Protein-packed summer dinner salads can be both satisfying and nourishing. Options like Grilled Chicken Caesar, Quinoa and Black Bean, and Mediterranean Chickpea Salads offer a balance of protein and fresh ingredients. Shrimp and Avocado Salad, along with Salmon Spinach Salad, provide healthy fats and flavors. For more variety, consider Egg and Asparagus or Grilled Vegetable and Tofu Salads. These choices create filling meals ideal for warm evenings, showcasing just a fraction of what’s available for summer dining.
Grilled Chicken Caesar Salad
The Grilled Chicken Caesar Salad is a classic summer dish that combines the heartiness of grilled chicken with the crispness of fresh romaine lettuce and the richness of Caesar dressing. Perfect for anyone looking to enjoy a nutritious meal that’s both satisfying and invigorating, this salad is great for family dinners, casual gatherings, or meal prep throughout the week.
With a preparation time of around 30 minutes, you can whip it up quickly while still impressing your guests or family.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 cups romaine lettuce, chopped
- 1 cup croutons
- 1/2 cup grated Parmesan cheese
- 1/2 cup Caesar dressing
- Fresh lemon wedges (for serving)
Cooking Steps:
- Marinate the Chicken: Drizzle the chicken breasts with olive oil and season with salt and pepper. Let them marinate for about 10 minutes at room temperature.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Remove from heat and let it rest for 5 minutes before slicing.
- Prepare the Salad Base: In a large bowl, combine the chopped romaine lettuce and croutons.
- Add Dressing: Drizzle the Caesar dressing over the lettuce and toss gently until the lettuce is evenly coated.
- Assemble the Salad: Top the dressed lettuce with sliced grilled chicken and sprinkle the grated Parmesan cheese on top.
- Serve: Serve immediately with fresh lemon wedges on the side for added flavor.
Variations and Tips:
- Protein Options: Substitute chicken with grilled shrimp, steak, or chickpeas for a vegetarian version.
- Additions: For extra flavor and nutrients, consider adding cherry tomatoes, avocado slices, or hard-boiled eggs to the salad.
- Dressing Alternatives: If you prefer a healthier twist, use yogurt-based Caesar dressing or a homemade version with Greek yogurt, anchovies, and lemon juice.
- Make Ahead: You can prepare the grilled chicken in advance and store it in the refrigerator for up to three days, making this salad an excellent choice for meal prep. Just add the dressing before serving to keep the greens crisp.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Quinoa and Black Bean Salad
Quinoa and black bean salad is a nutritious and filling dish perfect for hot summer evenings or as a wholesome lunch option. This vibrant salad is packed with protein, fiber, and a host of vitamins, making it ideal for vegetarians, health-conscious eaters, or anyone looking to incorporate more plant-based meals into their diet.
With a preparation time of about 20 minutes, this salad is a quick and easy way to enjoy flavorful and satisfying food without turning on the stove for long periods.
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 bell pepper (any color), diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper, to taste
Cooking Steps:
- Rinse the quinoa under cold water to remove the bitter coating. In a medium saucepan, combine the quinoa and water (or vegetable broth) and bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, bell pepper, red onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Finally, add the diced avocado just before serving to prevent browning. Taste and adjust seasoning as desired.
Variations and Tips:
- Spice it up: Add diced jalapeño or a sprinkle of cayenne pepper for a spicy kick.
- Add protein: Include grilled chicken, shrimp, or tofu for extra protein if desired.
- Herb swaps: Try using parsley, dill, or basil instead of cilantro for a different flavor profile.
- Storage: This salad can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Add the avocado just before serving to keep it fresh.
- Serve chilled: For the best flavor, allow the salad to sit for 30 minutes in the fridge before serving, allowing the ingredients to meld together.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Mediterranean Chickpea Salad
The Mediterranean Chickpea Salad is a revitalizing and nutritious dish that captures the vibrant flavors of the Mediterranean.
It’s perfect for anyone looking for a healthy meal that’s packed with protein, making it ideal for vegetarians, vegans, or anyone simply seeking to add more plant-based meals to their diet.
This salad can be prepared in just 20 minutes, making it an excellent option for a quick lunch, dinner, or even a potluck gathering.
Ingredients:
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled (omit for vegan option)
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Cooking Steps:
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and parsley. Toss well to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified.
- Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly.
- Add the crumbled feta cheese if using, and give the salad a final toss.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
Variations & Tips:
- For added protein, incorporate grilled chicken, tuna, or quinoa.
- Feel free to substitute or add other vegetables such as zucchini, radishes, or spinach according to your preference.
- For a spicier kick, add red pepper flakes or diced jalapeños.
- Store in an airtight container in the refrigerator for up to three days. The flavors will intensify over time, making it even tastier!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Shrimp and Avocado Salad
Shrimp and Avocado Salad is a revitalizing and nourishing dish ideal for a light summer dinner or a satisfying lunch.
It’s perfect for seafood lovers who want a protein-packed meal that doesn’t compromise on flavor. The bright, zesty ingredients come together beautifully to create an enticing dish that takes about 25 minutes to prepare, making it a quick and delightful option for busy days.
Ingredients:
- 1 pound of shrimp, peeled and deveined
- 1 ripe avocado, diced
- 2 cups mixed greens (such as arugula, spinach, or romaine)
- 1 cup cherry tomatoes, halved
- ½ cucumber, thinly sliced
- ¼ red onion, finely diced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Cooking Steps:
- Begin by cooking the shrimp. In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat and let them cool slightly.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently to combine.
- In a small bowl, whisk together the remaining tablespoon of olive oil, lime juice, and a pinch of salt and pepper to create a dressing.
- Add the cooked shrimp and diced avocado to the salad mixture. Drizzle with the dressing and toss very gently to avoid mashing the avocado.
- Garnish with fresh cilantro before serving.
Variations and Tips:
- For extra flavor, consider marinating the shrimp in garlic, lime juice, and chili powder for 15-20 minutes before cooking.
- If you prefer a vegetarian option, substitute shrimp with grilled tofu or chickpeas for added protein.
- Add elements like corn, bell pepper, or black beans for a more hearty salad.
- Serve the salad with a side of crusty bread for a complete meal.
- This salad can be served immediately or chilled for up to 30 minutes to let the flavors meld together.
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Salmon Spinach Salad
The Salmon Spinach Salad is a revitalizing and nutritious dish perfect for warm summer evenings. It’s an ideal choice for health-conscious individuals looking to enjoy a protein-packed meal that is both satisfying and light. This dish can be prepared in just 30 minutes, making it a quick and convenient option for busy weeknights or leisurely weekend lunches.
Ingredients:
- 2 salmon fillets (approximately 6 ounces each)
- 4 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts or pecans, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: fresh herbs (parsley or dill) for garnish
Cooking Steps:
- Preheat the grill or a stovetop grill pan over medium heat.
- Season the salmon fillets with olive oil, salt, and pepper on both sides.
- Place the salmon on the grill and cook for about 4-5 minutes on each side or until the fish flakes easily with a fork. Remove from heat and let it cool slightly.
- In a large salad bowl, combine the fresh spinach, cherry tomatoes, red onion, avocado, and nuts.
- Flake the grilled salmon into bite-sized pieces and add it to the salad.
- Drizzle with lemon juice and extra olive oil, if desired. Toss gently to combine.
- Top with crumbled feta cheese and garnish with fresh herbs if using. Serve immediately.
Variations and Tips:
- For added flavor, marinate the salmon in a mixture of olive oil, lemon juice, garlic, and herbs for about 15 minutes before grilling.
- You can substitute other greens like arugula or kale for the spinach to change the flavor profile.
- Add other seasonal vegetables such as cucumber, bell peppers, or roasted beets for more color and nutrition.
- To make this salad even heartier, consider adding quinoa or farro for extra fiber and protein.
- If you’re short on time, pre-cooked or canned salmon can be used as a quick alternative.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Turkey and Spinach Salad
This Turkey and Spinach Salad is a revitalizing, protein-packed dish that combines the earthiness of fresh spinach with the savory flavors of lean turkey. Ideal for health-conscious eaters looking for a quick and nutritious meal, this salad can be whipped up in just 15 minutes.
Perfect for a light summer dinner or a hearty lunch, it’s not only filling but also bursting with vitamins and minerals.
Ingredients:
- 2 cups fresh spinach, washed and dried
- 1 cup cooked turkey breast, shredded or diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ½ avocado, diced
- ¼ cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- Optional: ¼ cup walnuts or almonds, chopped
Instructions:
- In a large mixing bowl, combine the fresh spinach, shredded turkey, cherry tomatoes, red onion, and avocado.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined. Adjust the seasoning to taste.
- Drizzle the dressing over the salad ingredients and toss gently to combine, ensuring everything is coated evenly.
- Sprinkle feta cheese and nuts (if using) on top of the salad for added flavor and crunch.
- Serve immediately as a main dish or as a side salad.
Variations & Tips:
- For added protein, consider adding chickpeas or black beans to the salad.
- You can switch the dressing to a lemon vinaigrette or a yogurt-based dressing for a different flavor profile.
- If you prefer a warmer salad, lightly sauté the turkey with some garlic before adding to the salad.
- Feel free to swap the spinach for kale or mixed greens based on personal preference or availability.
- Make it a complete meal by adding quinoa or farro for extra fiber and texture.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Thai Beef Salad
Thai Beef Salad is a vibrant and invigorating dish, perfect for those looking for a light yet protein-packed summer dinner. This salad is ideal for individuals who enjoy the bold flavors of Thai cuisine and are seeking a healthy meal option, loaded with vegetables and lean beef.
Preparation time for this salad is approximately 30 minutes, making it a convenient choice for busy evenings.
Ingredients:
- 1 lb flank steak or sirloin
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 2 cups mixed salad greens (e.g., arugula, romaine)
- 1 cup cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup lime juice
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 1 red chili, sliced (optional for heat)
- Crushed peanuts, for garnish (optional)
Cooking Steps:
1. Season the flank steak or sirloin with salt and pepper on both sides.
2. Heat vegetable oil in a skillet over medium-high heat. Once hot, add the steak and cook for about 3-5 minutes on each side, depending on your desired doneness (medium-rare is recommended for ideal tenderness).
Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.
3. In a large bowl, combine the mixed salad greens, cucumber, cherry tomatoes, red onion, cilantro, and mint.
4. In a separate small bowl, whisk together the lime juice, fish sauce, sugar, and sliced red chili (if using) to create the dressing.
5. Add the sliced beef to the salad mixture, and pour the dressing over the top. Toss everything gently to combine.
6. Serve the salad either on a large platter or individual plates, garnished with crushed peanuts if desired.
Variations and Tips:
- For a vegetarian version, substitute the beef with marinated grilled tofu or tempeh.
- Feel free to add additional vegetables such as bell peppers, shredded carrots, or snap peas for more crunch and flavor.
- The salad can be made gluten-free by ensuring that the fish sauce and any other condiments used do not contain gluten.
- Adjust the spice level to your liking by adding more or fewer slices of red chili.
- This salad can be prepared in advance; just store the dressing separately until ready to serve to keep the greens fresh.
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Caprese Salad With Grilled Chicken
Caprese Salad with Grilled Chicken is a delightful and nutritious summer dish that combines the classic flavors of fresh tomatoes, mozzarella, and basil with the added protein of grilled chicken.
This salad is perfect for those looking to enjoy a light yet satisfying meal, making it an excellent choice for health-conscious individuals or families. It’s simple to prepare, taking about 30 minutes from start to finish, making it an ideal option for a quick weeknight dinner or a leisurely weekend lunch.
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 large ripe tomatoes, sliced
- 8 oz fresh mozzarella cheese, sliced
- Fresh basil leaves
- Balsamic glaze (for drizzling)
- Optional: mixed greens (for a larger salad)
Cooking Instructions:
- Prepare the Chicken:
- Preheat your grill or grill pan to medium-high heat.
- Season the chicken breasts with salt, pepper, and olive oil, rubbing it in for even coverage.
- Grill the chicken for about 6-7 minutes on each side or until thoroughly cooked and juices run clear.
Remove from the grill and let it rest for a few minutes before slicing.
2. Assemble the Salad:
- On a large platter, alternate layers of sliced tomatoes and fresh mozzarella.
- Top with grilled chicken slices, arranged nicely on top.
- Add fresh basil leaves in between the layers for freshness.
3. Finishing Touches:
- Drizzle balsamic glaze over the entire salad. If desired, add a sprinkle of salt and pepper for extra seasoning.
- For a heartier option, you can also serve the salad over a bed of mixed greens.
Variations and Tips:
- Herbs: Feel free to experiment with fresh herbs like oregano or parsley for added flavor.
- Cheese Alternatives: Try using burrata instead of mozzarella for a creamier texture.
- Marinade: For added flavor, marinate the chicken in Italian dressing or your favorite marinade for at least an hour before grilling.
- Grill Marks: If using a grill pan, rotate the chicken 90 degrees halfway through grilling each side to achieve those perfect grill marks.
- Vegetarian Option: Substitute the chicken with grilled vegetables like zucchini or eggplant for a vegetarian-friendly version.
Enjoy your Protein-Packed Caprese Salad with Grilled Chicken as a fresh treat that’s bursting with flavor and vibrant colors!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Taco Salad With Ground Turkey
Taco Salad with Ground Turkey is a hearty and nutritious dish that combines the vibrant flavors of a taco in a fresh salad format. It’s perfect for a quick summer dinner or a potluck gathering, catering well to families or anyone looking for a protein-packed meal.
This recipe takes about 30 minutes from start to finish, allowing for a deliciously satisfying option without a lengthy cooking time.
Ingredients:
- 1 pound ground turkey
- 1 packet taco seasoning (about 1 ounce)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 can black beans, drained and rinsed
- 1 cup shredded lettuce (romaine or iceberg)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- ½ cup salsa
- Tortilla chips (for crunch)
- Fresh cilantro (for garnish, optional)
- Lime wedges (for serving, optional)
Cooking Instructions:
- Cook the Ground Turkey: In a large skillet over medium heat, brown the ground turkey, breaking it up with a spatula until fully cooked (about 5-7 minutes).
- Add Seasoning: Stir in the taco seasoning and 1/4 cup of water. Simmer for about 5 minutes until well mixed and slightly thickened.
- Prepare the Salad Base: In a large serving bowl, place the shredded lettuce as a base. Layer the cooked turkey, cherry tomatoes, corn, black beans, and avocado on top.
- Add Toppings: Sprinkle the shredded cheese over the salad. Drizzle with salsa and top with crushed tortilla chips for added crunch.
- Serve: Garnish with cilantro if desired and serve with lime wedges on the side for a zesty kick.
Variations and Tips:
- Protein Options: Substitute ground turkey with cooked shredded chicken, chicken breast, or plant-based ground meat alternatives for a vegetarian option.
- Vegetable Additions: Incorporate additional veggies such as diced bell peppers, red onion, or jalapeños for extra flavor and crunch.
- Dressing Alternatives: Use ranch dressing or a tangy vinaigrette to complement the flavors instead of salsa.
- Make Ahead: You can prepare the turkey and chop the veggies ahead of time; store in the refrigerator until ready to assemble for a quick meal.
- Serving Suggestions: Pair the salad with a side of Mexican rice or quinoa for a fuller meal.
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Lentil Salad With Feta and Veggies
Lentil Salad with Feta and Veggies is a delightful, protein-packed dish that combines the earthy flavors of lentils with the tanginess of feta cheese and the freshness of crisp vegetables. This salad is perfect for a light summer dinner, a healthy lunch option, or a nutritious side dish for gatherings.
With a preparation time of just 25 minutes, it’s a hassle-free recipe that even beginners can master.
Ingredients:
- 1 cup dried green or brown lentils
- 4 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1 small red onion, finely chopped
- 1 cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Optional: 1 teaspoon dried oregano or your favorite herbs
Cooking Steps:
- Rinse the lentils under cold water to remove any impurities and debris.
- In a medium saucepan, combine the rinsed lentils and water. Bring to a boil, then reduce heat to a simmer and cook for about 15-20 minutes or until the lentils are tender but not mushy. Drain and set aside to cool.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- Once the lentils have cooled, add them to the mixing bowl with the vegetables.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, and optional herbs until well combined.
- Pour the dressing over the lentil and vegetable mixture and toss gently to combine.
- Fold in the crumbled feta cheese, being careful not to break it up too much.
- Taste and adjust seasoning if necessary. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
Variations and Tips:
- You can add roasted vegetables, such as zucchini or asparagus, for extra flavor.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Add a handful of spinach or arugula to increase the salad’s greens.
- If you prefer a bit more zing, try adding a squeeze of fresh lemon juice before serving.
- This salad can be made ahead of time and stored in the fridge for up to 3 days, making it a great option for meal prep!
Asian Chicken Salad
Asian Chicken Salad is a vibrant and invigorating dish that brings together tender chicken, crisp vegetables, and a savory dressing, perfect for summer dinners or light lunches.
Whether you’re looking for a quick meal for your family or something to impress guests at a summer gathering, this salad is ideal. With a preparation time of just 20 minutes, it’s a convenient option that doesn’t compromise on flavor or nutrition.
Ingredients:
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens (e.g., romaine, spinach, and arugula)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, thinly sliced
- 1/2 cup red cabbage, shredded
- 1/4 cup chopped green onions
- 1/4 cup cilantro, chopped
- 1/4 cup slivered almonds or sesame seeds (optional)
For the dressing:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- Pepper to taste
Cooking Steps:
1. Cook the Chicken: Start by grilling or pan-searing the chicken breasts over medium-high heat for about 6-7 minutes per side or until cooked through.
The internal temperature should reach 165°F (75°C). Let the chicken rest for a few minutes before slicing it thinly.
2. Prepare the Vegetables: While the chicken is cooking, wash and chop the salad greens, carrots, red bell pepper, cucumber, and red cabbage. Place them in a large salad bowl.
3. Mix the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and black pepper until well combined.
4. Assemble the Salad: Add the sliced chicken to the bowl of mixed vegetables. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Garnish: Just before serving, sprinkle with chopped green onions, cilantro, and slivered almonds or sesame seeds, if desired.
Variations & Tips:
- Vegetarian Option: Substitute chicken with grilled tofu or chickpeas for a plant-based version.
- Additional Proteins: Consider adding edamame or shrimp for even more protein.
- Spice it Up: Add slices of jalapeño or drizzle Sriracha over the top for a spicy kick.
- Make Ahead: To save time, you can prep the vegetables and dressing a day in advance. Keep the dressing separate until ready to serve to maintain crispness.
- Serving Suggestion: This salad pairs wonderfully with rice noodles, either mixed in or served on the side, for a heartier meal.
Spinach and Salmon Salad With Citrus Dressing
This Spinach and Salmon Salad with Citrus Dressing is a revitalizing and nutritious dish perfect for a summer dinner. Bursting with flavors and packed with protein, it makes for a great meal option for health-conscious individuals or those simply looking to enjoy a light yet satisfying dinner.
Preparation time is approximately 15 minutes, making it a quick and easy option for busy weeknights or casual get-togethers.
Ingredients:
- 4 cups fresh spinach, washed and dried
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts, chopped (optional)
Citrus Dressing:
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/4 cup olive oil
- Salt and pepper, to taste
Cooking Steps:
- Preheat your grill or stovetop grill pan over medium-high heat.
- Season the salmon fillets with olive oil, salt, and pepper on both sides.
- Place the salmon fillets on the grill and cook for about 4-6 minutes per side, depending on thickness, until they are cooked through and easily flake with a fork. Remove from the grill and let cool slightly.
- While the salmon cooks, prepare the Citrus Dressing by whisking together the orange juice, lemon juice, Dijon mustard, honey (or maple syrup), olive oil, salt, and pepper in a small bowl until well combined.
- In a large bowl, combine the fresh spinach, avocado slices, cherry tomatoes, and red onion.
- Flake the grilled salmon over the salad, and drizzle with the Citrus Dressing. Toss gently to combine.
- If desired, sprinkle crumbled feta cheese and chopped walnuts on top for added flavor and crunch.
Variations & Tips:
- For a vegetarian version, substitute the salmon with grilled tofu or chickpeas for protein.
- Feel free to add seasonal vegetables like cucumber or radishes for extra crunch and vibrancy.
- You can prepare the dressing in advance and store it in the refrigerator for up to a week.
- Use any type of nut or seed you prefer, such as almonds or sunflower seeds, for a different texture and flavor.
- Pair this salad with a chilled glass of white wine or iced tea for a perfect summer dinner experience.
Egg and Asparagus Salad
Egg and asparagus salad is a vibrant and nutritious summer dish that combines the delicate flavors of fresh asparagus and hard-boiled eggs, complemented by a zesty dressing. This dish is ideal for those seeking a light yet protein-packed meal, perfect for lunch or dinner on warm days.
With a preparation time of about 20 minutes, you can quickly whip up this invigorating salad to enjoy as a standalone meal or a side dish.
Ingredients:
- 1 bunch of fresh asparagus
- 4 large eggs
- 2 cups mixed salad greens (such as arugula or spinach)
- ¼ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Begin by boiling a pot of water. Once boiling, add the eggs and cook for about 9-10 minutes for hard-boiled eggs. After cooking, transfer them to an ice bath to cool before peeling.
- While the eggs are cooling, trim the woody ends off the asparagus and blanch them in the same pot of boiling water for about 2-3 minutes until bright green and tender yet crisp. Immediately transfer the asparagus to an ice bath to stop cooking.
- In a large bowl, combine the salad greens, cherry tomatoes, and red onion.
- Add the cooled asparagus to the bowl and gently toss the ingredients together.
- Peel the hard-boiled eggs, slice them in half, and place them on top of the salad.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
- Garnish with fresh parsley before serving.
Variations and Tips:
- For a creamier dressing, consider adding a dollop of Greek yogurt or a spoonful of Dijon mustard to the dressing mixture.
- Swap in other greens like kale or romaine for different flavors and textures.
- For added protein, include grilled chicken or shrimp in the salad.
- This salad is delightful served cold, but you can enjoy it at room temperature as well.
- Feel free to experiment with additional toppings like toasted nuts or seeds for extra crunch.
Grilled Vegetable and Tofu Salad
This Grilled Vegetable and Tofu Salad is a vibrant and nutritious dish that brings together the flavors of summer while packing a protein punch.
Perfect for vegetarians, vegans, or anyone looking to enjoy a healthy meal, this salad is not only filling but also light enough to keep you refreshed on a warm day.
With a preparation time of about 30 minutes, it’s ideal for quick weeknight dinners or casual summer gatherings.
Ingredients:
- 1 block of firm tofu, pressed and drained
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 red onion, cut into wedges
- 10 cherry tomatoes, halved
- 4 cups mixed salad greens (e.g., spinach, arugula, romaine)
- 1 avocado, sliced
- Salt and pepper to taste
- Fresh herbs (e.g., basil or cilantro) for garnish
- Balsamic vinaigrette or your preferred dressing
Cooking Steps:
- Prepare the Tofu: Slice the pressed tofu into 1-inch cubes. In a bowl, whisk together olive oil, soy sauce, garlic powder, and smoked paprika. Marinate the tofu in this mixture for about 15 minutes.
- Grill the Vegetables: Preheat your grill or grill pan over medium-high heat. Toss the zucchini, bell pepper, and red onion in olive oil, salt, and pepper. Place the vegetables on the grill and cook for about 3-4 minutes on each side until tender and slightly charred.
- Grill the Tofu: After the vegetables are done, grill the marinated tofu cubes for about 5-7 minutes, turning occasionally, until golden brown and crispy on the outside.
- Assemble the Salad: In a large salad bowl, layer the mixed greens, grilled vegetables, grilled tofu, and cherry tomatoes. Add sliced avocado on top.
- Dress the Salad: Drizzle your favorite dressing over the salad and toss gently to combine. Garnish with fresh herbs.
Variations & Tips:
- Add More Protein: To increase protein content, consider adding cooked quinoa, chickpeas, or nuts like almonds or walnuts.
- Seasoning Swap: Experiment with different spices and herbs based on your taste preference, such as cumin, chili powder, or fresh dill.
- Make It a Meal: This salad can be transformed into a filling meal by adding a grain such as farro or brown rice.
- Meal Prep: Grill extra vegetables and tofu to use in wraps or grain bowls throughout the week.
- Dressing Options: Try a tahini dressing or avocado-based dressing for a creamy alternative.
Enjoy your Grilled Vegetable and Tofu Salad as a delightful, nutritious summer dish!
Pesto Pasta Salad With Chicken
Pesto Pasta Salad with Chicken is a delightful and nutritious summer dish that’s perfect for outdoor gatherings, picnics, or quick weeknight dinners.
Combining protein-packed chicken with al dente pasta and vibrant pesto, this salad is not only filling but also bursting with flavor. You can prepare it in just 30 minutes, making it a practical choice for anyone looking to enjoy a healthy and delicious meal without spending hours in the kitchen.
Ingredients:
- 2 cups cooked pasta (penne or rotini work well)
- 1 ½ cups cooked chicken, shredded or diced
- 1 cup cherry tomatoes, halved
- ½ cup fresh mozzarella balls, halved
- ½ cup pesto sauce (store-bought or homemade)
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- Optional: Grated Parmesan cheese for serving
Instructions:
- Cook the Pasta: Begin by cooking your pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Chicken: If you’re using leftover or rotisserie chicken, shred or dice it into bite-sized pieces. If you’re cooking chicken specifically for this dish, grill or poach it until fully cooked, then shred or chop.
- Mix Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, halved cherry tomatoes, and mozzarella balls.
- Add Pesto: Pour the pesto sauce over the salad mixture and gently toss everything together until well coated. Season with salt and pepper to taste.
- Garnish: Add freshly chopped basil leaves on top, and give the salad one last gentle toss.
- Serve: If desired, sprinkle with grated Parmesan cheese before serving. Enjoy it immediately, or chill in the refrigerator for 30 minutes to enhance the flavors.
Variations and Tips:
- Add Veggies: For extra nutrition, consider adding chopped bell peppers, cucumbers, or spinach to the salad.
- Protein Options: Swap out chicken for grilled shrimp, tofu, or even chickpeas for a vegetarian option.
- Homemade Pesto: If you have time, make your pesto from scratch using fresh basil, garlic, pine nuts, Parmesan, and olive oil.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days but may require a splash of olive oil to refresh the dish before serving.
- Serving Ideas: This salad can be served as a main dish or a side dish accompanying grilled meats or fish.
Enjoy your flavorful and protein-packed Pesto Pasta Salad with Chicken as a satisfying meal any summer day!
