Trying to eat a little healthier as spring blooms? If so, check out these simple salad recipes to serve as a side for dinner or to bring with you to work for lunch!
Grilled Chicken Caesar Salad
Let’s start off with a classic Caesar salad. You can adjust the amount of onions and dressing to fit your taste.
Time Needed: 20 minutes
- 4 grilled chicken breasts, cut into bite-sized pieces
- 1 1/2 lbs. of romaine lettuce
- 1/2 green onion, sliced (optional)
- 1 bottle of Caesar dressing (can be mixed in or served on the side)
- 1/2 jar of bacon bits
- 1/3 c. of parmesan cheese
- 1 box of Caesar-flavored croutons
- 8 oz. of shredded mozzarella cheese
- Wash and lay out lettuce leaves on paper towels and pat dry.
- Cut lettuce into 1-inch strips and place in a large mixing bowl.
- Add chicken, bacon bits, mozzarella cheese, and green onions to the mixing bowl and toss.
- Add the lettuce and parmesan cheese and continue tossing.
- If you’re mixing in the Caesar dressing, add it at this time.
- Place croutons in a small bowl for everyone to take and add to their salad. This will prevent them from becoming soggy.
Thai Peanut Salad
Do you like Asian fusion? This is a great option to mix up your lunch. You will also create your own dressing with this recipe.
Time Needed: 50 minutes
Ingredients for the Salad:
- 3 c. of coleslaw mix (green cabbage, red cabbage, carrot mix)
- 1/2 red pepper, sliced into thin matchsticks
- 1 chicken breast, cooked then shredded
- 2 green onions, chopped
- 3 tbsps. of peanuts, finely chopped
- 3 tbsps. of chopped cilantro
Ingredients for the Thai Peanut Dressing:
- 4 tbsps. of creamy peanut butter
- 2 tbsps. of honey
- 2 tbsps. of warm water
- 1 1/2 tbsps. of soy sauce (or Tamari for a gluten-free option)
- 1 tbsp. of rice vinegar
- 3 squeezes of lime juice
- 1 tsp. of toasted sesame seeds
- 1 tsp. of toasted sesame oil
- 1/4 heaping tsp. of ground ginger
- 2 small cloves of garlic, pressed or minced
- Combine all ingredients for the dressing into a mason jar. Shake or whisk to combine. Add water if you need to thin, and sparingly add lime juice if there is not enough flavor.
- Add the salad ingredients with dressing into a large bowl and toss.
Vegetarian Italian Chopped Salad
Need a salad to serve alongside a spaghetti dinner? This is a perfect side salad. If you’re looking for this to be a meal, it will serve 3-4 guests.
Time Needed: 20 minutes
Serves: 6 to 8
- 1 bottle of Italian vinaigrette dressing
- 10 oz. of chopped romaine lettuce
- 2 c. of radicchio, finely chopped (optional)
- 1 cup of red onions, chopped
- 2 ribs of celery, chopped
- 1 pint of cherry tomatoes, thinly sliced
- 1/3 c. of pickled pepperoncini peppers
- 1/3 c. of oil-packed sun-dried tomatoes, rinsed and roughly chopped
- 1 can of chickpeas, rinsed and drained
- 1 c. of provolone cheese (optional)
- In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas, and optional cheese. Toss.
- Go ahead and mix the dressing in if you are serving the salad right away. If you are not, save the dressing until you’re ready to serve.
Cucumber Tomato Avocado Salad
This fresh salad is easy on the wallet, with all of the ingredients costing less than $10. You can also make this as a lunch for two days or two people.
Time Needed: 15 minutes
- 1 lb. of Roma tomatoes, chopped
- 1 English cucumber, sliced
- 1/2 medium red onion, sliced
- 2 avocados, diced
- 2 tbsp. of extra virgin olive oil
- Juice from 1 lemon (about 2 tbsp.)
- 1/4 c. of cilantro, chopped
- 1 tsp. of sea salt
- 1/8 tsp. of black pepper
- Place tomatoes, cucumber, red onion, avocado, and chopped cilantro into a large salad bowl.
- Drizzle with olive oil and lemon juice. Toss gently to combine. Toss in your salt and pepper right before serving.
* Please consider food allergies when making these recipes.
Recipe Inspiration from: