If you have a smoker and make big batches of pulled pork, this is what needs to happen on day two. If you're weary of pulled pork sandwiches, you'll love this salad. It's also not BBQ-y which makes it even more unique as pulled pork tends to be pigeonholed as a BBQ meal.

If you DO want a more BBQ pulled pork type of salad, check out my other BBQ Pulled Pork Salad post. You'll love that one, too.

Why This Pulled Pork Salad Works

• The pork is CRISPY. No sloppy warm strands weighing your greens down.
• A fruity vinaigrette with a touch of heat is a fun alternative to the typical BBQ ranch in a pork salad.
• The COLOR. Are you like me and think pretty food tastes better? I intentionally threw together some brightly colored ingredients that also happy to taste good together. (I can't get over those pickled onions.)
• You can make it all from scratch and it'll still be quick. But if you're wanting an extra easy route, find a store bought fruity vinaigrette, pickled onions, and candied nuts.
• It's all naturally gluten free.
• Salad bar type meals helps picky eaters easily choose what they like.

Ingredients

All of the ingredients for this salad can be found at the grocery store -- including prepared smoked pork in some cases! I like the smoked pulled pork at Costco if I don't have any homemade.

For the Salad

• Mixed spring greens: I like lighter greens in this salad because they play well with vinaigrettes. Butter lettuce or an arugula + romaine mix would also be good here.
• Grilled Corn: If it's not summertime or fresh cobs are scarce, just put some frozen corn tossed in some oil and a pinch of salt under the broiler. It's surprisingly good.
• Pickled Red Onion: Store-bought is just fine, but I've got a Homemade Pickled Red Onion recipe that's stellar.
• Goat cheese crumbles: You can also use feta or cotija cheese.
• Candied pecans: Any candied nut will do here -- I'd recommend pecans, walnuts, or cashews. If you want to make your own, here's my 5-minute Candied Pecans recipe. Just omit the ground ginger.
• Sliced avocado: Yes. The creaminess adds some balance to all of the sweet/briny flavors.

For the Mango Chipotle Vinaigrette

• Frozen mango: Yes, frozen. I mean, you can use a fresh mango if you prefer, but frozen mango is always ready to go.
• Fresh lime juice: Please. fresh.
• Avocado oil: this vinaigrette needs a neutral tasting oil. Save the extra-virgin olive oil for another time. You could also use light olive oil which has a more mild flavor.
• Chipotles in adobo: Find these in the latin aisle of the grocery store. My store even has them pre-chopped which is fabulous. Just don't use the whole jar -- just ONE chili. (It's happened to someone following one of my recipes before...)
• Honey: Love the touch of sweetness. Feel free to use sugar if you prefer.
• Apple cider vinegar: It'll give it an extra pop.
• Sea salt: Always
• Fresh garlic: Just a little to round out the flavor.

For the Crispy Pulled Pork

• Leftover smoked pulled pork: Either homemade or store bought. You don't want it covered in BBQ sauce, though.
• Avocado oil: My go-to searing oil. Another heat safe oil will work here, too.

The Crispy Pulled Pork Technique

This is important. Don't skip this.

Put a light layer of cold pulled pork in a screaming hot pan with some oil, and let it cook for 2-3 minutes. Seriously, don't touch it. It needs to sit there so it can develop crispy, caramelized edges. It'll crisp up even further after you take it out of the pan. It'll need to drain on some paper towels to get rid of some of the oil.

And yes, if this feels familiar to the way you make pork carnitas, you're right! I love using cooking techniques in different ways. I actually prefer crisped up pork in salads now.

How to Make the Mango Chipotle Vinaigrette

This is super easy. It buzzes up really well in a blender. You can even put the mango in frozen if you like. Also, chipotles vary a little in heat, so start with one pepper (or 1 teaspoon of chopped) and go up from there.

How to Assemble the Salad

Build your salads by laying down a bed of salad greens. Top with warm pork and the rest of the toppings. Drizzle some dressing over the top and serve! I love the contrast of the warm pork + cool greens. Salads with a lot of contrasting texture and temperature are some of the best, in my opinion.

Tips and Variations

• No smoker? Store-bought pulled pork or one from a local BBQ restaurant will work!
• Mango swap: Use a fresh peach in summer if you're into that or pineapple to lean more tropical.
• Make it dairy-free: skip cheese & add extra avocado
• Cheese swap: Use cotija or feta instead of goat cheese
• Make it a grain bowl: Add cooked farro or rice underneath the greens for a heartier version

Frequently Asked Questions

More Ways to Use Leftover Pulled Pork

If you love this salad, wait until you try my other salad using leftover pulled pork: BBQ Pulled Pork Salad. Here are a few other uses for those leftovers. And if you need a pulled pork recipe, I've got an Instant Pot Pulled Pork recipe that's really great.

• BBQ Pulled Pork Spaghetti Squash Bake
• Tacos, Nachos, and anything in that universe

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!

Pulled Pork Salad with Mango Chipotle Vinaigrette

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Crispy smoked pulled pork piled over fresh greens with grilled corn, pickled red onion, goat cheese, candied pecans, and a smoky-sweet mango chipotle vinaigrette. This is the salad that makes people forget they're eating leftovers.

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Ingredients

For the salads:

Toggle ingredient group

• 5 Tablespoons avocado oil
• 2 ears of corn, shucked
• 8-12 ounces leftover pulled pork
• 1 cup candied pecans
• 3-4 ounces goat cheese crumbles
• 2 ripe avocados, sliced
• 4 ounces spring salad mix
• ½ cup pickled red onions

For the dressing:

Toggle ingredient group

• ½ cup frozen or fresh mango chunks
• ¼ cup fresh lime juice (3-4 limes)
• 3 Tablespoons honey
• 2 Tablespoons apple cider vinegar
• ¼ teaspoon sea salt
• 1 clove garlic, minced or grated
• 1 chipotle pepper in adobo sauce (or 1 teaspoon chopped)
• ⅓ cup avocado oil

Instructions

1. Heat a Tablespoon of oil in a large skillet until it's almost smoking. Lay the ears of corn in the skillet. Turn them every minute or so until there are dark, golden spots. Remove and add 2 more Tablespoons of oil to the skillet.
2. The pan should still be really hot. Put half of the pork in the skillet in one layer. If the pan is so full you can't see the bottom then do this in 3 batches. Leave it alone for 2-3 minutes so it can form a crusty, carmelized layer. Flip the pork around for a few more minutes. Transfer the pork to a paper towel-lined plate. Repeat with remaining pork.
3. Put the dressing ingredients (except for the oil) in a blender. Blend until smooth. While the blender is running, slowly drizzle in the oil. Set aside.
4. Cut the corn from the cobs.
5. Assemble the salads by putting a bed of salad greens into each bowl, top with pork, corn, pecans, avocados, pickled red onions, and goat cheese. Drizzle with dressing.

Notes

1. Use frozen corn if you can't find fresh cobs. You can toast it in the pan or toss it with some oil and broil it on a upper oven rack for 10-15 minutes.
2. You can quickly make some candied pecans by putting them in a dry skillet and cooking them on medium heat for a few minutes until toasted. Add a Tablespoon of pure maple syrup and cook, stirring often, until the syrup reduces to the point where there's no liquid in the pan. Sprinkle with a pinch of salt and set aside to cool.
3. You can also make your own pickled red onions (a week or two in advance even!) Here's the recipe: Homemade Pickled Red Onions.

The post Smoked Pulled Pork Salad with Mango Chipotle Vinaigrette appeared first on Perry's Plate.

This salad is especially lovely for that weird stretch between summer and fall, when you still want fresh corn but you're also craving something roasted and warm. Sweet roasted corn cut straight off the cob plus caramelized, cubed sweet potatoes gives you a little of both seasons.

This salad is relatively flexible, too. You can swap out ingredients for those you prefer, use a different type of cheese (or none at all), or add some crispy tortilla strips & avocado. If you smoke your own pork, I can't think of a better use for the leftovers.

What Makes This Pulled Pork Salad Different

Like I said -- crisping up the pork is a unique take on a pulled pork salad. Using corn straight from the cob keeps it fresher, and using pepitas instead of croutons for a little crunch keeps the salad gluten free.

Also, keeping the ranch and BBQ drizzle separated (instead of making a BBQ ranch dressing) keeps the potency of the BBQ sauce and the ranch is hanging out in the background like a creamy little groupie.

It also straddles two seasons and is perfect for late summer/early fall. Simple tweaks to the recipe could take it further in either direction.

Ingredients

For the Salad

• Smoked Pulled Pork: If you're smoking your own, BY ALL MEANS, use it. If not, you can find prepared smoked pulled pork at most grocery stores. I really like Costco's version.
• Chopped romaine: sturdy enough to hold the warm pork and hearty toppings. You could also use green leaf lettuce.
• Fresh corn: If possible. Frozen corn roasted in the oven is pretty great, too, in a pinch.
• Black beans: canned is fine, tossed with cumin and lime and warmed up
• Roasted sweet potato: I LOVED this with the sweet BBQ sauce especially. It gave the salad another hearty boost. You could also swap it for diced fresh mango to give it a more summer vibe.
• Mexican cotija cheese: This is a hard, salty cheese and reminds me of a Mexican version of Parmesan. You can use another type of cheese, like feta or Parmesan here.
• Pepitas or pumpkin seeds: I super love these. I buy the sprouted ones at Costco and use them in allll of my salads.
• Lime wedges: extra lime wedges is never a bad thing
• Jalapeno Ranch: More on this below, but you can blend any existing ranch dressing with a fresh jalapeño and *voila*, jalapeño ranch.
• BBQ sauce: Use whatever you like! If you want to make your own, I've got a few recipes here. The Balsamic BBQ Sauce is my favorite, but the Raspberry Chipotle and Honey Lime are also delicious! All three are naturally sweetened, too.

For the Avocado Jalapeño Ranch

If you're wanting to go the homemade route, I've got my homemade ranch dressing that only needs a jalapeño. Maybe a squeeze of lime if you're feeling it. I also included a quick DIY ranch recipe in the recipe notes below if you don't have ranch seasoning mix.

How do you make pulled pork crispy for a salad?

All you need is a big skillet and a little oil. I use avocado oil, but any heat-safe oil would work here. The key is to get it really, really hot and don't put too much pork in the pan at once. Let it hang out and get toasted, caramelized edges. Transfer it to a paper towel-lined plate to let some of the oil drain off.

Fire-Roasting the Corn

I toss the ears of corn on the pan with the sweet potatoes because I love when a sheet pan can do double duty. You can also use a big skillet -- like a cast iron skillet, if you have one. Just put a little oil in the skillet and sear the cob on a few sides. Both methods work with frozen corn, too.

How to Build the Salad

Usually I'm like... throw everything in a bowl, yee-haw! But, this salad is best with a little strategy.

First, toss the romaine in the jalapeño ranch. I don't want to dump it all over everything because it'll cool off the hot things too quickly.

Then, add the black beans, corn, sweet potatoes, crispy pork, pepitas, and cotija cheese.

Finally, give it a drizzle of the BBQ sauce.

Make It Your Own — Variations

• Fall/winter swap: Use diced fresh mango or pineapple in place of the roasted sweet potato for a summer vibe.
• Add rice or farro underneath for a grain bowl version
• Swap cotija for sharp cheddar for a more classic Tex-Mex feel
• No smoker? Use store-bought BBQ pulled pork, toss with a little chipotle powder before crisping if it isn't already smoked.
• Make it a wrap: roll everything into a large tortilla or collard green wrap for a portable version.

Frequently Asked Questions

More Leftover Pulled Pork Ideas

If you want to make your own pulled pork, I've got a great Instant Pot BBQ Pulled Pork recipe to get you started.

I don't have a robust pork section on my site, but this BBQ Pulled Pork Spaghetti Squash Bake is delicious!

Here are a few other ideas:

• Pulled Pork Nachos
• Pulled Pork Quesadillas
• Carnitas-style tacos (I did this recently and the crispy pork was REALLY good as a taco filling with just a squeeze of lime and a little salt.)

I have another salad coming shortly that I'll link to here!

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!

BBQ Pulled Pork Salad with Jalapeño Ranch

Yield: Serves 4

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Crisping the pork in a skillet adds such a better texture in a salad! I love the mixture of tex-mex flavors here -- black beans, charred corn, and cotija with a super easy jalapeno ranch dressing. In my humble opinion, this is the best possible use of leftover smoked pork.

Print

Ingredients

• 2 cobs of corn
• 1 large sweet potato
• Sea salt
• Avocado oil
• 2-3 heads of Romaine lettuce
• 1 pound smoked pulled pork
• 1 can black beans, drained
• ¼ teaspoon ground cumin
• 2 limes
• 1 cup prepared ranch dressing (see note)
• 1-2 jalapeno peppers
• ½ cup BBQ sauce (see note)
• Cotija cheese & pepitas for serving

Instructions

1. Preheat your oven to 450F.
2. Shuck your corn and cut the sweet potatoes into ½-inch pieces. Lay them on a large, parchment lined baking sheet. Drizzle with a couple tablespoons of avocado oil and sprinkle with salt. Use your hands to coat the potatoes and corn in the oil. Roast for about 20 minutes, turning everything halfway though cooking, until the potatoes are cooked through and have deeply golden edges and the corn is a little browned in spots. Remove and set aside.
3. Meanwhile, chop the romaine and spin it dry, if you have a salad spinner. It's important to get all the water off the lettuce.
4. Drizzle 2-3 Tablespoons of avocado oil into a large skillet. Break up the pulled pork and add some to the skillet. don't add too much -- you'll want to be able to see the bottom of the skillet in places. Use tongs to flip the meat around. Cook for about 5-7 minutes until you have darker, crispy edges. (It'll get more crispy as it cools.) Transfer to a paper towel lined plate to cool.
5. Put the black beans in a small saucepan along with the cumin and the juice from one lime. Cook over medium heat until the beans are warmed through. Cut the other lime into wedges and reserve for serving.
6. Cut the corn off the cobs.
7. Put the ranch in a blender. Seed the jalapeno (if you want) and put it in the blender with the ranch. Blend until smooth.
8. When everything is finished cooking and you're ready to assemble the salads, put the romaine in a large bowl and add ⅓ of the ranch dressing. Toss to combine. Divide the lettuce among individual bowls and add pork, sweet potatoes, corn, beans, cotija cheese, pepitas, a drizzle of BBQ sauce and more ranch dressing, if desired.

Notes

1. You can prep the lettuce & ranch, crisp the pork, cook the corn & sweet potatoes a few days ahead of time.
2. You can use any ranch dressing you like. If you have a Mexi ranch (like jalapeno or avocado) you can skip step 7. I made a quick homemade version with ½ c mayo, ¼ c Greek yogurt, ⅓ cup milk, a squeeze of lemon juice, and ¼ teaspoon each of dried dill, granulated garlic, onion powder, and sea salt. Sometimes I use TJ's ranch seasoning or some of my own dried ranch seasoning blend.
3. Same with the BBQ sauce. You can use whatever brand you prefer. If you want to make your own, I highly recommend my Homemade Balsamic BBQ Sauce. It's my favorite!

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 657Total Fat 34gSaturated Fat 6gUnsaturated Fat 28gCholesterol 56mgSodium 1649mgCarbohydrates 69gFiber 9gSugar 36gProtein 22g

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.

The post Crispy BBQ Pulled Pork Salad with Jalapeño Ranch appeared first on Perry's Plate.

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.

Print

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.

Print

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

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• 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

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• 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.