21 High Protein Spring Salad Recipes

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. Mediterranean Detox Chicken Salad Jars

Mediterranean Detox Chicken Salad Jar (High Protein, No-Heat Options, Meal Prep Friendly) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘2’, ‘2 jars’]

Refreshing summer salads are are perfect for summer detox.

Ingredients

• 2 cups shredded, cooked chicken breast ((chilled))
• 1 cup halved, cherry tomatoes
• 1 cup chopped cucumber ((peeled or unpeeled))
• ½ cup chopped red onion
• ¼ cup kalamata olives ((sliced or chopped))
• ½ cup chopped fresh basil ((or parsley))
• ½ cup chopped, marinated artichoke hearts ((drained))
• 2 cups salad greens ((can be mixed or a single lettuce))
• 2 tbsp. extra virgin olive oil
• 4 tbsp. fresh lemon juice ((or vinegar of your choosing))
• 2 tsp. Dijon mustard ((no added sugar))
• 1 tsp. dried oregano
• ½ tsp. garlic powder ((or granules))
• salt and pepper ((to taste))

Instructions

1. Prep all the ingredients as indicated.
2. In a small bowl or jar, whisk together the oil, lemon juice, mustard, and seasonings.

Assembly Order for Jars

1. Dressing on the bottom.
2. Onions + artichokes (they can marinate in the dressing).
3. Chicken and olives.
4. Tomatoes and cucumbers. (If you add any additional items, add them here on top of this layer)
5. Herbs.
6. Greens on top (add a paper towel for moisture if prepping ahead).
7. Close them up and store them in the fridge until you are ready to enjoy them.

2. Cajun Chicken Avocado Mango Salad

📋 Cajun Chicken Mango Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

This Cajun Chicken Mango Salad is loaded with fresh vegetables and topped with a spicy grilled chicken, and creamy avocado that pairs perfectly with a honey cilantro lime dressing.

Ingredients

• 1 avocado (peeled and sliced)
• 1 chicken breast, boneless, skinless
• 2 tsp cajun spice
• 2 tsp garlic powder
• 1/2 cup dried mango ((or fresh))
• 1 red bell pepper (fine julienne or chopped )
• 1/2 cup red onion (finely sliced)
• 1/3 cup green onions, chopped
• 1 pint grape or cherry tomatoes
• 7.5 cups spring mix (*312 g container)
• Honey Cilantro Lime Dressing

Instructions

1. Heat grill and spray with non-stick cooking spray. Meanwhile, season the chicken with Cajun spice and garlic powder and grill chicken. Cool and refrigerate. Once cold slice the chicken into strips.
2. If using, Honey Cilantro Lime dressing, prepare https://foodmeanderings.com/honey-lime-cilantro-dressing/
3. Combine the spring mix, mango, and vegetable in a large salad bowl.
4. Neatly arrange the avocado and chicken on top.
5. Drizzle with dressing.

3. Chicken Raspberry Salad

Chicken Raspberry Green Salad for Weight Loss is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘1’, ‘1 serving’]

Lunch idea for weight loss! This high protein, low calorie Chicken raspberry green salad.

Ingredients

• 2 cups greens
• 6 ounces fresh raspberries
• 3 ounces chicken breasts (cooked)
• 1 ounce fat free feta cheese (crumbled)
• 2 tablespoons G Hughes Sugar free poppyseed dressing

Instructions

1. Assemble all ingredients together and enjoy!

4. Dense Bean Salad

High-Protein Dense Bean Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

You have two choices. You can layer this in a large salad serving bowl for a nice presentation, or you can just mix all of this together in a large bowl if you don’t have to serve it to guests. I will demonstrate the layered version here.

Ingredients

• 4 cups mixed greens
• 15 oz. canned chickpeas ((rinsed and drained))
• 15 oz. canned cannellini beans ((or any white bean))
• ½ lb. cooked chicken breasts ((cooked any way you like best. I used garlic powder, salt and pepper – Chop or shred))
• ⅓ cup chopped onions ((red or yellow))
• 1 cup chopped tomatoes
• 4 large hard-boiled eggs
• 3 tbsp. lemon juice ((fresh is best))
• 3 tbsp. extra virgin olive oil
• 1 tsp. prepared yellow mustard ((no sugar added))
• ½ tsp. garlic powder
• ½ tsp. ground cumin
• ½ tsp. smoked paprika ((regular paprika works in a pinch))
• salt and pepper ((to taste))

Instructions The Salad

1. In a large serving bowl, lay down a bed of lettuce, spreading it out evenly.
2. Top the lettuce with the beans, then top that with the chopped or shredded chicken.
3. Next, add a layer of onions and then tomatoes.
4. Finally, add the chopped eggs.
5. Stir together all the dressing ingredients until well blended.
6. Pour the dressing over the top and serve for presentation.
7. Toss well and serve.

5. Sweet Potato and Steak Salad

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

Recipe details: Prep: PT15M · Cook: PT23M · Total: PT38M · Yield: [‘4’]

This easy steak salad recipe features air fried steak and sweet potatoes over greens, and an avocado salad dressing your family will love!

Ingredients

• 2 large sweet potatoes (cubed)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 8 cups mixed greens
• 1 ½ pounds steak (sirloin, strip, or ribeye)
• 2 large ripe avocados (sliced)
• ½ cup purple cabbage (shredded)
• 1 large avocado (pit and skin removed)
• ¼ cup lemon juice (1 large lemon)
• 1 whole clove garlic
• 2 tablespoons fresh parsley
• 2 tablespoons fresh chives
• ¼ cup olive oil

Instructions For the Sweet Potatoes:

1. Preheat air fryer to 400°F (200°C).
2. Cube sweet potatoes into 1-inch pieces. Toss with olive oil, salt and pepper.
3. Spray air fryer tray with avocado oil cooking spray. Air fry for 12-15 minutes, shaking basket halfway through, until tender and lightly crispy. Set aside to cool while you cook the steak.

Air Fryer Steak:

1. Season steaks generously with salt and pepper (about ¼ to ½ teaspoon each on each piece of steak).
2. Air fry at 400°F (200°C) for 6-8 minutes per side for medium-rare.
3. Let rest 5 minutes, then slice against the grain to serve over salad.

For the Dressing:

1. Add all ingredients except oil to a blender. Pulse until everything is slightly broken down.
2. With the blender running on medium-low speed, slowly drizzle the oil in as it blends until incorporated. If desired, season to taste with sea salt and black pepper.

Assemble the Salad:

1. Divide greens into bowls or plates. Top with sweet potatoes, steak and avocado to each bowl. Then drizzle avocado dressing over the salad and toss to combine.

6. White Bean and Roasted Shrimp Salad

Shrimp Salad with White Beans and Bacon 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’]

Roasting shrimp, bacon and tomatoes and then tossing them in a salad with a vinaigrette made from the roasted tomatoes is genius and so good!

Ingredients

• 1 pound shrimps (large, peeled and deveined)
• 4 slices bacon (cut crosswise into 1/2 inch pieces)
• extra virgin olive oil
• kosher salt
• 6 sage leaves (fresh, optional)
• 1 pint cherry tomatoes
• 14 oz cannellini beans (canned, rinsed and drained)
• 1 tablespoon red wine vinegar
• 1 bunch watercress (or lettuce)

Instructions

1. Preheat oven to 350°F.
2. Arrange the shrimp on one half of a baking sheet and the bacon the other half. Drizzle olive oil over everything and sprinkle the shrimp with salt. Scatter the sage leaves. Roast for 15 minutes, if the bacon is not crispy enough, scoop off the shrimp into a big bowl and let the bacon crisp up about 10 more minutes.
3. At the same time, place the tomatoes on the second baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 10 minutes or until they are softened and bursting.
4. Scrape both baking sheets into a large bowl, be sure and get all the juices that the tomatoes released. Add the beans, vinegar and another drizzle of olive oil. Toss then add the watercress (or lettuce) and toss again. Taste and add more olive oil or salt and pepper if desired.

7. Blackened Shrimp Salad

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

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘2’]

Blackened Shrimp Salad loaded with tons of flavor! Piled high with salsa, corn, black beans and spicy blackened shrimp. A healthy and flavorful summer meal!

Ingredients

• 1 tablespoon extra virgin olive oil
• 12 large shrimp (deveined, tails removed)
• 1-2 teaspoons blackening seasoning (depending on how spicy you like it)
• 4 cups spring mix (or your favorite lettuce)
• 1/2 cup black beans (drained and rinsed)
• 1/2 cup grilled corn
• 1/2 cup pico de gallo
• 1 large avocado, sliced
• Honey Jalapeno Dressing, for serving

Instructions

1. Add olive oil to a large skillet and heat. Sprinkle shrimp with blackening seasoning. Saute until fully cooked, 3-4 minutes or until opaque.
2. To assemble the salad fill two bowls with mixed greens. Top with cooked shrimp, black beans, pico de gallo, corn and avocado.
3. Serve immediately with a drizzle of sour cream, ranch or my Creamy Cilantro Lime Dressing.

8. Strawberry Chicken Salad

The Best Chicken Strawberry Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: [‘4’]

This delicious Strawberry Chicken Salad with Spinach is the perfect blend of fruity, sweet, and savory. Strawberry marinated chicken makes this summer chicken salad recipe the perfect way to eat in season, topped with a refreshing, creamy, honey lime salad dressing.

Ingredients

• 16 oz chicken, cut and grilled
• 4-6 cups salad greens
• 1 avocado, sliced
• 1/4 cup goat cheese
• 1/2 cup strawberries, sliced
• 1 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp lime juice
• 2 Tbsp honey
• 1/2 cup Whole Milk Greek Yogurt
• 1 pound strawberries, sliced (about 2 cups)
• 2 Tbsp coconut sugar
• 2 Tbsp water
• 1 Tbsp lemon juice

Instructions

1. Preheat oven to 400 degrees.
2. Season chicken with olive oil and favorite spices (I used paprika, garlic and thyme). Place chicken in baking pan and bake for 10 minutes, before turning over and baking for 15-20 more minutes, or until cooked throughout.
3. While chicken is baking, start your marinade. Mix strawberries, coconut sugar, water and lemon juice is small pot and bring to boil. Reduce the heat and simmer, until the sauce begins to thicken (about 10 minutes). Continue simmering until it gets syrupy.
4. Lastly, prepare your salad greens. Top with avocado, goat cheese and diced strawberries. Prepare ingredients for your dressing and mix.
5. Once chicken is done, cut chicken up and let it soak in strawberry marinade for 5-10 minutes, before decorating on salad.
6. Top with dressing and enjoy!

9. Big Mac Salad

Big Mac Salad (Cheeseburger Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Big Mac salad recipe (cheeseburger salad) is an easy low carb meal in 20 minutes! All the flavors of the drive-thru, but much healthier.

Ingredients

• 1 lb Ground beef
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 8 oz Romaine lettuce ((chopped; or iceberg lettuce if desired))
• 1 cup Tomatoes ((chopped))
• 3/4 cup Cheddar cheese ((shredded))
• 1/2 cup Pickles ((diced))
• Sesame seeds ((optional, for garnish))
• 1/2 cup Mayonnaise
• 2 tbsp Pickles ((diced))
• 2 tsp Mustard
• 1 tsp White vinegar
• 1/2 tsp Smoked paprika
• 1 1/2 tbsp Besti Powdered Monk Fruit Allulose Blend

Instructions

1. Add the ground beef to a large skillet over medium-high heat. (You can add a little oil if needed.) Break apart with a spatula and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beef is browned and moisture has evaporated.
2. Meanwhile, puree all the dressing ingredients in a blender. If dressing is thicker than you like, thin out with water or oil and puree again. Adjust sweetener to taste. Refrigerate until ready to serve.
3. In a large bowl, combine the lettuce, tomatoes, shredded cheese, and pickles.
4. Add the ground beef. Drizzle the dressing over the salad. Toss to coat.
5. Garnish with sesame seeds if desired.

10. Spinach Mozzarella Salad

Spinach Mozzarella 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 bowls’]

Crisp, flavorful, and full of protein! This spinach mozzarella salad is low-carb, gluten-free, and perfect for a healthy, satisfying meal.

Ingredients

• 3 cups baby spinach (roughly chopped)
• 1 1/2 cups grape tomatoes (halved)
• 1/2 small red onion (finely chopped)
• 1 1/2 cups mozzarella (diced)
• 1/2 cup salami (sliced into quarters)
• 1/4 cup olive oil
• 1/2 lemon (juiced)
• 1/2 tsp Italian seasoning
• A pinch of salt

Instructions

1. In a jar, combine all of the dressing ingredients and shake to combine.
2. In a large bowl, combine all of the salad ingredients and then cover with the dressing. Toss to combine and serve!

11. Chipotle Chicken Salad

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

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT42M · Yield: [‘4’, ‘4 bowls’]

Bring Mexican flavors into your kitchen with this healthy version of chipotle. The chipotle chicken salad is fruity, refreshing, filling, and a little spicy. It’s gluten-free and high protein.

Ingredients

• 2 chicken breasts
• 2 tbsp olive oil
• 1 tsp chipotle chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 tbsp lime juice
• 1 head romaine lettuce (chopped)
• 1 salad tomato (diced)
• 1 avocado (cubed)
• 1 cup corn (canned)
• 1/2 cup black beans (drained, rinsed)
• 1 red bell pepper (chopped)
• 1/2 English cucumber (peeled and chopped)
• 1 cup cheddar cheese (shredded)
• 1/4 red onion (sliced)
• 1 mango (peeled and chopped)
• 2 tbsp honey
• 1 tbsp white vinegar
• 2 tbsp lime juice
• 2 garlic cloves (peeled)
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/4 cup canola oil

Instructions

1. Chipotle Chicken
2. Mix together all the ingredients except for the chicken in a bowl. Add in the chicken breasts and cover them with the rub we’ve just made.
3. Let the chicken sit for 30 minutes before cooking (you can make the dressing meanwhile).
4. Heat a non-stick skillet over medium-high heat. Once hot, add chicken.
5. Cook the chicken for 4-5 minutes on one side until it’s nicely browned or even a little burnt. Turn the chicken over, reduce the heat, and let it cook for another 6-7 minutes until the chicken has fully cooked through.
6. Once finished, let it cool down and slice the chicken breasts.
7. Honey Mango Dressing
8. Add all the ingredients into a blender except for canola oil. Puree until one smooth texture.
9. Now add in the canola and blend the mixture. Let it sit.
10. Salad
11. Add all the chopped salad ingredients into a bowl and toss them together.
12. Divide the salad into 4 separate bowls, top with chicken slices, and drizzle with the dressing.

12. Grilled Chicken Cobb Salad

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

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

This Grilled Chicken Cobb Salad recipe consists of delicious and simple ingredients like mixed greens, chicken breasts, crumbled bacon, fresh tomatoes, and blue cheese. Drizzled with a homemade ranch dressing, this is a perfect summertime meal!

Ingredients

• 5 cups mixed greens
• 3 grilled chicken breast, sliced
• 1 cup tomatoes, diced
• 1/2 cup cucumber, diced
• 1/2 cup bacon, crumbled
• 1/2 cup blue cheese, crumbled
• 1 large avocado, diced
• 4 hard boiled eggs, peeled and diced
• 1/2 cup red onions, diced
• homemade ranch dressing

Instructions Chicken Cobb Salad

1. To assemble the salad fill four bowls with mixed greens.
2. Top with chicken, tomatoes, cucumber, bacon, blue cheese, eggs, red onions and avocado.
3. Serve immediately with ranch or your favorite dressing!

13. Grilled Chicken Bacon Salad

High Protein Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This high protein chicken salad is a super healthy entree with bacon, avocado, walnuts and blueberries. It’s full of flavor and nutrients!

Ingredients

• 1 pound boneless skinless chicken breasts (or thighs)
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 4 strips bacon
• 4 cups mixed greens
• ⅔ cup blueberries
• ⅔ cup chopped walnuts
• 1 medium avocado
• ½ medium red onion (about ½ cup)
• 1-2 tablespoons lemon vinaigrette (to taste (recipe below))
• ½ cup olive oil
• 3 tablespoons lemon juice (from 1 large lemon)
• 1 teaspoon dijon mustard
• ¼ teaspoon sea salt (more/less, as desired)
• ⅛ teaspoon black pepper (more/less, as desired)
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder

Instructions

1. Season both sides of the chicken breasts evenly with salt and pepper. Heat oil in a skillet over medium heat. Add the chicken and cook for about 3-4 minutes per side, depending on the thickness of the chicken. Once cooked through to an internal temperature of 163℉, set it aside and allow it to rest for 5 minutes before slicing.
2. Place a second skillet over medium heat. Add cold bacon (this allows the bacon fat to render slowly = crispier bacon). Cook for about 6 minutes per side, or until it’s as crispy as you like it. Transfer the bacon to a plate lined with paper toweling until you’re ready to assemble the salad.
3. Thinly slice the red onion. Peel, pit, and slice the avocado. Roughly chop or crumble the bacon. Slice the cooked chicken.
4. Whisk the lemon vinaigrette ingredients together in a small bowl.
5. Add all the salad ingredients to a large bowl. Drizzle with salad dressing and toss. Divide among 4 bowls and serve.

14. Protein Salad

Protein Salad (No Cook Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This protein salad is the kind of hearty, refreshing salad made up of pantry staples and the crisp veggies you’ve got in your fridge.

Ingredients

• 4 cups chopped romaine lettuce
• 1 ½ cups shredded purple cabbage
• 15 ounce can of chickpeas (rinsed and drained)
• 1 cup diced pickles (big or baby pickles)
• ½ cup finely chopped red onion (or 1 shallot)
• 7 ounce can tuna (drained and flaked)
• 4 soft or hard boiled eggs (halved)
• 1 tablespoon sesame seeds (optional, for garnish)
• 1/4 cup white wine vinaigrette

Instructions Prep:

1. Cook the eggs, if you don’t have hard-boiled eggs in the fridge, to your liking.

Assemble:

1. In a large bowl or serving dish, layer the chopped romaine and shredded purple cabbage as the base. Top with chickpeas, pickles, and red onion.
2. Flake the tuna and distribute it evenly over the top. Drizzle with the white wine vinaigrette or your favorite dressing.

Serve:

1. Divide the salad into 4 bowls. Place two egg halves in each bowl.

Prep ahead tips:

1. You can assemble the salad ingredients up to a day in advance, except for the eggs and the dressing. Keep the salad covered and refrigerated. Drizzle with the dressing and then place the eggs on top for the best texture and flavor.

15. BLT Chicken Salad

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

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 serving’]

This BLT Chicken salad is ready in 5 minutes! You’ll love this high protein lunch idea with added turkey bacon, avocado, lettuce, and chicken.

Ingredients

• 2 slices turkey bacon (cooked)
• 2 ounces chicken, cooked (or rotisserie chicken) ((or rotisserie chicken))
• 1/2 medium avocado ((or 30 grams))
• 1 cup cherry tomatoes (sliced)
• 2 cups lettuce (chopped or shredded)
• 2 tablespoons Bolthouse Ranch Dressing

Instructions

1. Assemble the salad by starting with the lettuce.
2. Add all the ingredients to the top of the lettuce.
3. Finish with the dressing and toss to eat.

16. Taco Salad

Taco Salad (Healthy, Easy 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: [‘6’, ‘6 servings’]

Toss together my taco salad recipe in just 20 minutes, using common ingredients you probably have! It’s easy, healthy, and family friendly.

Ingredients

• 1 lb Ground beef
• 1 tsp Avocado oil ((or any oil of choice))
• 2 tbsp Taco seasoning ((store-bought or home-made))
• 8 oz Romaine lettuce ((chopped))
• 1 1/3 cup Grape tomatoes ((halved))
• 3/4 cup Cheddar cheese ((shredded))
• 1 medium Avocado ((cubed))
• 1/2 cup Green onions ((chopped))
• 1/3 cup Salsa
• 1/3 cup Sour cream

Instructions

1. Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
2. Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

17. Asian Shrimp Mango Black Rice Salad

Asian Shrimp Mango Black Rice Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 5

Asian Shrimp Mango Black Rice Salad is a delicious blend of flavors with juicy shrimp, firm texture of black rice, juicy sweet mango, and pineapple that is drizzled with a heavily Asian Ginger Toasted Sesame Vinaigrette.

Ingredients

• 1 cup Black Rice
• 1 3/4 cup Water
• 1 dash Salt
• 3 tablespoons Rice Vinegar
• 3 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Toasted Sesame Seed Oil
• 1 1/2 teaspoons Honey
• 1 teaspoon Tamari Soy Sauce or Coconut Aminos
• 1 teaspoon Ginger, Fresh Grated
• 1/2 teaspoon Granulated Garlic
• 1 1/4 pounds Large Shrimp, Peeled and Deveined
• 1 large Mango, Diced
• 2 cups Fresh Pineapple, Diced
• 4 ounces Kale Sprouts or Baby Kale
• 1/2 whole Large Bunch Cilantro, Roughly Chopped

Instructions

1. In a medium size saucepan add black rice, water, and dash of salt. Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes. Remove from heat and allow to rest for 5-7 minutes. Fluff with a fork.
2. In a jar with a tight fitting lid add rice vinegar, olive oil, sesame seed oil, honey, soy sauce, ginger, and granulated garlic. Shake together until emulsified.
3. Heat a large pan over medium-high heat and add 2 tablespoons asian vinaigrette and shrimp. Cook shrimp 2-5 minutes until pink and flip over. Cook on other side until pink. Be careful not to overcook shrimp, shrimp are done when they turn pink on both sides.
4. In a large bowl stir together cooked black rice, cooked shrimp, mango, pineapple, kale, cilantro, and drizzle with asian vinaigrette. Toss until well combined.
5. Serve salad warm or cold.

18. Spicy Chicken Salad

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

Ingredients

• 680 g (1.5 lb) boneless, skinless chicken breasts
• 1 1/2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (for cooking)
• 6 cups mixed salad greens (or romaine), washed and dried
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, thinly sliced
• 1/2 small red onion, thinly sliced
• 1 ripe avocado, diced
• 1 jalapeño, seeded and thinly sliced (optional)
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons fresh lime juice (about 1–2 limes)
• 3 tablespoons mayonnaise or plain Greek yogurt
• 1 tablespoon honey or maple syrup
• 1 tablespoon sriracha or other hot sauce (adjust to taste)
• 2 tablespoons extra-virgin olive oil (for dressing)
• 2 tablespoons toasted pumpkin seeds or sliced almonds
• Salt and pepper to taste

Instructions

1. 1. Prepare and measure all ingredients: pat the chicken dry, wash and dry greens and vegetables, halve the cherry tomatoes, slice the cucumber and red onion, dice the avocado, and chop the cilantro.
2. 2. Make the spice rub: in a small bowl combine chili powder, smoked paprika, cumin, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub the mixture evenly over both sides of the chicken breasts.
3. 3. Marinate briefly: let the seasoned chicken rest for at least 15 minutes at room temperature (or cover and refrigerate up to 2 hours) so the flavors set.
4. 4. Cook the chicken: heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook 5–7 minutes per side, until golden and cooked through. Use an instant-read thermometer to confirm an internal temperature of 74°C (165°F). (Alternatively, grill over medium heat.)
5. 5. Rest and slice: transfer the cooked chicken to a cutting board and let it rest 5 minutes, then slice into strips or bite-size pieces.
6. 6. Make the dressing: whisk together lime juice, mayonnaise (or yogurt), honey, sriracha, 2 tablespoons extra-virgin olive oil and a pinch of salt and pepper. Taste and adjust sweetness or heat if needed.
7. 7. Assemble the salad: in a large bowl combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, jalapeño slices (if using) and chopped cilantro. Toss gently with most of the dressing, reserving a little for serving if desired.
8. 8. Finish and serve: divide the dressed salad among four plates or one large platter, top with sliced spicy chicken and sprinkle with toasted pumpkin seeds or sliced almonds. Drizzle any reserved dressing over the chicken, taste and adjust salt and pepper, then serve immediately.

19. Arugula Steak Salad

Arugula Steak Salad with Farro is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘3’, ‘3 servings’]

Savory grilled steak served on a bed of peppery arugula with a flavorful dressing, plus farro grain for extra substance.

Ingredients

• 1 cup farro, rinsed
• 2 cups water
• 1 tbsp extra virgin olive oil
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tbsp maple syrup
• generous pinch of paprika
• 3 cups baby arugula leaves
• 1 tbsp feta cheese
• 1 tbsp toasted pumpkin seeds
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp cinnamon
• 1 lb sirloin steak (or other lean cut)

Instructions

1. Bring the water to a boil, then add the farro grain. Simmer covered on medium low heat until the water has been absorbed, about 20 minutes. Work on other steps as the farro cooks. When the farro is cooked, set it aside to cool a bit.
2. in a small bowl, combine the 2 tablespoons olive oil, balsamic vinegar, maple syrup and paprika.
3. Preheat grill to medium high. Take the steak out of the refrigerator. Make a rub for the steak by combining the garlic powder, salt and cinnamon in a small bowl. Pat the steak dry, then lay it on a large plate. Sprinkle half of the rub on one side of the steak, and rub into the meat. Turn the steak over and repeat the process. Let the steak sit with the rub at room temperature for at least 10 minutes as you work on other components of the dish.
4. place the arugula in a large salad bowl. Add the feta cheese, and gently toss the greens with the dressing. Add one cup of the cooked farro to the arugula, and gently toss to combine. Top with pumpkin seeds.
5. Place the steak on the grill, and cook on direct heat for 6 minutes. Flip the steak over, and grill for another 6 minutes for medium rare. When the steak is ready, remove from the grill onto a large platter. Let the steak rest for a few minutes, then slice about 1/2 inch thick.
6. Divide the arugula salad onto your serving plate. Top each salad with 3 or 4 strips of the grilled steak. You are now ready to enjoy!

20. Salmon Salad

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

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘4’]

This Greek salmon salad is seared salmon fillets with cucumber, tomato, olives, red onion, avocado and feta cheese, all tossed in a garlic and herb dressing. A lighter meal option that’s fresh, colorful and totally delicious!

Ingredients

• 1 pound salmon fillets (3-4 ounces each)
• 1 teaspoon dried italian seasoning
• salt and pepper to taste
• 2 teaspoons olive oil
• 4 cups romaine lettuce (chopped)
• 1 cup cherry tomatoes (halved)
• 1 cup cucumber (quartered and sliced)
• 1/2 cup kalamata olives (halved)
• 1/4 cup red onion (thinly sliced)
• 1/3 cup feta cheese (crumbled)
• 1/4 cup fresh dill (minced)
• 1/2 cup green bell pepper (chopped)
• 1 avocado (peeled, pitted and sliced)
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Instructions

1. Season the salmon fillets with the Italian seasoning, salt and pepper.
2. Heat the 2 teaspoons olive oil in a large pan over high heat.
3. Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
4. While the salmon is cooking, place the lettuce, tomato, cucumber, olives, red onion, feta, dill and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
5. In a small bowl, whisk together all the ingredients for the dressing.
6. Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.

21. Chinese Chicken Salad

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘8’, ‘8 -‘]

Crisp cabbage, shredded chicken and mandarin oranges in a slightly sweet dressing. *To save time you can buy bags of pre-shredded cabbage in the produce section.

Ingredients

• 1/3 cup rice wine vinegar
• 2 Tablespoons swerve ((regular sugar may be substituted))
• 2 Tablespoons sesame oil
• 2 teaspoons fresh grated ginger
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup avocado or light olive oil
• 4 cups cooked chicken breast (either shredded, diced or chopped)
• 1 bunch of green onions (slice thin on the diagonal)
• 2 11 ounce cans of Mandarin Oranges (drained (or fresh oranges))
• 1/4 cup toasted sesame seeds
• 1 cup sliced or slivered almonds (toasted)
• 1 head cabbage (shredded. About 8-10 cups. (you may use pre-packaged cabbage as well. 2 10 ounce packages.))

Instructions

1. Combine the first 7 ingredients, rice wine vinegar to vegetable oil, in a small sauce pan and heat over a low heat just until sugar is dissolved. Let cool and refrigerate.
2. For the salad, combine all ingredients in a large bowl and toss with dressing.

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.