Greek Chicken Pasta Salad is the perfectly refreshing and filling summer meal with its medley of vegetables and tangy lemon garlic dressing.
Serving Size: 4 to 6
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Salads are great to pack for an easy, healthy lunch, take on the go or even serve at a party.
This curried broccoli chickpea salad is my new personal favorite. It’s BEAUTIFUL, crunchy, packed with veggies, protein and sweet and savory flavors dancing together.
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This summer salad has it all: layers of creamy avocado, heaping spoonfuls of diced ham, crunchy broccoli, hearty pasta, cheddar cheese, and a topping of crispy romaine.
Total time: 30 minutes
Prep: 20 minutes
Cook: 10 minutes
Yield: 8 servings
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This tangy dish is a great variation on the tried and true macaroni salads we love and enjoy all summer long. The great kick here is you can serve it warm on the side with dinner or cold in your lunch pack. Great either way!
Makes about 8 cups; serves 8 to 10 as a side dish
Brining: Chicken has a tendency to get dry and tough, especially when served cold in a salad like this. That’s why you should give these boneless, skinless chicken breasts a quick brine before cooking — this ensures moist and tender shreds of chicken even after some time in the fridge. Even a quick half-hour brine makes a big difference, but don’t brine it for more than two hours or else the salt breaks down the muscle fibers too much.
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A relaxing meal made without turning on the oven (although you do use the stove) is just right for a warm summer night.
If even the thought of turning on the stove is too much for you, this recipe can also be made using leftover or store-bought roasted chicken.
PREP: 30 MINS, TOTAL TIME: 30 MINS, SERVINGS: 4
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