Bacon is always a good insurance plan, but add tender chicken and a bomb vinaigrette? Your salad hater will be asking for thirds of this delicious salad that mimics a favorite sandwich.

BLT Chopped Salad

BLT salad with warm bacon vinaigrette… Have you ever? This unique, homemade dressing, made with bacon drippings, will literally blow your mind! It changed my salad game when I first tried it. The warm bacon vinaigrette adds a rich, savory depth to the salad, perfectly complementing the crisp lettuce and juicy tomatoes. The slightly sweet and tangy dressing, infused with the smoky flavor of bacon, elevates this classic salad to a whole new level of deliciousness. Once you try it, you'll never want to go back to regular dressings again.

Why You'll Love This BLT Chicken Salad Recipe

If you love a good BLT sandwich, you’ll appreciate this healthy twist on the classic. It’s all the deliciousness without the bread, making it ideal for low-carb or gluten-free diets. With simple ingredients and minimal prep time, this quick and easy salad is perfect for busy weeknights or a fast lunch. Whether served as a main course, a side dish, or at a gathering, this BLT Salad is sure to impress and satisfy everyone at the table.

BLT Salad with Chicken Ingredients

For The Salad

• Bacon
• Baby spinach or mixed salad greens
• Chicken (Cooked and shredded)
• Avocado
• Roma tomatoes

For The Dressing

• Bacon drippings
• Red onion
• Balsamic vinegar

How to Make BLT Chicken Salad With Warm Dressing

1. Cook the bacon in a skillet over medium heat until crisp, stirring frequently. Transfer the bits to a stack of paper towels to drain.
2. Prepare the warm dressing by adding the onions and balsamic vinegar to the bacon drippings and stir to heat through.
3. Place the salad greens in a large bowl. Top with shredded chicken, chopped tomato and avocado.
4. Pour the warm onions and dressing over the top. Toss to coat and sprinkle the bacon bits over the top.

How to Make Warm Dressing

1. Remove all but 3 T of bacon drippings from the pan and return it to medium heat. (I had just slightly more so I left all the drippings in the pan.)
2. Add the onion and vinegar to the drippings and stir to heat through, about 2-3 minutes.
3. Remove the pan from the heat.

BLT Chicken Salad Recipe Substitutions and Variations

Swap out the greens: Instead of spinach you can use Romaine lettuce (as long as you eat it immediately), or massaged kale.

Make it a grain bowl: Not in the mood for greens? Use a base of cooked farro, quinoa, or rice!

Tips for Making this BLT Chicken Salad Recipe

• Using rotisserie chicken makes this so much easier!
• Cook your bacon ahead of time and store the drippings until ready to use. Just heat them up in a pan and proceed with the recipe.
• Be sure not to overcook or burn the bacon or your drippings (and vinaigrette) will have a burned flavor.
• Don’t like onions? You can just leave them out.

What to Serve with this BLT Chicken Salad Recipe

This recipe is so hearty I almost forget that it’s a salad! I like to enjoy it as a main meal, but it would be a great side for a simple main meal.

BLT Chopped Salad Storage

If possible, store any leftover ingredients in separate containers to keep them fresh. Salads generally don’t keep well, and this is no exception, unfortunately.

If you loved this recipe, try this delicious Salad With Grilled Chicken next!

BLT Chopped Salad

Yield: Serves 4

Additional Time: 30 minutes

Total Time: 30 minutes

When I learned you could make a vinaigrette with bacon drippings, my head nearly exploded. I love this take on a BLT in salad form using fresh baby spinach and a warm bacon vinaigrette.

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Ingredients

Toggle ingredient group

• 6 slices uncooked bacon, cut into ½-inch pieces
• ½ medium red onion, sliced very thinly
• 3 T balsamic vinegar
• 10-12 ounces of fresh baby spinach or mixed salad greens
• 3 cups cooked, shredded chicken
• 1 avocado, peeled, pitted, and cubed
• 2 Roma tomatoes, seeded and chopped

Instructions

1. Cook the bacon in a skillet over medium heat until crisp, stirring frequently. Transfer the bits to a stack of paper towels to drain. Remove all but 3 T of bacon drippings from the pan and return it to medium heat. (I had just slightly more so I left all the drippings in the pan.)
2. Add the onion and vinegar to the drippings and stir to heat through, about 2-3 minutes.
3. Remove the pan from the heat. Place the salad greens in a large bowl. Top with shredded chicken, chopped tomato and avocado.
4. Pour the warm onions and dressing over the top. Toss to coat and sprinkle the bacon bits over the top.

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The post BLT Chicken Salad Recipe appeared first on Perry's Plate.

I’ve been making versions of this for years, especially when I need to bring a salad or a side to a summer potluck. It hits that sweet spot between wholesome and craveable, which, if you’ve been around here for a while, you know is kind of my thing. The textures alone are super interesting: tender roasted carrots, hearty chickpeas, and crunchy walnuts.

It’s perfect for summer, too! You can serve it warm or at room temperature, make it ahead, or tweak it based on what you have in the fridge.

Carrot and Chickpea Salad Ingredients

• Fresh garlic: this salad pops because of the freshness of the ingredients. You’ll want to use fresh garlic here!
• Salt: I used Kosher, but if you use fine sea salt or table salt you’ll want to hold back a little on the amount.
• Apple Cider Vinegar: Red wine vinegar or rice vinegar would also be good.
• Dijon Mustard: skip the yellow stuff this time
• Ground cumin & cumin seeds: the star of the dressing and the roasted vegetables. If you can’t find cumin seeds, just use ground cumin on the roasted carrots.
• Honey: adds just a touch of sweetness to calm the vinegar.
• Cayenne: just a pinch or leave it out completely
• Extra virgin olive oil: You can also use avocado oil or light olive oil. I wouldn’t use coconut oil here.
• Chickpeas: also known as garbanzo beans
• Carrots: don’t use baby carrots here – they don’t have much flavor
• Avocado oil: for roasting
• Walnut halves: you can also use chopped, but bigger ones add better texture to this salad
• Feta cheese: don’t skimp on this!
• Fresh cilantro & mint: Again, use fresh herbs!

How to Make Roasted Chickpea Salad

1. Whisk the dressing ingredients in a large bowl, then stir in the chickpeas.

2. Roast the carrots and garlic tossed in the oil and cumin seeds.

3. Remove them from the oven and chop up the garlic well.

4. Toss the roasted carrots and garlic into the chickpeas and dressing. Let it cool for a bit.

5. Stir in the walnuts, cheese, and herbs.

6. Serve.

Best Carrot Salad Recipe Variations

Add heat: add an extra pinch or two of cayenne to bump up the heat.

Swap out the carrots: sweet potatoes or butternut squash would also be good in this salad.

Add some greens. Massaged kale or some baby greens would be delicious here!

How to Store this Recipe for Carrot Salad

Store any leftovers in an airtight container in the fridge for up to a week for best flavor.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Roasted Carrot Salad Recipe

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This is such a fun and unique take on a bean salad -- using cumin-roasted carrots and hearty mix-ins like feta and walnuts.

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Ingredients

For the dressing

Toggle ingredient group

• 1 teaspoon crushed or grated garlic
• ¼ teaspoon kosher salt
• 2 Tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ¾ teaspoon cumin (or 1 teaspoon cumin seeds, toasted and crushed)
• ½ teaspoon honey
• a generous pinch of cayenne pepper (or more if you like it spicy)
• ¼ cup extra virgin olive oil

For the salad

Toggle ingredient group

• 2 15-ounce cans chickpeas (garbanzos), rinsed and drained
• 2 pounds carrots (about a dozen), peeled, cut in half lengthwise then into ⅓-inch slices at an angle
• 6 garlic cloves, smashed and peeled
• 2 teaspoons cumin seeds
• 2 Tablespoons heat-safe oil, like coconut or grapeseed
• 1 teaspoon kosher salt, plus more to taste
• 2 cups walnut halves
• ½ cup crumbled feta cheese
• ½ cup lightly packed chopped fresh cilantro
• 2 Tablespoons chopped fresh mint

Instructions

Make the dressing by whisking all of the ingredients (except the oil) in a large serving bowl, then adding the oil in a steady stream while whisking. Add the chickpeas and stir well to coat. Let it stand while you roast the carrots.

Preheat the oven to 400 degrees F.

On a large, rimmed baking sheet, toss the carrots, garlic, cumin, oil, and salt until well-coated. Spread evenly, then roast, shaking the pan occasionally, until tender and browned, about 25 minutes.

Remove the garlic cloves from the pan and chop them into small pieces. Transfer the garlic and roasted carrots to the bowl with the chickpeas. Toss until well mixed. Cool slightly, then toss in the walnuts, feta, cilantro, and mint. Season to taste with salt, if necessary. Serve warm or at room temperature.

Notes

Nat's Notes:

1. You can make the dressing ahead of time and store in a mason jar until you're ready to add the chickpeas.

2. You can toast the walnuts after you remove the carrots and garlic from the pan. Just spread them evenly and put the pan back into the oven for 5 minutes or so while you put the rest of the salad together. Let them cool for a few minutes before adding them to the salad.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Roasted Carrot Salad with Chickpeas appeared first on Perry's Plate.

I love recreating meals from places I travel and keeping the recipes like a little collection of souvenirs. Way better than a shelf of dust-collecting do-dads, imo.

I’ll always remember that trip to LA when I had the best caesar salad of my life. Who knew that cilantro & lime would make such good caesar dressing?

Why You'll Love This Shrimp Caesar Salad Recipe

You'll love this Grilled Shrimp Caesar Salad for its perfect combination of smoky, grilled shrimp and crisp, fresh greens. The tangy Caesar dressing pairs beautifully with the tender shrimp, while the crunchy corn and creamy avocado add a satisfying texture. It's a quick and delicious meal that's both light and flavorful.

Shrimp Caesar Salad Recipe Ingredients

For the dressing

• Egg yolks
• Lime
• Garlic
• Worcestershire sauce or coconut aminos, or 1 teaspoon anchovy paste
• Olive oil
• Cilantro
• Parmesan cheese
• Sea salt

For the Salad

• Shrimp
• Sea salt
• Lime
• Garlic powder
• Avocado oil
• Cobs of fresh corn
• Romaine lettuce
• Avocados
• Cherry or grape tomatoes
• Pepitas

How to Make a Caesar Salad with Shrimp

To make the dressing:

1. Put the egg yolks, juice from the lime, garlic clove, and Worcestershire (or whatever else you're using) in the work bowl of a food processor. (See notes if you don't have a food processor.)
2. Process until everything is smooth. While the machine is running, add the olive oil.
3. Turn the machine off and add the cilantro, Parmesan, and sea salt. Pulse until combined. Taste, and add a bit more salt and/or lime juice if you feel it needs it.
4. Chill until ready to use. You can make the dressing up to 2 days in advance for best flavor.

To make the salad:

1. Sprinkle the shrimp with ½ teaspoon of sea salt. Add the juice from the lime, garlic powder and 1 tablespoon of avocado oil. Mix everything well and let it marinate for at least 15 minutes, up to 3 hours. You can thread them on skewers now or immediately before grilling.
2. Drizzle 1 Tablespoon of the oil on the corn cobs, using your hands to coat them well.
3. Cut the Romaine heads in half lengthwise -- KEEPING THE ROOT END IN TACT. Drizzle 1 Tablespoon of oil on the cut sides of the lettuce.
4. Preheat your grill to medium-high heat.
5. Put the corn and shrimp on the grill together (if you have room). Grill for several minutes, turning each until golden brown spots form. The shrimp probably be done before the corn, so take them off when they turn pink. (Too long and you'll end up with rubber.)
6. Put the Romaine on the grill, cut-side down next to the corn (if you have room). Grill the lettuce for just a minute or two on each side until the edges of lettuce turn a little black and charred.
7. Remove the lettuce and the corn when they're both done. Cut the corn off the cobs.
8. Assemble the salads by using ½ of a head of romaine as a base. Top with a few shrimp, grilled corn, avocado slices, tomatoes, pepitas, and a big drizzle of the Santa Fe Caesar dressing.
9. Or just throw it all onto a platter and let people have at it.

Shrimp Caesar Salad Recipe Variations

Grilled vegetables - Add peppers, zucchini, or asparagus for extra variety and flavor.

Nuts or seeds - Add hemp hearts, flaxseeds or sesame seeds as a flavorful garnish.

Tips For Making a Perfect Shrimp Caesar Salad

Don't let your lettuce get soggy and wilted; simply grill it for a minute or two to char the edges slightly.

I like to make the dressing a day in advance to let the flavors develop.

If you don't have a food processor, mince the garlic as fine as you can (or use a Microplane grater), then whisk it with the yolks, lime juice, Worcestershire, and olive oil. Whisk in the cilantro, Parmesan, and salt. You could also use a blender to buzz everything up really well.

What to Serve with Shrimp Caesar Salad

More Hearty Salad Recipes from Perry's Plate

Strawberry Cobb Salad with Strawberry Balsamic Vinaigrette -- A fun twist on a traditional cobb salad with fresh strawberries and the most delicious fruity balsamic dressing. (I like twisting things, can you tell?)

Grilled Jerk Chicken & Mango Salad -- Spicy + sweet going on here. And a handful of plantain chips just makes this super delightful.

Fiesta Lime Chicken Salad -- Another restaurant knock off! Well, kind of. I based a salad on the Tequila-Lime (turned Fiesta Lime) Chicken at Applebee's. I like it better in salad form, to be honest.

Grilled Vegetable and Rotisserie Chicken Salad is one of my summertime go-to's. Rotisserie chicken makes it super easy to make, but you can use any cooked chicken here.

Caesar Salad With Grilled Shrimp

Yield: Serves 8

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 45 minutes

When Steve and I were in LA earlier this year we ate the most wonderful Caesar salad of our lives at Jimmy's Famous American Tavern. I immediately got to work and recreated it to share with you. The cilantro-lime caesar dressing ALONE is worth making this.

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Ingredients

For the dressing

Toggle ingredient group

• 2 egg yolks
• 1 juicy lime
• 1 garlic clove
• 2 teaspoon Worcestershire sauce or coconut aminos, or 1 teaspoon anchovy paste
• ½ cup extra-virgin olive oil
• ½ cup fresh cilantro (about a handful)
• ½ cup grated fresh Parmesan cheese, plus more for garnish
• ½ teaspoon sea salt

For the Salad

Toggle ingredient group

• 1 ½ pounds large shrimp, peeled and tails removed (wild-caught, if possible)
• ½ teaspoon sea salt
• 1 large juicy lime
• ¼ teaspoon garlic powder
• 3 Tablespoons avocado oil, divided
• 2-3 cobs of fresh corn
• 2 large heads of Romaine lettuce
• 2 avocados, peeled, pitted, and sliced
• 8 ounces cherry or grape tomatoes, halved
• ⅓ cup pepitas

Instructions

To make the dressing:

1. Put the egg yolks, juice from the lime, garlic clove, and Worcestershire (or whatever else you're using) in the work bowl of a food processor. (See notes if you don't have a food processor.)
2. Process until everything is smooth. While the machine is running, add the olive oil.
3. Turn the machine off and add the cilantro, Parmesan, and sea salt. Pulse until combined. Taste, and add a bit more salt and/or lime juice if you feel it needs it.
4. Chill until ready to use. You can make the dressing up to 2 days in advance for best flavor.

To make the salad:

1. Sprinkle the shrimp with ½ teaspoon of sea salt. Add the juice from the lime, garlic powder and 1 tablespoon of avocado oil. Mix everything well and let it marinate for at least 15 minutes, up to 3 hours. You can thread them on skewers now or immediately before grilling.
2. Drizzle 1 Tablespoon of the oil on the corn cobs, using your hands to coat them well.
3. Cut the Romaine heads in half lengthwise -- KEEPING THE ROOT END IN TACT. Drizzle 1 Tablespoon of oil on the cut sides of the lettuce.
4. Preheat your grill to medium-high heat.
5. Put the corn and shrimp on the grill together (if you have room). Grill for several minutes, turning each until golden brown spots form. The shrimp probably be done before the corn, so take them off when they turn pink. (Too long and you'll end up with rubber.)
6. Put the Romaine on the grill, cut-side down next to the corn (if you have room). Grill the lettuce for just a minute or two on each side until the edges of lettuce turn a little black and charred.
7. Remove the lettuce and the corn when they're both done. Cut the corn off the cobs.
8. Assemble the salads by using ½ of a head of romaine as a base. Top with a few shrimp, grilled corn, avocado slices, tomatoes, pepitas, and a big drizzle of the Santa Fe Caesar dressing.
9. Or just throw it all onto a platter and let people have at it.

Notes

Nat's Notes:

1. If you are avoiding fresh corn for a particular reason, diced grilled zucchini would be a great substitute.

2. If you don't have a food processor, mince the garlic as fine as you can (or use a Microplane grater), then whisk it with the yolks, lime juice, Worcestershire, and olive oil. Whisk in the cilantro, Parmesan, and salt. You could also use a blender to buzz everything up really well.

The post Grilled Shrimp Caesar Salad Recipe appeared first on Perry's Plate.

I’ve made a lot of chicken salad over the years, and this version hits that sweet spot between fresh and cozy. Crisp apples, crunchy nuts, and tender chicken tossed in a simple honey-dijon dressing that somehow makes everything taste brighter and more interesting than a basic mayo situation.

There’s something about a rotisserie chicken that makes me feel like I’m winning at life. Someone else did the roasting, the seasoning, the whole bird-handling situation, and now I get to swoop in and turn it into something good. This chicken and apple salad is one of my favorite ways to make that happen.

Crisp and fresh Chicken Salad with Apples

I really love chicken salad with apples and recently I stripped a whole chicken I pulled out of the slow cooker and made this salad. Um, wow. So much better with well-seasoned chicken! This would be a snap with a store-bought rotisserie chicken. (Whole Foods has clean ones!) Even my picky little eaters liked it and my oldest requested it in her lunch the next day.

If you need a homemade mayo recipe, use this one: Homemade Mayonnaise. I use avocado oil now instead of olive because I like the neutral flavor better. I also throw in a little garlic, because... garlic. I used to turn my nose up at mayonnaise and shudder at recipes that used it by cupful, but after I realized homemade mayo is actually WAAAAY better for you and tastes superior to commercial mayo, it doesn't scare me any more.

Rotisserie Chicken Salad Recipe Ingredients

• Chicken (Cooked)
• Mayonnaise
• Dijon mustard
• Honey
• Apple
• Celery stalks
• Green onion
• Nuts (walnuts, pecans, cashews, or slivered almonds)
• Lettuce leaves

How to Make Chicken Salad with Apples

1. Place chicken in a large bowl and shred or cut into small pieces. Add apple celery, green onions, and nuts to the bowl.
2. In a small bowl combine mayonnaise, mustard, and honey. Pour mixture over chicken and stir it up.

Chicken Apple Salad variations

Fruit: Pears make a great substitute for apples. Add some cranberries or raisins for a touch more sweetness.

Chicken: Any cooked chicken will work in this recipe, so feel free to use leftovers!

New H2: Tips for the best Chicken Salad with Rotisserie Chicken
Note:

This recipe improves with time as the flavors develop, so I like making it a day in advance. It's perfect for quick snacks or lunches.

The smaller the chicken pieces, the better, as it ensures a better mayo-to-chicken ratio.

How to serve Apple Chicken Salad

Serve in rolls, bread, lettuce cups, or eat it alone!

Storing Leftover Chicken Salad with Apples

Keep leftovers in a lidded container for up to 3 days in the fridge.

Apple Chicken Salad Recipe

Yield: Serves 8

Prep Time: 15 minutes

Total Time: 15 minutes

This makes a perfect, portable picnic lunch without needing to make a bunch of sandwiches. We love the sweet crunch from the apples!

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Ingredients

• 1 whole, cooked and seasoned chicken, meat stripped (about 4 cups)
• 1 cup of mayonnaise
• 1 Tablespoon Dijon mustard
• 1 Tablespoon honey
• 1 large apple, cored and diced
• 2 celery stalks, diced
• 1 thinly sliced green onion
• 1 cup of toasted nuts (walnuts, pecans, cashews, or slivered almonds)
• Lettuce leaves, for serving

Instructions

1. Place chicken in a large bowl and shred or cut into small pieces. Add apple celery, green onions, and nuts to the bowl.
2. In a small bowl combine mayonnaise, mustard, and honey. Pour mixture over chicken and stir it up.
3. Serve in rolls, bread, lettuce cups, or eat it alone!

Notes

Nat's Notes:

1. If you don't have or want to use a rotisserie chicken, about three large, cooked and seasoned chicken breasts would be fine.
2. If you don't have issues with dairy (or don't like mayonnaise), you can replace half or all of the mayonnaise with full-fat, plain Greek yogurt.

The post Rotisserie Chicken Salad Recipe appeared first on Perry's Plate.

I LOVE the briny combination of flavors in this salad. I also love that it requires zero oven time and some components can be prepped ahead of time for a quick weeknight dinner. And it’s the only salad I know of that has grilled cheese. Like actual cheese that I grilled.

Yes, you read that correctly. Did you know you can grill certain types of cheese, and it won’t be come a melty mess? Sounds a little like witchcraft, but it’s a game changer. I’ll show you exactly what to look for.

Why You'll Love This Za'atar Chicken Salad Recipe

• Easy prep
• Meal prep friendly
• Super versatile – add it to rice bowls, wraps, and salads.
• Expands your flavor profiles if you haven’t used za’atar before. Trying new things is fun, right?

What is za'atar seasoning?

If you've never used za'atar seasoning, it's a common blend used in Middle Eastern countries. The first time I used it was when I received some from a sweet Israeli neighbor. 

There are regional variations of za'atar, but most blends have a mixture of thyme, sumac, & toasted sesame seeds. It's delicious! I love using in a marinade or a dressing with fresh lemon juice. *chef's kiss*

You can find it at some nicer grocery stores in the spice section. Or you can order it online. I just ordered this za'atar seasoning on Amazon and LOVE it. I use it frequently, so this amount is good for me. It's a lot if you're only wanting to try it out, so I'd find a smaller jar if I were you. 

Best Grilled Chicken Salad Recipe Ingredients

• Chicken thighs or breasts
• Sea salt
• Za'atar seasoning or Greek seasoning
• Lemons
• Avocado oil
• Feta cheese
• Romaine lettuce
• English cucumber
• Cherry or grape tomatoes
• Extra-virgin olive oil
• Garlic

Chicken Salad Dressing Ingredients

This dressing only has a few ingredients -- just lemon juice, more za'atar seasoning, garlic, olive oil, and a little salt.

You could just sprinkle the individual ingredients over the salad and mix it up well. But if you don't want to risk a clump of grated garlic punching you in the tongue, you might want to mix it up in a little bowl first. (Speaking from experience here.)

What kind of chicken is best for this recipe?

I really love using chicken thighs because they're more moist and don't dry out or overcook as quickly as chicken breasts.

If you'd rather use boneless skinless chicken breasts, go right ahead. If your cuts are extra thick, butterfly them or slice them in half so you have two thinner breast pieces. This will give the marinade more surface area, help it to grill more quickly, and produce better tasting chicken.

How to make Grilled Chicken Salad with Za'atar Seasoning

This one has a SUPER easy za'atar marinade that gets tossed on your chicken. Let it marinated for a couple of hours at least or up to 24 hours. Or if you're in a pinch, let it sit at room temperature for 30-45 minutes.

While it's griling, get everything chopped up. I liked this as a chopped salad, but you don't have to chop everything up that well if you'd prefer it as a traditional salad. 

Once the chicken's internal temperature reaches 140F, pull it off the grill. Let the chicken rest, chop it up and add it to the salad along with the dressing in a very large salad bowl.

That's it!

How to Make Chicken Zaatar Salad Ahead of Time

If you'd rather do some prep ahead of time, you can prep everything and store the chopped grilled chicken breasts, feta cheese, and vegetables in the large salad bowl and store the dressing separately. It'll keep for a day or so.

Toss everything together right before serving and you're good to go! 

Za'atar Chicken Salad substitutions

Substitute for Feta

If you don't like feta or would rather use another type of cheese, Halloumi cheese is also great for griling!

You could also sprinkle some goat cheese or blue cheese crumbles into this salad.

Substitute for za'atar seasoning

If you don't like or can't find za'atar seasoning, you can use my Greek Seasoning instead. Or another herb-based seasoning you prefer, like Ranch Seasoning mix or Herbs de Provence

Can I use another type of lettuce?

Sure! I love Romaine in this salad, but you can use any lettuce you like. 

You can even use napa cabbage or very finely shredded regular cabbage in place of half of the lettuce. I wouldn't recommend using all cabbage though, because it will make the salad a lot heavier.

Recommended Toppings for the Best Grilled Chicken Salad

I used halved grape tomatoes and cucumbers (my favorite for things like this), but you can use any kind of chopped raw veg you want.

Here are some suggestions if you need some:

• bell peppers
• snap peas
• zucchini (grilled or raw)
• yellow squash (grilled or raw)
• broccoli
• cauliflower
• red onion
• fresh corn

What to Serve with Grilled Chicken Salad with Za'atar Seasoning

This salad is perfect as a main meal or as a side dish for burgers, casseroles, or other hearty dishes.

How to Store Grilled Chicken Salad

Store it in an airtight container for about a day. It would be best to eat the whole thing the same day you make it, honestly.

If you use some cabbage in your salad, it will last an extra day or so in the fridge. If you use all lettuce it'll get slimy more quickly.

Za'atar Chicken Salad Recipe FAQs

More recipes using za'atar seasoning

This Syrian Salad with Za'atar Vinaigrette is one of the best green salads I've ever eaten! It has SO much flavor and goes great with a lot of dishes.

You could also use za'atar in my Mediterranean Ground Turkey Bowls, too!

More Grilled Chicken Salad Recipes

If you like this recipe, try one of my other salads with grilled chicken!

Grilled Jerk Chicken & Mango Salad is a simple grilled chicken salad recipe with a ton of flavor! I love the sweetness from the mango with the jerk spices in the chicken.

Easy Fiesta Lime Chicken Salad is inspired by Applebee's Fiesta Lime Chicken -- but in salad form. (I like it better this way!)

If you're looking for more grilled chicken recipes, here's a collection of mine: Best Grilled Chicken Recipes. 

Some include a chicken marinade and some have just a simple spice rub. All of these can be turned into some kind of salad or used in a grain bowl. Those are my favorite ways to eat grilled chicken for lunch or dinner.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Best Grilled Chicken Salad Recipe

Yield: 6-8

Prep Time: 30 minutes

Cook Time: 15 minutes

Marinating Time: 2 hours

Total Time: 30 minutes

I LOVE this grilled chicken salad! It's filled with marinated za'atar grilled chicken, spiced grilled feta, lots of crisp veggies, and a simple lemon-herb dressing!

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Ingredients

• 1 ½- 2 lbs chicken thighs or breasts
• 2 ¼ teaspoons sea salt
• 2 ½ Tablespoons za'atar seasoning or Greek seasoning, divided
• 2 lemons, divided
• 3 Tablespoons avocado oil, divided
• 8 ounce block feta cheese
• 2 heads of Romaine lettuce (see note)
• 1 English cucumber
• 1 cup cherry or grape tomatoes
• 3 Tablespoons extra-virgin olive oil
• 1 clove of garlic, grated or microplanes

Instructions

1. Place the chicken in a medium or large bowl. If you're using really thick chicken breasts, I highly recommend butterflying them or slicing them so you have two thin breasts.
2. Sprinkle with 2 teaspoons of salt, 1 Tablespoon of za'atar, 3 Tablespoons fresh lemon juice (about half of one of the lemons), and 2 Tablespoons avocado oil. Use a pair of tongs to turn the chicken and get everything coated well. Chill and marinate for at least 2 hours, up to 24 hours.
3. When you're ready to grill the chicken and assemble the salad, preheat your grill to high heat.
4. Place the block of feta on a small plate. Sprinkle with a pinch or two of za'atar seasoning and drizzle with the remaining 1 Tablespoon avocado oil.
5. When the grill has preheated, grill the chicken until cooked through and nice grill marks have formed. Set chicken aside to rest for a few minutes.
6. Make sure the grill is really hot and grill the seasoned feta block for a couple of minutes on each side. Set aside.
7. Slice the romaine lettuce thinly, chop the cucumbers, chicken, & feta, and put them all in a very large salad bowl.
8. In a small bowl whisk together the olive oil, garlic, the other 1 ½ Tablesoon of za'atar seasoning, and the juice from one of the lemons (about 3-4 Tablespoons). Pour over the salad and toss to coat.
9. Serve immediately

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Za'atar by Z&Z (Zaatar/Zatar/Zahtar) – Premium Za'atar, 8oz – Middle Eastern Spice Mix you can Snack on

Nutrition Information

Yield 8 Serving Size About 1 cup
Amount Per Serving Calories 582Total Fat 41gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 27gCholesterol 243mgSodium 1314mgCarbohydrates 13gFiber 5gSugar 6gProtein 47g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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The post Best Grilled Chicken Salad Recipe appeared first on Perry's Plate.

You need to try this Kale and Quinoa Salad!

If you're not a fan of raw kale salads, hear me out...

Have you ever had a massaged kale salad? When you rub oil into the greens it softens them and tones down their bitterness making them more palatable.

And this specific combination of mix-ins makes this salad the best kind of circus for your tastebuds. I especially love the raspberry lime dressing!

Fun fact: This salad is actually a copycat version of a pre-made "Ironman" salad I got at Harmon's grocery store in Utah. I LOVED it.

Quinoa Kale Salad Ingredients

Here's what you'll need for the salad:

• Kale -- curly or laciano
• Avocado oil
• Cooked quinoa - feel free to use another grain. Wild rice, brown rice, or farro would all work well here.
• Garbanzo beans (chickpeas) - The original salad used edamame which I'm not a big fan of, but also works well here.
• Shredded carrots
• Red onion
• Blueberries
• Peanuts or another type of nut/seed
• Dried cranberries

Here's what you'll need for the dressing:

• Raspberries, fresh or thawed from frozen
• Lime - You'll need the juice and some zest.
• Honey
• Red wine vinegar
• Avocado oil

How to make Kale Quinoa Salad

1. Remove the kale leaves from the stem. Chop the leaves into bite sized pieces and transfer to a large bowl.
2. Drizzle avocado oil over the greens. Use your hands to massage the oil into the kale. Do this for a full minute until the greens have darkened and softened. Here's why massaging kale is important!
3. Add the quinoa, garbanzo beans, carrots, onion, blueberries, peanuts, and cranberries to the bowl.
4. In a blender, combine the raspberries, lime zest, juice from the lime, honey, red wine vinegar, avocado oil, and salt. Blend until smooth.
5. Pour over the salad and mix well with a pair of salad tongs.
6. Serve immediately or cover and chill for up to 5 days.

Quinoa and Kale Salad variations

You can use this recipe as a jumping point for endless variations! Just be sure you keep the same amount of ingredients in the salad so the salad to salad dressing ratio stays the same.

Use different beans: Any kind of bean would work here! The original salad had edamame which is nice and neutral, but adds protein.

Use different fruit: Swap out the blueberries for chopped strawberries, raspberries, or apples.

Use different grains: Not a fan of quinoa? Use leftover wild rice, brown rice, or farro. Or any other grain you prefer. Or leave it out completely if you're avoiding grains.

Use different nuts: Swap out the peanuts for any other salted nut. Since there are so many sweet components to this salad, I recommend using salted nuts instead of raw or candied to keep the flavors balanced.

How to serve Kale Quinoa Salad

This is intended to be a stand alone meal, so serve up a generous bowl and eat up!

If you'd like to add another type of protein, try adding some hard cooked eggs or some simply seasoned grilled chicken or steak. Here are a few things that would go well with this salad:

Grilled Balsamic Chicken

Smoked Chicken Breast

How to store Kale Salad with Quinoa

Store this salad in a lidded container in the fridge for up to 5 days for best flavor.

If you liked this recipe, try my Grilled Chicken Salad Recipe next!

Kale Quinoa Salad FAQs

More Easy Kale Recipes on Perry's Plate

If you like this recipe, try another one of my favorite recipes featuring kale!

Ranch Kale Chips

Kale Salad with Roasted Butternut Squash

Sweet Kale Salad (Copycat of the famous Costco salad kit!)

If you like this recipe, you'd love my Grilled Caesar Salad!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Kale Quinoa Salad Recipe

Yield: Serves 4 generously

Prep Time: 15 minutes

Total Time: 30 minutes

I'm in love with big salads with a lot going on. This Kale Quinoa Salad hits all of the best notes -- hearty, nutritious, protein-packed, crunchy, sweet, salty, and tangy. Make it for a meatless meal or a meal prep option for lunches during the week!

Print

Ingredients

For the Salad:

Toggle ingredient group

• 1 bunch of kale -- curly or laciano
• 1 Tablespoon avocado oil
• 1 cup cooked quinoa
• 1 cup garbanzo beans (chickpeas), drained
• ½ cup shredded carrots
• ½ cup chopped red onion
• ½ cup fresh blueberries
• ½ cup peanuts or another type of nut/seed
• ⅓ cup dried cranberries

For the dressing:

Toggle ingredient group

• ⅓ cup raspberries, fresh or thawed from frozen
• 1 lime
• 3 Tablespoons honey
• 2 Tablespoons red wine vinegar
• ¼ cup avocado oil
• Pinch of salt

Instructions

1. Remove the kale leaves from the stem. It's quick and easy if you hold the bottom end of the stem with one hand while you pinch and move your fingers up the stalk with the other hand. Chop the leaves into bite sized pieces and transfer to a large bowl.
2. Drizzle 1 Tablespoon avocado oil over the greens. Use your hands to massage the oil into the kale. Do this for a full minute until the greens have darkened and softened.
3. Add the quinoa, garbanzo beans, carrots, onion, blueberries, peanuts, and cranberries to the bowl.
4. In a blender, combine the raspberries, ½ teaspoon lime zest, juice from the lime, honey, red wine vinegar, ¼ cup avocado oil, and salt. Blend until smooth.
5. Pour over the salad and mix well with a pair of salad tongs. Serve immediately or cover and chill for up to 5 days.

Notes

1. If you're making the quinoa fresh the day of, combine ⅓ uncooked quinoa with ⅔ cup water in a small saucepan. Bring to a boil, reduce to a simmer and cook, covered for 12-15 min or until there isn't any water left at the bottom. Remove from the heat and let it sit, covered, for another 10 minutes for the quinoa to fully steam. Let it cool for a bit before using.
2. Feel free to use another type of bean or lentil in place of the garbanzo beans if you like. Edamame works well, too, if you like that.
3. If using that much raw onion freaks you out, reduce it by a little or chopped green onions for a milder flavor. I don't recommend omiiting it completely. This salad is rather sweet, and the onion adds a nice, pungent opposing flavor. Pickled red onions would also be good here.

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