31 Best Side Dishes for Grilled Chicken

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cucumber Tomato Salad

Cucumber Tomato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT30M · Yield: [‘4’]

Crisp cucumbers, juicy ripe tomatoes, and simple seasonings come together in just minutes to create the best fresh summer salad. Delicious and healthy, this side pairs with almost any meal.

Ingredients

• 1 English cucumber (sliced)
• 2 to 3 large ripe tomatoes (diced)
• ½ medium red onion (thinly sliced)
• 1 tablespoon fresh herbs (any combination of parsley, basil and/or dill, optional)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• salt and black pepper (to taste)

Instructions

1. Combine all ingredients in a bowl and toss well.
2. Refrigerate at least 20 minutes before serving.

2. Grilled Zucchini

Grilled Zucchini with Parmesan Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘4’]

Grilled zucchini with parmesan cheese is a delicious side dish that is easy to make. It pairs together with any meal and can be grilled along side other dishes.

Ingredients

• 2 zucchini (or more if needed)
• 3 Tablespoons parmesan cheese (grated)
• 1½ Tablespoons red wine vinegar
• 1½ Tablespoons olive oil (extra virgin)
• ½ Tablespoon dried minced onion
• 1½ teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon salt (see notes)
• ¼ teaspoon black pepper (ground)

Instructions

1. Slice zucchini into diagonal slices about ¼ inch thick.
2. Heat grill to 400-450° F
3. In a storage or gallon bag combine vinegar, oil, minced onion, Italian seasoning, garlic powder, salt, and pepper. Shake bag around to combine well. Add in the parmesan cheese and massage the bag a little to mix it completely.
4. Add the zucchini to the bag and close the seal leaving a little bit of air in the bag. Shake the bag gently to coat all of the zucchini and set aside until ready to go on the grill.
5. If using a grill basket, line the zucchini on the grill basket and place on the grill. Close lid.If using grill grates, place the zucchini directly onto the grill. Close lid
6. Cook for about 3-5 minutes. Flip and cook for another 3-5 minutes.Remove from grill and enjoy!

3. Boursin Mashed Potatoes

Boursin Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

These super easy Boursin Mashed Potatoes are the most delicious side dish for nearly any meal. The potatoes are mashed with creamy Boursin cheese and topped with crispy shallots and chives. They are a perfect addition to any dinner.

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 Shallots, thinly sliced
• 3 pounds Russet potatoes, peeled
• 2/3 cup heavy whipping cream
• 5.2 ounce package Boursin Shallot & Chive Gournay Cheese
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons chives, finely chopped

Instructions For the Crispy Shallots:

1. Melt the butter with the olive oil in a small skillet over medium heat.
2. Add the shallots and saute until golden brown, about 8-10 minutes. Transfer to a paper towel lined plate to drain. Set aside while you prepare the potatoes.

For the Potatoes:

1. Cut potatoes into large chunks and place in a stock pot. Fill with enough water to fully cover the potatoes.
2. Place the stock pot over high heat and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes or until the potatoes are tender when pierced with a sharp knife.
3. Drain the potatoes and transfer to a medium sized bowl.
4. Add the whipping cream, Boursin cheese, butter, salt and pepper. Using a potato masher, mash to desired consistency. Alternatively, you could beat with a mixer on low speed.
5. Top with crispy shallots and chives.

4. Hawaiian Pineapple Coleslaw

Hawaiian Pineapple Coleslaw without Mayonnaise is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘6’, ‘6 servings’]

This sweet-and-savory Hawaiian Coleslaw recipe puts a light, tropical twist on the classic salad with Greek yogurt instead of mayo. It’s an easy pineapple slaw that pairs well with summer meals!

Ingredients

• 3/4 cup plain Greek yogurt
• 1 Tablespoon Dijon mustard
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons pineapple juice ((reserved from draining the can of pineapple tidbits))
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• one 10-15 oz. bag coleslaw mix (or about 4-5 cups shredded cabbage (just green or a mix of red and green cabbage))
• 1 cup drained pineapple tidbits (from a can)
• 1/2 cup macadamia nuts (, coarsely chopped)

Instructions

1. In a medium bowl, combine 3/4 cup plain Greek yogurt, 1 Tablespoon Dijon mustard, 1 Tablespoon apple cider vinegar, 2 Tablespoons pineapple juice, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper, and stir until smooth and combined.
2. In a large bowl, toss together one 10-15 oz. bag coleslaw mix, 1 cup drained pineapple tidbits, and 1/2 cup macadamia nuts.
3. Pour the dressing over the slaw and stir to distribute evenly.
4. Serve immediately or store in the refrigerator until ready to serve. Will keep for a couple days, but it will get softer and less crunchy.

5. Grilled Corn with Orange Honey Butter

Grilled Corn on the Cob Recipe with Orange Honey Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Perfect grilled corn on the cob recipe slathered in the most irresistible, flavorful and easy to make Orange Honey Butter. This grilled corn recipe is the perfect side dish for summer days!

Ingredients

• 4 ears of corn, shucked and rinsed
• 4 tablespoons butter, melted
• 1 teaspoon honey
• 1 teaspoon orange zest
• Pinch of salt

Instructions

1. Preheat the grill for medium-high heat.
2. In a small bowl, mix together the melted butter, honey, orange zest and pinch of salt. 
3. Place the corn directly on the grill and cook, turning occasionally, until charred on all sides and fully tender, about 10 minutes total.
4. Remove the corn from the grill. Brush with the Orange Honey Butter butter and serve.

6. Lemon Basil Potatoes

Crispy Lemon Roasted Potatoes with Fresh Basil is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Ready in 30 minutes, these super crispy lemon roasted potatoes make a quick and delicious side dish.

Ingredients

• 1 ½ pounds Russet potatoes
• 2 ½ tablespoons olive oil, (divided)
• ½ teaspoon lemon zest
• ½ teaspoon lemon juice
• 1 ½ tablespoons finely chopped fresh basil*
• salt and pepper to taste

Instructions

1. Heat the oven to 400 degrees F. Wash the raw potatoes, then dry them with a paper towel.
2. Cut the unpeeled potatoes into ½-inch cubes.** Toss the cubes with 1 tablespoon olive oil in a bowl.
3. Transfer the potatoes to a large baking sheet* and spread into a single layer. Roast until crispy on the outside and soft on the inside (about 25 minutes). Stir the cubes around halfway through the baking time.
4. In a small bowl, stir the remaining olive oil, lemon zest, lemon juice and basil together.
5. Toss the potatoes with the lemon basil oil and season to taste with salt and pepper. Serve immediately.

7. Village Greek Salad

Village Greek Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 Servings’]

Greek salads are the ultimate, refreshing salad. Packed with fresh and crisp cucumbers, juicy tomatoes, sharp onions, and lots of feta cheese, they are nothing short of flavourful. This village Greek salad is a traditional take on a horiatiki salad. This traditional Greek salad does not have any lettuce in it, like many mainstream versions. With a simple vinaigrette, you can have this salad ready to go in under 10 minutes.

Ingredients

• 1 Red onion (thinly sliced)
• 3 Roma tomatoes (cut into chunks)
• 4 slices Feta cheese (1 inch thick)
• 1/2 cup Kalamata olives
• 1 Green pepper (thinly sliced)
• 1 English cucumber (cut into chunks)
• 1/2 cup Extra virgin olive oil
• 1/4 cup Red wine vinegar
• 1 tsp Oregano
• 1 tsp Garlic powder
• 1 tsp Dijon mustard
• Salt (to taste)

Instructions

1. Prepare the dressing: Add the dressing ingredients to a jar with a lid. Screw on the lid, and shake vigorously to combine. Set aside.
2. Chop and arrange vegetables: Chop the vegetables into bite-sized chunks. Add to a platter or a mixing bowl.
3. Assemble: Top the vegetables with slices of feta cheese. Drizzle dressing on top.

8. Edamame Salad

Edamame Salad (With Corn and Black Beans) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT62M · Yield: [‘6’, ‘6 servings’]

Vibrant, protein-packed, and bursting with flavor, this edamame salad with corn and black beans combines crisp veggies, creamy avocado, and tangy cilantro-lime dressing for the perfect summer or anytime salad!

Ingredients

• 16 ounces frozen shelled edamame
• 15 ounces black beans (drained and rinsed)
• 15 ounces corn kernels (drained)
• 1 cup cherry tomatoes (halved)
• 1 large ripe avocado (pitted and diced)
• ½ cup finely chopped red onion
• ¼ cup minced cilantro
• Juice of 1 lime
• 1 teaspoon salt

Instructions

1. Cook the edamame according to the package directions. Drain and let cool slightly.
2. In a large mixing bowl, combine the edamame, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro.
3. Add the lime juice and salt. Toss gently until well mixed.
4. Cover and chill in the refrigerator for at least 1 hour, or overnight for best flavor.

9. Berry Caprese Salad

4th of July Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

This fresh and delicious patriotic salad combines strawberries, blueberries and mozzarella cheese for a red, white and blue side dish perfect for Memorial Day and the 4th of July! Topped with toasted pine nuts, fresh basil and balsamic vinaigrette this Caprese inspired salad is sure to wow your friends and family!

Ingredients

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar, good quality
• 1 clove garlic, crushed
• 2 tbsp pure maple syrup
• 1/2 tsp dried thyme
• pinch of salt & pepper
• 8 cups lettuce, mix of spinach and butter lettuce (feel free to use a your favorite lettuce or salad mix)
• 1 cup fresh blueberries
• 1 cup fresh strawberries, quartered
• 8 oz fresh mozzarella, sliced and cut (or hand torn) into 1 inch pieces (you can substitute mini mozzarella balls if preferred)
• 4 tbsp pine nuts
• 1/4 cup fresh basil, thinly sliced

Instructions Toast the pine nuts

1. Heat a skillet over medium heat. Do not add oil or cooking fat. Add pine nuts to the skillet and cook on medium heat for 2-3 minutes until lightly toasted, shaking constantly so they do not burn. Remove from the heat and allow to cool completely before adding to the salad. Note If the pine nuts burn they will taste very bitter in the salad so watch them closely.

Make the Maple Balsamic Vinaigrette

1. Combine all ingredients in a mason jar or other jar with lid. Screw the lid on tight and shake the dressing until well combined. Set aside.

Assemble the 4th of July Salad and serve

1. Add lettuce to a serving bowl. Arrange blueberries and strawberries evenly over the top. Then add mozzarella pieces. Sprinkle with slivers of fresh basil and (cooled) toasted pine nuts. Serve with Maple Balsamic Vinaigrette or your favorite balsamic dressing. Enjoy!

10. Watermelon Feta Mint Salad

Watermelon Feta Mint Salad (Quick & Easy)! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Yield: [‘5’]

Sweet, ripe watermelon cut into cubes and mixed with salty feta crumbles and fresh mint! A delicious, late-summer classic!

Ingredients

• 2 lbs. ripe watermelon
• ½ cup feta cheese crumbles
• 2 tablespoons chopped fresh mint
• 1 tablespoon agave nectar
• Juice & zest from one lime

Instructions

1. Cut your watermelon into cubes and de-seed as you work. (*tip: if you’re able to, purchase a seedless watermelon – this is a great time saver)!
2. Place watermelon cubes in a large mixing bowl. Add feta cheese and agave nectar.
3. Finely chop your mint and add to the bowl.
4. Zest your lime into the bowl, then cut it in half and squeeze juice over ingredients.
5. Mix everything together and transfer to a serving bowl if desired.
6. Enjoy!

11. Air Fryer Twice Baked Potatoes

Air Fryer Twice Baked Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT75M · Total: PT85M · Yield: [‘5’, ‘5 twice baked potatoes’]

These air fryer twice baked potatoes are cheesy, fluffy, and full of flavor. The perfect holiday or dinner side to complement just about any meal!

Ingredients

• 4 russet potatoes (about 11 oz each potato)
• 3 Tablespoons butter
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup heavy whipping cream (or regular milk)
• 4 pieces bacon (optional topping, cooked and chopped)
• chives (optional topping)
• cheddar cheese (optional topping)

Instructions

1. Wash the russet potatoes and pat dry with a paper towel.
2. Using a fork, poke holes in the potato all over. Rub olive oil, salt, and pepper on all sides of the potato. Place into the air fryer at 400F for 1 hour and 10 minutes. When done, the outside will be crisp and the inside should be fork tender.
3. Carefully cut the potato in half and scoop out the inside into a bowl. Add butter, salt, pepper, and heavy whipping cream to the bowl with the potatoes. Use a hand mixer to whip the potatoes until light and fluffy. Add more butter and heavy cream if needed. Some potatoes need a bit more fat than others when whipping.
4. Add the whipped potato back into the potato skin using a spoon or a pastry bag with a large tip. The whipped mixture will fill 4-5 half skins. Air fry for 4 minutes on 400F just to brown the top.
5. Remove from air fryer and top with cheese, chives, and bacon. Optionally, you can return the potatoes to the air fryer for 2 minutes to melt the cheese.

12. Vegetarian Fried Rice

Vegetarian Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘3’]

Quick, easy and satisfying- Vegetarian Fried Rice is full of flavor and nutrition. This is fast food you can feel food about.

Ingredients

• 1 large broccoli crown
• 3 green onions
• ½ cup grated carrots
• 2 cloves garlic (minced)
• 2 Tb oil (divided)
• 2 cups prepared rice (cold)
• ½ tsp sesame oil
• 2 eggs
• 2 Tb ponzu sauce

Instructions

1. Preheat the oven to 400 degrees. Cut the broccoli into small bite-size pieces. Toss lightly in 1 Tb oil and a pinch of salt and pepper. Pour onto a sheet pan prepared with parchment paper or foil for easy cleanup. Roast for 10-12 minutes.
2. Finely dice the green onions, grate the carrot and mince the garlic. Scramble the eggs in a small bowl. Add 1 Tb oil plus sesame oil to a large saute pan over med-high heat.
3. Once the pan is hot, add the white and light green portion of the green onions to the pan. Reserve the green portion for garnish. Add the grated carrot and saute for 2 minutes.
4. Add the minced garlic and saute for one more minute. Add the rice to the pan. Cook for 5-6 minutes, stirring occasionally but not too often.
5. Once the rice has formed crisp edges, clear a space in the center of the hot pan and add the egg. Leave it alone for 20 seconds before stirring into combine.
6. Add the broccoli to the pan and stir to combine. Once the broccoli is warmed through (~1 minute), add the ponzu sauce and mix. Spread the rice out into an even layer and leave alone for about 2 minutes or until a caramel crust forms.
7. Serve with an optional additional splash of ponzu

13. Mexican Corn Salad

Mexican Street Corn Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

Our Mexican Street Corn Salad Recipe combines fresh corn kernels, jalapeno, scallion and spice. Add fresh lime and cojito cheese and every spoonful is bursting with flavor.

Ingredients

• 4 cups fresh corn kernels (,from 4 large corn on the cob)
• 1 cup crumbled cojita cheese
• 1/3 cup mayonnaise
• 1 jalapeno (,seeded and minced, about 2 Tbs.)
• 1 scallion (,sliced, ¼ cup)
• 1 Tablespoon lime juice
• 1 Tablespoon lime zest
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 Tablespoons chopped cilantro

Instructions

1. Combine all ingredients in serving bowl, stirring until evenly coated.
2. Garnish with jalapeno slices and cilantro sprigs, if desired.

14. Maple Glazed Bacon-Wrapped Asparagus

Maple Glazed Bacon-Wrapped Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 asparagus spears, trimmed
• 4 slices bacon, halved
• 2 tablespoons pure maple syrup
• 1 tablespoon soy sauce or tamari
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. Wrap each asparagus spear with a half slice of bacon and secure with a toothpick.
3. 3. Whisk maple syrup with soy sauce to form a glaze; brush the mixture over the wrapped asparagus.
4. 4. Arrange on the prepared sheet and roast 12–15 minutes until bacon is crisp and asparagus is tender.
5. 5. Brush with any remaining glaze and season with salt and pepper before serving.

15. Air Fryer Zucchini

Air Fryer Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT13M · Total: PT18M · Yield: [‘4’, ‘4 people’]

Air Fryer Zucchini: An easy (and low carb) recipe that is the perfect side dish to serve with dinner! Cut in to chips or fries & done in as little as 10 minutes!

Ingredients

• 2 medium zucchini
• 2 tbsp olive oil
• 1/4 tsp garlic salt (or to taste)
• 1/8 tsp pepper (or to taste)
• 1/2 cup shredded parmesan cheese (optional)

Instructions

1. Slice zucchini in to 1/4 in. slices (see notes if you prefer a different cut) and then slice in half again.
2. Place cut zucchini in to a ziptop bag or bowl and pour in olive oil, garlic salt and pepper.
3. Shake the bag until all of the zucchini is evenly coated.
4. Pour zucchini in to air fryer basket.
5. Cook zucchini at 400° for 10 minutes (see notes to ensure the zucchini reaches the “doneness” you prefer).
6. If you prefer to add shredded parmean cheese, this is the time to sprinkle on the cheese and cook for an additional 3-4 minutes to melt /toast the cheese!

16. Grilled Pineapple Spears with Jalapeno Honey

Grilled Pineapple Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT40M · Yield: [‘5’, ‘5 people’]

An EASY and healthy grilled pineapple skewers recipe with tons of flavor! Topped with a jalapeno honey and cinnamon glaze, these skewers will be a hit at your next BBQ!

Ingredients

• 1 Ripe Pineapple
• 10 Skewers ((wooden or steel))
• ½ Cup Honey
• 1 Large Lime
• ½ Tsp. Cinnamon
• ½ Tsp. Salt
• 1 Small Jalapeno

Instructions

1. **If using wooden skewers, make sure you let your skewers soak in water for at least 30 minutes before grilling!
2. Clean your grill and turn it on high so the internal temperature is about 400 degrees.
3. While heating, cut your pineapple into 10 spears. Watch the video above or see photos if you need help cutting!
4. Add the glaze ingredients to a small bowl and mix!
5. Skewer your pineapple spears by sticking your skewers into the CENTER of each spear. Be careful and take your time! You can stop about 1″ from the top.
6. Lay skewered spears onto a flat plate and brush your glaze onto both sides.
7. Place spears onto grill directly over the flames (at a 10 o’clock angle) and close the lid. After about 5 minutes, rotate skewers to a 2 o’clock angle and baste them with the glaze. Close the lid again. You will only be grilling them on ONE side so keep the same side down when you rotate! *Watch the video above to see how to do this properly!
8. Once grill marks are achieved, remove and set skewers on a large flat serving plate. Brush or spoon remaining glaze over top of each spear! Chill for at least 15 minutes before serving!

17. Fruit Salad with Honey Lime Dressing

Honey Lime Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 Servings’]

This fresh fruit salad with honey lime dressing is a great side with any meal! Also a great option to prepare for a wide variety of occasions such as brunch, bridal showers, baby showers, or summer parties and potlucks.

Ingredients

• 1 pound fresh strawberries, rinsed and sliced into bite-sized pieces*
• 1 pint fresh blueberries, rinsed*
• 1 mango, peeled, fruit removed from the stone and cubed*
• 1 lime, zested and juiced
• 2 Tablespoon honey
• Optional garnish: fresh mint

Instructions

1. Prepare the fruit. Rinse and chop the strawberries, peel and chop the mango, and rinse the blueberries. Zest and juice the lime.
2. Place the cut up strawberries, mango, blueberries and lime zest into a large mixing bowl.
3. In a separate bowl, prepare the dressing by mixing together the fresh lime juice and honey. (Note: microwaving the honey and lime juice mixture for about 10 seconds helps the honey to dissolve and allowing the dressing to mix together easier).
4. Drizzle the honey lime dressing over the fresh fruit and toss until evenly coated.
5. Serve immediately and enjoy!

18. Fried Potatoes and Onions

Pan-Fried Potatoes And Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT65M · Yield: [‘3’]

These pan-fried potatoes and onions are a classic, budget-friendly side dish made with just a few simple ingredients. Sliced potatoes and onions are fried in one skillet until the potatoes turn crispy and the onions become sweet and caramelized. It’s the perfect dish to serve for breakfast, lunch, or dinner.

Ingredients

• 3-4 Yukon gold potatoes*
• 1/2 yellow onion
• 2 tablespoons sunflower seed oil (or vegetable oil)
• ¼-½ teaspoon salt
• ¼ teaspoon paprika
• ⅛ teaspoon black pepper
• 1 tablespoon chopped fresh dill

Instructions

1. Peel and wash the potatoes. Cut each in half lengthwise, then slice into thin half-moons. If you have small potatoes, you can slice them into circles. Peel and cut the onion in half, then slice it thinly into half-moon shapes as well.
2. Place the sliced potatoes in a bowl of cold water. Refrigerate for at least 30 minutes, or even overnight.
3. Drain the potatoes using a colander. For extra crispiness, spread them on a paper towel and pat them dry.
4. In a large skillet, add a generous layer of oil. Heat the oil well over medium heat. You can test it by adding a potato slice, it should sizzle right away.
5. Uncover, turn the heat on medium-high and cook for another 3 minutes flipping potatoes a few times until they get golden-brown and crispy. Turn off the heat, add salt, pepper and chopped dill on top. Enjoy immediately!
6. Add potatoes in an even layer. Let them fry undisturbed for 5–6 minutes to form a golden crust.
7. Spread sliced onions over the potatoes right before the first flip. Once well seared on the bottom, carefully flip with a spatula using as few motions as possible (1–2 big flips is ideal).
8. Cook for 4 more minutes, then flip once more. Cover the pan and cook over medium heat for another 3–4 minutes.
9. Remove the lid and continue frying uncovered for about 10 more minutes, flipping every 3-4 minutes to brown evenly and evaporate moisture. You can add more oil if the pan looks dry. Taste a piece. If it’s soft inside and golden outside, it’s ready. If not, continue frying uncovered until the potatoes are cooked.
10. Once cooked, season with salt, pepper, and optional fresh herbs or minced garlic. Remove from heat and serve hot!

19. Summer Quinoa Salad

Summer Quinoa Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

A light quinoa salad with cucumber, tomatoes, red pepper and fresh parsley and basil with a simple balsamic dressing.

Ingredients

• 1 cup uncooked quinoa (cooked to package directions)
• 1/2 English cucumber (diced)
• 1 tomato (diced)
• 1 red pepper (diced)
• 2 green onions (sliced)
• 1/4 cup chopped fresh parsley
• 3 tbsp chopped fresh basil
• 1/2 tsp salt
• 2 tbsp red wine vinegar
• 1 small clove garlic, grated
• 1/2 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 cup olive oil

Instructions

1. Cook quinoa according to package directions, about 12-15 minutes. Allow quinoa to cool for 20 minutes.
2. Meanwhile, prep dressing. Whisk vinegar with garlic, Dijon mustard and honey in a small bowl. While continuously whisking, pour in olive oil in a light, steady stream. Continue whisking until olive oil is incorporated into vinegar and dressing has thickened, about 30 seconds.
3. Mix quinoa with tomato, red pepper, green onions, parsley and basil. Season with salt. Drizzle with dressing, you may not want all of the dressing, start by adding a little at a time and add more as you go.

20. Sesame Ramen Noodle Salad

Sesame Ramen Noodle Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT70M · Yield: [‘4’]

Sesame Ramen Noodle Salad Recipe is a no cook pasta salad recipe. Ramen noodles soften in a sesame ginger dressing and then combine with cole slaw mix, radishes, scallions and cilantro for an Asian inspired noodle salad.

Ingredients

• ¼ cup soy sauce
• ¼ cup rice wine vinegar
• ½ cup water
• 3 Tablespoons toasted sesame oil
• 1 Tablespoon honey
• 1 Tablespoon minced fresh ginger
• 2 pkgs. ramen noodles (, flavor packets reserved for another use)
• 3 cups cole slaw mix
• 1 cup sliced radishes
• ¼ cup sliced scallions
• ¼ cup cilantro leaves

Instructions Sesame Ginger Dressing

1. Whisk soy sauce, vinegar, water, sesame oil, honey and minced ginger together until blended.

Ramen Noodle Salad

1. Combine dressing and uncooked ramen noodles and toss to coat. Let stand until ramen have begun to soften and absorb most of the dressing, at least 1 hour, stirring occasionally.
2. Toss softened noodles, cole slaw mix, radishes, scallion and cilantro.
3. Serve immediately or refrigerate until ready to serve.

21. Roasted Sweet Potato Salad

Roasted Sweet Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘6’, ‘6 servings’]

This Roasted Sweet Potato Salad not only is Whole30 compliant but adds a healthy twist to the traditional bbq side dish.

Ingredients

• 3 large sweet potatoes (diced (I scrubbed them all and only peeled one))
• ¼ cup olive oil
• 8 slices thick cut bacon
• 4 green onions (diced)
• 2 stalks celery
• 1 lemon (juiced)
• 1/4 cup mayonnaise (use a Whole30 Approved mayo if Whole30)
• 3 tablespoon Dijon Mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoon parsley

Instructions

1. Preheat the oven to 450. Scrub your sweet potatoes and dice them. I only peeled one of the sweet potatoes. Not only does the skin offer an additional texture to the salad but sweet potato skins are a good source of fiber and rich in antioxidants and nutrients. Dice them and then drizzle olive oil over them and toss to coat. Season with salt and pepper. Then roast your sweet potatoes for 25-30 minutes, flipping them ½ way through.
2. While your sweet potatoes are roasting, cook your bacon so that it is crunchy but won’t crumble. Once cooked, I tore the bacon to be big pieces so you can pick up all your ingredients with your fork. I love the saltiness the bacon gives and wanted that extra crunch and filling bite.
3. Dice up your green onions and celery and set aside.
4. Mix up your dressing. Combine the lemon juice, mayonnaise (I use the Primal mayonnaise made with avocado oil), dijon mustard, apple cider vinegar, salt, pepper, and parsley. I actually only used ½ of the dressing that this made, for this salad. The rest I use on chicken, pork chops, or as a green salad dressing. It is so versatile you will be glad you have left overs!
5. Once your sweet potatoes are done roasting and your bacon is cooked, combine all the ingredients and ½ of your dressing. This salad could be served immediately while warm or is just as good chilled or reheated for up to 4 days after making. The only difference is the bacon does not hold its crunch in the following day/s. Now the flavor is still there, and the celery picks up that crunch and I love it for leftovers.

22. Asian Avocado Peanut Coleslaw

Asian Avocado Peanut Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’]

If you want an easy peanutty coleslaw recipe, this Asian avocado peanut coleslaw is the best. This chopped slaw recipe is bursting with fresh vegetables that are dressed in a homemade Asian-inspired dressing that is salty, sweet, and spicy. This slaw is vegan and gluten-free and sure to be one that everyone loves.

Ingredients

• 5 C green cabbage (chopped)
• 1 C red/orange/yellow bell peppers (thinly sliced)
• 3 stalks green onion (diced small)
• 1/4 C fresh cilantro leaves
• 1/2 C salted peanuts
• 2 small avocados (cut in chunks (about 3/4 C) )
• 1/4 C olive oil
• 1/4 C white wine vinegar
• 2 TB toasted sesame oil
• 1 TB tamari
• 1 TB creamy peanut butter
• 1 TB garlic chili sauce
• fresh cilantro leaves
• finely chopped peanuts

Instructions

1. Begin by chopping the cabbage into small pieces.  Follow that with thinly slicing the bell peppers. Finally, chop the green onions and leave the dicing of the avocado for last so it does not brown while you are prepping the other ingredients.
2. In a large serving bowl, add all the chopped ingredients. Add fresh cilantro leaves either whole or torn into smaller pieces.
3. Next, in a medium-sized mixing bowl add all the dressing ingredients. Whisk to combine.
4. Now pour the freshly whisked dressing over the peanut coleslaw ingredients that are in the serving bowl.  Toss gently so that the avocados stay intact and the other ingredients are all coated evenly with the dressing.
5. To garnish, add chopped peanuts and more fresh cilantro – optional. Serve and enjoy.
6. To store this coleslaw, place any leftovers in an air-tight storage container.  Store in the refrigerator for up to 3 days.  Add more fresh cilantro to bring back some freshness into the coleslaw if you wish.

23. Veggie Skewers

Grilled Veggie Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘4’]

These easy Grilled Veggie Skewers are perfectly charred, drizzled with tangy balsamic vinegar and brushed with a fresh garlic herb sauce. Made with red onion, zucchini, and colorful bell peppers, these delicious vegetable skewers cook evenly thanks to their similar cooking time.

Ingredients

• 4 medium red onion
• 4 medium zucchini (sliced)
• 2 red bell pepper
• 2 orange bell pepper
• 2 yellow bell pepper
• 2 green bell pepper
• olive oil (for brushing)
• Balsamic vinegar (for serving)
• 1/3 cup olive oil
• 5 cloves garlic (minced)
• 3 tablespoon fresh parsley (minced)
• 3 tablespoon fresh cilantro (minced)
• 1 teaspoon fresh rosemary (minced)
• salt (to taste)
• freshly ground black pepper (to taste)

Instructions

1. Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of each vegetable, the size of your vegetable pieces, etc.
2. Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
3. Prepare the Garlic Herb Sauce- in a medium bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
4. Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell pepper. Brush skewers with a light layer of olive oil.
5. Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
6. Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired. Enjoy!

24. Italian Pasta Salad

Italian Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’12’, ’12 servings’]

Forget the store-bought pasta salads — this homemade Italian Pasta Salad is bursting with fresh, bold flavor you just can’t get from a bottle. Loaded with tender pasta, crisp veggies, savory salami, creamy mozzarella, and tossed in a zesty homemade Italian dressing.

Ingredients

• 16 oz dry rotini pasta
• 12 sweet mini peppers, stems removed and diced (can substitute with 2 large sweet bell peppers)
• 10 oz sweet baby tomatoes, cut in half
• 2.25 oz can of sliced black olive, drained
• 7 oz jar marinated artichoke hearts, drained and chopped
• 1/4 cup pepperoncini peppers, finely chopped
• 8 oz fresh mozzarella, diced
• 1/3 cup parmesan cheese, grated
• 1/3 cup fresh parsley, chopped
• 1 large shallot, minced
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar (can substitute with white wine vinegar)
• 2 tbsp balsamic vinegar
• 1 tbsp dijon mustard
• 1 tbsp Italian seasoning
• pinch of red pepper flakes (optional)
• 1 cup olive oil
• salt & pepper

Instructions

1. Fill a large pot with water and add a pinch of salt. Bring to a boil and cook pasta to al dente according to package instructions. Drain and rinse with cold water. Set aside.
2. While the pasta is cooking make the dressing. Add shallots and garlic to a bowl along with red wine vinegar, balsamic vinegar and a pinch of salt. Allow to marinate for at least 5 minutes.Then add remaining dressing ingredients and whisk to combine. Season with a pinch of salt and pepper and set aside.
3. In a large bowl combine cooked pasta with mini peppers, tomatoes, sliced black olives, artichoke hearts, pepperonicini peppers, mozzarella, parmesan and fresh parsley. Pour the dressing over the top and mix until well combined. Season with additional salt & pepper to taste and serve. Enjoy!

25. Roasted Rutabaga

Rutabaga Recipe (Texture Like Potatoes) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

This rutabaga recipe is a sweet & savory lower carb side dish with a starchy texture like roasted potatoes. Make it in about 30 minutes!

Ingredients

• 1 lb Rutabagas ((peeled and cut into 3/4-inch pieces))
• 2 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). Line a sheet pan with parchment paper, or spray with cooking spray for better browning.
2. In a large mixing bowl, toss the rutabaga cubes with the olive oil, garlic powder, salt, and pepper.
3. Spread the pieces evenly on the baking sheet, making sure each piece touches the pan.
4. Cook rutabaga in the oven for about 25 minutes, until golden brown and tender.

26. Black Bean Corn Avocado Salad

Black Bean Corn Avocado Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

This black bean and corn salad has an incredible homemade tangy lime vinaigrette dressing. It’s delicious yet healthy, and you’ll want to serve it with every summer meal!

Ingredients

• 1/2 cup uncooked white rice
• 1 avocado (diced)
• 1 (14 fluid ounce) can black beans (drained & rinsed)
• 1 (12 fluid ounce) can corn (or use fresh corn cut off the cob) (drained)
• 1-2 tablespoons red onion (chopped)
• 2 tablespoons fresh cilantro (chopped)
• Salt & pepper (to taste)
• 1/4 cup olive oil
• 2 tablespoons lime juice + zest of 1 lime
• 1 teaspoon honey
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder

Instructions

1. Cook the rice according to package directions. Let it cool.
2. Add the dressing ingredients to a small bowl and whisk together.
3. Prep the remaining recipe ingredients and add them, along with the cooked rice, to a salad bowl. Toss with the dressing. Season generously with salt & pepper. Taste and adjust as needed (e.g. add a little extra lime juice if you think it needs it). Cover and chill for an hour or so, or enjoy it right away.

27. Caprese Pasta Salad

Caprese Pasta Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’]

With just four ingredients, our Caprese Pasta Salad is a light and fresh tasting pasta salad that’s easy to make too. Mozzarella, tomatoes and a basil pesto, the flavors of Caprese, combine with pasta for a true summer pasta salad that will become a staple at your summertime gatherings.

Ingredients

• 8 ounces bowtie pasta
• 1 container bocconcini (,drained and halved)
• 1 pint cherry or grape tomatoes (,halved)
• 6 Tablepoons homemade pesto ( or store bought pesto)

Instructions

1. Cook pasta according to package directions; drain and run under cold water to cool.
2. In serving bowl, combine cooled pasta, bocconcini, tomatoes and pesto, tossing until evenly coated.
3. Serve at room temperature or chilled.

28. Ukrainian Beet Salad

Ukrainian Beet Salad (Vinegret) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT80M · Cook: PT25M · Total: PT105M · Yield: [‘4’]

This Ukrainian vinegret is a classic recipe for the beet and potato salad. It is made with cooked beets, potatoes, carrots, pickles or sauerkraut, peas and a little bit of onions. Serve it as a side dish alongside meat, fish, potatoes and more.

Ingredients

• 3 medium carrots
• 3 medium potatoes
• 2 medium beets
• 7 cups water (or more as needed to boil vegetables)
• 1/2 cup (about 5 small or 2 medium) diced pickles (or 1/2 cup chopped)
• 1 cup frozen peas (or canned (drained))
• 3 tablespoons diced green onions
• 2 tablespoons chopped fresh parsley
• 2 Tablespoons olive oil or cold pressed sunflower oil
• 1/4 teaspoon salt (add more to taste)
• 1/4 teaspoon black pepper

Instructions

1. Boil the root vegetables. Scrub the potatoes, beets and carrots thoroughly under the cold water to remove dirt. Place the potatoes and carrots in one pot, and beets in a separate pot. Cover both with enough water to submerge the veggies. Cover with lids halfway, bring both pots to a boil over high heat, then reduce to medium and let them boil until fork tender. Carrots cook for about 20 minutes (you can remove them from the pot earlier). Potatoes cook for about 30 minutes. And beets cook for 45-60,minutes, depending on the size.
2. Cool and peel. Transfer the vegetable to a plate and let them cool until safe to handle. Peel off the skins using a paring knife or a paper towel. Allow them to cool until they are just warm for another 15 minutes before dicing,
3. Dice the vegetables. Dice cooled beets, potatoes and carrots into ½ inch cubes and transfer to a large mixing bowl. Dice the pickles the same way. Chop fresh parsley and green onions. Add them to the bowl as well.
4. Prepare the peas. Place frozen peas and ½ cup of water in a microwave-safe bowl. Microwave on high for about 1-2 minutes. Drain and set aside to cool slightly. Add to the bowl. You can also use canned peas. Simply drain and add add directly to the bowl
5. Dress and serve. Drizzle with olive oil or cold pressed sunflower oil, season with salt and freshly cracked black pepper.Gently tossed the salad until combined. Serve it right away or refrigerate for a few hours.

29. Crispy Oven Baked Potato Wedges

How To Make Potato Wedges is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 people’]

Crispy oven baked potato wedges that stay moist and fluffy on the inside! Baking your potatoes in the oven makes them an easy and healthy way to enjoy wedges without frying!

Ingredients

• 8 Small-Medium Yukon Gold Potatoes ((these work the best))
• ¼-½ Cup Olive Oil
• 1 tsp Oregano
• ⅛ tsp Garlic Powder
• ⅛ tsp Onion Powder
• 2 tbsp Fresh Chopped Parsley
• Salt and Pepper to taste*

Instructions

1. Preheat oven to 400°F. Cut your potatoes in half, then cut each half into thirds. Each potato should give you 6 wedges! If you have larger potatoes, cut each half into quarters.
2. If you have parchment paper, lay some down on your baking sheet first.Place wedges on your baking sheet and drizzle with the olive oil, oregano, garlic powder and onion powder. Toss to evenly coat. You want your wedges generously coated in olive oil or the spices will burn. If you need to add more do so. Next, it is very important that you do these two things:1. Make sure your wedges are NOT touching each other! (use two sheets if you need or bake it two parts.)2. Make sure you lay your wedges cut side DOWN. (Not peel side down like a boat.)
3. Place your sheet pan on the lower third of your oven (bottom rack) for about 12-15 minutes or until the bottom of your wedges are nicely browned.
4. Move pan to one of your TOP racks and turn broiler to high. (Baking sheet should be about 6″ from your broiler!) Leave for another 5-10 minutes or until golden brown on top. Keep an eye on your wedges, they will burn if you forget about them.Important* If your wedges are not fork tender at this point, turn oven to 350° F and leave them on the middle rack until they are fork tender.
5. When ready, take your wedges out and immediately season to taste with a little more salt, freshly cracked black pepper and parsley. Serve hot!Tip* Don’t be afraid to add salt! Potatoes crave salt!

30. Turmeric Rice

Easy Turmeric Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

This easy turmeric rice is so popular with its vibrant yellow color and fragrance. It is a delicious yet simple side dish that is made in one pot in less than 30 minutes.

Ingredients

• 1 1/2 cups long-grain rice
• 1 1/2 tsp turmeric
• 1 tsp salt
• 2 bay leaves
• 3 cloves garlic (, minced)
• 1 onion (, minced)
• 1 tbsp olive oil
• 2 1/2 cups water
• 1 tbsp Chopped parsley (, optional to garnish)

Instructions

1. Rinse the rice and put it in a colander to get rid of the excess water.
2. Heat the olive oil in a medium-size pot or saucepan, then add the finely chopped onion and saute’ for 1 minute or until it becomes translucent, then add the garlic and saute’ for 30 seconds.
3. Rinse the rice, drain and add it along with salt, turmeric, bay leaves and water, stir. Bring it to a boil, then reduce the heat to very low and cook for 10-15 minutes or until fully cooked.
4. Turn off the heat, use a fork to fluff the rice, garnish with some chopped parsley (optional) then serve.

31. Chimichurri Potato Salad

Chimichurri Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 5

This bright and flavorful chimichurri potato salad combines crispy roasted potatoes, sautéed onion and red bell pepper, and fresh homemade chimichurri. It’s simple, takes just 25-minutes to prepare, vegan, and gluten-free.

Ingredients

• 1/2 cup fresh parsley, packed
• 1/4 cup cilantro leaves and small stems, packed
• 1 tablespoon fresh oregano OR one teaspoon dried
• 1 small shallot, roughly chopped
• 2-3 cloves garlic, roughly chopped
• 4 tablespoons olive oil
• 2 tablespoons red wine or Sherry vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes (optional)
• 1 1/2 tablespoons olive oil
• 2 pounds baby gold potatoes, cut into 1/8-inch slices
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 small red onion, quartered and cut into 1/4-inch slices
• 1 red bell pepper, large dice

Instructions

1. Preheat oven to 400 degrees.
2. Thoroughly grease two large baking sheets and arrange the potato slices in one layer amongst them. Brush the potatoes with olive oil and season with salt and pepper.
3. Bake for 20-25 minutes alternating the baking sheets between the top and bottom positions in the oven after ten minutes.
4. After you have alternated the baking sheets, prepare the chimichurri by processing all of the ingredients in a food processor fit with a blade attachment until smooth and combined. Set aside.
5. Heat 1/2 tablespoon olive oil in a large sauté pan over medium-high heat. Add the onion and red bell pepper and sauté for five minutes stirring occasionally. Remove from heat and transfer to a medium-large bowl.
6. Transfer the cooked potatoes to the bowl with the sautéed veggies. Add the chimichurri and toss to combine.
7. Serve warm or refrigerate for at least 30 minutes. Add salt and pepper to taste.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.