Broccoli salad used to be lumped in with things like potato salad and pasta salad for me, as in I don’t think I care for things like this that I believe should be warm. I like warm baked potatoes, piping hot pasta, and hot roasted broccoli, so every time I saw broccoli salad at the grocery store, I kind of cringed. I just wasn’t a fan of raw broccoli!

Well, I finally jumped on the bandwagon with potato salads, and now this recipe for broccoli salad has me singing a different tune.

What’s not to love? Bacon, cheese, nuts, and fruit/veggies coated in a creamy mayonnaise-based dressing – I mean it’s win-win, right? It’s the perfect summer side to bring to your next shindig! If you don’t believe me, just ask my family; they’ve all had it and know it will be at our next barbecue!

Ingredients for Broccoli Salad with Bacon

You’ll need the following fresh ingredients to make this delicious salad:

• Fresh chopped broccoli
• Shredded sharp cheddar cheese
• Dried cranberries
• Cooked and crumbled bacon
• Chopped celery
• Sliced almonds
• Diced red onion

Broccoli Salad Dressing Ingredients

• Granulated white sugar
• Mayonnaise
• Red Wine Vinegar

Make sure to check out the easy recipe card at the bottom of the post for a detailed list of ingredients!

How to make this Recipe for Broccoli Salad

This salad is super easy to throw together, with just a few simple steps. You can even chop the ingredients ahead of time if you know you’ll be short on time.

1. First, cook and crumble your bacon. Chop the broccoli into bite-sized pieces. Chop the celery into small pieces and dice a red onion.
2. Next, combine the broccoli, cheese, cranberries, crumbled bacon, celery, almonds, and onion in a large bowl. Stir well to mix everything evenly.
3. Now, make the dressing. In a small bowl or liquid measuring cup, stir together the mayonnaise, sugar, and red wine vinegar until well combined. Pour the dressing over the broccoli mixture and toss to coat well.
4. I recommend refrigerating this salad for one hour so the flavors can really deepen. Then toss it once again before serving, and enjoy!

FAQS

Can I make Broccoli Salad ahead of time?

Yes, you can chill the salad and the dressing separately up to a week, but I wouldn’t add the dressing until just before serving.

Can I use a different kind of vinegar?

Apple cider vinegar will also work well for this dressing.

Can I add or omit any of the ingredients?

Yes, feel free to customize your salad. Try it with pecans instead of almonds, or add in your favorite chopped veggies like bell peppers, carrots, green onions, etc. Sunflower kernels or sesame seeds are a great addition, too!

How do I store leftover Broccoli Salad?

Store leftovers covered or in an airtight container in the fridge for a day or two, but it’s best the same day!

What can I serve with fresh Broccoli Salad?

Serve it with other summer BBQ or potluck foods like my Caprese Burgers, Sloppy Joes, or Slow Cooker BBQ Pulled Pork Sandwiches. Burgers and hot dogs work well too!

Broccoli Salad also goes really well with your Easter favorites, like Glazed Ham and Cheesy Slow Cooker Scalloped Potatoes.

I think this salad also makes a nice light lunch along with a sliced baguette or cup of soup. 

More Broccoli Recipes

• Broccoli Gratin is a delicious side dish featuring roasted broccoli in a creamy cheese sauce topped with crispy chopped bacon. It’s a great-tasting way to ensure you’re getting your veggies in!
• Broccoli Cheese Soup is perfect for a fall day. This is one of my comfort food soups!

Looking for More Salad Recipes?

I’ve got all sorts of delicious, crunchy salads to please your palate. You can find all my salad recipes here, but I’d start with this fabulous Apple Chicken Salad next time!

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Broccoli Salad

Broccoli Salad is perfect side dish for picnics, BBQ's, and more with lots of crisp broccoli, bacon, nuts, fruits, veggies, and topped with a tangy dressing.

Course Salad

Cuisine American

Keyword Broccoli Salad

Prep Time 20 minutes minutes

Refrigeration 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 423kcal

Ingredients

• 4 cups fresh chopped broccoli
• 1 cup shredded cheddar cheese
• 1/2 cup dried cranberries
• 1/2 cup cooked and crumbled bacon
• 1/3 cup chopped celery
• 1/4 cup sliced almonds
• 1/4 cup diced red onion

Dressing

• 1/4 cup sugar
• 2/3 cup mayonnaise
• 2 tablespoons red wine vinegar

Instructions

• In a large bowl, combine the broccoli, cheese, cranberries, bacon, celery, almonds and onion. Mix to combine.

Dressing

• Mix together the sugar, mayonnaise, and red wine vinegar in a liquid measuring cup. Pour over the salad ingredients and toss to coat well.
• Refrigerate for at least one hour. Toss again before serving.

Notes

*Marcona almonds offer a little more salt but regular almonds can be substituted.

Nutrition

Calories: 423kcal | Carbohydrates: 24g | Protein: 14g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 465mg | Potassium: 523mg | Fiber: 6g | Sugar: 10g | Vitamin A: 600IU | Vitamin C: 53mg | Calcium: 199mg | Iron: 2mg

This post was originally published June 30, 2016. It has been updated in format and with pictures on June 26th, 2025.

The post Broccoli Salad appeared first on Easy Recipes From Home.

I love to stroll the stands of my local farmer’s market for fresh ingredients. Dishes like this Tomato Cucumber Salad just taste better with locally grown veggies. 

If you grow your own, more power to you! This easy salad is the perfect way to use them up! And of course, you can always make it easy and pick up the ingredients at the grocery store.

Customize Your Salad

This salad is one of those salads you can customize. If you’re not a huge fan of red onions, I understand! It took me a while to grow to love them. I have a tip that may help:

Soak your onions in a bowl of cold water for at least 15 minutes. This helps to remove that sharp bite of onion flavor by removing the enzymes that cause it. This will give them a milder flavor.

But if you still don’t like them, omit them. And if you want more tomatoes or feta cheese? Add more!

Ingredients for Tomato Cucumber Salad

Simple ingredients are soaked in a light vinaigrette before serving. Here are the main ingredients you need to make this easy recipe:

• English cucumber, quartered
• Cherry tomatoes, halved
• Fresh parsley, chopped (or other fresh herbs)
• Feta cheese, crumbled
• Sweet onion, finely diced (I used red onion for this recipe as I like the taste and color, too!)

For the Vinaigrette

Make this simple dressing with the following ingredients:

• White wine vinegar
• Red Wine vinegar
• Olive oil
• Granulated white sugar
• Salt
• Dried Italian seasoning

Check the recipe card below for all the detailed amounts for each ingredient!

How to make Cucumber Tomato Onion Salad

This delicious salad recipe couldn’t be much easier!

1. Before starting, soak the red onion slices in a bowl of cold water for at least 15 minutes (or longer, if possible!). Drain and then add them to your salad bowl as part of step 2.
2. Chop and combine all the vegetables together in a large bowl.
3. Whisk together the vinaigrette ingredients in a separate small bowl. Pour over the vegetables. Toss to combine.
4. Let it sit in the fridge for at least 30 minutes before serving.

FAQs

Can I use a different type of cucumber in this recipe?

You can use regular cucumbers in this dish, or even short Persian cucumbers. English cucumbers are more tender with a thinner skin, are sweeter, and are generally seedless so you don’t have to remove the seeds before eating. I prefer them, but use whatever fresh cucumbers you like!

Can I use grape tomatoes instead of cherry tomatoes?

Yes, you can. Grape tomatoes have a thicker, chewier texture than cherry tomatoes. They are also a bit more savory than sweet cherry tomatoes. Bottom line: you could use either one, but just know the taste and texture will differ slightly.

How long will a simple Cucumber Tomato Salad last in the fridge?

This cucumber salad can last about 3-4 days if stored properly in an airtight container. Throw it out when it starts to get mushy.

What should I serve with this chopped Cucumber Salad?

• Incorporate this great side dish into your lunch or dinner with BBQ Pulled Pork Sandwiches or BBQ Chicken Slider Melts.
• Serve it with crackers, baguette slices, or pita chips for a great appetizer or snack.
• Spoon it over chicken or tilapia as a fresh garnish.
• Stir it into rice or quinoa and add some grilled chicken to it to make it a meal!

Simple Salad Recipes

If you like a nice refreshing salad full of fresh flavor, try one of these recipes next time:

Make this Avocado Chicken Salad and use lettuce wraps instead of bread for a light, healthy lunch!

What’s not to love in this Broccoli Salad? Bacon, cheese, nuts, and fruits/veggies coated in a tangy and creamy dressing? It’s the perfect summer side to bring to your next shindig!

Enjoy the summer harvest with this colorful Roasted Vegetable Salad with whipped herb goat cheese.

This Apple Chicken Salad is an easy recipe loaded with crunchy apples, pre-cooked chicken, and salad greens. Every bite is packed with flavor and texture, and this fresh, healthy salad is a delicious lunch

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Cucumber Tomato Salad

This light Cucumber Tomato Salad is a refreshing side dish or garnish for your summer meals with cucumbers, tomatoes, onions, and feta in a tangy vinaigrette.

Course Side Dish

Cuisine American

Keyword Cucumber Tomato Salad

Prep Time 5 minutes minutes

Resting & Refrigeration 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 269kcal

Ingredients

• 1 English cucumber quartered
• 1 cup cherry tomatoes halved
• 1 tablespoon fresh parsley chopped or other fresh herbs
• 1/3 cup feta cheese crumbled
• 1/3 cup red onion finely diced

Vinaigrette:

• 1/3 cup white wine vinegar
• 1 teaspoon red wine vinegar
• 1/3 cup olive oil
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon dried Italian seasoning

Instructions

• Before starting, soak the red onion slices in a bowl of cold water for at least 15 minutes (or longer, if possible!). Drain and then add to salad bowl. See Note.
• Combine all vegetables together in a bowl.
• Whisk together the vinaigrette ingredients. Pour over the vegetables. Toss to combine.
• Let it sit in fridge 30 minutes before serving.

Notes

*Soaking onions in a bowl of cold water will help remove the sharp bite of the onion by removing the enzymes that cause it.

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 19g | Protein: 3g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 442mg | Potassium: 239mg | Fiber: 1g | Sugar: 15g | Vitamin A: 407IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 1mg

This post was originally published August 18, 2013. It has been updated in format and with pictures on June 20, 2024.

The post Cucumber Tomato Salad appeared first on Easy Recipes From Home.

You know how there are salads that have so many components that it feels a little heavy? Well, trust me, this great summer salad is not one of those. A little sweetness from the honey, a hint of tanginess from the vinegar, and the crunch from the radishes and cucumbers all make this great side dish a delicious hit!

Regular peas vs. Petite or Baby peas

Regular green peas have a tougher skin, and the interior has a bit of a different texture. Baby peas are sweeter, smaller, and are less starchy. You can use either one in this recipe, though I prefer the baby peas.

Crunchy Pea Salad Ingredients

Here’s what you need to make this delicious pea salad:

• Frozen or Fresh Green Peas: Use a 16-ounce bag of frozen peas to add a little bit of extra crunch. You could also use fresh peas, but I wouldn’t recommend using canned peas as they would be too mushy. 
• Cucumbers: You’ll need two cucumbers, peeled and quartered. Classic cucumbers are a bit crisper than English cucumbers, but you could use either.
• Radishes: The best crunch comes from these little root vegetables. Cut up 2/3 cup of radishes, making sure they are thinly sliced.
• Green Onion: You need 1/3 cup of green onions, sliced thinly. Use these instead of red onions for a milder flavor.
• Rice Vinegar: 4 tablespoons of rice vinegar provides the base of the homemade vinaigrette dressing.
• Olive Oil, Honey, Salt, and Pepper: Mix a tablespoon each of olive oil and honey with a dash of salt and black pepper into the rice vinegar for a great salad dressing.
• Add-ins: Many pea salad recipes include things like sunflower seeds, bacon bits, red pepper, and shredded cheddar cheese. Feel free to customize!

How to make tangy Pea Salad

This great salad comes together in just a few simple steps!

First, make sure your peas are partially thawed. Then peel and slice your cucumbers. Slice the radishes and green onion into small, thin pieces.

Combine peas, cucumbers, radishes, and green onions in a large bowl, then set it aside.

Whisk together the rice vinegar, olive oil, honey, salt, and pepper in a small bowl until the ingredients are thoroughly combined.

Pour this homemade salad dressing over the vegetables and toss gently until all pieces are fully covered. You can place the whole salad in the refrigerator for a couple of hours to let the flavors mature if you’d like, but I like to serve it right away.

How far ahead can you make this salad?

This salad doesn’t take long to make, so I believe it’s best to make it right before serving, if possible. I have made it and refrigerated it overnight, and portions of the peas became discolored after sitting in the vinaigrette. It still tasted ok, but the peas weren’t as bright and appetizing.

How do I store leftover Crunchy Pea Salad?

You can store leftovers of this dish for up to two days. Transfer any leftover pea salad you have to an airtight container and store it in the refrigerator.

Looking for more great salad recipes?

A salad doesn’t always mean a bowl filled with lettuce, croutons, and salad dressing! Here are some non-traditional “salads” you might enjoy:

• This Mexican Corn Salad combines fresh corn and a cumin lime vinaigrette tossed in Parmesan cheese. It’s so fresh and savory, perfect for lunch or as a side dish.
• My classic Egg Salad recipe keeps it simple with just a dash of paprika and sweet relish to make it interesting. Eat it on lettuce leaves or use it to make egg salad sandwiches!
• Broccoli Salad is another fun crunchy salad. What’s not to love? Bacon + cheese + nuts + fruit/veggies coated in a tangy and creamy dressing – I mean, it’s a win-win, right?
• Another light option is this Cucumber and Tomato Salad. The crisp cool cucumbers combined with the juicy tomatoes are just the beginning of this salad. Add in the crunch of the onions, the saltiness of the feta, and this tangy vinaigrette, and you have one heck of a salad.

Need another recipe for those peas?

Peas are such versatile little veggies that you can add to many things! Try one of these recipes with peas as the star ingredient:

Creamy Shrimp with Mushrooms and Peas: Serve warm biscuits topped with shrimp, peas, and mushrooms smothered in a warm cream sauce. It’s upgraded comfort food!

I love a good pot pie, and this Madeira Mushroom and Beef Pot Pie contains savory ground beef, tender button mushrooms, fresh peas, and a Madeira cream sauce. Delicious!

Speaking of pot pie, this Turkey Pot Pie Soup is a twist on the classic, combining turkey, peas, and carrots in a creamy cheese base. It’s a great way to use up leftover turkey!

Which recipe will you make for dinner today? Leave a comment and let me know how it turned out!

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Crunchy Pea Salad

This light and refreshing Crunchy Pea Salad uses peas, crunchy radishes, and cucumbers tossed in a sweet and tangy vinaigrette. A perfect side for a summer day!

Course Salad

Cuisine American

Keyword Crunchy Pea Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 110kcal

Ingredients

• 16 ounces frozen peas thawed
• 2 cucumbers peeled and quartered
• 2/3 cups radishes thinly sliced
• 1/3 cup green onions thinly sliced
• 4 tablespoons rice vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• pinch of salt and pepper

Instructions

• Combine peas, cucumbers, radishes, and green onions in a large bowl.
• In a small bowl whisk together the vinegar, olive oil, honey and salt & pepper.
• Pour vinaigrette over vegetables, toss gently to coat.

Nutrition

Serving: 1serving | Calories: 110kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 12mg | Potassium: 368mg | Fiber: 5g | Sugar: 9g | Vitamin A: 707IU | Vitamin C: 36mg | Calcium: 41mg | Iron: 1mg

This post was originally published on July 24, 2013. It has been updated with pictures and with format on May 5, 2024.

The post Crunchy Pea Salad appeared first on Easy Recipes From Home.

Chicken salad is absolutely one of my lunch favorites. I like to keep things light, yet satisfying, and anything that requires minimal cooking is a win in my book! Of course, you can make these chicken wraps for an easy dinner, too; I particularly love meals like this in the hot summer when I don’t want to heat up the kitchen.

What kind of lettuce makes the best wraps?

This recipe calls for Bibb lettuce, otherwise known as butter lettuce or even butterhead lettuce. The lettuce leaves are sturdy, yet flexible, and are the perfect texture for this meal.

If you can’t find butter lettuce, you can use Romaine lettuce, red or green leaf lettuce, or even iceberg lettuce to make these chicken wraps.

When is my Avocado ripe?

It can be hard to tell when an avocado is ripe. Don’t go just by color, as the color can vary. Still, a ripe avocado will have dark green to near-black skin.

A ripe avocado also has a bumpy texture, so feel it and avoid using a smooth one.

Finally, ripe avocados should yield to firm, gentle pressure. It should not feel mushy or leave indentations when squeezed (those are overripe).

Another good way to tell if an avocado is ripe at the grocery store is to peel away the stem cap. If you can remove it easily and you see green on the avocado then you’re good to go and it’s ripe. If you struggle to remove it, then it isn’t yet ripe.
Or if you see the stem tip is brown, it’s best to leave that one at the store because it’s past its’ prime.

Avocado Chicken Salad Ingredients

This recipe is full of fresh ingredients and flavorful herbs! Here’s what you’ll need:

• 2 ½ cups cooked, shredded chicken – I like to use rotisserie or grilled chicken
• 1 large avocado, ripe
• 1 clove of garlic, peeled and chopped
• 2 ½ tablespoons of mayonnaise
• 1 tablespoon of Dijon mustard
• 1 tablespoon agave nectar
• 1 tablespoon freshly chopped tarragon
• 1 ½ tablespoons freshly chopped dill
• ½ tablespoon fresh lemon juice
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ¼ cup chopped walnuts
• water
• Bibb Lettuce

How to make Avocado Chicken Salad Lettuce Wraps

These simple lettuce wraps come together quickly and easily!

1. Place the shredded chicken in a large bowl. Save time by using shredded rotisserie chicken from the grocery store! Or, cook up some boneless skinless chicken breast meat and use that.
2. Combine avocado, garlic, mayo, mustard, agave nectar, herbs, lemon juice, salt, and pepper in a food processor or blender and puree until smooth. Add 1/2-1 tablespoon water to get the texture of a creamy dressing.
3. Pour the sauce over the chicken and stir to incorporate evenly. Add walnuts. Refrigerate the chicken salad mixture, covered, for at least 1 hour for the best taste.
4. Place a heaping 1/4 cup in the center of each piece of Bibb Lettuce. Wrap and serve.

Is this Avocado Chicken Salad healthy?

This recipe is full of healthy fats and protein. Serving it in lettuce cups also helps keep this recipe low-carb.  With these lettuce wraps, you can be confident that you are making a good choice in your healthy eating journey.

How to store leftover Chicken Salad Wraps

Lettuce wraps can be stored in the fridge after assembly for up to two days. Store them in a bag or other airtight container.

The chicken salad mixture also keeps well in the refrigerator on its own for 3-4 days. You can assemble a fresh wrap when you’re ready to eat.

Can you freeze lettuce wraps?

Lettuce wraps can be frozen but may be a bit watery when thawed. If you want to freeze this recipe to serve later, my recommendation is to freeze the avocado chicken salad by itself in a freezer-safe bag or container. The lemon juice will prevent it from browning.

When you’re ready to serve it, just let the chicken salad thaw in the refrigerator overnight, and the next day you can serve it on fresh lettuce wraps!

More Delicious Salad Recipes

If you love a good salad like I do, check out some of these recipes:

• Apple Chicken Salad is an easy recipe loaded with crunchy apples, pre-cooked chicken, and salad greens. Every bite is packed with flavor and texture, and this fresh, healthy salad is perfect for potlucks.
• Chicken Artichoke Salad with Sun-Dried Tomatoes might be the easiest salad you ever throw together!
• Stone Fruit and Radish Salad– Every bite has a little peppery and a slightly sweet note. Mix that with some of your favorite stone fruit, and you have one refreshing summer salad.
• Salmon Panzanella Salad– perfect with some creamy Vidalia Onion dressing!

Other Light and Tasty Lunch Ideas

Try one of these delicious meals next time you need something new for lunch:

• Spring Chicken Panini
• Caramelized Onion, Bacon, and Gruyere Quiche
• Beef, Fig, and Goat Cheese Sandwich
• Mediterranean Wraps

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Avocado Chicken Salad Lettuce Wraps

Spice up your lunch or dinner routine with these delicious and healthy Avocado Chicken Salad Lettuce Wraps! These wraps are filled with juicy chicken, fresh avocado, crunchy walnuts, and flavorful lettuce for a unique and tasty meal. Perfect for a light, nutritious lunch or dinner, these tasty chicken lettuce wraps will be a surefire hit with everyone.

Course Main Course

Cuisine American

Keyword Avocado Chicken Salad Lettuce Wraps

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 213kcal

Ingredients

• Bibb Lettuce
• 2 1/2 cups shredded chicken*
• 1 large ripe avocado
• 1 garlic clove minced
• 2 1/2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon agave nectar
• 1 tablespoon freshly chopped tarragon can substitute 1 teaspoon dried
• 1 1/2 tablespoons freshly chopped dill can substitute 1 1/2 teaspoons dried
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup chopped walnuts

Instructions

• Place shredded chicken in a large bowl.
• Combine avocado, garlic, mayo, mustard, agave nectar, herbs, lemon juice, salt and pepper in a food processor/blender and puree until smooth. Add 1/2-1 tablespoon water to get the texture of a thick sauce.
• Pour sauce over chicken and stir to incorporate evenly. Add walnuts. Refrigerate, covered, for at least 1 hour for best taste.
• Place a heaping 1/4 cup in center of each piece of Bibb Lettuce. Wrap and serve.

Notes

*I used rotisserie chicken

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 7g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 334mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg

This post was originally published 3/22/18. It has been updated in format and with pictures on 3/2/23.

The post Avocado Chicken Salad Lettuce Wraps appeared first on Easy Recipes From Home.

Change up your classic chicken salad, and add some sweet apples, cranberries, and pecans to it for a delicious meal any afternoon or night of the week!

I have this thing for homemade chicken salads – chicken salad sandwiches on my favorite bread, green salads with chopped chicken – you name it I’m ALL over it.
They’re perfect for serving for a ladies’ luncheon and make casual dinners a breeze.

With little fuss and some easy prep, this is a great way to use up some leftover chicken for an easy and delicious meal.

SAVE THIS APPLE CRANBERRY CHICKEN SALAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Inspired by Schlotzsky’s Orchard Salad, this easy, prepared ahead-of-time dish will have you looking forward to lunch time! It might also remind you of Panera’s Fuji Apple Chicken Salad.

Pair it with a thick slice of Zucchini Apple Bread and top it off with a Butterscotch Oatmeal Cookie to satisfy your sweet tooth. Perfect all year round but also a Fall, Thanksgiving side dish favorite.

What’s in Orchard Salad?

• Mixed Greens: the blend may vary and you could use whatever you have on hand to substitute, like romaine or arugula. 
• Goat Cheese: has a tart, earthy flavor. Feta cheese has a saltiness that works as well. 
• Pecans: Crunchy, crisp, buttery and sweet. Candied pecans would be a fun twist. 
• Dried Cranberries: tart and chewy! 
• Apple: slice thinly for a crisp sweetness in the salad. I like to use a Honeycrisp apple, but you can also use Granny Smith, Gala apples, apple chips, Pink Lady, Fuji apples, or Red Delicious. 
• Red Onion: Spicier and sharper than yellow onions. If your red onions are too pungent, rinse in cold water and dry. 
• Rotisserie Chicken: It’s easiest to debone a rotisserie chicken while it is warm. Yet, you can also use whatever chicken you have on hand. If you have some extra chicken breasts from dinner earlier in the week, you can use those, too! Thanksgiving turkey leftovers would also be a great substitute in this salad! 
• Raspberry Vinaigrette: There are a few varieties to purchase at the grocery store or you could make your own. 

Optional add ins: Red grapes, green onion, fresh herbs, croutons, quinoa, farro, and barley.
Make this salad your own!

How do I make this fabulous salad?

It doesn’t get any easier than putting that ingredient list into a large bowl after you’ve chopped everything on your cutting board, and tossing everything together!

Top with the salad dressing just before serving or serve it on the side for people to use as much or as little as they want themselves.

Can I prepare this easy chicken salad recipe ahead of time?

The good news is YES!

To prepare this Cranberry Apple Salad as a make ahead dish, simply cut up the ingredients and store the ingredients in a separate airtight container for lasting crispiness. Wash and make sure to completely dry the mixed greens before storing in a ziplock bag with a paper towel to keep from wilting.

If you cut the apples in advance, squeeze some fresh lemon juice on top to prevent browning.
Crumble the goat cheese immediately out of the refrigerator for an even crumble because once it warms up it will get a little messier.

Alternatively, you could combine the salad ingredients, except for the Raspberry Vinaigrette which you’d add once you’re ready to eat, for an easy lunch away from home.

What to serve with Cranberry Apple Chicken salad?

Having the ladies over for lunch or game night and serving this easy salad recipe? Mix up some Apple Cider Sangria or this Cucumber Melon Mocktail to sip along with it.

You can’t go wrong with a soup and salad. This Broccoli Cheese Soup or a bowl of Winter Squash and Pumpkin Soup would go perfectly with it, too!

Need dessert or something sweet after enjoy a healthy salad?
Make these Millionaire Shortbread aka Twix Bars or a batch of Butterscotch Oatmeal Cookies or Maple Shortbread.

Juicy cooked chicken, tart cranberries, sweet crisp apples, goat or feta cheese and crunchy pecans over a bed of lettuce join together in this satisfying salad.

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Apple Chicken Salad

This Apple Chicken Salad is an easy recipe and loaded with crunchy apples, pre-cooked chicken and salad greens. Every bite is packed with flavor and texture, and this fresh, healthy salad is a delicious lunch that's also perfect for potlucks.

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 672kcal

Ingredients

• 5 cups mixed greens
• 3/4 cup crumbled goat cheese
• 1/3 cup pecans
• 1/3 cup dried cranberries
• 1 apple thinly sliced
• 2 tablespoons diced red onion
• 1 cup shredded rotisserie chicken
• 1/2 cup raspberry vinaigrette salad dressing

Instructions

• In a large bowl add all of the ingredients and drizzle with the vinaigrette. Toss well to combine and serve.

Nutrition

Serving: 1person | Calories: 672kcal | Carbohydrates: 51g | Protein: 47g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 101mg | Sodium: 1101mg | Potassium: 1014mg | Fiber: 12g | Sugar: 24g | Vitamin A: 2087IU | Vitamin C: 28mg | Calcium: 203mg | Iron: 5mg

The post Apple Chicken Salad appeared first on Easy Recipes From Home.

And with my life lately I need easy. I had pneumonia for what seems like FOREVER. Now that I am healthy again I never thought I would crave working out as much as I have. So back to the gym and eating healthy okay eating better than I have been.

This winter body has to get summer ready. So I need all the help I can get.

Like I said this salad is soooo quick and easy to toss together. I’m talking like less than 5 minutes prep time. And with little ones I need that. We pretty much use a rotisserie chicken weekly, so why wouldn’t I toss it into a salad? Since tomatoes are not at their peak ripeness now, sun dried tomatoes give it the punch I desire. And then chop up some marinated artichoke hearts and shave some Asiago and voila!

Need more reasons to try it out? How about an almost four year old little boy who ate an entire bowl of it? I mean he might have gotten a Strawberry Rhubarb Bar (recipe coming soon) afterwards but hey it’s all about balance.

My 2 year old princess on the other hand – well if I can get her to eat a vegetable every few days that’s a miracle Let’s just say she’s a work in progress on her eating habits.

Until then John Grayson, Daddy and I will enjoy the healthy stuff.

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Chicken, Sun Dried Tomato, Artichoke Salad

Ingredients

• 4 cups baby kale lettuce
• 1 1/2 cups shredded chicken
• 1/3 cup artichoke hearts drained and quartered
• 1/3 cup sun-dried tomatoes roughly chopped
• 1/4 cup shaved Asiago cheese
• Parmesan Herb Dressing

Instructions

• Add the lettuce, chicken, artichoke hearts, sun dried tomatoes, and cheese to a large bowl.
• Add in some of the dressing – a few tablespoons. Toss well.

The post Chicken, Sun Dried Tomato, Artichoke Salad appeared first on Easy Recipes From Home.

When I was little I ate everything with Ranch. Okay some days I still do and my kids definitely inherited that habit from me. So why wouldn’t I try to make my own dressing instead of the store bought one with so many preservatives.

And that’s when it hit me – take my favorite dressing and spruce it up. I of course added Parmesan cheese because what is a Hall Nesting recipe without cheese? And stepped up the herb game. I mean this is when the sky is the limit. Use whatever fresh herbs you have on hand. I chose dill, chives, and parsley. But who knows next time it could be oregano, tarragon, and basil!

Just wait til you see the salad coming next week that this Parmesan Herb Dressing goes on. It’s full of baby kale, sun dried tomatoes, artichoke hearts and shaved Asiago. And when I say it’s good – that’s an understatement. My 3 year old son ate it. Yea that’s right a toddler devoured this salad and dressing.

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Parmesan Herb Dressing

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup buttermilk
• 1/3 grated Parmesan
• 3 tablespoons fresh herbs*
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce

Instructions

• Whisk together all ingredients. Chill in fridge until ready to serve.

Notes

I used 1 tbsp of parsley, dill, and chives

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No? Well, me neither until I did a review for the Food52 Mighty Salads Cookbook. I mean I don’t think it could get better – a salad with veggies, fruit, and cheese? Yes, please!

The chapters are broken down to Leafy Salads (like this one), Less-Leafy Salads, Grain & Bean Salads, Pasta & Bread Salads, Fish & Seafood Salads, and Meat Salads. So, as you can tell you have quite a bit to sort through.

I tried out the Bloody Mary Steak Salad – and although the idea sounded great it fell pretty flat. The Grilled Ratatouille & Bulgar Salad also sounded like one I might enjoy but decided on this Roasted Grape, Butternut Squash, and Kale Salad due to the season.

A few suggestions: The spice mix was great for my palate but a little too spicy for the toddlers so I’d recommend taking out the red pepper flakes and increasing the sweet paprika. Also on the vinaigrette I’d reduce the mustard to 2 teaspoons so it’s not as strong and the Parmesan will pop through more.

If you haven’t noticed my cookbook reviews have a central theme – salsas, pizzas, and now salads.

Want to visit the full salad recipe? Don’t forget to head over to food52.com.

Disclaimer: This post contains affiliate links. I received this book from Blogging forBooks for this review. I did not receive any compensation for this review and all opinions are my own. Thank you for reading and supporting the companies I partner with.

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Well technically it will be Monday – not that I am counting down the days or anything. Look I love my little ones more than life itself. But one thing has become evident – I am not meant to be a full time stay at home mom. And I praise the ones who are. But in my past three years with kids I have also learned I am not meant to sit at a desk from 9-5.

Thank goodness for my amazing job where I can work from home on my own schedule and go into the office when I need to. But I do like a schedule. Like Mondays are my office days, Wednesdays are my blog days, and Fridays are my house/errand days. And with the kids not having school the past few weeks…let’s just say I am just trying to stay above water with all the stuff I need to do.

But one thing for sure is that whether kids are home or not, this mama has been all about salads lately. Mainly I’ve been into this Stone Fruit and Radish Salad.

I love vibrant salads and that’s what this one is obviously. I actually stalked farmers markets and 4 different grocery stores just waiting for these watermelon radishes to arrive. Ps I also realized that I only had one other recipe with radishes on the blog – that needs to change now!

And these watermelon radishes were worth the wait . Every bite – a little peppery and a slight sweet note. Mix that with some your favorite stone fruit and you have one refreshing summer salad.

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Stone Fruit and Radish Salad

Servings 2 salads

Ingredients

• 1 head of Bibb lettuce leaves washed and torn
• 1 watermelon radish thinly sliced
• 1 Easter egg radish can substitute cherry belle -found in most stores, thinly sliced
• 1/2 cup cherries pitted
• 1 apricot pit removed and cut into wedges
• 1 peach pit removed and cut into wedges
• 1 plum pit removed and cut into wedges
• 2 ounces dried fruit & nut cream cheese*
• 1 1/2 tablespoons sunflower kernels
• Lemon Poppy Seed Dressing

Instructions

• In a large serving bowl combine the lettuce and all of the other vegetables and fruits. Toss in crumbles of cheese.
• Pour dressing over salad just before serving and sprinkle with sunflower kernels.

Notes

*I used Moondara Apricot & Nut Cream Cheese - can substitute your favorite flavored cream cheese that can be crumbled or goat cheese.

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I decided recently that I needed to take a mental vacation.  Do you ever need one of these? I mean I obviously still had to go to my other job that pays the bills, but I have been a little overwhelmed lately.

We are finally all healthy again. The kids and I had the stomach bug one week. The following week Amelia got pink eye. And we are now in the trenches of potty training. So I just need to check out as you can see.

So now I’m back with a vengeance. I have so many great things to share with you like some Chicken Tacos with Peach Salsa, Cherry Margaritas and of course this Mexican Corn Salad. Obviously a Mexican theme going on here – surprise surprise (not).

Now I actually had two versions of this salad and I could not decide which one was better. The first version was more of a Mexican Street Corn Salad with a mayo based dressing. And then this one with a cumin lime vinaigrette. The latter one won out. But don’t worry I’m still trying to perfect some Mexican Street Corn which is my all time fave!

And one of my favorite food blogger friends inspired me to take some time out of the kitchen again to spend with y’all. So check back Friday for a Friday Feedings since it’s been a while!

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Mexican Corn Salad

This Mexican Corn Salad is bursting with flavor. Enjoy seasoned corn kernels, crunchy red onion, and a cumin lime vinaigrette.

Course Side Dish

Cuisine Mexican

Ingredients

• 2 cans corn drained
• 1 avocado
• 2/3 cup grated Parmesan cheese
• 1/4 cup finely diced red onion
• 1/4 cup chopped cilantro

Dressing

• 3 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon cumin

Instructions

• In a small bowl mix all the ingredients to the dressing and set aside.
• Combine all of the ingredients of the salad in a medium size bowl. Pour dressing on top and toss to fully coat.

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