Boring salads are a thing of the past! There are so many options, flavour combinations and ways to make this healthy and delicious meal a filling one! Check out some of the recipes we have compiled together to get your taste buds singing!
Grilled Chili Lime Chicken Fajita Salad
Ingredients
Marinade/Dressing:
3 tablespoons olive oil
100 ml (just over 1/3 cup) freshly squeezed lime juice
2 tablespoons cilantro, chopped
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chili flakes, (or red pepper flakes -- adjust to your preference of spice)
1/2 teaspoon ground Cumin
1 teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
1/2 yellow bell pepper, deseeded and sliced
1/2 red bell pepper, deseeded and sliced
1/2 an onion, sliced
5 cups Romaine, (or cos) lettuce leaves, washed and dried
2 avocados, sliced
Extra cilantro leaves to garnish
Sour cream, (optional) to serve
Directions
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
To view the original recipe, click here.
Chicken Avocado Caprese Salad
Ingredients
Marinade/Dressing:
1/4 cup (60 mL) balsamic vinegar
2 tablespoons (30 mL) olive oil
2 teaspoons brown sugar
1 teaspoon minced garlic
1 teaspoon dried basil
1 teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
*5 cups Romaine, (or cos) lettuce leaves, washed and dried
1 avocado, sliced
1 cup cherry or grape tomatoes, sliced
1/2 cup mini mozzarella / bocconcini cheese balls
1/4 cup basil leaves, thinly sliced
Salt and pepper, to season
Instructions
Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.
To view the original recipe, click here.
Pink Detox Salad
Ingredients
Dressing
1/2 cup plain fat-free Greek yogurt
1/4 cup pomegranate juice
2 Tbsp apple cider vinegar
1/2 tsp lemon zest
1 tsp stevia (I substituted 2 Tbsp honey)
1/8 tsp salt
Salad
1 pink grapefruit, peeled, segmented and seeded
1/2 tsp stevia (I omitted this)
6 cups baby kale (I substituted a blend of spinach, baby kale and chard)
1 lb strawberries, hulled and sliced
2 cups (1-inch-cubed) seedless watermelon
1/2 cup pomegranate arils
1/4 cup walnuts, coarsely chopped
1/2 cup crumbled reduced-fat feta cheese
Instructions
For the dressing: In a small mixing bowl stir together yogurt, pomegranate juice, vinegar, lemon zest, stevia or honey, and salt until well combined. Cover and chill until ready to serve.
For the salad: Sprinkle grapefruit with stevia and set aside. Divide kale among four salad bowls.
Top each serving with strawberries, watermelon, grapefruit, pomegranate arils, walnuts and feta cheese. Drizzle each salad with dressing.
To view the original recipe, click here.
Chopped Greek Salad
Ingredients
2 cups of quartered sliced cucumber (I prefer persian or english cucumbers)
1 can of chickpeas drained and rinsed
1 cup of finely diced red or yellow bell pepper
1 1/2 cups of halved cherry tomatoes
1/4 cup minced red onion
1/2 cup halved kalamata olives
1/2 cup crumbled feta cheese
1/4 cup of chopped parsley
For the dressing:
1/4 cup olive oil
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried oregano
salt and pepper to taste
Instructions
For the dressing:
Combine all of the ingredients in a jar and shake vigorously to combine.
Store in the refrigerator for up to one week.
For the salad:
Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine.
Add dressing to taste and toss to coat. Stir in parsley. Sprinkle the feta cheese over the top and serve.
To view the original recipe, click here.
Chili Lime Southwestern Chicken Salad
Ingredients
Marinade/Dressing:
4 skinless , boneless chicken thigh fillets
2 tablespoons olive oil
1/3 cup freshly squeezed lime juice
4 tablespoons fresh chopped cilantro (or flat-leaf parsley)
2 cloves garlic , crushed
1 teaspoon brown sugar
1/2-3/4 teaspoon red chilli flakes (adjust to your preference of spice)
1/2 teaspoon ground Cumin
1 teaspoon salt
1/4 cup plain greek yogurt (or sour cream) -- FOR DRESSING ONLY
Salad:
4 cups romaine (cos) lettuce leaves, washed and dried
1 cup grape / cherry tomatoes , halved
1 ripe avocado , sliced
1 cup black beans , washed and rinsed
1 cup corn , washed and rinsed
Instructions
Whisk marinade ingredients together to combine, or pulse in a magic bullet using a small cup OR a small food processor until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as the dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
Prepare dressing with remaining marinade/dressing with the 1/4 cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.
To view the original recipe, click here.
Mango Mandarin Sesame Shrimp Salad
Ingredients
1 1/2 - 2 pounds uncooked shrimp shelled and deveined, (tail-on is okay)
8 cups chopped romaine or green leaf lettuce
1 avocado, pitted and thinly sliced
1 large mango, diced
1/2 cup mandarin oranges
1 red bell pepper, diced
1/3 cup shelled edamame
1/4 cup cilantro, roughly chopped sesame seeds, for topping (optional)
Dressing
1/2 cup oil (vegetable, canola, or peanut work well)
1/3 cup rice vinegar
1/4 cup soy sauce (I use low sodium)
2 tablespoons sesame oil
1 tablespoon sugar
1 tablespoon minced garlic
1/2 teaspoon ground ginger (more to taste)
Instructions
Combine all dressing ingredients in a blender and puree until smooth. Pour 1/3 of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.
To view the original recipe, click here.
Avocado Tuna Salad Recipe
Ingredients
15 oz tuna in oil, drained and flaked (3 small cans)
1 English cucumber sliced
2 large or 3 medium avocados peeled, pitted & sliced
1 small/medium red onion thinly sliced
1/4 cup cilantro (1/2 of a small bunch)
2 Tbsp lemon juice freshly squeezed
2 Tbsp extra virgin olive oil
1 tsp sea salt or to taste
1/8 tsp black pepper
Instructions
In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and 1/4 cup cilantro
Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and 1/8 tsp black pepper (or season to taste).
Toss to combine and serve.
To view the original recipe, click here.
California Chicken, Avocado and Goat Cheese Salad
Ingredients
1 pound boneless skinless chicken tenders
1/4 cup extra virgin olive oil
4 cloves garlic, minced or grated
1/4 cup fresh parsley, chopped (or 1 tablespoon dried)
1/4 cup fresh basil, chopped (or 1 tablespoon dried)
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/2 teaspoon kosher salt and pepper
2 heads romaine lettuce, chopped
1 cup fresh strawberries, halved
2 watermelon radishes, thinly sliced
2 Persian cucumbers, sliced
4 ounces herbed goat cheese, crumbled
1 avocado, sliced
1/2 cup roasted almonds, chopped
Honey Balsamic Vinaigrette
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
pinch of cayenne (to taste)
kosher salt and pepper
Instructions
In a bowl, combine the chicken, olive oil, garlic, parsley, basil, paprika, onion powder, cayenne, salt, and pepper. For added flavor, allow the chicken to marinate 1 hour or overnight.
Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.
Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and thinly slice the chicken.
In a large salad bowl, toss together the lettuce, strawberries, radishes, and cucumbers. Add the chicken on top of the salad along with the goat cheese, avocado, almonds, and a handful of micro greens. Serve with the honey balsamic (below).
Honey Balsamic Vinaigrette
In a glass jar, combine the olive oil, balsamic vinegar, apple cider vinegar, honey, cayenne, and a pinch each of salt and pepper. Seal the jar and shake well. Taste and adjust seasonings as needed. Keep stored in the fridge for up to 1 week.
To view the original recipe, click here.
Strawberry Avocado Spinach Salad with Chicken
Ingredients
1/4 cup extra virgin olive oil
1 tablespoon golden balsamic vinegar
1 teaspoon sugar
1 tablespoon roughly chopped fresh tarragon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 boneless skinless chicken breasts
6 cups loosely packed fresh spinach
6-8 large strawberries hulled and quartered
1 avocado peeled, seeded and cut into chunks
3-4 thinly sliced rings of red onion
1/4 cup feta cheese
2 tablespoons sliced almonds
Instructions
Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into 1/4 inch slices.
Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.
To view the original recipe, click here.
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