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It's a salad kind of night🎉
Southwestern Chicken Salad
Type: salad, chicken
Vegetarian: 🙁
Vegan: 🙁
⏰ 30 minutes
Ingredients:
- 1 lb chicken breast
- 1 tbsp
- 1/2 tsp
- 1/2 tsp salt
- 1 lime, juiced
- 1 tbsp olive oil
- 2 cups romaine lettuce chopped
- 1 ripe avocado, sliced
- 1 medium tomato, diced
- 1/2 cup black beans rinsed
- 1/2 cup corn rinsed
- 1/4 cup cilantro for topping
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup packed cilantro with stems
Nutrition:
- calories: 516
- fat: 38g
- cholesterol: 111mg
- carbs: 51g
- protein: 50g
- sodium: 730mg
Directions:
- In a medium ziplock bag, place the chicken breasts, taco seasoning, cumin, salt, 1/2 of the total lime juice and olive oil. Shake until fully combine and chicken is coated.
- If you are able to, marinating the chicken for 24 hours is beneficial, but 10 minutes will suffice if you're on the go!
- To cook chicken: heat a heavy skillet to medium/high heat (Be sure the skillet is very hot before adding chicken).
- Add 1 tsp oil of choice to skillet. Place the chicken on a skillet and cook for 4-5 minutes on each side. Allow chicken to rest in pan for 3 minutes before cutting, then set aside.
- To make the creamy cilantro dressing: Place the sour cream (or greek yogurt), cilantro, remaining 1/2 of the lime juice, and salt in a blender or food processor. Pulse for a few seconds until the cilantro is fully chopped.
- Place chopped lettuce on the serving plate, then top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken.
- Top with creamy cilantro dressing, and that's it!
Black Bean Salad
Type: salad, vegetarian, vegan
Vegetarian: 😊
Vegan: 😊
⏰ 20 minutes
Ingredients:
- 1/4 cup cilantro leaves
- 1 clove garlic, minced
- 8 cups mixed salad greens
- 1/2 cup red onion, thinly sliced
- 2 ears corn, or 2 cups thawed frozen corn
- 1 ripe avocado, pitted and chopped
- 2 tbsp extra-virgin olive oil
- 1 pint grape tomatoes, halved
- 1 (15 oz) can black beans, drained
- 1/2 tsp salt
- 1/4 cup lime juice
Nutrition:
- calories: 322
- fat: 16g
- cholesterol: 0mg
- carbs: 41g
- protein: 11g
- sodium: 406mg
Directions:
- Place onion in a medium bowl and cover with cold water. Set aside for now.
- Combine avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor or blender. Mix until well-blended and smooth
- Just before serving, combine salad greens, corn, tomatoes and beans in a large bowl.
- Then, drain the onions and add them to bowl. Pour on the avocado dressing, toss to coat and then serve to your heart's desire.
Tortellini Salad
Type: salad, pasta, vegetarian
Vegetarian: 😊
Vegan: 🙁
⏰ 15 minutes
Ingredients:
- 1 package (19 oz) frozen cheese tortellini
- 1/2 cup mayonnaise
- 1/4 cup 2% milk
- 1/2 cup shredded Parmesan cheese
- 1/2 to 1 cup cherry tomatoes, halved
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 8 cups romaine lettuce, shredded
- 1 cup croutons
Nutrition:
- calories: 252
- fat: 14g
- cholesterol: 17mg
- carbs: 22g
- protein: 8g
- sodium: 390mg
Directions:
- Begin by heating pot of water and cooking the tortellini according to package directions.
- Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice and garlic.
- Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining Parmesan to the bowl.
- Drizzle bowl with dressing, then toss salad to coat.
- Top with croutons and you're done! Now watch it magically disappear.
Chicken Meatball Salad
Type: salad, chicken
Vegetarian: 🙁
Vegan: 🙁
⏰ 30 minutes
Ingredients:
- Cooking spray
- 1 lb ground chicken
- 1 egg, beaten
- 1/4 cup plain breadcrumbs
- 1/3 cup chopped onion
- 1 1/2 tsp chopped garlic
- 1 (4 oz) Hatch chiles
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 head romaine lettuce
- kosher salt and freshly ground pepper
- shredded cheese of your choice
- guacamole
- salsa
Nutrition:
- calories: 350
- fat: 10g
- cholesterol: 150mg
- carbs: 35g
- protein: 20g
- sodium: 1150mg
Directions:
- Preheat oven to 400°F. Coat a small sheet pan with cooking spray
- Combine chicken, egg, breadcrumbs, onion, garlic, Hatch chiles, chili powder, and cumin in a bowl.
- Season with salt and pepper. Form mixture into 9 (2 oz each) meatballs, and place on prepared pan.
- Lightly grease meatballs with cooking spray. Bake until cooked through, 18 to 20 minutes
- Serve meatballs on romaine topped with guacamole, salsa, and cheese
Rainbow Chicken Salad
Type: salad, chicken
Vegetarian: 🙁
Vegan: 🙁
⏰ 30 minutes
Ingredients:
- 1/3 loaf ciabatta, cut into 1-inch cubes
- 2 garlic cloves, minced
- 1/2 lb rainbow carrots, halved lengthwise
- 2 cup shredded rotisserie chicken
- 1 cup cooked fresh or frozen peas
- 1 fennel bulb, cored and thinly sliced
- 6 cups romaine lettuce
- 3 tbsp olive oil
- 1/2 tsp ground black pepper
- For the Vinaigrette Dressing:
- 1/4 cup olive oil
- 2 tbsp white balsamic vinegar
- 1 1/2 tbsp chopped fresh chives
- 1/2 minced small shallot
- 1 1/2 tsp Dijon mustard
- 1/4 tsp ground black pepper
- 1 tsp sugar
- 1 tsp salt
Nutrition:
- calories: 395
- fat: 23g
- cholesterol: 85mg
- carbs: 22g
- protein: 28g
- sodium: 542mg
Directions:
- Preheat oven to 400°F. Coat a small sheet pan with cooking spray
- Combine chicken, egg, breadcrumbs, onion, garlic, Hatch chiles, chili powder, and cumin in a bowl.
- Season with salt and pepper. Form mixture into 9 (2 oz each) meatballs, and place on prepared pan.
- Lightly grease meatballs with cooking spray. Bake until cooked through, 18 to 20 minutes
- Serve meatballs on romaine topped with guacamole, salsa, and cheese
White Bean Salad
Type: salad, vegetarian, vegan
Vegetarian: 🙁
Vegan: 🙁
⏰ 10 minutes
Ingredients:
- 2 cups mixed salad greens
- 1/2 chopped cucumbers
- 1/2 cup halved cherry tomatoes
- 1/3 cup canned white beans, drained
- 1/2 avocado, diced
- 1 tbsp red-wine vinegar
- 2 tsp olive oil
- ¼ tsp kosher salt
- ground pepper, to taste
Nutrition:
- calories: 360
- fat: 25g
- cholesterol: 5mg
- carbs: 30g
- protein: 10g
- sodium: 322mg
Directions:
- Combine greens, veggies, beans and avocado in a medium bowl.
- Drizzle with vinegar and oil and season with salt and pepper.
- Toss to combine and coat salad, then transfer to a large plate for maximum enjoyment.