The possibilities for a chicken salad are expanded upon by this Mandarin version. It has a ton of crunchy toppings, avocado, shredded chicken, sweet mandarins, and a zesty lemon vinaigrette on top.

think it’s obvious by now that I’m partial to chicken salads. Nothing makes taste of fresh greens, crisp veggies, and juicy chicken more delicious than my ultimate chicken salad (a reader favorite for reason) or my southwest chicken salad (Tex Mex flavor on point). But you have to prepare this mandarin chicken salad when mandarin season rolls around and you see those bags of Cuties at the grocery! It has enough protein to keep you full, but it’s light enough not to make you feel heavy, and you can easily make it because the ingredient list is so short. salad that like

By :Lisa Bryan


  1. Two skinless, boneless chicken breasts;
  2. five cups of spinach;
  3. four peeled and separated mandarins;
  4. one diced, ripe avocado;
  5. one sliced cucumber;
  6. two chopped green onions;
  7. and one-fourth cup of slivered almonds


  • Combine the ingredients for the vinaigrette and transfer 3/4 of it into a jar to let the chicken marinade. The chicken should marinade for at least an hour, but even thirty minutes will work.
  • Place the marinated chicken breasts in a baking tray and preheat the oven to 425F. Bake for 20 to 25 minutes, or until thoroughly done.
  • Use a fork or a stand mixer to shred the chicken. Then combine all the ingredients in a big mixing bowl. Transfer the leftover lemon vinaigrette on the top.

How to Prepare and Store Meals

  • This salad is best eaten fresh because of the lush spinach greens, however if you do have leftovers, then
  • To preserve leftovers, place them in the refrigerator for one to two days in a sealed container. After that, the vinaigrette will cause the salad to become a little soggy.
  • Meal prep: Shredded chicken and sliced cucumbers can be prepared in separate containers. On the day of the event, you can combine these components with the remaining ingredients to make your salad. The chicken can be refrigerated for three to four days.


Healthy Egg Salad

Healthy Egg Salad – Not your standard salad


This recipe for healthy egg salad isn’t your typical mayonnaise-laden egg salad that you may have on a sandwich.

The assembly takes only fifteen minutes!

The mild flavour of jammy eggs is balanced by the strong tang of beetroot and the beautifully crispy basis of leafy greens.

When I first attempted this recipe, there was a noticeable difference: thirty minutes later, I was still hungry. And when you have a busy day ahead of you, that’s not a good feeling. There was an omission.


  1. 1/4 cup quinoa
  2. 4 eggs
  3. ½ cup precooked beetroot finely sliced into semicircles; approximately  ½ beetroot is equal to
  4. ½ cup tbsp of white vinegar
  5. three cups of mixed greens
  6. Two teaspoons of olive oil
  7. One teaspoon honey
  8. One teaspoon of apple vinegar
  9. Two ounces of low-fat crumbled feta cheese (or low-fat goat cheese)
  10. One handful of fresh parsley
  11. To taste, add salt and pepper.


  1. Follow the directions on the quinoa package to cook it. We use one part quinoa to two parts water. After the water has evaporated, remove from the heat source and let sit covered for around five minutes with a tea towel.
  2. Place the eggs in a small pot of boiling water. Cook for 7 minutes for a harder but still jammy egg, or 6 minutes and 30 seconds for a jammy egg with a somewhat liquid yolk in the centre. After that, place the eggs in ice water to cool. Peel them when they’re cold.
  3. Meanwhile, add the thinly sliced beets to a small pot and cover them with water. The water should top the beets by ½ an inch. Add two big pinches of salt and the white vinegar. Once the liquid boils, let it simmer for 3 minutes. Immediately take beets off the hot liquid. If using pre-boiled beets then slice and leave to sit in the same amount of hot water and vinegar.

    The mixture can be discarded when you use the beets in the final step.

  4. Combine ¼ tsp salt, honey, apple vinegar, and olive oil.
    One teaspoon each of honey, apple vinegar, and olive oil
  5. Arrange the quinoa, chopped eggs, chopped parsley leaves, beets, and salad greens on a platter. Season the ingredients well with salt and black pepper. Add the dressing last to the dish.
    3 cups of salad greens, 2 ounces of low-fat feta cheese, and 1 handful of fresh parsleyTo taste, add salt and pepper.


Black Bean, Corn, and Salsa Salad

Black Bean, Corn, and Salsa Salad

Black Bean, Corn, and Salsa Salad

Tasty, delicious, tasty! Twice in the last month, I have included this in my meal prep. The flavours are amazing, and I adore how simple the preparation is.

This Black Bean and Corn Salsa Salad is full of fresh, crisp, flavorful ingredients! Serve this salad as a side dish with your favorite protein or as a salsa with tortilla chips.

Frequently Asked Questions

Can I Make the Salad Ahead of Time?

Yes. This salad can be made the night before serving and holds up great. It can be served cold or at room temperature, which makes it a great option to bring to barbecues, potlucks and other get togethers.

What Can I Use Instead of Honey So the Salad is Vegan?

I suggest substituting the honey with maple syrup. If that isn’t an option for you agave would also work.

How Long Will the Salad Keep?

The salad keeps for 3-4 days in the refrigerator. The longer it sits the more liquid will be released from the tomatoes and cucumbers, but it still tastes great.

Is the Salad Spicy?

This all depends on the jalapeño you end up with. Some are spicy and others are as mild as a bell pepper. If you are sensitive to spice just omit the jalapeño. Some people find poblano or Anaheim chiles to be mildly spicy, although I’ve never encountered this. If you’re concerned, use a green or red bell pepper.


  1. 1 cup Farro
  2. ½ veggie stock cube (optional)
  3. 1.5 cup corn (fresh, frozen or canned)
  4. 15 oz black beans (cooked)
  5. 1/3 cup green onions, chopped (optional)
  6. 1/3 cup cilantro, finely chopped (optional)
  7. ¾ cup chunky salsa
  8. ¼ teaspoon salt (optional)


Cook the Rice
  1. Cook the rice according to the package directions. If desired, substitute low sodium veggie broth instead of water while steaming or add 1/2 of a veggie stock cube to the while you bring the water to a boil

  2. If you are using a rice cooker or Instapot follow directions for your specific device on how to cook the rice.

Prep the Veggies

  1. While the rice cooks, chop the green onions, and cilantro and set aside.

  2. Microwave the corn for 1 – 2 minutes. Drain off any excess liquid.

  3. Rinse the black beans under warm water if you are using canned black beans

  4. Mix all the veggies in a bowl. Add the salsa.

    Allow the rice to cool slightly then gently add to the bowl with the veggies.

Mix until well combines

  1. Taste and add more salt and pepper as needed.
  2. Serve and enjoy!

Recipe Adapted From:Nikki vagan’s black bean.

Salmon Nicoise Salad Recipe

Salmon Nicoise Salad Recipe

An easy Salmon Nicoise Salad is refreshing, light, flavorful that makes you feel as if you were in France! From the salad ingredients to the dressing, to a sheet pan-roasted salmon, learn what it takes to make this healthy weeknight meal you can serve any time of year!

This Salmon Nicoise salad recipe is a main-dish salad that is perfect for a weeknight meal. Packed with crispy vegetables, briny olives, and homemade mustard olive oil vinaigrette, it is not only delicious but also visually pleasing.
Measure out ¼ cup olive oil and 1 tablespoon Dijon mustard for the dressing.
Recipe By Aysegul Sanford
  1. Three tablespoons of freshly squeezed lemon juice
  2. one teaspoon of kosher salt
  3. one-half teaspoon of crushed black pepper

For the Nicoise Salad, you’ll need:

  1. 1 pound rinsed baby potatoes
  2. 4 large eggs
  3. ½ pound chopped green beans with ends removed
  4. ½ cup peeled and cubed Persian cucumber
  5. ½ cup halved cherry tomatoes
  6. ½ cup pitted
  7. roughly chopped Kalamata olives
  8. ½ cup sliced avocado (optional)
  9. ½ tablespoon capers optional

For the Salmon:

  1. 2 center-cut and skin-on salmon fillets – ~9-10 oz. each
  2. 1 tablespoon olive oil
  3. 1 teaspoon kosher salt
  4. ½ teaspoon ground black pepper
  5. 1 lemon sliced ½-inch thick
  • Start by making the dressing: To do so, place all dressing ingredients in a jar, put the lid on, and give it a vigorous shake. Set it aside.
  • To cook the potatoes: Place them in a medium-sized pot and add in water just enough to cover them by an inch. Stir in 1 tablespoon kosher salt. Bring it to a boil over medium-high heat. Then turn down the heat to medium-low and cook until a knife inserted into a potato comes in and out easily 20-25 minutes. Remove the potatoes from the pot with a slotted spoon and place them in a bowl. Do not discard the water just yet. We will cook the green beans in it.
  • To par-cook the green beans place them in the hot potato water and cook for 3 minutes until they are softened but still crunchy.  Drain and set them aside.
  • Cook the eggs while potatoes are cooking: To do so, bring 1-inch water to a boil in a small saucepan over high heat. When it comes to a boil, add in the eggs (right out of the fridge is fine). Put the lid on and cook for exactly 7 minutes. Meanwhile, prepare an ice bath by filling up a bowl with cold water and ice. After 7 minutes are completed remove eggs from the pot and place them into the ice bath to stop cooking. When they are cool enough to handle (5-7 minutes later), peel them and set aside.
  • To roast the salmon*: Preheat the oven to 300 F degrees. Line a baking sheet with parchment paper and set aside. Using a sheet of paper towel, pat-dry the salmon fillets. Brush them lightly with olive oil and season with salt and pepper on each side. Place fillets onto the baking sheet skin side down. Arrange two slices of lemon underneath each salmon fillet (as shown in the photos.) Bake for 13-15 minutes in the oven or until it registers 125 degrees when the thickest part of the fish is inserted with an instant thermometer.
  • To assemble the salad: Drizzle half of the dressing over the potatoes while they are still hot so that they can absorb some of it. Add in reserved green beans, cucumber, tomatoes, olives, sliced avocados, and capers into the bowl.
  • Using two forks, gently break apart the now-cooked salmon into smaller (bite-sized) pieces. Place it on top of the salad.
  • Slice the eggs and add them to the bowl.
  • Drizzle the salad with the rest of the salad dressing. Garnish with parsley and serve.

Expert Tips

There are a number of tips and tricks to take this traditional Nicoise salad up a notch:

  • Serve a warm salmon Nicoise salad during the fall and winter months for a comforting meal. Or treat yourself to Grilled salmon Nicoise salad during the summer months.
  • Follow Gordon Ramsey’s method and make a warm salmon salad with crispy potatoes by lightly sauteeing the boiled potatoes and green beans in 1 Tablespoon olive oil before tossing them with the remaining ingredients. To do so, place a large nonstick skillet over medium heat. Heat 1 tablespoon oil, add potatoes and cook turning until they are lightly brown and crispy. Right before you are done, add in the green beans and saute until they are lightly browned, 30-45 seconds. Add in all the other ingredients for an out-of-this-world niçoise salad.
  • Alternatively, follow Jamie Oliver and serve it as a cold salmon salad with vinaigrette by placing it in the fridge for at least 1 hour before serving during the spring and summer.
  • For even more flavor-punch (and to follow the traditional method), add 1 teaspoon of minced anchovies to the salmon Nicoise salad dressing.
  • Want a creamy Nicoise salad dressing? Add 1-2 Tablespoons creme fraiche to the salad dressing for a silky, tangy bite.
  • During the spring and summer, add even more fresh produce, such as sliced sweet bell peppers, blanched green peas, basil, and tarragon.

Creamy Pasta Salad

Creamy Pasta Salad

You may serve any barbecue main dish to someone with a side of homemade creamy pasta salad. incredibly adaptable—add any veggies you happen to have on hand and customize it!

Can you make this in advance? Yes, is the response! It’s actually GREAT idea to do this since the flavors in the sauce will take time to seep into the pasta salad once all the components have been combined. Even if I’m not very organized, try to make the pasta, rinse it, drain it, and store it in the fridge in bowl so that it’s ready to eat the next morning. By doing this and adding small amount of olive oil, you can stop the spaghetti from clinging to one another. It’s then easy to add the remaining ingredients, stir, and chill until ready to serve.


  1. One pound of tiny shells
  2. One little red bell pepper, chopped
  3. half a cup of celery, chopped
  4. half a cup of tomatoes, chopped
  5. One tiny shallot, chopped
  6. Eight pieces of crispy, coarsely chopped bacon


  1. Half a cup of sour cream
  2. one and a half cups mayo
  3. one and a half tablespoons mustard
  4. One spoonful of sugar
  5. Half a teaspoon of salt
  6. half a teaspoon of powdered garlic
  7. Half a teaspoon of powdered onion
  8. one-half tsp celery seed


  • Once the water has been well salted, bring it to a boil. Cook the noodles until they are very soft. Rinse with cold water and set aside.
  • Combine the sauce ingredients and stir well to combine. Stir the pasta with the bacon and vegetables.
  • Let it cool for a few hours before serving.


Classic California Spaghetti Salad Recipe

Classic California Spaghetti Salad Recipe

Enjoy this colorful and delectable spaghetti salad while you’re reminded of the crisp flavors of California. This dish, which comes with perfectly cooked spaghetti, tangy dressing, and an abundance of fresh vegetables, is a great complement to any summer event or weeknight dinner. To make a delicious California Spaghetti Salad that will quickly become a family favorite, just follow the easy instructions below.


  1. Eight ounces of pasta
  2. One cup cherry tomatoes,
  3. one cucumber cut in half,
  4. one diced bell pepper of any color,
  5. and half a diced red onion, all finely chopped
  6. Half a cup of sliced black olives
  7. and half a cup of crumbled feta cheese
  8. 1/4 cup fresh parsley, chopped
  9. 1/3 cup of pure olive oil
  10. One-fourth cup red wine vinegar
  11. One tsp Dijon mustard
  12. one minced garlic clove
  13. One tsp honey
  14. To taste, add salt and pepper.


  • Prepare the spaghetti as directed on the package. When done, rinse with cold water and allow to cool.
  • Cool the spaghetti and add the cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and fresh parsley to a large mixing bowl.
  • Mix the olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl to make the dressing.
  • After adding the dressing to the salad, carefully toss everything to coat.
  • To let the flavors combine, chill the salad for at least half an hour.
  • Give the salad one more toss before serving, and adjust the seasoning if necessary.

layerd pasta salad

layerd pasta salad

A classic summertime recipe, layered pasta salad is great for potlucks, picnics, and barbecues. This well-liked summertime mainstay is elevated by the flavorful ham, crunchy veggies, colorful layers of pasta, and zesty dressing. Plan beforehand to streamline the entertaining process or guarantee a seamless exit from your event without compromising on presentation or taste.


Getting dressed:

  1. one-half cup mayonnaise
  2. one-third cup sour cream
  3. Two tsp white wine vinegar
  4. One teaspoon each of sugar and Dijon mustard
  5. One-half tsp Worcestershire sauce
  6. Half a teaspoon of salt
  7. half a teaspoon of pepper, black


  1. Three cups of cooked and drained macaroni pasta
  2. Chopped romaine lettuce, three cups
  3. Half a red bell pepper, chopped
  4. 1/4 cup finely diced red onion
  5. 1/2 cup thawed frozen green peas
  6. one-third cup finely chopped celery
  7. 1/3 cup black olives and 1 1/2 cups chopped ham
  8. Half a cup of shredded cheddar cheese


  • Mix the mayonnaise, sour cream, sugar, Dijon mustard, Worcestershire sauce, white wine vinegar, salt, and black pepper in a small bowl until thoroughly blended. Put aside.
  • Layer the ingredients (lettuce, cooked and drained macaroni pasta, diced red bell pepper, finely sliced red onion, thawed green peas, chopped celery, diced ham, black olives, prepared dressing, and shredded cheddar cheese) in a large trifle bowl or glass dish.
  • As desired, repeat the layers, making sure Every layer is spread equally. After assembling all the components, securely cover the dish with lid or plastic wrap and place it in the refrigerator for minimum of five hours to let the flavors combine and the salad cool. Toss the salad gently just before serving to make sure the dressing gets to all of the layers.
  • This delicious Layered Pasta Salad has layers of flavor that are nice to eat cold. NoteThis salad is great make-ahead dish for any summer get-together because it can be made up to 24 hours in advance.

Creamy fruit salad

This is a fruit salad prepared in a different way. Excellent at any season. It is up to you whether it is or isn’t.

Better than sex A dessert with a name as provocative as it is delicious is fruit salad. This recipe transforms a classic fruit salad into a decadent feast by adding fluffy clouds of cool whip and rich layers of cherry pie filling. Its name is a cheeky guarantee that the experience of eating it will be as delightful, if not more, than the finest of earthly delights, which is a tribute to its seductive flavor profile. The expression “better than sex” is often associated with desserts and generally denotes an indulgence that is excessively rich, decadent, and extravagant, however its exact origins are unclear.


  1. One 15-oz can of drained fruit cocktail (we prefer chunky tropical).
  2. One 8-ounce, tiny, drained can of crushed pineapple
  3. One 21-oz can of cherry pie filling.
  4. Two sliced bananas
  5. One 14-oz can of sweetened condensed milk.
  6. Eight ounces of sour cream
  7. One package of 8 oz. thawed Cool Whip


  • Combine Sweetened Condensed Milk, Sour Cream, and Cool Whip.


  • Incorporate the pineapple, bananas, cherry pie filling, and fruit cocktail.


  • For at least four hours, cover and chill.


  • Serve

Italian Pasta Salad

Italian Pasta Salad

An incredibly filling and revitalizing pasta salad! prepared with two kinds of cheese, fresh vegetables and herbs, smoked salami, soft pasta, and a zesty homemade Italian dressing.


  1. 16 ounces of dried rotini
  2. 10 ounces of firm salami, sliced 1/4-inch thick, chopped;
  3. 3 cups (16 ounces) grape tomatoes;
  4. 1 can (6 ounces) black olives, halved;
  5. 2 cups chopped bell peppers (yellow and green are my favorites).
  6. half a cup of finely chopped red onion
  7. 8 ounces of fresh mozzarella pearls;
  8. 3 ounces of freshly grated parmesan cheese
  9. half a cup of freshly chopped parsley
  10. 1/3 cup of freshly chopped basil


  1. One cup of olive oil
  2. 1/4 cup of newly squeezed lemon juice
  3. One teaspoon of dried oregano
  4. Two teaspoons of dijon mustard
  5. One teaspoon honey
  6. Two teaspoons of finely chopped garlic
  7. red pepper flakes, 1/2 teaspoon, or to according to taste
  8. Black pepper and salt that has just been ground


  • Cook pasta as directed on the package (I cook it in five quarts of water with a tablespoon of salt until it’s just about al dente). After draining the pasta, set aside 1/2 cup of water.
  • Pasta should be transferred right away to an 18 by 13-inch baking sheet with a rim, then spread out to cool for 15 minutes.
  • Chop ingredients and make dressing while pasta cooks and cools.
  • Olive oil, lemon juice, oregano, mustard, honey, garlic, and red pepper flakes are combined to make the dressing. Season with a little pinch of salt and then pepper to taste.
  • Pasta should be cooled before being combined with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, basil, and parsley in an extra-large bowl.
  • Mix the dressing one more, then add it to the bowl of ingredients along with 1/4 cup of pasta water. To coat evenly, toss well. If necessary, thin with additional pasta water and add extra salt to taste.
  • Serve immediately or refrigerate for 1 to 2 hours (or up to 3 days) for a cooler, crisper pasta salad.


  • If you are unable to acquire pearls of that size, you may use chopped fresh mozzarella in the shape of a log or ball in place of the pearls. Simply chop into little bits.
  • Grate parmesan cheese by cutting it into 1-inch bits and adding them to a food processor. Process until finely ground, about one minute.

orzo pesto salad recipe

orzo pesto salad recipe

This simple recipe for orzo pesto salad is loaded with fresh vegetables, mozzarella, and a handmade basil pesto that doesn’t include any nuts. Ideal for a summer BBQ as a side dish, dinner, or lunch!

Prep Time: 5minute: s 
Cook Time: 5minutes 
Total Time: 10minutes 
Serving:8 servings


wholesome pesto

  1. Use ½ to ⅔ cups of this recipe for basil pesto or store-bought

Orzo Salad:

  1. a half-cup of raw orzo
  2. one medium-sized English cucumber, quartered
  3. Two cups of halved delicious cherry tomatoes
  4. One yellow pepper, chopped and with seeds
  5. One cup of small, drained pearl mozzarella balls


  1. To prepare the orzo, place it in a big pot of boiling salted water. Cook al dente per the directions on the package. I like to cut the cooking time in half or in half. Then, to prevent it from cooking any longer, strain and rinse under cold water. Place aside.
  2. Put Pesto: Pour in one batch of this pine-nut-free pesto. As an alternative, you may add ½ to ⅔ cups of pesto from the grocery.
  3. Put Salad Together: Toss the cooked orzo, bell pepper, cucumbers, tomatoes, and little pearl mozzarella balls in a big bowl. Over the salad, drizzle with the pesto and toss to coat. Have fun!


  • Gluten-free: I suggest using this Jovial’s Brain-free Cassava Orzo or Banza rice in place of the orzo.
  • Bring the orzo al dente. Take the orzo from the fire and strain it; it will continue to cook. The orzo stays tender when cooked al dente and cools. Nobody like overdone, soggy orzo salad.
  • Chill the orzo before adding the veggies and pesto. The fresh cucumber, tomatoes, and bell pepper will soften and wilt if you toss them with hot orzo. To chill the cooked orzo, I suggest draining it and running it under cold water. Ensure it is completely dry before incorporating the pesto.
  • Include protein. Feel free to top the salad with grilled chicken, salmon, prawns or steak to make it a full dinner.
  • Storing: You may keep leftovers in the fridge for up to five days if you keep them in airtight containers.


Calories: 213kcal | Carbohydrates: 25g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 150mg | Potassium: 219mg | Fiber: 1g | Vitamin A: 243IU | Vitamin C: 27mg | Calcium: 62mg | Iron: 1mg