 T Golden Monkfruit Sweetener (see notes)
    • 1 T minced garlic
    • 1 T minced ginger
    • 2 T cornstarch
    • sesame seeds for garnish, optional

    Instructions

    1. Trim chicken breasts and cut into thick crosswise strips.
    2. Mix soy sauce, water, Golden Monkfruit Sweetener, minced garlic, and minced ginger to make the sauce.
    3. Spray the inside of the Instant Pot with non-stick spray.
    4. Add chicken strips to Instant Pot and pour the sauce over.
    5. Set Instant Pot to MANUAL, HIGH TEMPERATURE, 4 MINUTES. 
    6. When cooking time ends, let the Instant Pot NATURAL RELEASE for 10 minutes, then release the rest of the pressure.
    7. Remove chicken to a cutting board. 
    8. Set Instant Pot to SAUTE, HIGH TEMPERATURE and let sauce come to a simmer.
    9. Mix cornstarch with 2 T water, and whisk into sauce in the Instant Pot. Let it cook until the mixture is thickened, about 2-3 minutes.
    10. Break chicken apart into bite-sized pieces and stir back into sauce.
    11. Serve Instant Pot Teriyaki Chicken hot. We served the chicken over Easy Cauliflower Rice with Garlic and Green Onion for a rice-bowl meal.

    Notes

    I’m a huge fan of  Golden Monkfruit Sweetener (affiliate link), but use the sweetener you prefer for this recipe.

    You can use fresh minced garlic and ginger root, or minced garlic and minced ginger from a jar.

    Recipe created by Kalyn and Kara, and inspired by an earlier recipe for sugar-free Teriyaki Chicken sauce.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 194Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 68mgSodium 1772mgCarbohydrates 7gFiber 1gSugar 1gProtein 28g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Instant Pot Teriyaki Chicken thumbnail image of chicken in rice bowl with Instant Pot in back

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    Instant Pot Teriyaki Chicken made with Golden Monkfruit Sweetener should be suitable for any low-carb diet plan. Even with the tiny bit of cornstarch we used to thicken the sauce, this is probably low enough even for most people who are eating Keto. It’s also a good option for any phase of the original South Beach Diet. Nutritional information is for chicken only, so be sure to choose other low-carb side dishes if you’re wanting a low-carb meal.

    Find More Recipes Like This One:
    Use Instant Pot to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    Teriyaki Chicken made in the Instant Pot with my sugar-free sauce was posted in 2021. The recipe was last updated with more information in 2026.

    Pinterest image of Instant Pot Teriyaki Chicken

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Yogurt Marinated Chicken with Herby Sumac Salad

    Yogurt Marinated Chicken with Herby Sumac Salad

    This yogurt marinated chicken is where three of my favorite cuisines collide — Middle Eastern yogurt-marinated meat, Mediterranean fresh herb salad, and a touch of Asian-inspired curry spice that ties it all together into one very happy plate.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Mediterranean Inspired Recipes

    At A Glance

    • ⏱ Ready In: 50 minutes + 30 minutes marinating time (or overnight)
    • 🍽 Serves: 6
    • 🌱 Diet: High-Protein, Gluten-Free (with rice or potatoes as a side), Nut-Free
    • 💪 Nutrition Highlights: High in lean protein from chicken breast, fiber from chickpeas and fresh vegetables, and healthy fats from olive oil
    • 🥕 Main Ingredients: Chicken breast, Greek yogurt, curry powder, garlic, cherry tomatoes, cucumbers, sumac, fresh herbs
    • 🔥 Flavor Profile: Creamy, gently spiced, tangy, and fresh with a herby, citrusy finish
    • 🧊 Meal-Prep Friendly: Store chicken, salad (undressed), and sauce separately in the fridge for up to 3 days. Don’t dress the salad until serving.
    • 🍽 Best Served With: Instant couscous, steamed rice, or roasted potatoes

    I’ve always been a little obsessed with the way yogurt is used in Middle Eastern cooking — not just as a condiment, but as a marinade that genuinely transforms the meat. It tenderizes, it flavors, and when you grill chicken that’s been sitting in it, you get this gorgeous, slightly charred crust with the juiciest interior.

    This grilled chicken recipe is my riff on that tradition, with Greek yogurt, a touch of mild curry powder (hello, Asian fusion detour), and lots of garlic. The curry powder is a deliberate twist — it adds warmth without heat and a subtle golden hue to the finished chicken that I absolutely love. Then there’s the sumac salad: juicy cherry tomatoes, crisp Lebanese cucumbers, red onion, and a generous handful of fresh mint and cilantro (coriander), all dressed in a lime, red wine vinegar, and sumac dressing that is genuinely addictive.

    It’s the kind of weeknight meal I make when I want to feel like I’ve traveled somewhere wonderful without leaving the kitchen. The best part? You can have the chicken marinating in yogurt overnight, prep the salad in advance, and have dinner on the table in under 20 minutes of active cooking.

    👩‍🍳 You might also like these recipes: coconut yogurt chicken, chicken shawarma baked rice, Mediterranean pasta salad, healthy chicken bites (baked or air fried), Persian salad with pomegranate, or Mediterranean couscous salad.

    What You’ll Need

    Here is what you’ll need for this Greek yogurt marinated chicken recipe. Find the full measurements in the recipe card below.

    For the chicken:

    • Chicken breasts — I use about 2 lbs / 900 grams, around 3 breasts with tenderloins on. Slicing them through the thickness before grilling means everything cooks evenly. You could also use chicken thighs for extra juiciness.
    • Salt — just a light seasoning on the meat itself before marinating.

    For the yogurt marinade:

    • Low-fat Greek yogurt — the backbone of the marinade. It tenderizes the chicken thanks to its acidity and clings to every piece, keeping things juicy on the grill. Full-fat works too, and will be slightly richer.
    • Mild curry powder — this is where the Asian fusion sneaks in. It adds warmth, colour, and a subtle earthiness without any heat. I use mild, but if you like a little kick, go medium.
    • Garlic — grated or minced. Don’t skip it. It mellows into the yogurt beautifully.
    • Salt and pepper — to season the marinade through.

    For the sumac salad:

    • Cherry tomatoes — halved. Sweet and juicy, they basically become part of the dressing once everything sits together.
    • Lebanese cucumbers — thinner skin, fewer seeds, and they stay crisp. English cucumber works too.
    • Red onion — sliced thin. Mixing it through the dressing first takes the sharp edge off while keeping the flavor.
    • Fresh mint and cilantro (coriander leaves) — the herbs are non-negotiable here. They’re what make the salad feel genuinely fresh and Middle Eastern.
    • Sumac — the star spice of the salad. It’s tangy, slightly citrusy, and a little earthy. If you can’t find it, a little extra lime juice is a reasonable sub, but do try to track it down.
    • Sugar — just a small amount to balance the vinegar and lime.
    • Olive oil, red wine vinegar, and lime juice — the dressing trio. Together they’re bright, slightly tart, and really good poured over grilled chicken.

    For the couscous side:

    • Instant couscous — cooks in minutes. Season it well.
    • Chickpeas — adds fiber, protein, and a little heartiness. Canned is perfectly fine.

    How To Make Yogurt Marinated Chicken with Herby Sumac Salad

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this dish.

    • Prep and slice the chicken. Cut the tenderloins off each breast, then slice each breast horizontally through the thickest part so you have two pieces of similar thickness. Place on a board and season lightly with salt and pepper.
    • Make the marinade. In a large bowl, stir together the Greek yogurt, curry powder, minced garlic, and salt. Scoop half into a separate bowl — this becomes your serving sauce later.
    • Marinate the chicken. Add all the chicken pieces to the remaining yogurt mixture and toss to coat well. Cover and refrigerate for at least 30 minutes, or overnight if you’re getting ahead.
    • Make the sumac salad dressing. In a bowl, whisk together the olive oil, lime juice, red wine vinegar, sumac, sugar, and salt. Add the sliced red onion and toss first — this softens the sharpness. Then layer the cucumbers, tomatoes, mint, and cilantro on top. Don’t stir until just before serving.
    • Prep your sides. Cook the couscous and warm the chickpeas. These can both be reheated easily.
    • Grill the chicken. Take the chicken out of the fridge and let it come to room temperature. Preheat your grill or BBQ to high. Cook for 10 minutes per side on a BBQ, or 6–7 minutes per side on a stovetop grill pan, until the internal temperature reaches 75°C / 165°F. The smaller, thinner pieces will cook faster — keep an eye on them and pull them off the heat a little earlier. Rest for a couple of minutes before slicing.
    • Assemble and serve. Smear a couple of tablespoons of yogurt sauce on each plate, top with couscous, sliced chicken, and a generous scoop of salad. Drizzle the salad juices over everything — they are genuinely the best part.

    Watch The Video

    Recipe Tips

    • Marinating time matters. 30 minutes is fine, but overnight marinating gives you noticeably juicier, more flavorful chicken. Great for prepping ahead.
    • Check the temp on the thicker pieces. The smaller tenderloin pieces will cook faster than the larger breast halves. I use a meat thermometer on the thicker pieces and pull the smaller ones off a minute or two earlier.
    • Don’t skip resting the chicken. Even a couple of minutes of resting before slicing makes a real difference to juiciness.
    • Hold off on dressing the salad. Toss the salad together just before serving so the herbs stay bright and the cucumbers stay crisp. The onion can sit in the dressing for a bit — it actually benefits from it.
    • Swap the side freely. Couscous is my go-to here, but this is equally good with steamed rice or crispy roasted potatoes. To keep the whole meal gluten-free, go with rice or potatoes instead of couscous.
    • Storage. Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a pan or microwave. Dress the salad fresh each time.
    • Make it your own. Try this with bone-in chicken pieces for a slower cook, or use it as a marinade for lamb chops — it works beautifully with both.

    Serving Suggestions

    This is a complete meal on its own — especially if you’re generous with the couscous and chickpeas. The way I love to serve it for a dinner party or a relaxed weekend dinner is family-style: a big platter of sliced grilled chicken, a bowl of couscous, the salad, and the yogurt sauce set out in the middle of the table for everyone to help themselves. The salad juices pooling at the bottom of the bowl are liquid gold — spoon them over the top of everything before digging in. If you’re keeping things lighter, skip the couscous and serve with just the salad and sauce. Leftovers make an excellent next-day lunch bowl or wrap filling.

    You can also serve this dish with my Persian salad, my cucumber tomato feta salad, this Mediterranean-style green bean and potato salad, or roasted cauliflower with lemon tahini sauce.

    💬 If you’ve tried this yogurt marinated chicken with herby sumac salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    Juicy grilled chicken marinated in Greek yogurt and curry, served with a bright and herby sumac salad — a high-protein, Middle Eastern and Mediterranean-inspired meal that’s made for sharing. Find step-by-step photos and more recipe tips above.

    • Prep the chicken. Cut the tenderloins off the chicken breasts. Slice each breast in half horizontally through the thickest part — you’ll end up with two pieces of similar thickness (one longer, one shorter). Place all pieces on a board or plate and season lightly with salt and pepper.

    • Make the marinade and sauce. In a large bowl, combine the Greek yogurt, curry powder, grated garlic, salt, and pepper. Stir well. Scoop half of the yogurt mixture into a separate bowl and set aside — this is your serving sauce.

    • Marinate the chicken. Add all the chicken pieces to the yogurt in the large bowl and mix through until every piece is well coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.

    • Make the sumac salad. In a large salad bowl, whisk together the olive oil, lime juice, red wine vinegar, sumac, sugar, and salt. Add the sliced red onion and stir through the dressing. Layer the cucumbers, tomatoes, mint, and cilantro on top. Set aside and don’t stir until just before serving.

    • Prep the sides. Cook the couscous according to the packet instructions. Season with salt and pepper, add a little olive oil and lemon juice (about 2 tsp each) and any spices you like (paprika, cumin, garlic powder). Warm the chickpeas and stir through. Set aside — both can be reheated easily. Some instant couscous packets come pre-flavored so you won’t need to add much to it.

    • Cook the chicken. Remove the marinated chicken from the fridge and allow it to come to room temperature for 10–15 minutes. Preheat your grill or BBQ to high heat. Cook the chicken for about 10 minutes per side on an outdoor BBQ, or 6–7 minutes per side on a stovetop grill pan, until the internal temperature of the thicker pieces reaches 75°C / 165°F. The smaller tenderloin pieces will cook faster — remove them from the heat a minute or two earlier. Rest the chicken on a board for 2–3 minutes before slicing.

    • Assemble and serve. To serve family-style, place the couscous, sliced chicken, and yogurt sauce in separate bowls on the table and let everyone plate themselves. To plate individually: smear 2 tablespoons of yogurt sauce on the plate, top with couscous, then sliced chicken, then a generous scoop of salad. Drizzle the salad juices over everything right before serving.

    Important Ingredient Tips: Sumac is a tangy, slightly citrusy Middle Eastern spice available in most supermarkets and specialty stores. If you can’t find it, a little extra lime juice and a pinch of dried thyme will approximate the flavor. For a gluten-free meal, substitute the couscous with steamed rice or roasted potatoes.
    Key Recipe Tips: Marinate chicken overnight for the juiciest result. Check the internal temperature of the thicker pieces with a meat thermometer — the smaller tenderloin pieces will cook faster and should be removed from the heat first. Rest the chicken before slicing. Don’t dress the salad until just before serving.
    Storage Tips: Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Dress the salad fresh each time you serve. Reheat the chicken gently in a pan with a splash of water, or in the microwave.
    Make-Ahead Tips: Marinate the chicken the night before. Make the salad dressing and prep all the vegetables ahead — just keep the herbs and dressing separate until serving. Cook the couscous ahead and reheat before serving. 
    FAQs:
    Can I use chicken thighs instead of breasts? Yes! Boneless, skinless thighs work beautifully with this marinade and tend to be even juicier. They’ll take a similar amount of time on the grill.
    Can I bake the chicken instead of grilling? Absolutely. Bake at 200°C / 400°F (180°C fan) for 20–25 minutes, or until the internal temperature reaches 75°C / 165°F. You won’t get the char marks, but it’ll still be delicious.
    How long should I marinate the chicken? A minimum of 30 minutes works, but overnight is ideal. The yogurt tenderizes the meat beautifully over time.
    Can I use regular yogurt instead of Greek yogurt? Greek yogurt is thicker and clings to the chicken better, which gives a better coating and char. If using regular yogurt, drain it through a fine sieve first to thicken it a little.
    Is this meal gluten-free? The chicken and salad are gluten-free. To make the full meal gluten-free, swap the couscous for rice or potatoes.

    Calories: 385kcal | Carbohydrates: 27g | Protein: 42g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 930mg | Potassium: 959mg | Fiber: 4g | Sugar: 7g | Vitamin A: 638IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 2mg

    Keywords: chicken marinade with Greek yogurt, yogurt chicken marinade, Greek yogurt chicken, sumac salad, grilled chicken, yogurt marinated chicken

    More Mediterranean Inspired Recipes



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  • Chicken Salad with Basil

    Chicken Salad with Basil

    This Chicken Salad with Basil also has grated Parmesan, and this is the salad I think of when basil plants show up in the stores! And personally I think chicken and basil is a perfect flavor combination.

    PIN the Chicken Salad with Basil to try it later!

    Low-Carb Chicken Salad with Basil and Parmesan found on KalynsKitchen.com

    Today I’m reminding you about this amazing Chicken Salad with Basil! This is a recipe you should make as soon as you see basil plants showing up in the grocery store. OR if you have basil growing in your garden, you can make it it all summer long! 

    I’m a huge fan of fresh basil, and I’ve been growing basil and freezing the basil for many years, so I’m excited when basil season gets started every year. And this basil-loaded chicken salad recipe is one of my favorite summer salads. Through the years I’ve decided you just can’t ever put too much chopped basil in this salad.

    And yes, I used the word SUMMER, but please don’t hesitate to make this salad any time you have chicken and fresh basil on hand! If you have to buy basil in the grocery store you can get away with using less in this recipe. But please try it if you’re a fan of these flavors. I could eat this over and over again and never get tired of it!

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    • diced cooked chicken, or see notes below to cook the chicken
    • mayo
    • buttermilk (or milk although I like the tangy flavor from the buttermilk
    • green onion
    • fresh basil leaves
    • coarsely grated Parmesan Cheese
    • salt and fresh ground black pepper to taste

    If you have to buy fresh basil, here’s how to make it last longer:

    If you don’t have a basil plant growing in the window or basil in the garden, you might want to check out how to preserve fresh basil for weeks on the countertop. If you haven’t tried this, I promise you’ll be amazed amazing how long it lasts!

    Can you use basil in a tube for the Chicken Salad with Basil?

    You might be able to guess I’m not much of a fan of those chopped herbs that come in a tube. But if that’s the best option you have I’m guessing this salad will still be quite tasty using that.

    How low in carbs is the Chicken Salad with Basil?

    This favorite salad with fresh basil only has 2 net carbs per serving with 23 grams of protein!

    More Tips for Cooking with Fresh Basil:

    I’m such a fan of basil that I wrote a post about Cooking with Fresh basil. That has all my favorite recipes using basil and ideas for making pesto, making basil vinaigrette, and freezing fresh basil!

    Chicken Salad with Basil process shots collage

    How to make Chicken Salad with Basil:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. You can make the salad with leftover rotisserie chicken if you have some.
    2. If you’re starting from scratch, trim chicken breasts and cut into thirds lengthwise. I used a mixture of canned chicken broth and water to cook the chicken, combined with 2 teaspoons of Italian Herb Blend(affiliate link). You could use poultry seasoning if you don’t have the Italian blend.
    3. When the liquid comes to a boil, add the chicken and cook at the barest simmer until it’s cooked through, about 15 minutes.
    4. Drain the chicken into a colander and let it drain very well.
    5. Then cut the chicken into cubes about 3/4 inch square.
    6. I used Herb Scissors (affiliate link) to cut the basil into thin strips. If you’re using basil from the garden, give it a wash in a Mini Salad and Herb Spinner (affiliate link).
    7. After you slice the fresh basil, chop the green onions, and prepare freshly-grated Parmesan.
    8. Whisk together the mayo and buttermilk (or milk) so it’s smooth; then stir in the basil strips, chopped green onion, and a Parmesan.
    9. Gently stir the dressing into the cubes of chicken, season to taste with salt and fresh-ground black pepper, and serve.
    10. This Chicken Salad with Basil can also be chilled for a few hours before serving; enjoy!

    Make it a Low-Carb Meal:

    You could serve it with any of these side dishes to make this salad into a low-carb meal:

    Chicken Salad with Basil in two serving bowls with forks and napkin

    See all my Chicken Salad Recipes:

    Salads made with leftover chicken are something I make often, and there 24 different chicken salad recipes in my huge round-up of Low-Carb and Keto Chicken Salads!

    Ingredients

    • 4 cups diced cooked chicken, cut in 3/4 inch pieces (If you’re cooking the chicken for this recipe, see notes below.)
    • 3/4 cup mayo
    • 1/4 cup buttermilk (or milk, but I like the tang of the buttermilk)
    • 1/2 cup sliced green onion
    • 1/2 cup sliced fresh basil leaves (or more)
    • 3 T coarsely grated Parmesan Cheese
    • salt and fresh ground black pepper to taste

    Instructions

    1. If you’re cooking chicken for this, trim visible fat from 4 chicken breasts, then cut the chicken lengthwise into thirds.  Put the can of chicken stock, 2 cans of water, and the Italian Herb Blend (affiliate link) or poultry seasoning into a small sauce pan and bring to a boil.  When it boils add chicken breasts, turn heat to low, and  let simmer 15 minutes, or until the chicken is cooked through.  Drain the chicken into a colander placed in the sink and let it cool.
    2. While the chicken cools, slice the basil leaves or cut with Herb Scissors (affiliate link) and wash if needed, chop green onions, and measure the freshly-grated Parmesan.
    3. When chicken is cool, dice it into pieces about 3/4 inch square and place into medium-sized bowl.
    4. Combine mayo and buttermilk (or milk), whisking until it’s smooth. 
    5. Then stir in green onion, Parmesan, and basil.
    6. Add dressing to the chicken in the bowl and gently mix until chicken is well coated with dressing.
    7. Season with salt and fresh ground black pepper.
    8. This salad with chicken, basil, and Parmesan can be served immediately or chilled slightly before serving. 
    9. This will keep in the fridge for about a day, but it’s best freshly made.

    Notes

    This recipe adapted by Kalyn from one that appeared on the Best Foods site.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 404Total Fat 33gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 24gCholesterol 99mgSodium 401mgCarbohydrates 2gFiber 0gSugar 1gProtein 23g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Square image of Chicken Salad with Basil shown in two serving bowls on striped napkin.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    Chicken Salad with Basil is great for any low-carb diet plan, including Keto, and also for any phase of the original South Beach Diet. South Beach would recommend you use light mayo and use portion control due to the amount of fat; other low-carb diets will prefer full-fat mayo.

    Find More Recipes Like This One:
    Use Salad Recipes to find more low-carb salads like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    This salad with my favorite summer herb was first posted in 2005! I’ve made it so many times since then, and it was last updated with more information in 2026.

    Pinterest image for Chicken Salad with Basil showing two basils with salad.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Curried Chicken Salad

    Curried Chicken Salad

    My favorite Curried Chicken Salad has chicken, asparagus, pine nuts, and a creamy lemony dressing with curry flavors and a touch of mustard! And curry fans who like chicken and asparagus will make this delicious salad recipe over and over!

    PIN the Curried Chicken Salad to try it later!

    Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts found on KalynsKitchen.com

    Curried Chicken Salad is a recipe I’ve been waiting to feature, because in Utah we kept getting rainy weather so I thought cold chicken and asparagus salad might be pushing it. But I noticed when I checked my blog stats that a few salad recipes had gone crazy on Pinterest, so I decided 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 leftovers from this salad for breakfast the day after we shot the new photos, I wished there had been a bit more left!

    We made a few changes to this salad recipe when we updated it, including switching out the peanuts in the original salad for pine nuts, which were an amazing change! Here’s the printer-friendly version of the original recipe, in case anyone was a fan of the older version.

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredients amounts.)

    • fresh asparagus
    • cooked chicken breast
    • green onion
    • pine nuts
    • salt and fresh-ground black pepper to taste
    • buttermilk, sour cream, or Greek Yogurt for dressing
    • mayo
    • fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
    • lemon zest
    • curry powder (affiliate link)
    • Dijon Mustard (affiliate link)

    How did we make the Curried Chicken Salad recipe easier?

    For the updated version of this salad we used pre-cooked and cut up rotisserie chicken from Costco, which made the salad easier to put together.

    What Curry Powder did we use to flavor this Chicken Salad?

    I used a mix of mild and hot curry powder for this recipe, but any curry powder you like the flavor of will be delicious here.

    What if you don’t want asparagus in the Curried Chicken Salad?

    This salad also has asparagus which I know some people don’t have warm fuzzy feelings about. If you want to try a different veggie, I think barely-blanched sugar snap peas, broccoli, or green beans would also be good.

    How low in carbs is this curried chicken salad with asparagus?

    Chicken, asparagus, and pine nuts are all extra low in carbs, so this amazing salad recipe has only 3.5 net carbs per serving with 37 grams of protein!

    Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts found on KalynsKitchen.com

    How to make Curried Chicken Salad:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Cut asparagus on the diagonal into pieces and then blanch in salted water.
    2. While you’re waiting for water to come to a boil and cooking asparagus, zest the lemon and squeeze the juice. You can use a fine cheese grater if you don’t have a lemon zester (affiliate link).
    3. Whisk together ingredients to make the curry dressing.
    4. After three minutes, drain asparagus well.
    5. Lay out a paper towel on the counter and spread out the asparagus, then cover with another paper towel and blot away as much water as possible.
    6. Let asparagus cool while you cut up enough cooked chicken to make 4 cups.
    7. Slice green onions on the diagonal and measure out the pine nuts (or nuts of your choice.)
    8. Combine diced chicken and asparagus with desired amount of dressing.
    9. Gently stir in the green onion and pine nuts, season to taste with salt and fresh-ground black pepper, and serve.
    10. We saved a few pine nuts to sprinkle on the top!
    11. The Curried Chicken Salad can be kept in the fridge for a few hours before serving, and it was still amazing as leftovers when it had been in the fridge overnight, so if you’re cooking for a few people you could certainly double the recipe.

    Make it for a Low-Carb Meal:

    If you want to serve the chicken salad with curry flavors as part of a low-carb meal, it would taste great with any of these choices:

    Square image for Curried Chicken Salad with Asparagus and Pine Nuts shown in white bowl.

    More Tasty Ideas for Asparagus:

    Check out Low-Carb and Keto Asparagus Recipes to see lots more ideas for using my favorite spring vegetable!

    Weekend Food Prep:

    Curried Chicken Salad has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week! And when I make this I often wish I had more left over, so you might want to double the recipe!

    Ingredients

    • 1 lb fresh asparagus, trimmed and cut into diagonal 2 inch pieces
    • 1 lemon (zest the skin and then squeeze the juice)
    • 4 cups cooked chicken breast, cut into 1 inch pieces (see notes)
    • 1 cup sliced green onion (see notes)
    • 1/2 cup pine nuts, or other nuts of your choice
    • salt and fresh-ground black pepper to taste
    • 2 T buttermilk, sour cream, or Greek Yogurt
    • 1/3 cup mayo
    • 1 T fresh-squeezed lemon juice (or use more if you really like lemon)
    • 1 T curry powder (or a little more)
    • 2 tsp. Dijon Mustard
    • 2 tsp. lemon zest (or a little more)
    • 1/4 tsp. sea salt

    Instructions

    1. Bring a pot of salted water to a boil. Hold one piece of asparagus in both hands and bend until it snaps to see where the woody part ends; then trim all the asparagus to that length. Cut asparagus on the diagonal into pieces and then cook in salted water for 3 minutes. (Don’t overcook!)
    2. While you’re waiting for water to come to a boil and cooking asparagus, zest the lemon and then cut lemon in half and squeeze the juice. (Use a fine cheese grater if you don’t have a lemon zester (affiliate link).)
    3. Whisk together buttermilk (or sour cream or Greek yogurt), mayo, lemon juice, curry powder, Dijon mustard, lemon zest and sea salt to make the curry dressing. Start with the original amount of lemon juice and zest and taste to see if you want a bit more lemon.
    4. After it cooks exactly three minutes, drain asparagus into a colander placed in the sink and let it drain well. Then lay out a paper towel on the counter and spread out the asparagus on the towel. Then cover with another paper towel and gently press down to blot away much water as possible.
    5. Let asparagus cool while you cut up enough cooked chicken to make 4 cups.
    6. Slice green onions on the diagonal and measure out the pine nuts (or nuts of your choice.)
    7. Combine diced chicken and asparagus with desired amount of dressing; you may not need all the dressing if you prefer your salads to be fairly dry.
    8. Gently stir in the green onion and pine nuts.
    9. Season the finished salad to taste with salt and fresh-ground black pepper, and serve.
    10. This Curried Chicken Salad can be kept in the fridge for a few hours before serving. It was still amazing as leftovers when it had been in the fridge overnight, so if you’re cooking for a few people you could certainly double the recipe. If you have any extra dressing you might want to add a bit more right when you serve the salad.

    Notes

    We used rotisserie chicken breast that comes in a package at Costco which makes the salad extra easy to make!

    Please use the full amount of sliced green onion; this is so good in the salad!

    This recipe adapted from The South Beach Diet Taste of Summer Cookbook., although I changed it quite a bit from their recipe.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 396Total Fat 24gSaturated Fat 4gUnsaturated Fat 18gCholesterol 87mgSodium 433mgCarbohydrates 7.5gFiber 4gSugar 4gProtein 37g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Curried Chicken Salad in white bowl with serving fork.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This Curried Chicken Salad recipe would be approved for low-carb or Keto diet plans as well as any phase of the original South Beach Diet. South Beach would recommend light mayo and other diet plans would prefer the full-fat variety so take your choice on that!

    Find More Recipes Like This One:
    Use Salad Recipes to find more low-carb salads like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    The recipe for chicken and asparagus salad with curry dressing was first posted in 2011 and updated with better photos and a few minor changes in 2019. The recipe was last updated with more information in 2026.

    Pinterest image of Curried Chicken Salad

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Low-Carb Green Chile Chicken Enchiladas

    Low-Carb Green Chile Chicken Enchiladas

    These Low-Carb Chicken Enchiladas use low-carb tortillas for a version of green chile chicken enchiladas that’s much lower in carbs! And this recipe uses canned green chile enchilada sauce, so it’s quick and easy to make!

    PIN the Low-Carb Chicken Enchiladas to try them later!

    Low-Carb Green Chile Chicken Enchilada Casserole finished casserole in baking dish

    These Low-Carb Chicken Enchiladas are a favorite recipe I’m reminding you about for Friday Favorites this week. I bet this is a Mexican dinner you’re going to love! And recently I discovered the nutritional calculator I first used didn’t always calculated the carbs correctly for low-carb tortillas. So these enchiladas are even lower in carbs than I first thought!

    This is one of those Denny Family Recipes that has good memories for me. Years ago my nephew Jake and I made a canned soup version of Green Chile Chicken Enchiladas when I was visiting my sister and her family. Of course that was delicious, but loaded with carbs!

    Fast forward to when Jake had moved to Salt Lake and was coming to cook with me every other week, and we decided to create a low-carb version of chicken enchiladas to share on Kalyn’s Kitchen. And after quite a few tries we ended up with this delicious recipe. And if you’re looking for something to make for Cinco de Mayo in a few weeks, this will be just the thing!

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    What kind of enchilada sauce did I use?

    I love Hatch Green Chile Enchilada Sauce (affiliate link) for this chicken enchilada recipe, but you can make it with any green chile sauce that’s low in carbs.

    What tortillas did I use for Low-Carb Chicken Enchiladas?

    I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) for this recipe, but you can use any low-carb tortillas you prefer. Two other brands I have enjoyed are Mr. Tortilla 2 Net Carb Multigrain Tortillas (affiliate link) and La Banderita Low-Carb Tortillas (affiliate link).

    Can you make this chicken enchilada recipe with leftover chicken or turkey?

    This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use about 4 cups of diced leftover chicken or turkey.

    How low in carbs are the Green Chile Chicken Enchiladas?

    I recently discovered that the nutritional information had been calculated incorrectly for some of my recipes with low-carb tortillas. With the improved nutrition analyzer I am now using, these enchiladas have only 10 net carbs each, with 22 grams of protein!

    Low-Carb Green Chile Chicken Enchilada Casserole process shots collage

    How to make Low-Carb Chicken Enchiladas:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Trim chicken breasts and cut into 3 or 4 strips. Simmer the chicken in seasoned stock. 
    2. Simmer two cans of green chile enchilada sauce over low heat until it’s thickened and reduced to 2 cups. I used Hatch Green Chile Enchilada Sauce (affiliate link), but there are many good brands. Check the carb count if that’s important to you.
    3. When sauce has reduced and cooled a little, whisk in cream cheese and sour cream. 
    4. When it’s cool enough to handle, shred or cut the chicken into small pieces.
    5. Put chicken into a bowl and mix in 1 1/2 cups of the sauce mixture and 1 cup of the cheese. 
    6. Divide chicken mixture among the 8 tortillas, and roll up enchilada style. I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) with only 5 net carbs per tortilla.
    7. Spray the casserole dish with non-stick spray and spread a layer of sauce on the bottom. 
    8. Put the rolled enchiladas in a single layer in the dish and top with remaining sauce and cheese.
    9. Bake 375F/190C for 30-40 minutes, or until the casserole is bubbling and cheese is lightly browned on top.

    Make it a Low-Carb Mexican Meal:

    Here are some ideas for things I think would taste great with the enchiladas:

    close-up photo Green Chile Chicken Enchilada Casserole

    More Low Carb Mexican Food:

    Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for lots more ideas to satisfy that craving for Mexican food! And if you’re a fan of low-carb tortillas to expand your options for low-carb Mexican food, here are my favorite recipes with low-carb tortillas.

    Weekend Food Prep:

    This recipe for Low-Carb Chicken Enchiladas has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! And if I made this on the weekend, I would LOVE to have some left over for another meal.

    Ingredients

    • 2 15 oz. cans Green Chile Enchilada Sauce, simmered to reduce to 2 cups. (see notes)
    • 4 boneless skinless chicken breasts
    • 2 cups chicken broth (see notes)
    • 1 tsp. poultry seasoning
    • 4 oz. cream cheese
    • 1/2 cup sour cream
    • 1 1/2 cups grated Four Cheese Mexican Blend cheese
    • 1/2 cup grated Mozzarella cheese
    • 8 Mission Carb Balance Whole Wheat Tortillas (see notes)

    Instructions

    1. Trim the chicken breasts and cut lengthwise into 3 or 4 strips, depending on how big each piece of chicken is.
    2. Put the chicken breasts into a small pan with about 2 cups chicken chicken broth, the poultry seasoning, and enough water to cover the chicken and simmer on very low heat until chicken is barely cooked through, about 15 minutes.  (I use a Wire Mesh Fat Skimmer to remove the scum that accumulates as chicken cooks in water, but you can rinse it off as well.) Remove chicken and let it drain well until it’s cool enough to handle.
    3. Put the enchilada sauce into a small non-stick saucepan and simmer on low until it’s reduced to 2 cups, stirring occasionally.  (This will take 40-45 minutes.)
    4. Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream.
    5. Cut or shred the chicken into small pieces.
    6. Preheat oven to 375F/190C.  Spray a 10″ x 12″ glass or crockery casserole dish with olive oil or nonstick spray.  (The 8 enchiladas fit perfectly into that size, but if you have something similar you can make it work.)
    7. Put the diced chicken in a bowl and gently mix in 1 1/2 cups of the sauce mixture and 1 cup of the grated Mexican Blend cheese.
    8. Divide the mixture among the 8 flour tortillas, spreading a line of chicken/sauce mixture down the center and then rolling the tortilla around it.
    9. Spread 1/2 cup of sauce across the bottom of the casserole dish; then lay the enchiladas in a single layer in the dish.
    10. Top enchiladas with the remaining sauce, the remaining 1/2 cup Mexican Blend Cheese, and the 1/2 cup grated Mozzarella cheese.
    11. Bake 30-40 minutes, or until the enchiladas are bubbling and cheese is starting to slightly brown on top. Serve hot.
    12. The Low-Carb Chicken Enchiladas freeze well can be thawed and reheated in a microwave or toaster oven.

    Notes

    I used Hatch Green Chile Enchilada Sauce (affiliate link) and Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link). Check the carb count on the brand you find if that’s important to you.

    You can use canned chicken broth + a little water for simmering chicken.

    Nutritional information is based on the Enchilada Sauce and low-carb tortillas I us288.

    This recipe created by Kalyn and Jake with memories of canned soup chicken enchilada casserole from the past.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 288Total Fat 17gSaturated Fat 9gUnsaturated Fat 8gCholesterol 86mgSodium 1432mgCarbohydrates 12gFiber 2gSugar 9gProtein 22g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Square image of Low-Carb Green Chile Chicken Enchiladas shown in baking dish on napkin, with plates and forks in front.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    These Chicken Enchiladas have low-carb ingredients like low-carb tortillas, chicken, cheese, cream cheese, and sour cream, and they are great for low-carb diets. I’m not tagging them Keto, but see the nutritional information based on the low-carb tortillas I used. This recipe is calorie dense and probably best for Phase 3 for the original South Beach Diet, or maybe an occasional treat for Phase 2.

    Find More Recipes Like This One:
    Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    This recipe for Low-Carb Green Chile Chicken Enchiladas was first posted in October 2014. It was updated and improved in 2021 and last updated with more information in 2026.

    Pinterest image of Low-Carb Green Chile Chicken Enchiladas

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Green Chile Chicken Tacos

    Green Chile Chicken Tacos

    Green Chile Chicken Tacos are a perfect family-friendly dinner, and you can make the chicken in the Instant Pot or the slow cooker. These tacos will be low in carbs when you use low-carb tortillas, or eat the slightly-spicy green chile chicken in lettuce wraps for an option that’s Keto or gluten-free!

    PIN Green Chile Chicken Tacos to try them later!

    Green Chile Chicken Tacos close-up photo of finished tacos on plate

    These Green Chile Chicken Tacos are going to be perfect for Cinco de Mayo, and Kara and I really enjoyed this when we worked on the recipe! We loved the spicy green chile chicken, the slightly-spicy slaw with chopped Poblano peppers, and the squeeze of lime we added at the table. And when Kara took leftovers home, her family devoured the tacos too.

    And I’m happy to have both an Instant Pot and a Slow Cooker version of this recipe. The tacos were originally inspired by my love of Hatch Green Chile Enchilada Sauce, something I’ve used often since I first tried it. Any recipe with that sauce is going to be something I’ll enjoy! And recently I discovered that my original nutrition calculator sometimes was not accurate for low-carb tortillas, and I’m happy to say these tacos are even lower in carbs than I thought, see more below about that.

    Either version of Green Chile Chicken Tacos will be tasty, and even the slow cooker method only takes a little over three hours to cook. So this is pretty easy for a chicken taco dinner no matter which method you choose! I hope you enjoy trying it.

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    What are Poblano Chile Peppers?

    Poblano chile peppers are large dark green peppers that are mild but have a really delicious flavor. In U.S. grocery stores they are sometimes called Pasilla Peppers.

    Making Green Chile Tacos for Weekend Food Prep:

    If you’re making this for Weekend Food Prep and planning on leftovers to eat later, it would be best to only put dressing on half the slaw if you want it to stay crisp. Refrigerate slaw ingredients and taco meat separately, then heat the chicken and tortillas and add dressing to the rest of the slaw right before you eat the rest of the tacos.

    Which method did we like best for Green Chile Chicken Tacos?

    For the slow cooker version we recommend reducing the sauce so the finished result isn’t too watery, and using the Instant Pot made it super-easy to reduce the sauce after the chicken had cooked. So for that feature only I’d say I liked the Instant Pot method a bit better.

    What Instant Pot or Slow Cooker Did I Use?

    I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes! For the slow cooker version I used my favorite 3.5 Quart Slow Cooker (affiliate link) but any size that’s close to that will work.

    How low in carbs are the Green Chile Chicken Tacos?

    With the Mission Carb Balance Low-Carb Tortillas (affiliate link) I used, these tacos have only 7 net carbs each, with 13 grams of protein.

    Green Chile Chicken Tacos Instant Pot version process shots collage

    How to Make Instant Pot Green Chile Chicken Tacos:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Trim chicken, put in Instant Pot, and season with salt and pepper. 
    2. Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with diced green chiles (affiliate link) if using.
    3. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES. 
    4. When time is up let pressure release naturally for 20 minutes, then release remaining pressure.
    5. Remove chicken to cutting board and shred, leaving sauce in the Instant Pot.
    6. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 10 minutes while you shred the chicken apart.
    7. Then put shredded chicken back in the Instant Pot to keep warm and let chicken absorb the sauce.
    8. While chicken cooks, chop the poblanos, green onions, and cilantro.
    9. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing.
    10. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using).
    11. Then toss slaw with dressing until it’s a wet as you prefer.
    12. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed.)
    13. We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
    14. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away.
    15. We loved this with a squeeze of lime to add at the table!

    Low-Carb Slow Cooker Green Chile Chicken Tacos process shots collage

    How to Make Slow Cooker Green Chile Chicken Tacos:

    (This is only a summary; scroll down for complete printable recipe.)

    1. Simmer Hatch Green Chile Enchilada Sauce (affiliate link) until it’s reduced to 3/4 cup, about 45 minutes. 
    2. While sauce reduces, trim chicken breasts, cut in half lengthwise, put in slow cooker, and season with salt and pepper.
    3. Put the reduced sauce (and 1 can additional diced green chiles if desired) over the chicken. 
    4. Cook on high in slow cooker for about 2 1/2 hours.  
    5. When the chicken is tender and starting to fall apart, remove to a cutting board and shred, leaving the sauce in the slow cooker.
    6. Put the shredded chicken back in the slow cooker and turn to low to keep warm and let the chicken absorb the sauce.
    7. I used Mission Carb Balance Whole Wheat Fajita Shells with 3 carbs each for this version, and heated the foil-wrapped tortillas in a toaster oven.
    8. Mix together ingredients to make dressing for the spicy slaw.
    9. Chop poblanos, green onions, cabbage, and cilantro and make the spicy slaw right before you’re ready to eat the tacos.
    10. To serve, fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw.
    11. The original version was served with Cotija cheese. (Through the years I’ve made these tacos more often without it, but it’s tasty if you have some.)

    Make it a Low-Carb Meal:

    Here are some tasty things to serve with the Green Chile Chicken Tacos:

    Green Chile Chicken Tacos shown on serving plate with cut limes on the side.

    More Low-Carb Mexican Dinners:

    Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for more ideas to satisfy that craving for Mexican food! And if want more recipes using low-carb tortillas, here are my favorite recipes with low-carb tortillas.

    Ingredients

    • 4 boneless-skinless chicken breasts
    • salt and fresh-ground black pepper to taste
    • one 15 oz. can Hatch Green Chile Enchilada Sauce (see notes)
    • one 3.5 oz. can diced green chiles plus juice (optional)
    • 8 Mission Carb Balance Low-Carb tortillas or Mr. Tortilla 2 Net Carb Multigrain Tortillas
    • 1/2 large fresh Poblano chile, finely chopped (see notes)
    • 1/4 cup thinly sliced green onion
    • 2 cups thinly sliced green cabbage
    • 1 cup thinly sliced red cabbage
    • 1/2 cup chopped cilantro (optional)
    • 3 T mayo
    • 2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
    • 1 1/2 tsp. Green Tabasco Sauce (or more if you like it spicy)
    • Salt to taste, preferably Vege-Sal

    Instructions

    INSTANT POT INSTRUCTIONS:

    1. Trim chicken breasts, cut each one in half lengthwise, put in Instant Pot, and season with salt and pepper.  Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with the diced green chiles (affiliate link) if using. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES.
    2. When the cooking time is up let the pressure release naturally for at least 20 minutes, then release any remaining pressure. Remove the chicken to a cutting board and shred, leaving the sauce in the Instant Pot.
    3. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 20 minutes while you shred the chicken apart. Then put the shredded chicken back in the Instant Pot to keep warm and let the chicken absorb the sauce. 
    4. While chicken cooks, chop the poblanos, green onions, and cilantro. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using). Then toss the slaw with dressing until it’s a wet as you prefer. 
    5. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed since I made these tacos in the slow cooker.) We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
    6. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away. We loved this with a squeeze of lime to add at the table!

    SLOW COOKER INSTRUCTIONS:

    1. Put the green chile enchilada sauce into a small non-stick saucepan and cook over low heat, stirring occasionally, until enough liquid has evaporated that the sauce has reduced to 3/4 cup.  This will take about 45 minutes, or less if you’re watching it carefully and use higher heat. While the sauce is reducing, trim chicken breasts and cut each breast lengthwise into 2 or 3 long strips.  (Cut larger breasts into 3 strips and smaller ones into 2.)
    2. Spray the inside of slow cooker with olive oil or non-stick spray and put the chicken strips in the bottom. When the sauce has reduced to 3/4 cup, spread sauce over the chicken pieces and add the small can of diced green chiles if you want a bit more heat. Cook on high for about 2 1/2 hours, or until the chicken shreds apart easily with a fork.
    3. When the chicken is done, use a slotted spoon to remove chicken pieces to a cutting board, leaving the sauce in the bottom of  the slow cooker. Use 2 forks to shred the chicken apart into bite-sized pieces and put shredded chicken back in the slow cooker, stirring to coat the chicken with sauce. Turn slow cooker to low to keep the chicken warm while you prepare the rest of the tacos.
    4. Preheat oven or toaster oven to 400F/200C. Remove plastic packaging from the low-carb tortilla shells, wrap in foil, and heat the tortillas in the toaster oven while you make the slaw.
    5. Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing. Cut the Poblano chile in half, remove seeds, and finely chop half the chile (reserving the other half for another use.) Thinly slice green onions, green cabbage, red cabbage, and chop cilantro (if using.) Put the slaw ingredients in a bowl and toss with the dressing.
    6. To serve, fill a heated tortilla with 1/8 of the chicken mixture and top with a generous scoop of slaw.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 171Total Fat 9gSaturated Fat 2gUnsaturated Fat 7gCholesterol 38mgSodium 612mgCarbohydrates 9gFiber 2gSugar 5gProtein 13g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Square image of Green Chile Chicken Tacos shown on serving plate with limes in back.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    The small low-carb flour tortillas used in these Green Chile Chicken Tacos have only 2 – 4 net carbs each (depending on which brand you choose), making them a good choice for low-carb diet plans. If you’re following the original South Beach diet choose a low-carb tortilla that fits that plan and look for Green Chile Enchilada Sauce with the lowest amount of carbs you can find. You can eat the Green Chile Chicken inside lettuce wraps for an option that’s Keto or gluten-free.

    Find More Recipes Like This One:
    Use Slow Cooker Recipes or Instant Pot Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    The Green Chile Tacos were first posted in 2014, and I’ve made this recipe many times since then. The post was last updated with more information and corrected nutritional information in 2026.

    Pinterest image for Green Chile Chicken Tacos, showing three tacos in taco holder.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Layered Mexican Casserole with Chicken and Cauliflower Rice

    Layered Mexican Casserole with Chicken and Cauliflower Rice

    Layered Mexican Casserole has Green Chile Enchilada Sauce, sour cream, green chiles, chicken, cauliflower rice, and cheese. And everyone who loves those Mexican flavors will love them in this cheesy creamy casserole!

    PIN the Layered Mexican Casserole to make it later!

    Layered Mexican Casserole with Chicken and Cauliflower Rice finished casserole in baking dish

    Layered Mexican Casserole with Chicken and Cauliflower Rice is a recipe that would be a winner for a Cinco de Mayo dinner! We loved this low-carb and gluten-free casserole when we tested the recipe. And the recipe was inspired by a comment on an old favorite casserole complaining that the recipe wasn’t low in carbs!

    That comment got me wondering about what I could come up with for a low-carb version of a layered Mexican casserole with chicken. And this recipe is the happy result of a few experiments with Kara to create this recipe that we thought was amazing! I hope you try it soon.

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredients.)

    How did we make the Layered Mexican Casserole low in carbs?

    This Mexican chicken casserole recipe has a layer with Green Chile Enchilada sauce reduced on the stove and combined with green chiles, sour cream, diced chicken, and sliced green onions. The other layer has a cauliflower rice mixture that also has onions, cumin, and green bell pepper. And of course, all the layers have cheese. I promise this recipe will be a hit with all the Mexican food fans who are watching their carbs!

    Why I use Hatch Green Chile Enchilada Sauce for the Layered Mexican Casserole:

    I’m a long-time fan of Hatch Green Chile Enchilada Sauce (affiliate link), a delicious canned green enchilada sauce that’s gluten-free. Even though the ingredient list has tiny amounts of sugar and cornstarch, the sauce adds only 3.5 carbs per serving to this recipe. And this sauce is so flavorful and convenient that for me it’s a product worth using. If you find other canned Green Chile Enchilada Sauce that’s also low in sugar, by all means use the sauce you prefer!

    How low in carbs is this Layered Mexican Casserole?

    This tasty casserole has only 10.6 net carbs in a serving, with 18 grams of protein!

    Want more low-carb Mexican Food?

    Check out Keto Mexican Food Dinners for more tasty Mexican dishes that are low in carbs!

    Layered Mexican Casserole with Chicken and Cauliflower Rice process shots collage

    How to make Layered Mexican Casserole:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

    1. Preheat oven to 375 F/190C. Spray a casserole dish with non-stick spray.
    2. Take frozen cauliflower rice out of the freezer.
    3. Put Green Chile Enchilada Sauce  in a small saucepan and simmer until it’s reduced to one cup.
    4. Dice onion and green bell pepper and slice green onions, and cut chicken into small dice. 
    5. Heat olive oil in a big frying pan, add onion and green pepper and cook until they’re starting to brown. Add ground cumin and cook a few minutes more.
    6. Add frozen cauliflower rice and cook over high heat until rice is hot and some steam has evaporated, about 4 minutes.
    7. When Green Chile Enchilada Sauce is reduced to one cup, put it in a medium-sized bowl and stir in diced green chiles. Taste to see if you want some Green Tabasco Sauce.)
    8. When the mixture is still warm but not hot, stir in the sour cream, diced chiles, and green onions.
    9. Make a layer in the casserole dish with half the cauliflower rice mixture.
    10. Add half the chicken/sour cream mixture by spoonfuls, and spread it over the cauliflower rice.
    11. Add half the grated cheese over the chicken mixture.
    12. Make another layer each of cauliflower rice mixture, chicken mixture, and grated cheese.
    13. Bake uncovered about 30-35 minutes. 
    14. Let the Layered Mexican Casserole stand 5-10 minutes before cutting, and then serve!

    Make it a Low-Carb Meal:

    I’d love this Mexican Casserole served with any of these side dishes for a low-carb meal:

    Layered Mexican Casserole with Chicken and Cauliflower Rice shown in baking dish

    Weekend Food Prep:

    This Layered Mexican Casserole recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

    Ingredients

    • 3 cups frozen cauliflower rice (see notes)
    • one 15 oz. can Hatch Green Chile Enchilada Sauce
    • 1 medium onion
    • 1 green bell pepper
    • 1 T olive oil
    • 1 T ground cumin (see notes)
    • one 4 oz. can diced green chiles (see notes)
    • 1 T Green Tabasco Sauce (optional)
    • 3/4 cup sour cream
    • 2 cups diced cooked chicken
    • 1/4 cup sliced green onion
    • 2 cups grated Mexican Cheese Blend

    Instructions

    1. Preheat oven to 375 F/190C. Spray a 9″ x 12″ x 3″ casserole dish with non-stick spray. (You need a dish close to that size to hold this recipe.)
    2. Take frozen cauliflower rice out of the freezer and let it start to thaw on the counter.
    3. Put Hatch Green Chile Enchilada Sauce (or sauce of your choice) in a small saucepan and simmer until it’s reduced to one cup.
    4. Dice onion and green bell pepper and slice green onions.
    5. Cut chicken into small dice. (We used cooked rotisserie chicken from Costco, which made it easy.)
    6. Heat olive oil in a frying pan big enough to hold the cauliflower rice, add onion and green pepper and cook until they’re barely starting to brown, about 5 minutes.
    7. Add ground cumin and cook a few minutes more.
    8. Then add frozen cauliflower rice and cook over high heat until rice is hot and liquid has evaporated, about 4 minutes.
    9. When Green Chile Enchilada Sauce has reduced to one cup, put it in a bowl that’s big enough to hold the chicken, and stir in diced green chiles. (Taste to see if you want the optional Green Tabasco Sauce.)
    10. When the mixture is still warm but no longer hot, stir in the sour cream, diced chiles, and green onions.
    11. Make a layer in the bottom of the casserole dish with half the cauliflower rice mixture.
    12. Add half the chicken/sour cream mixture by spoonfuls, and spread over the cauliflower rice.
    13. Add half the grated cheese over the chicken mixture.
    14. Make another layer each of cauliflower rice mixture, chicken mixture, and grated cheese.
    15. Bake uncovered 30-35 minutes, or until casserole is bubbling hot and the top is nicely browned. 
    16. Let the Layered Mexican Casserole stand 5-10 minutes before cutting, and serve!

    Notes

    We made this Layered Mexican Casserole with 3 cups cauliflower rice, but if you’d like a thicker cauliflower rice layer you can use a bit more.

    If you’re not a huge cumin fan, you might want a bit less cumin.

    The diced green chiles are mild Anaheim chiles, not Jalapenos!

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 285Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 71mgSodium 257mgCarbohydrates 13gFiber 2.4gSugar 7gProtein 18g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Layered Mexican Casserole with Chicken and Cauliflower Rice thumbnail square image of finished casserole in baking dish

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This recipe for a layered Mexican casserole uses a Green Chile Enchilada Sauce that does have teeny-tiny amounts of cornstarch and sugar. But those amounts are so low that this recipe should be low enough in net carbs for most low-carb diets. I’m not tagging it as Keto, although it wouldn’t be bad for a one-dish meal. For the original South Beach Diet it would be recommended to use low-fat dairy products.

    Find More Recipes Like This One:
    Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    Layered Mexican Casserole was created in 2021 as a lower-carb version of a favorite Mexican Chicken Casserole from the past! It was last updated with more information in 2026.

    Pinterest image of Layered Mexican Casserole with Chicken and Cauliflower Rice

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