Category: Main Dish Salads

Classic Tuna Salad

Classic Tuna Salad is a filling, healthy, delicious entree salad that’s Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!
Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Do you enjoy tuna salad? We sure do, but typically we enjoy it on sandwiches. My husband likes to add hard boiled eggs and mayo to drained tuna, and that’s about it! Recently I stumbled upon a recipe for classic tuna salad that can be served as a quick lunch or dinner main course, and decided to give it a try! YUM!!!! The entire salad took under 10 minutes to make (including chopping and slicing the veggies). That’s a WIN, in my book.

The tuna salad is so delicious (even as leftovers the next day) I thought I would share it with you today.  This recipe was adapted by a Weight Watchers member from a cookbook recipe she had. Even if you are not following a WW plan, this is a very filling, low calorie and delicious salad.

This recipe for classic tuna salad uses non fat Greek yogurt instead of mayonnaise to cut out  some fat calories and make it compatible with a Weight Watchers Freestyle eating plan. That small change made this salad have ZERO Freestyle points (for those of you who follow a WW plan and know the over 200 foods that have a zero points value).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Classic Tuna Salad

Truthfully, there is nothing even remotely difficult involved in making this delicious tuna salad.  Simply prep the veggies, by cutting, chopping and slicing. Seen below are the chopped dill pickles, celery, fresh parsley and chives (from our garden), and red onion.

Celery, parsley, red onion, and dill pickles are chopped to add to tuna salad.

Once you’ve “prepped” the veggies, place them in a medium sized bowl with drained albacore tuna, spices, lemon juice, and non fat Greek yogurt.

Tuna, chopped veggies and non-fat Greek yogurt are mixed in bowl.

Combine all the ingredients, adding a little bit more Greek yogurt if necessary, to reach the consistency you prefer. I started with 3 Tablespoons, then added just a smidge more.

All the ingredients for the classic tuna salad are mixed together in bowl.

Here is an up close look at the tuna salad after all ingredients are mixed together.

Time To Enjoy A Classic Tuna Salad

Once everything is combined, you are ready to enjoy this wonderful ZERO point, flavor-packed, classic tuna salad! It is often said you eat with your eyes first, so I served it on a bed of chopped iceberg lettuce, and surrounded this classic tuna salad with a sliced Gala apple! 

The salad LOOKED good served this way, and the crunchy sweetness of the apple tasted GREAT alongside this delicious salad!

Classic tuna salad, on a bed of chopped lettuce, with apple slices on the side.

There you have it! A healthy, and quite filling entree salad that has ZERO Freestyle points if you follow a WW plan. That works for me! Cover and refrigerate any leftovers.  By the way, I had the exact same lunch the very next day, as well! It really is a great tasting lunch or dinner!

The classic tuna salad, with apple slices on the side is a filling, flavor packed meal!

I sure do hope you will consider trying this delicious classic tuna salad recipe! Even if you are not following a Weight Watchers plan, I am confident you will really enjoy this delicious salad. Have a wonderful day!

Looking For More MAIN COURSE SALAD Recipes?

You can find all of my entree salad recipes in the Recipe Index, located at the top of the page. Here’s a few favorites you might want to check out:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: The Cookbook “Well Fed 2: More Paleo Recipes For People Who Love To Eat”, by Melissa Joulwan, published by Smudge Publishing. Recipe was adapted by a WW member, then posted in WW connect community.

Classic Tuna Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Category: Entree/Salad
Cuisine: American
Keyword: classic tuna salad
Servings: 4
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cans albacore tuna (in water) , drained (7 oz. per can)
  • 1/4 cup red onion , finely chopped
  • 1 rib celery , finely diced
  • 1/4 cup dill pickle , finely diced
  • 1/4 cup fresh parsley , chopped
  • 2 Tablespoons chives , finely chopped (fresh or dried)
  • 1/2 Tablespoon lemon juice , freshly squeezed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 dash cayenne pepper
  • 3-4 Tablespoons non fat, plain Greek yogurt
Instructions
  1. Drain tuna, and cut, chop or slice the veggies.

  2. Combine all ingredients in a medium sized bowl, and stir well, to fully mix all the veggies and spices with the tuna and non-fat Greek yogurt. Cover and refrigerate until ready to serve (can also be eaten immediately).

  3. To serve, place a rounded large scoop on a bed of chopped lettuce, or make into a sandwich, whichever way you want to enjoy this classic tuna salad. Cover and refrigerate any leftovers. Enjoy!

Nutrition Facts
Classic Tuna Salad
Amount Per Serving (1 (1/4 of total))
Calories 143 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 42mg14%
Sodium 540mg23%
Potassium 312mg9%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 460IU9%
Vitamin C 7.7mg9%
Calcium 39mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

 

Sesame Chicken Salad with Ginger Dressing

This simple, delicious Asian-inspired Sesame Chicken Salad features pan seared sesame crusted chicken breasts, on mixed spring greens, topped with homemade ginger salad dressing!
Delicious Asian-inspired Sesame Chicken Salad features pan seared sesame crusted chicken breasts, on spring greens, topped w/ a ginger salad dressing!

Wow… this sesame chicken salad with homemade ginger dressing tastes AMAZING! I found the original recipe in one of my OLD Weight Watchers cookbooks, while looking through it a couple weeks ago, and KNEW I wanted to try it!

This salad was a huge hit with my husband and I when we first tried it! Talk about quick and easy meals… this one has it all! The entirely EASY sesame chicken salad (and ginger dressing) was prepared in under 30 minutes, had GREAT flavor, and filled us up!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Ginger Dressing For The Sesame Chicken Salad

The yummy ginger salad dressing for this salad is incredibly simple to make, in only a few minutes! Place the soy sauce, rice vinegar, honey, minced ginger, mustard powder, sesame oil and crushed red pepper into a small saucepan, and whisk to blend.

Bring the ginger salad dressing ingredients just to a boil, on medium heat. Once it begins to boil, remove the pan from the heat. Set the pan aside, until you’re ready to serve the sesame chicken salad. See how easy that was?

Ginger salad dressing is cooked until blended for sesame chicken salad.

Prepare The  Chicken Breasts For Sesame Chicken Salad

Place the sesame seeds, salt and pepper onto  a large piece of wax paper. Mix them with your fingers, to blend the ingredients. Spread them out on the wax paper.

Lightly coat the chicken breasts on both sides with the sesame seed mixture, one at a time. Set chicken aside once coated. Repeat, until all chicken breasts are covered. NOTE: I found that I needed to use more sesame seeds to cover all 4 chicken breasts. Just mix up another quick batch, if you find you will need more topping.

Spices and sesame seeds are used to coat chicken breasts for sesame chicken salad.

Cook The Sesame Chicken

Heat the vegetable oil in a large, non-stick skillet on medium heat. Once the oil is hot (but not smoking), add the chicken breasts. Once the chicken hits the pan, do not disturb while it cooks.

Cook the sesame chicken for about 4-6 minutes, then carefully turn over and cook the other side 4-6 minutes.  The chicken should be cooked through, and the outside should be golden brown, when done. Once the chicken is done, place the pieces onto a cutting board, and let the chicken “rest” for 3-5 minutes. Slice each chicken breast into diagonal slices (about 4-6 slices per breast).

Boneless chicken breasts, coated in sesame seeds are pan seared for sesame chicken salad.

Serve The Sesame Chicken Salad With Ginger Dressing

Arrange cold, mixed salad greens on individual serving plates or in bowls. Use a spatula and transfer each sliced chicken breast onto the top of each salad. Be sure to keep the chicken slices for each breast all together! Lightly sprinkle sliced green onions over the top of each piece of sesame chicken.

Salad greens arranged in bowl, then topped with sliced sesame chicken and green onions.

Drizzle the ginger salad dressing over each sesame chicken salad, and that’s it! You are ready to serve this delicious dish! Serve immediately. Seriously – Grab a fork, and DIG IN! I really think you will LOVE this delicious meal!  There is a lot of flavor, the chicken is tender, and this sesame chicken salad is quite satisfying!

Sesame chicken salad with ginger dressing, served in a white bowl.

A side view of the ginger chicken salad with ginger dressing in white bowl.

My husband and I enjoyed this dinner, AND we liked it so much we had another sesame chicken salad (with the leftover chicken and dressing) the next night for dinner, too! That means it REALLY was good!

Hope you will try this delicious main course salad… it is truly easy and delicious! Have a GREAT day, and please come back again soon for more yummy recipes!

Looking For More MAIN COURSE SALAD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. A few favorite main course salad recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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The Grateful Girl Cooks!
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Author's signature

Original Recipe source: One of my cookbooks titled “Weight Watchers – Great Cooking Every Day”, published 2001, by Weight Watchers International, Inc., page 45

Sesame Chicken Salad with Ginger Dressing
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Delicious Asian-inspired Sesame Chicken Salad features pan seared sesame crusted chicken breasts, on spring greens, topped with a ginger salad dressing!

Category: Main Course Salad
Cuisine: Asian
Keyword: sesame chicken salad
Servings: 4
Calories Per Serving: 237 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Ginger Dressing:
  • 2 Tablespoons reduced sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 2 teaspoons fresh ginger peeled, minced
  • 1 Tablespoon honey
  • 1 teaspoon dry mustard powder
  • 1 teaspoon Asian sesame oil (dark)
  • 1/4 teaspoon crushed red pepper
For The Chicken And Salad
  • 3 Tablespoons sesame seeds (white) , or more, as needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 chicken breast halves (1/4 lb. each) boneless, skinless
  • 1 Tablespoon vegetable oil
  • 6 cups spring greens mix (or romaine) , rinsed, shredded
  • 1/4 cup sliced green onions , optional (for garnish)
Instructions
To Make Ginger Salad Dressing:
  1. Place soy sauce, rice vinegar, honey, minced ginger, mustard powder, sesame oil and crushed red pepper in a small saucepan, and whisk, to blend. Bring to a boil, on medium heat. Once it begins to boil, remove pan from heat. Set aside.

To Prepare/Cook Chicken:
  1. Place sesame seeds, salt and pepper onto a piece of wax paper. Mix with your fingers, to blend. Spread them out on the wax paper. Lightly coat chicken on both sides with the mixture. Repeat process until all chicken breasts are covered. NOTE: I found that I needed to use more sesame seeds to cover all 4 chicken breasts. Just mix up another quick batch, if you find you need more.

  2. Heat vegetable oil in a large, non-stick skillet on medium heat. Once oil is hot (but not smoking), add the chicken. Once the chicken hits the pan, do not disturb while it cooks. Cook chicken for 4-6 minutes, then carefully turn over and cook the other side 4-6 minutes.  The chicken should be cooked through, and the outside should be golden brown, when done. Once done, place chicken on a cutting board, and let it "rest" for a couple minutes. Slice each chicken breast into diagonal slices (about 4-6 slices per breast).

  3. To Serve: Arrange mixed salad greens on individual plates or in bowls. Use a spatula and transfer each sliced chicken breast onto the top of each salad, keeping the slices for each breast together! Sprinkle sliced green onions over chicken. Drizzle ginger dressing over each salad, and serve immediately. Enjoy!

Nutrition Facts
Sesame Chicken Salad with Ginger Dressing
Amount Per Serving (1 salad with dressing)
Calories 237 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 72mg24%
Sodium 707mg31%
Potassium 565mg16%
Carbohydrates 8g3%
Sugar 4g4%
Protein 26g52%
Vitamin A 755IU15%
Vitamin C 15.3mg19%
Calcium 72mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! This delicious Asian-inspired Sesame Chicken Salad features pan seared sesame crusted chicken breasts, on spring greens, topped w/ a ginger salad dressing!

Easy Chicken Caesar Salad

Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on crisp romaine lettuce, with Parmesan cheese, croutons, and bottled dressing!Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!

Do you enjoy Chicken Caesar Salad?  We sure do, in our home!  We have one for dinner every couple of weeks (especially in the summer), and it continues to be a family favorite meal.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How Do You Season The Chicken For The Caesar Salad?

Whenever we grill chicken and use my Mom’s trusty chicken basting sauce (been using her recipe for over 40 years), I always try to grill two extra breasts to put aside for this salad! That way, the chicken is ready to go, any time we want to have this salad for dinner!

Basting sauce used for grilling chicken for caesar salad.

Having the chicken already grilled makes this a very quick meal to make… BUT… whether you use leftover chicken breasts, or grill them on an indoor grill, in the skillet, or on your BBQ, simply make sure you have a cooked, lightly seasoned chicken breast for each salad!

Many ways to cook chicken for a caesar salad.

When you are ready to make the chicken caesar salad, slice a head of romaine lettuce into thin strips. I typically buy romaine hearts (these have a lot of the darker outside leaves taken off) for this salad, but it really doesn’t matter.

Okay… So How Do I Make The Chicken Caesar Salad?

If using romaine hearts, one whole one should be enough for two entree salads. Place thinly sliced romaine into large bowl. Squeeze the juice of half a lemon over lettuce, catching any seeds that try to jump in!

Slicing romaine lettuce for chicken caesar salad.

Fresh lemon juice brings out the flavor in a chicken caesar salad.

Now, I have seen so many recipes to make homemade Caesar dressing, with anchovies, etc. in it, but when you want a quick dinner, what I use is bottled salad dressing!

We have used Cardini’s Caesar dressing for many many years. Caesar Cardini is the man who is known for creating Caesar salads, and we have found this dressing to be the very best tasting one on the market! Obviously you can use whatever Caesar dressing you wish, but we give this one, found in most grocery stores (or Amazon) a thumbs up, for sure!

Add the Caesar Salad Dressing

Pour the desired amount of salad dressing over the lettuce in the bowl, then mix it, to combine.

Romaine lettuce is topped with Caesar dressing.

I use the original Caesar Cardini dressing on this salad.

TIP: After the lettuce has the salad dressing on it, THEN add grated Parmesan cheese!  Because the lettuce has salad dressing on it, the cheese will stick to the romaine and not fall to the bottom of the bowl. Best tip I’ve ever found for a caesar salad! Mix to fully combine ingredients.

Shredded Parmesan cheese is added to caesar salad.

Serving The Salad

Portion salad into 2 serving bowls or plates.  Place croutons on top, and add a couple thin slices of lemon to dish as a garnish. Adding lemon slices looks good, and each person can squeeze additional lemon juice on their salad, if desired.

Croutons and lemon slices are added to caesar salad.

Slice the precooked grilled chicken breasts into thin slices.  Place the sliced chicken on top of the salad, slightly fanning out the slices across the salad. The chicken can be hot or chilled… we serve it both ways.

Garnish your chicken Caesar salad with additional Parmesan cheese, if desired. Serve, and enjoy this absolutely YUMMY entree salad!

Grilled chicken breast is sliced, then fanned out on top of caesar salad before serving.

I really hope you enjoy this classic grilled chicken Caesar salad, and trust you will enjoy it as much as we do! If you enjoy this salad, chances are you will also enjoy my recipes for Grilled Chili & Lime Chicken Fajita Salad or Strawberry Avocado Spinach Salad with Grilled Chicken (YUM). Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a wonderful day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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The Grateful Girl Cooks!
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Easy Chicken Caesar Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!
Category: Entree Salad
Cuisine: American
Keyword: chicken caesar salad
Servings: 2 main course salads
Calories Per Serving: 530 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 small boneless, skinless chicken breasts , pre-grilled or baked
  • 1 head romaine lettuce (I use romaine hearts)
  • 1/2 large lemon
  • 1/4 cup Caesar salad dressing
  • 1/2 cup Parmesan Cheese
  • 3 Tablespoons croutons , for garnish
  • 4 thin slices lemon , for garnish
Instructions
  1. NOTE: Having the chicken already grilled makes this a very quick meal to make... BUT... whether you use leftover chicken breasts, or grill them on an indoor grill, in the skillet, or on your BBQ, simply make sure you have a small, cooked, lightly seasoned boneless chicken breast for each salad!

  2. Place thinly sliced romaine into large bowl. Squeeze the juice of half a lemon over lettuce, catching any seeds that try to jump in!  Pour desired amount of salad dressing over lettuce, then mix to combine.

  3. After the lettuce has the salad dressing on it, THEN add grated Parmesan cheese!  Because the lettuce has salad dressing on it, the cheese will stick to it, and not fall to the bottom of the bowl. Mix to fully combine ingredients.

  4. Portion salad into 2 serving bowls or plates.  Place croutons on top, and add a couple thin slices of lemon to dish as a garnish.

  5. Slice precooked grilled chicken breasts into thin slices.  Place chicken slices on top of salad, fanning out the slices across the salad. The chicken can be hot or chilled... we serve it both ways.  Garnish salad with additional grated Parmesan cheese, if desired. Serve, and enjoy this absolutely YUMMY entree salad!

Recipe Notes

NOTE: Caloric calculation is approximate, based on a 4 ounce chicken breast per serving. Caloric count will vary, due to weight of chicken and amount / type of salad dressing used.

Nutrition Facts
Easy Chicken Caesar Salad
Amount Per Serving (1 g)
Calories 530 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Cholesterol 101mg34%
Sodium 1067mg46%
Potassium 1243mg36%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 4g4%
Protein 40g80%
Vitamin A 27490IU550%
Vitamin C 14.9mg18%
Calcium 436mg44%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!

Southwest Chicken Salad

You’ll love this Southwest chicken salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!You'll love this Southwest-inspired salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!

If you enjoy flavor-filled main dish salads, you will love this Southwest Chicken Salad. It is a wonderful main dish salad, full of flavor!

I found this recipe for Southwest chicken salad on Pinterest, and it not only sounded HEALTHY, but DELICIOUS!  The original recipe serves 4, but I very slightly modified it to make two servings, for my husband and I to enjoy! OH MY GOODNESS- the salad is amazing, like “we ate every single bite” amazing!

Scroll Down For A Printable Recipe Card At The Bottom Of the Page

Making The Marinade

I made the marinade early in the day, and let the chicken “bathe” in it for hours, to soak up great flavor! When I was ready to fix dinner, all I had to do was grill the chicken on my stove top and assemble the salad. EASY!  Here’s how to make it:

In a medium sized bowl, combine all the marinade/salad dressing ingredients EXCEPT FOR THE YOGURT! Mix together until all are well blended. Pour HALF of the marinade (set aside the other half) into a rimmed dish and add the chicken.

Ingredients for the chicken marinade are combined in a bowl.

Marinate The Chicken

Turn pieces over, to coat well. Cover chicken and place in refrigerator for 2 hours (or more, if time allows). Cover remaining marinade and refrigerate until ready to use.

The chicken is marinated in the refrigerator to add flavor.

When ready to assemble salad for your meal, remove reserved marinade from refrigerator. Blend in the Greek yogurt, until completely incorporated and creamy.

Greek yogurt is added to reserved marinade for the salad dressing.

Creamy salad dressing is ready to drizzle on the Southwest chicken salad.

Cook The Marinated Chicken

After the chicken has fully marinated, remove it from the refrigerator.  Heat a teaspoon of oil in a skillet or on a grill on medium-high heat until very hot, but not smoking. Sear chicken on first side until bottom is golden brown and crispy, then flip and cook other side until chicken is fully done (internal temp. of 165°F).  I use an indoor cast iron grill and it takes about 10 minutes per side.

Once done, remove the chicken, and let it rest, so the juices can redistribute internally. After the chicken rests for 5 minutes, cut each piece into thin slices, and discard the chicken marinade.

Marinated chicken is grilled until browned and cooked through.

The chicken pieces are fully cooked before slicing and adding to the salad.

Assemble The Southwest Chicken Salad

When you are ready to assemble salad, fill individual bowls or plates with chopped romaine. Divide corn, beans, and cherry tomato halves between servings. Top with avocado and chicken slices (fanning them out slightly, for a decorative look). My husband wanted an entire half an avocado sliced on his salad, as you can tell from the 2nd photo below… ha ha!

Building the Southwest chicken salad with lettuce, corn, black beans and cherry tomatoes.

Grilled chicken strips and sliced avocados are added to the salad.

Drizzle the salad with the prepared cilantro lime salad dressing. Serve, and enjoy this absolutely amazing tasting meal! NOTE: I made 2 large entree size salads for us. If making 4 salads, increase chicken to 4 pieces, and double the amount of corn, beans, cherry tomatoes, and add additional lettuce. You will not need to double the marinade.

The Southwest chicken salad is drizzled with salad dressing, and is ready to eat.

A close up view of this delicious salad, with grilled chicken and avocados.

We absolutely LOVED this Southwest chicken salad; we were very full and completely satisfied after eating!  The grilled chicken had great flavor, thanks  to the lime cilantro marinade, and the low fat flavor-filled dressing made this dish shine!

I sincerely hope you will consider trying this recipe… it is totally delicious, filling, and very colorful! Have a fantastic day!

Looking for More MAIN COURSE SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of main course salads you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: Karina, at https://cafedelites.com/southwestern-chicken-salad/

Southwest Chicken Salad
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 

You'll love this Southwest chicken salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!

Category: Dinner
Cuisine: Southwest
Keyword: Southwest chicken salad
Servings: 2
Calories Per Serving: 468 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large chicken thighs (boneless, skinless)
For Marinade/Salad Dressing:
  • 2 Tablespoons olive oil
  • 1/3 cup fresh lime juice (approx. 2 large limes)
  • 1 teaspoon lime zest
  • 4 Tablespoons fresh cilantro (finely chopped)
  • 1 teaspoon brown sugar
  • 2 garlic cloves , minced
  • 1/2 teaspoon cumin (ground)
  • 1/2 teaspoon red chili pepper flakes
  • 1 teaspoon salt
  • 1/4 cup plain Greek yogurt (THIS IS USED FOR DRESSING ONLY!!!)
For Salad:
  • 4 cups romaine lettuce (torn or chopped)
  • 1/2 cup cherry tomatoes (cut in half)
  • 1/2 avocado , thinly sliced
  • 1/2 cup canned black beans (drained, rinsed)
  • 1/2 cup canned whole kernel corn (drained, rinsed)
Instructions
  1. In a medium sized bowl, combine all marinade/salad dressing ingredients EXCEPT FOR THE YOGURT! Mix together until well blended. Pour HALF of the marinade (set aside the other half) into a rimmed shallow dish and add the chicken. Toss to coat well. Cover chicken and place in refrigerator for 2 hours (or more, if time allows). Cover remaining marinade and refrigerate until ready to use.
  2. After chicken has fully marinated, remove it from refrigerator. Heat a teaspoon of oil in a skillet or on a grill on medium-high heat until very hot, but not smoking. Cook chicken on first side until bottom is golden brown and crispy, then flip and cook other side until chicken is fully cooked throughout. (I used an indoor cast iron grill and it took about 10 minutes per side). Once done, remove chicken, and let it rest so juices can settle internally. After chicken has rested for 5 minutes, cut each piece into thin slices. Discard chicken marinade.
  3. When ready to assemble salad, remove reserved marinade from refrigerator. Blend in the Greek yogurt, until completely incorporated and creamy.
  4. To assemble salads, fill individual bowls or plates with chopped romaine. Divide corn, beans, and cherry tomato halves between servings. Place avocado and chicken slices decoratively on top of salad. Drizzle each salad with reserved creamy cilantro lime dressing. Serve, and enjoy!
Recipe Notes

*NOTE: I made 2 large salads for us. If making 4 servings, increase chicken to 4 pieces, and double the amount of corn, beans, cherry tomatoes, and add additional lettuce, as desired. (Use same amounts written for marinade/dressing).

Nutrition Facts
Southwest Chicken Salad
Amount Per Serving (1 main course salad)
Calories 468 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Cholesterol 108mg36%
Sodium 1525mg66%
Potassium 1092mg31%
Carbohydrates 28g9%
Fiber 8g33%
Sugar 5g6%
Protein 30g60%
Vitamin A 8670IU173%
Vitamin C 32.1mg39%
Calcium 101mg10%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this Southwest chicken salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!

Chopped Greek Chicken Salad

You’ll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!You'll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

I discovered a new recipe for a Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette recently, and decided to try it.  Wow!  We LOVED it!

We each had a huge bowl of salad, complete with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, etc.. We topped it with a light vinaigrette dressing, and it was a delicious, filling and complete meal for us!

The flavor of the chopped Greek chicken salad was amazing… and guess what?  It’s a Weight Watchers recipe, so if you are looking to have a light (but filling) meal, a low calorie or Smart Points recipe (6 Points!), then I would highly recommend this main course salad! As an added bonus… it’s incredibly EASY to prepare, so it’s a WIN-WIN.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Prepare Chopped Greek Chicken Salad

The first thing I did was cook the chicken. I used an indoor grill (which only took about 8 minutes), but you can cook the chicken breast any way you would like, or use leftovers.  Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, prep, chop, and slice the veggies.

Divide the chopped romaine lettuce in half, and place in bowls or on dinner plates.  Divide and add the peeled, chopped cucumber and sliced green onions to each bowl.

Diced romaine lettuce, green onions and cucumbers in white bowl.

“Building” The Salad In Layers

Divide the ingredients in half (half for each salad), and add the chicken slices and whole kalamata olives on top of the lettuce.

Grilled chicken and kalamata olives are added to the chopped Greek chicken salad.

Now divide and add the fresh chopped tomatoes and crumbled feta cheese to each chopped Greek chicken salad. Doesn’t it look GOOD??? Now- wasn’t that incredibly EASY to prepare?

Chopped tomatoes and feta cheese is added to the chopped Greek chicken salad.

Ready To Serve The Chopped Greek Chicken Salad

When ready to eat, drizzle each chopped Greek chicken salad with 2 Tablespoons of low-fat vinaigrette salad dressing. Give the salad a toss, to mix ingredients, then serve! Enjoy!

Here are our two dinner salads ready to go! Not only do they LOOK good, they TASTE great, as well! Time to dig into a nice big bowl of  scrumptious chopped Greek chicken salad.

Two chopped Greek chicken salads, in bowls, and ready for salad dressing!

This was a very filling salad, and I will definitely be making it again!  I LOVE that even a “lighter than normal” salad can be filled with so many wonderful flavors! My husband is already wondering when we will have this chopped Greek chicken salad again. Soon… real soon!

Close up photo of the chopped Greek chicken salad.

Another close up picture of a chopped Greek chicken salad in white bowl.

I really hope you will consider trying this fantastic chopped Greek chicken salad recipe! You are gonna enjoy it!  Have a wonderful day… make the most out of every minute you are blessed with!

Looking for More SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of great salad recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Recipe Source: https://cmx.weightwatchers.com/nui/explore/details2/WWMEAL:5626a7722084d63a3401ea88?mode=featured-recipes&tags=contentTags.food_course.tags:Breakfast&view=list

Chopped Greek Chicken Salad
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
You'll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!
Category: Main Course Salad
Cuisine: Greek
Keyword: chopped Greek chicken salad
Servings: 2 main course servings
Calories Per Serving: 275 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups chilled Romaine lettuce , chopped
  • 6 ounces boneless skinless chicken breast (roasted or grilled), sliced.
  • Salt/pepper to season chicken
  • 1 cup fresh tomatoes , chopped
  • 1 cup English cucumber , peeled, chopped
  • 4 medium raw scallions (green onions), sliced (white and green parts)
  • 18 Kalamata olives (pitted)
  • 4 Tablespoons Feta cheese , crumbled
  • 4 Tablespoons low fat vinaigrette salad dressing
Instructions
  1. Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, chop and slice veggies.
  2. Divide the chopped romaine in half and place in bowls or on dinner plates. Divide and add chopped (and peeled) cucumber and sliced green onions. Divide and add chicken slices and kalamata olives. Divide and add fresh chopped tomatoes and crumbled feta cheese.
  3. Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!
Recipe Notes

Caloric calculation does NOT include low-fat vinaigrette dressing, as there are a variety of low-fat bottled dressings on the market, with varying caloric counts.

If following WW plan, this recipe is 6 Smart Points per serving, if prepared as written.

Nutrition Facts
Chopped Greek Chicken Salad
Amount Per Serving (1 salad (1/2 of total))
Calories 275 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 84mg28%
Sodium 1052mg46%
Potassium 784mg22%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 4g4%
Protein 25g50%
Vitamin A 9050IU181%
Vitamin C 15mg18%
Calcium 243mg24%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

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Grilled Chili & Lime Chicken Fajita Salad

Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Do you like fajitas? Well, I sure do, so I was excited to try a new recipe for Grilled Chili & Lime Chicken Fajita Salad! Wow… it tasted fantastic, and I can’t wait to share it with you today. This main dish salad is filled with marinated grilled chicken, romaine lettuce, black beans, grilled bell peppers and onion, and is topped with tortilla strips, cilantro, avocado and sour cream.

If that’s not enough, it is drizzled with an amazing chili and lime salad dressing (part of it serves as the marinade!).  If you like Southwestern food, chances are you will LOVE this filling salad.  We sure did!  It is one of my new favorites… will DEFINITELY make this chicken fajita salad again and again.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Plan Ahead

The chicken will need to marinate for a couple hours (at least), so plan ahead. This marinating time is not included in the prep time in the printable recipe. I like to get things ready ahead of time, so early in the afternoon I marinated the chicken, then grilled the chicken and at the same time, (in a separate skillet) I grilled the onion and peppers.

When it was dinner time, all I had to do was slice the pre-cooked chicken, arrange the salad ingredients in 2 serving bowls, drizzle with the dressing and serve! EASY!

How To Cook This Chicken Fajita Salad

The day I made this salad it was pouring rain, so I cooked the chicken on my indoor George Foreman grill. You can cook the marinated chicken on the BBQ, an indoor grill. You can also cook it in a skillet on your stovetop! The recipe calls for boneless chicken thighs, but boneless chicken breasts are a great substitution, too!

Marinating The Chicken

In a small bowl, whisk the ingredients for the marinade together until fully blended.  Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish.

Add the chicken, cover, and refrigerate/marinate chicken for at least 2 hours (turning occasionally to coat), for best taste results! Cover and set the remaining marinade (approx. 1/4 cup) aside until ready to serve (this is the salad dressing). There is no need to refrigerate.

Marinade for chicken fajita salad, in small metal bowl

Chicken thighs marinating in glass dish

Cooking the Chicken

After chicken has been marinated, grill the chicken until done and crispy on a BBQ or indoor grill. If using a skillet, heat a teaspoon of oil on medium-high heat until hot before adding meat. Once very hot (but not smoking), add chicken and cook until done. When cooked fully, remove chicken. Let rest for a few minutes, then cut chicken into thin slices.

TIP: When you cook the marinated chicken, discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination!

Grilled chicken thighs for salad

Grilled marinated chicken, cut into thin slices for salad

Cooking the Veggies

In a separate skillet, heat a teaspoon of oil on medium-high heat until hot. Add the sliced red and yellow bell peppers and onions to the skillet once it is hot (but not smoking).. Cook until tender (4-5 minutes), stirring occasionally. Remove the skillet from the heat and set it aside, to let the veggies cool.

Yellow and red bell pepper slices with onions grilled in skilletTime To Assemble The Salad

To assemble the salad, fill each serving dish with torn romaine leaves. Evenly distribute the black beans, peppers and onions over lettuce. Add some sliced avocado and crisp tortilla strips. TIP: I made my own tortilla strips. To see how to make them, check the notes section of printable recipe.

Sprinkle the salad with extra cilantro leaves.  Place a dollop of sour cream on top, and add a lime wedge (for garnish).  Finish it by drizzling reserved marinade over the top.

Enjoy This Delicious Chicken Fajita Salad

Serve… and ENJOY this amazing, flavor-filled chicken fajita salad! The recipe as written (below) makes two very generous sized main course salads.

Grilled Chili and Lime Chicken Fajita Salad on white serving plate.

I’m not kidding… this chili lime chicken fajita salad really is one delicious dinner!  I hope you will give it a try. My husband loved it, too.  One of his first comments after tasting it was, “wow, this has to be one of the best looking salads I’ve ever eaten”. Yes, it LOOKS good, but just wait until you TASTE it! Grab a fork and have a taste of this juicy chicken fajita salad!  YUM!

Close up photo of chicken fajita salad

Have a wonderful day! Thanks for stopping by. I hope you find some delicious recipes, (including this one for chicken fajita salad) to fix for those you love and cherish!

Looking For More ENTREE SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious main course salad recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From:  https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

Grilled Chili & Lime Chicken Fajita Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Category: Main Course Salad
Cuisine: Southwestern
Keyword: chicken fajita salad
Servings: 2 Main Course Servings
Calories Per Serving: 544 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Marinade:
  • 4 Tablespoons olive oil
  • 1/3 cup (+ 1 Tablespoon more) fresh squeezed lime juice
  • 2 Tablespoons fresh chopped cilantro
  • 2 cloves minced garlic
  • 1 teaspoon brown sugar
  • 3/4 teaspoon red chili flakes
  • 1/2 teaspoon ground Cumin
  • 1 teaspoon salt
For Salad:
  • 2 boneless , skinless chicken thighs (can substitute chicken breasts)
  • 1/2 yellow bell pepper , sliced thin (seeds removed)
  • 1/2 red bell pepper , sliced thin (seeds removed)
  • 1/2 medium onion , thinly sliced
  • 5 cups Romaine lettuce , roughly chopped
  • 1 avocado , sliced (divided)
  • 1/2 cup black beans (rinsed, drained)
For Garnish (Optional):
  • Sour cream and extra cilantro leaves
  • Crisp tortilla strips (see Notes section for "how to make" these).
Instructions
  1. In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
  2. Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
  3. In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.
To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!
    Recipe Notes

    Caloric calculation does not include sour cream or tortilla strip garnish. Prep Time does not include marinating time for chicken.

    TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

    Nutrition Facts
    Grilled Chili & Lime Chicken Fajita Salad
    Amount Per Serving (1 serving)
    Calories 544 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 4g25%
    Cholesterol 72mg24%
    Sodium 1329mg58%
    Potassium 1561mg45%
    Carbohydrates 35g12%
    Fiber 14g58%
    Sugar 7g8%
    Protein 32g64%
    Vitamin A 11655IU233%
    Vitamin C 123.8mg150%
    Calcium 85mg9%
    Iron 3.7mg21%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!

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    Southwest Steak Salad w/ Avocado & Cilantro Dressing

    Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.
    As I write this post, I am still savoring the memory of the delicious Southwest Steak Salad with Avocado & Cilantro Dressing my husband and I enjoyed for dinner last evening! It was absolutely delicious! We had leftover grilled steak  and I decided to see what I could do with it. I found a recipe on Pinterest that sounded great, gave it a try, and it was a fantastic main course salad.

    Romaine lettuce, thin slices of grilled steak, black beans, corn, sweet cherry tomatoes, and an absolutely amazing Avocado & Cilantro Salad Dressing that makes the salad PERFECT in Southwestern flavor!  THANK YOU to Krista, at Joyful Healthy Eats for this delicious recipe! I encourage you to check out her blog!

    I used grilled steak this time, and next time I’m going to try it using grilled chicken breasts. Either would be fantastic in this salad! Whatever you use, steak or chicken, JUST MAKE SURE TO MAKE THE SALAD DRESSING. It is amazing  since it uses avocado as the main creamy ingredient. Let’s get those “healthy” fats in, okay?

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Grill The Steak And Make The Salad Dressing

    Grill your steak or chicken either outdoors on a BBQ, or indoors on a grill. Let it rest a few minutes after it is finished cooking, then thinly slice it into strips. Set the steak aside.

    Make the salad dressing by combining the dressing ingredients. They are avocado, cilantro, lime juice, red wine vinegar, olive oil, cumin and red pepper flakes.. Mix the salad dressing in a blender until smooth and creamy.

    Ingredients gathered to make salad dressing for the Southwest steak salad.

    This is what the lime cilantro salad dressing looked like right after removing it from my blender. It’s thick and creamy, and yummy! (I could eat it by the spoonful, but that’s an entirely different story!  Let’s NOT go there).

    Creamy Avocado Cilantro Salad Dressing has been blended and is ready to use.

    Put The Southwest Steak Salad Together And EAT!

    Place the chopped romaine lettuce, orange bell peppers, corn, and black beans into two serving bowls or onto plates.

    Romaine lettuce, corn, beans and orange bell peppers are the foundation for the salad.

    Add warm, thin slices of steak (or chicken), cherry tomato halves, and the garnish the top of the Southwest steak salad with slices of avocado and cilantro leaves.

    Avocado and steak slices are added to the top of the Southwest steak salad.

    Spoon a big dollop of the salad dressing on top. Give it a big stir to combine, and dig in! You’re gonna LOVE this salad’s amazing Southwest flavors!

    A dollop of avocado cilantro dressing tops the salad.

    Really hope you will give this salad a try… we really enjoyed it, and were quite full afterwards!  Have a great day, and remember to be KIND. Everyone is facing a battle of some kind and YOU might be the one person to brighten their entire day!

    Looking for More MAIN DISH SALAD Recipes?

    You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful main course salads you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Recipe Source:  http://www.joyfulhealthyeats.com/southwestern-steak-salad-with-cilantro-avocado-dressing/

    Southwest Steak Salad w/ Avocado & Cilantro Dressing
    Prep Time
    15 mins
    Cook Time
    0 mins
    Total Time
    15 mins
     

    Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.

    Category: Main Course Salad
    Cuisine: Southwest
    Keyword: southwest steak salad, steak salad
    Servings: 2 large servings
    Calories Per Serving: 614 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Salad Dressing:
    • 1 medium avocado
    • 1 cup fresh cilantro , chopped
    • 1/4 cup fresh lime juice
    • 1 Tablespoon red wine vinegar
    • 1 Tablespoon olive oil
    • 1/4 teaspoon red pepper flakes
    • 1/4 teaspoon cumin
    • 1/4 teaspoon Salt and Pepper , to taste
    For Salad:
    • 6 ounces Ribeye steak , pre-grilled (with salt/pepper or Montreal seasoning), thinly sliced
    • 4 cups Romaine lettuce , chopped
    • 1/2 cup corn (canned, drained)
    • 1/2 cup black beans (canned, drained)
    • 1/2 cup orange bell pepper , diced
    • 1/2 medium avocado , peeled and thinly sliced (for garnish)
    • 1/4 cup cilantro leaves (chopped, for garnish)
    Instructions
    Prepare Salad Dressing:
    1. Prepare salad dressing by placing all ingredients except salt and pepper into a blender. Blend very well, until it is very smooth and creamy. Season with salt and pepper, to taste. (If it is too thick, you can thin it a bit by adding a tiny bit more olive oil and red wine vinegar). Set aside.
    Prepare Salad:
    1. Place chopped lettuce onto serving plate. Top lettuce with corn and black beans; top this with orange bell peppers, thin slices of steak or chicken breast (quantity is your choice), cherry tomato halves. Garnish with chopped cilantro. Top with a large dollop of the salad dressing.
    2. Serve, and enjoy this great salad!
    Recipe Notes

    Note: Didn't add a cooking time, as it varies between steak or chicken. I used leftover grilled steak, so the prep time was minimal.

    Nutrition Facts
    Southwest Steak Salad w/ Avocado & Cilantro Dressing
    Amount Per Serving (1 (1/2 of total))
    Calories 614 Calories from Fat 378
    % Daily Value*
    Fat 42g65%
    Saturated Fat 9g56%
    Cholesterol 51mg17%
    Sodium 365mg16%
    Potassium 1583mg45%
    Carbohydrates 39g13%
    Fiber 17g71%
    Sugar 6g7%
    Protein 27g54%
    Vitamin A 10425IU209%
    Vitamin C 80.3mg97%
    Calcium 72mg7%
    Iron 4.8mg27%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.

     

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    Grilled Chicken & Spring Greens w/ Raspberry Balsamic Dressing

    I had the best salad the other day for lunch! I was intent on making a healthy lunch, and I came up with this Grilled Chicken & Spring Greens with Raspberry Balsamic Dressing! And let me tell you… I loved every single bite (and crunch, thanks to the sunflower seeds)!Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

    This was such an easy salad to put together! I pre-grilled the chicken early in the morning (on my handy-dandy indoor grill… Thanks, George Foreman!), so all that was involved at lunch time was to assemble the salad and whip up some dressing (under a minute).

    I used some Raspberry Balsamic Vinegar that I had previously purchased at a specialty shop on the Oregon coast, but in case you don’t happen to have any just laying around waiting to be used, I have seen numerous “flavored” balsamic vinegars at local grocery stores.

    Here’s a picture I took at a Flavored Olive Oil and Balsamic Vinegar tasting shop I visited with a friend, in downtown Seattle last summer (so fun to sample different flavors!). I left there with bottles of dark chocolate balsamic vinegar and blood orange olive oil- put the two together…oh my crazy goodness!

    Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

    It’s fun to experiment with different flavored balsamic vinegars…they are slightly thick and sweet! I have several flavors, including peach & cinnamon, dark chocolate, and my beloved raspberry! YUM.  If you don’t have access to “flavored” balsamic vinegar, rest assured…you can easily substitute regular aged balsamic vinegar in the dressing, and it will still taste great!

    I like to make extra and keep grilled chicken on hand for last minute salads, quesadillas, tacos, etc., but if you don’t, here’s what you do. Slice a large chicken breast in half horizontally, then sprinkle it lightly on one side with garlic powder, coarse black pepper, celery salt, and seasoning salt.  Then grill it, bake it or broil it… whatever technique you prefer, and let the chicken cool down a bit (so it’s warm) before slicing it into thin strips and adding it to your salad.

    Make The Salad Dressing

    To make the salad dressing, mix equal parts balsamic vinegar and olive oil until completely blended, then add a tiny bit of salt and pepper, to taste. For one salad, I mixed 2 teaspoons olive oil and 2 teaspoons balsamic vinegar (& had some leftover!)

    Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

    I assembled chilled Spring Greens on a plate, added fresh raspberries, then sprinkled it with roasted sunflower seeds. I thinly sliced the warm grilled chicken breast, placed it on the top of the salad, then lightly drizzled the Raspberry Balsamic dressing over the top.

    I am not posting an official “printable recipe”, because it’s really a simple salad to prepare, especially if you want to add other ingredients to make it “your own”.   I have highlighted the directions in blue (see above), for your convenience, however.

    Be creative!  I’ve even used a Peach/Cinnamon balsamic to make this salad, as well. Just substitute fresh peach slices for the raspberries! Just arrange the salad, then drizzle with the dressing!

    Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

    I truly LOVE this salad (contemplating just how many times I can eat this before I ever get tired of it…), and hope you will consider making it. It’s a very healthy salad (protein, veggies, healthy oil, and fruit!)… and I trust you will LOVE it, too!

    Have a fantastic day… may God bless you, and the work of your hands.

    Here’s one more to pin on your Pinterest boards!Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Grilled Chicken & Spring Greens w/ Raspberry Balsamic Dressing

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    Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

    We’ve been having record-setting heat here in Portland this week. It was too hot for a heavy meal the other evening, so I made a Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken for our dinner. It was easy, delicious, light but filling, and PERFECT on a hot day!Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!
    I found the recipe in one of my cookbooks… a Cooking Light cookbook (such good recipes)! This entree salad has it all! Crispy chunks of oven-baked chicken breast on a bed of chilled, mixed greens, and drizzled with a vinaigrette that is slightly tangy (but good) due to the addition of hoisin sauce, fresh ginger and Dijon mustard. I loved every bite (shocker, huh?)

    Here’s how easy it is to make this yummy salad (start to finish took only about 25 minutes):

    I first preheated my oven, then mixed up panko, salt, chili powder, and black pepper.

    Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

    I tossed the chicken pieces, a few at a time, in the panko mix to fully coat all sides.

    Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

    Place chicken in a single layer on a baking sheet coated with non-stick cooking spray.

    Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

    Bake chicken at 375 degrees for a total of 15 minutes. Turn the chicken pieces over halfway through the cooking time. When done, they will be golden brown and crispy on the outside.

    MIxed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

    While chicken is baking, quickly blend together the vinaigrette, using a food processor or a blender. It will look like this once fully blended. Set aside.

    Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

    Arrange the chilled salad greens onto serving plate or into bowl. Add chopped green onions, blueberries, and tomatoes. (If it is easier, you can add the vinaigrette at this point, and mix greens, then top with chicken. OR you can add chicken, then top with vinaigrette (my plan).

    Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

    I chose to add chicken to top of salad, THEN drizzle with vinaigrette, cause I think it looks better for serving. Whatever is easiest for you works for me. Once that’s done, all that is left for you to do is EAT!

    Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

    See how easy that was? Sure hope you enjoy this fantastic main dish salad. It truly was perfect for a hot April night! Glad I stumbled upon the recipe in one of my cookbooks (and adapted it just a smidge). Can’t wait to make this again. Have a great day!

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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    Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

    Recipe Adapted From: The Cookbook “Cooking Light-Annual Recipes 2007, page 103, published 2006 by Oxmoor House, Inc.

    Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     
    You'll love this entree salad...Spring greens, topped with crisp chicken breast chunks, tomatoes, green onions, and drizzled with a delicious Hoisin Vinaigrette.
    Category: Main Dish Salad
    Cuisine: American
    Keyword: salad with hoisin vinaigrette
    Servings: 2 servings
    Calories Per Serving: 463 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For chicken:
    • 1/2 cup panko (Japanese breadcrumbs)
    • 1/2 teaspoon salt
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon black pepper
    • 1 lb. chicken breast , cut in 1 inch pieces (I used one large chicken breast, cut horizontally then cubed)
    • Cooking spray
    For Vinaigrette:
    • 2 Tablespoons white wine vinegar
    • 1 1/2 Tablespoons hoisin sauce (found in Asian section of grocery store)
    • 1 Tablespoon finely grated fresh ginger (peeled)
    • 1 Tablespoon Dijon mustard
    • 2 teaspoons canola or vegetable oil
    • 1 1/2 teaspoons soy sauce (low-sodium if you have it)
    • 1 teaspoon toasted sesame oil
    • 1 large clove garlic , minced
    For Salad:
    • 1 8 oz. package mixed greens (or use a combo: I used mesculin, romaine, spinach)
    • 1 cup chopped tomatoes , seeded (or use cherry tomatoes, cut in half)
    • 1/2 cup fresh blueberries
    • 1/2 cup chopped green onions
    Instructions
    1. Preheat your oven to 375 degrees.
    2. Mix panko, salt, chili powder and black pepper in small bowl. Add chicken pieces, a few at a time, tossing to fully coat with seasoned breadcrumbs. Set each piece in a single layer on lightly sprayed baking sheet; continue until all chicken pieces are coated. Bake chicken at 375 degrees for approx. 15 minutes (or until done and golden brown), turning chicken to other side halfway through cooking time.
    3. Blend the vinaigrette ingredients together, using a blender or food processor; blend until smooth.
    4. Place chilled salad greens, tomatoes, blueberries, and chopped green onions onto individual serving dishes. Top with a portion of the crisp panko chicken pieces, then drizzle with vinaigrette.
    5. Serve, and enjoy!
    Recipe Notes

    This makes enough for 2 main course servings. If smaller portions are desired (for side salad), it should serve 4.

    Nutrition Facts
    Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken
    Amount Per Serving (1 g)
    Calories 463 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 2g13%
    Cholesterol 145mg48%
    Sodium 1540mg67%
    Potassium 1191mg34%
    Carbohydrates 30g10%
    Fiber 4g17%
    Sugar 11g12%
    Protein 52g104%
    Vitamin A 530IU11%
    Vitamin C 22.6mg27%
    Calcium 94mg9%
    Iron 3.4mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

     

     

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    Chicken Club Pasta Salad

    Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.
    The weather has finally warmed up here this week, so to celebrate the sunshine I made a Chicken Club Pasta Salad for dinner the other night. I served it with some fresh fruit on the side – and boy, was it good! It FELT like it was summer (at the end of March!)!

    I found this recipe for a chicken club pasta salad on Pinterest, and decided to give it a try, because any salad with chicken and bacon in it has to be good! Add to that cheddar cheese, tomatoes, fresh herbs, and a creamy ranch dressing… and it sounded like a winner! And it was… we REALLY enjoyed this entree salad (and I got to use fresh parsley and chives from my garden in it, also!). If you like a more traditional pasta salad, check out my simple recipe for that here.

    This is a very easy salad to prepare. Most of the prep work (and it’s not too tedious) involves cooking bacon, a piece of chicken, and some pasta (I like to call it “multi-tasking!”). The rest comes together quickly and with little to no fuss! My kind of meal! I made the entire salad in the early afternoon, tossed it with a bit of the dressing (to keep it from drying out) and refrigerated it until dinner time. Then I added more salad dressing right before serving!  Here’s how you make it:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make Chicken Club Pasta Salad

    First cook a large chicken breast. (Boil it, grill it, bake it… or use leftovers… just get enough cooked chicken for 2 cups, and cut it into 1″ cubes and set aside).  Next thing is to cook the bacon until fairly crisp. Drain and cool, then cut. I used kitchen shears to cut it into small pieces.

    Cutting cooked bacon for pasta salad

    Cut the bacon, cheddar cheese and tomato into small pieces. Set aside.

    Cheddar cheese, tomatoes and cooked bacon for chicken club pasta salad

    Add all dressing ingredients to a medium sized bowl. Whisk to fully combine. Refrigerate until ready to add to salad.

    Ingredients for creamy pasta salad dressing, in metal bowl

    Creamy salad dressing is mixed for chicken club pasta salad

    Cook pasta according to package directions. Drain and rinse with cold water, until pasta is completely cooled off. (I used tri-color rotini pasta for the color it added, but you could also use shells, macaroni noodles or mini-penne pasta for this dish).

    Cooked tri-color rotini pasta is drained, for salad

    Add cooled pasta, bacon, chicken, cheddar cheese and tomato to a large salad bowl.

    Pasta, bacon, tomatoes and cheese are mixed together for club salad
    Time For The Salad Dressing

    Pour some of the dressing over the salad and stir to combine. If making this up early in the day, add only enough dressing to cover the pasta so it won’t dry out in the fridge. When ready to serve later, add additional dressing, to taste.

    If you are making and serving this salad immediately, add enough dressing to taste and coat all ingredients (there will be some leftover dressing no matter which way you choose to prepare this!)

    Creamy dressing is poured over pasta salad
    Serve the salad up, dig in, and enjoy this delicious, filling salad!  It tastes wonderful the next day, as well. Hooray for leftovers at lunchtime!

    Chicken club pasta salad, on plate with fresh fruit
    We really enjoyed this chicken club pasta salad. I think it would be perfect on a HOT summer’s night, or to serve at a luncheon or potluck with friends! Hope you will consider giving this a try!  You might also like this BLT Wedge Salad, or my recipe for Chopped Greek Chicken Salad

    Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a fantastic day, and may God bless the work of your hands!

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    The Grateful Girl Cooks!
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    jbatthegratefulgirlcooks

    Author's signatureRecipe Adapted From:  http://www.spendwithpennies.com/chicken-club-pasta-salad/

    Chicken Club Pasta Salad
    Prep Time
    20 mins
    Cook Time
    0 mins
    Total Time
    20 mins
     

    Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.

    Category: Entree
    Cuisine: American
    Keyword: chicken club pasta salad
    Servings: 5 servings
    Calories Per Serving: 674 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For The Salad:
    • 8 ounce pasta (I used rotini tri-color pasta)
    • 8 slices bacon , cooked crisp, then cut into small pieces.
    • 2 cups cooked chicken breast , cut into 1" cubes
    • 1 tomato , seeded and diced
    • 1/2 cup cheddar cheese , cut into 1" cubes
    For The Ranch Dressing:
    • 1/2 cup buttermilk
    • 1/2 cup mayonnaise
    • 1/2 cup sour cream
    • 1 Tablespoon fresh chives , chopped
    • 1 Tablespoon dried dill weed (or chopped fresh dill)
    • 1 Tablespoon fresh parsley , chopped
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • salt & black pepper , to taste
    Instructions
    1. Prep ingredients (cook chicken and bacon / chop tomatoes, cheese). Set aside.
    2. Make the salad dressing. Set aside.
    3. Cook the pasta according to package directions. Rinse with cold water, until pasta has completely cooled off; drain well.
    4. Put salad ingredients into a large salad bowl (except for the salad dressing). Mix.
    5. Add salad dressing to taste. You will NOT have to use all the dressing. If eating salad immediately, just add enough to toss and coat all ingredients well. If making salad early in day, add enough salad dressing to lightly coat all ingredients, stir, then cover dish and refrigerate until ready to serve. At serving time, add additional salad dressing to taste (since pasta will absorb some of the dressing while refrigerated). Stir to combine. Serve, and enjoy!
    Recipe Notes

    Note: I used 1 really large chicken breast, which provided me with the 2 cups chicken.
    Original recipe also called for 1/2 of an avocado, diced. Didn't have one when I made this, but I'm sure it would be great in this salad, as well.

    Nutrition Facts
    Chicken Club Pasta Salad
    Amount Per Serving (1 serving)
    Calories 674 Calories from Fat 378
    % Daily Value*
    Fat 42g65%
    Saturated Fat 13g81%
    Cholesterol 106mg35%
    Sodium 536mg23%
    Potassium 475mg14%
    Carbohydrates 38g13%
    Fiber 1g4%
    Sugar 4g4%
    Protein 32g64%
    Vitamin A 670IU13%
    Vitamin C 5.3mg6%
    Calcium 165mg17%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.

    Save