I love this particular combination, but this Blackened Chicken Recipe can be made with whatever quick-cooking vegetables you like!

You can even make the chicken on its own and throw it on a salad or in a rice bowl. Scroll down for the recipe and a lot of ideas for changing this recipe up to fit your needs.

What does it mean to blacken chicken?

Blackened chicken isn't "burnt", just chicken cutlets that have been coated in a seasoning blend and cooked at a high temperature so the spices form a "crust" on the chicken.

That searing helps to deepen the flavor of the spices, too.

What you'll need for this Blackened Chicken Recipe

Blackening seasoning is made from things you probably already have in your spice cabinet! Here's what you need:

• Chicken cutlets
• Coconut oil
• Zucchini
• Corn kernels
• Garlic
• Sea salt
• Chopped fresh herbs (dill, parsley, basil, mint, cilantro)
• Green onions, thinly sliced
• Feta crumbles

TIP: Make a double or triple batch of this seasoning blend to use it again later! You'll need about 4 ½ Tablespoons for this recipe and 3 Tablespoons for my Blackened Fish Taco recipe.

Why is it called blackened?

When the spice blend coats the food (usually chicken or seafood) it creates a dark crust when cooked in hot oil, thus "blackened".

How to Make Blackened Chicken on the Stove

1. Start with the chicken

I like using boneless skinless chicken breasts and cutting them into cutlets myself. It's usually cheaper this way, but you can buy pre-made cutlets or use chicken tenders for this recipe.

To make your own chicken cutlets, place the chicken on the cutting board and slice into the chicken horizontally into a thick portion of the breast while pressing down on the top with the other hand.

When you get about ⅓ or ½ way through the meat, open it up like a book and continue to slice through until you have two thinner pieces of breast meat. Easy, right?

2. Coat the chicken in the blackening spices

I like to use a plate for the blackened chicken seasoning so it's nice and flat and easy to work with.

Lay the chicken on the spices to coat both sides, then set them aside while your oil preheats.

3. Preheat the cooking oil

You can use a cast iron skillet or a nonstick stkillet for this. I like to use avocado oil or coconut oil since they have high smoke points and they aren't inflammatory seed oils. 

TIP: Make sure the oil is very hot before adding the chicken. If you flick a little water into the oil it should sizzle and pop like crazy, but you don't want the oil to be smoking.

4. Sear the chicken on both sides

Since the cutlets are thin the cooking time will be quick! You just need 2-4 minutes on each side, depending on how thick your chicken pieces are.

5. Cooking the vegetables

Now that your blackened chicken breast are done, you could do what you want with it -- slice it and add it to a salad or serve it with whatever side dishes you like!

For this recipe, I wanted to take advantage of that yummy seasoned oil in the pan, so I tossed in some fresh corn I removed from a few cobs and diced a couple of zucchini.

After they're done I added some feta cheese and fresh herbs -- I love the way they lighten and freshen up this heavily seasoned meal. 

You can slice the chicken and add it back to the vegetables if you like and serve it right out of the skillet!

Best Blackened Chicken Recipe variations

Can I use other vegetables?

Sure! Honestly, you can use any vegetables you like in this as long as they have a similar cooking time. Here are a few suggestions:

• chopped bell pepper
• small chopped broccoli & cauliflower
• small diced sweet potatoes
• small diced carrots & celery
• mix of dark leafy greens (kale, swiss chard, collard greens)
• quartered Brussels sprouts
• chopped mushrooms
• cut fresh green beans

You can also omit the feta or use goat cheese, fresh Parmesan shavings or another type of strong-flavored cheese.

Tips for making Chicken Blackened

• Make the blackening seasoning ahead of time to save you a few minutes.
• Don’t use extra thick chicken breasts. Using ½” thick cutlets allows the flavors to permeate the meat better and it also cooks more quickly.
• Once you put the chicken in the hot oil, don’t mess with it for at least a minute. This will allow the spices to form a coating on the chicken.

What to serve with this Recipe for Blackened Chicken

if you didn't want to throw vegetables in with the chicken, you could simply cook the chicken and serve it a different way.

Making a big batch of blackened chicken would be a great option for meal prep!

Here are a few ideas:

With (or on) a green salad

Sliced blackened chicken on a bed of lettuce greens is a good jumping off point for a great salad! Just add your favorite toppings and dressing.

I'd recommend a creamy dressing to compliment the intensely seasoned chicken. My Cabbage Slaw with Cucumber Yogurt Dressing would be especially good!

With a side dish (or two!)

Any of these grain or veggie sides would go well with blackenend chicken breasts!

Instant Pot Potato Salad

Roasted Broccoli

The Most Magical Sauteed Green Beans

Roasted Crispy Shredded Brussels Sprouts

Instant Pot Coconut Rice or Instant Pot Lemon-Herb Rice

How to store this Blackened Chicken Recipe

You can store any leftovers in a lidded container in the fridge for up to a week.

I don’t recommend freezing leftovers.

This makes a great meal-prep recipe, too! Divide the chicken and vegetables into meal prep containers and heat them up when you’re ready to eat.

More one-pan chicken recipes on Perry's Plate

If you like this recipe, try another one of my easy one skillet recipes!

One Pan Coconut Chicken Thighs and Rice

Chicken Rice & Mushroom Skillet

One Pan Greek Marinated Chicken and Potatoes

FAQs for Chicken Blackened

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!

Easy Recipe for Blackened Chicken

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This easy blackened chicken skillet meal is quick and made in one pan! The salty bits of feta and fresh herbs lighten up this deeply seasoned dish. Fresh corn and zucchini are sauteed in that spiced cooking oil, but you can swap out for whatever fresh veg you like.

Print

Ingredients

For the blackening seasoning:

Toggle ingredient group

• 1 ½ Tablespoons smoked paprika
• 2 ¼ teaspoon coarse ground black pepper
• 2 ¼ teaspoon onion powder
• 2 ¼ teaspoon garlic powder or granulated garlic
• 1 ½ teaspoon sea salt
• 1 teaspoon dried thyme
• ¼ teaspoon dried oregano

For the chicken and vegetables:

Toggle ingredient group

• 6 thin chicken cutlets
• ¼ cup coconut oil
• 2 medium zucchini, diced
• 3 corn cobs, kernels removed (or 2 ½ cups frozen corn)
• 2 cloves garlic, minced or microplaned
• sea salt
• ½ cup chopped fresh herbs (dill, parsley, basil, mint, cilantro)
• 2 green onions, thinly sliced
• ½ cup feta crumbles

Instructions

1. Combine the blackening seasoning blend in a small bowl, then pour it onto a large plate. Shake the plate back and forth gently to spread the seasoning evenly. Set a wire cooling rack inside of a sheet pan.
2. Lay each chicken cutlet in the spice blend on both sides to coat them well. Transfer them to another large plate until you're ready to cook them.
3. Preheat a large skillet over high heat and add the coconut oil. When the oil is hot (water flicked into the oil should splatter loudly), add 3-4 of the coated chicken cutlets, depending on the size of your pan.
4. Reduce the heat to medium and cook them for 2-4 minutes on each side until cooked through. If the spice coating is getting too dark too quickly, then reduce the heat further. Turn heat back up between batches of chicken to preheat the oil again. Add additional oil if the chicken starts to stick. Transfer the chicken to the wire rack to cool.
5. Add ½ cup of water to the skillet and use a spatula to loosen any stuck bits.
6. Add the zucchini, corn, and garlic to the skillet. Cook for 15-20 minutes, stirring occasionally, until vegetables are cooked through and have toasty brown spots.
7. Remove the skillet from the heat. Add a few pinches of salt, then stir in the fresh herbs, green onion, and feta.
8. Slice the chicken and serve it with the sauteed vegetables.

Notes

• Try making a double or triple batch of the blackening seasoning and use roughly 4 ½ Tablespoons of seasoning to coat 6 chicken cutlets. Save the rest for another day or use about 3 Tablespoons to make a batch of my Blackened Fish Tacos.

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 How to Make Blackened Chicken appeared first on Perry's Plate.

Not to be dramatic, but when I have a jar of this Green Goddess Dressing in the fridge, there is much rejoicing in my household. My entire family is obsessed with it. We use it as a veggie dip, a smear for sandwiches, a drizzle over a salad or rice bowl.

And sometimes in a grilled cheese. I’m no joking – try it sometime. I’m grateful it’s an easy dump and blend kind of recipe and well worth using fresh herbs! I can’t wait to hear about the rejoicing in your household, too!

Green Goddess Recipe Ingredients

You'll need a creamy component first - I like a combo of Greek yogurt and avocado oil mayonnaise for the best flavor and consistency. You'll also need lots of fresh herbs and a handful of other things.

The key to getting the best flavor out of this dip is to use fresh ingredients -- fresh herbs, fresh lemon, and fresh garlic will make all the difference!

Here's a list of ingredients for this green dip to get you started:

• Greek yogurt
• Mayonnaise
• Fresh herbs
• Fresh lemon
• Anchovy paste
• Fresh garlic
• Sea salt

How to make Greek Yogurt Dip

1. Blend all of the ingredients together.
2. Taste, and add more lemon juice or salt if you think it needs it.
3. Store, chilled, for up to 10 days.

Yogurt Dip Variations

Can I use all Greek yogurt instead of mayonnaise in this Green Goddess Salad Dressing?

Yes, but your dip will be a little runnier and more like a salad dressing than a dip. As it is, this isn't a super thick dip.

Also, if you use all Greek yogurt, I suggest cutting back on the lemon juice so the dip won't taste as acidic. I added notes for this at the bottom of the recipe.

What fresh herbs are best for green goddess dip?

I suggest using a mixture of at least 2-3 herbs for this dressing. I recommend using fresh basil, parsley, dill, and/or chives.

Cilantro is widely available and inexpensive, but I wouldn't recommend it for this recipe unless you use a very small amount. You don't want it tasting like Mexi-ranch.

Can I use sour cream in this Green Goddess Salad Dressing Recipe?

If you'd like to use sour cream instead of mayonnaise or instead of the Greek yogurt that would work. I recommend using a combination of at least 2, though, for best flavor.

I find things like this easier to make in a food processor. Sometimes blenders require more liquid to get things mixed up well.

Can I make this dip dairy free?

If you use all mayonnaise or a combination of mayonnaise, avocado, and/or dairy-free cream cheese, this dip would be dairy free.

It's already naturally gluten free, so no problems there.

Can I use dried herbs instead of fresh herbs?

Honestly, I wouldn't recommend it. Finely chopped fresh herbs are the star of green goddess dip and you wouldn't get the same fresh flavor with dried herbs.

If you're in a pinch and don't have quite enough fresh herbs, you can supplement with some dried, but I would use at least 1 ½-2 cups of fresh herbs.

Is there a substitute for anchovy paste?

Anchovy paste is a great way to add some deep, salty notes to a recipe! It's commonly used in Caesar dressing, too.

I like to use it when I saute vegetables -- like these Magical Sauteed Green Beans. 

You can find it in the grocery store near the canned fish or sometimes near the Italian condiments (tomato paste, sun-dried tomatoes, etc.) 

If you don't want to use it, you can use an equal amount of Worcestershire sauce.

Can I make this Green Goddess Yogurt Dressing in a blender?

If you don't have a food processor, then sure! You can use either appliance. If you're in the market for a food processor, this is the Cuisinart Food Processor I use.  I love it and feel like it's a good size for most things I want to do.

How to use this Green Goddess Sauce Recipe

• Add it to a veggie platter for a fun alternative to the typical ranch dressing that is most often used.
• Add it to salads!
• Drizzle it on a grain bowl or a protein bowl, or any mixture of protein, grains, and veggies you throw together for some added flavor and creaminess.
• Use on a burger or a grilled sandwich
• Goes well with Mediterranean flavors -- drizzle some on a gyro or a pita sandwich

How to store Green Goddess Dip

Store this dip in a lidded container or jar, chilled, for up to 10 days. I don’t recommend freezing it.

More homemade dips & dressings on Perry's Plate

Vegan Roasted Red Pepper Sauce - great as a pasta sauce, dipping sauce, or added to a grain bowl

Chipotle Vegan Queso - another cashew-based sauce that is great on anything Mexican inspired

Roasted Jalapeno Ranch Dressing - made with my Homemade Ranch Seasoning and lots of roasted chiles. It's my favorite for taco salads!

Dairy Free Caesar Dressing - this dressing uses nutriitonal yeast for a "cheesy" flavor and is Whole30 friendly, too!

I'd love to hear if you try this easy green goddess dip! 

Greek Yogurt Green Goddess Dressing FAQs

Green Goddess Sauce Recipe

Yield: Makes a generous 2 cups

Prep Time: 15 minutes

Total Time: 15 minutes

This lovely herby green goddess dip has a boost of protein from Greek yogurt! Dip your favorite veg or drizzle it over a salad or a grain bowl.

Print

Ingredients

• 1 cup plain Greek yogurt
• ½ cup avocado oil mayonnaise
• Juice from 1 large lemon (about 6 Tablespoons)
• 1 teaspoon anchovy paste (see note)
• 3 garlic cloves
• 3 cups mixed fresh herbs (parsley, dill, basil, chives, etc)
• ¼ teaspoon sea salt

Instructions

1. Put all of the ingredients in the work bowl of a food processor and pulse until smooth.
2. Taste, and add more lemon juice or salt if you think it needs it.
3. Transfer dip to a lidded container and chill until ready to use. Use within 7-10 days.

Notes

1. Anchovy paste is a great way to add some deep, salty notes to a recipe! It's commonly used in Caesar dressing, too. I like to use it when I saute vegetables. You can find it in the grocery store near the canned fish or sometimes near the Italian condiments (tomato paste, sun-dried tomatoes, etc.) If you don't want to use it, you can use an equal amount of Worcestershire sauce.
2. If you'd rather not use mayo, you can use all Greek yogurt. I would also reduce the lemon juice by half and then add more to taste if you do this so the dip isn't too acidic.
3. For the herbs, I recommend using a mixture of at least 2-3 herbs. I really loved the combination of parsley, dill, baisl, and chives.

Recommended Products

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

• 
  Cento Anchovy Paste 100% Italian

Nutrition Information

Yield 8 Serving Size ¼ cup
Amount Per Serving Calories 173Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 2mgSodium 144mgCarbohydrates 7gFiber 0gSugar 5gProtein 3g

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.

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 Green Goddess Recipe appeared first on Perry's Plate.

Roast some salmon and asparagus, buzz up some green goddess dip, and you're well on your way to the springiest bowls you've ever eaten. You'll love the garlic, lemon, & fresh herb flavors in this light, yet hearty, bowl.

These gorgeous, brightly colored bowls might be my favorite recipe of the season. (Sorry other recipes, but it's true.) 

I've been on a salmon run lately (ha) and I still have another one to share with you next weekend.

It usually takes a few test runs before I get a recipe ready for you guys, and consequently there is a lot of ONE thing that's sitting around for a while. In this case -- roasted salmon and asparagus and green goddess dip.

Most of the time we're all sick of whatever is stacked high in leftover containers, but in this case? Nope.

Well, Steve and I weren't sick of it. My kids might think otherwise.

Let me walk you through the components of these bowls. It looks like it's a lot of work, but it really isn't. There are only EIGHT ingredients for the entire bowl.

It's also an EXCELLENT choice for a meal prep session!

Roasted Salmon and Asparagus

That little herby mixture that goes over the salmon? *swoon*

It's a mixture of fresh garlic, fresh herbs, a little oil and some lemon zest that gets spooned over the salmon fillets and tossed in the asparagus.

I love that the salmon and asparagus are roasted together in a large rimmed baking sheet. You could use another type of vegetable here, but make sure it'll be cooked well in about 8-10 minutes cook time under a broiler.

Wild salmon or farmed salmon?

You can use whatever salmon you like that fits in your budget for this salmon asparagus recipe whether it's wild, farmed, fresh, or frozen.

I used frozen wild salmon fillets for this recipe and it worked beautifully.

Easy Green Goddess Dip

Honestly, this dip should be its own blog post because it's insanely good and would be great with in a lot of different ways!

For this dip you'll only need a few ingredients:

• Greek yogurt
• Mayonnaise
• Garlic
• Lemon juice
• Fresh herbs
• Anchovy paste (more on this below)

I used a Greek yogurt base for this dip to add some extra protein, and because I'm not a fan when dips taste extra mayo-y.

If you have a food processor, just buzz it up that way. This dip is loose enough that it would probably work in a countertop blender, too. You could also use an immersion blender in a really big cup or mason jar!

What if I don't have a food processor or a blender?

Mince the herbs and garlic as finely as you can and whisk everything together in a bowl or a large mason jar.

Substitute for anchovy paste

Can I try to convince you to get some first? Anchovy paste adds a deep, salty umami flavor.

It doesn't taste fishy unless you squirt some into your mouth and eat it plain. (But you wouldn't do that, right?)

I like to use it in homemade Caesar dressing or when sauteeing vegetabes, like in my Magical Sauteed Green Beans recipe. 

You can find it in most grocery stores near the canned fish or buy anchovy paste online.

OK, if you still don't want to use it, you can use an equal amount of Worcestershire instead.

Assembling the salmon and asparagus green goddess bowls

First, choose your base! Quinoa is my favorite for these (is that too 2012?), but you can use any cooked grain or even salad greens as your base.

Add your salmon & asparagus, some avocado, then top with a drizzle of that obscenly good green goddess dip. Sprinkle on some leftover fresh herbs or some fresh lemon juice if you like as well. 

Beautiful, right? Never too beautful to eat though. It was one of our favorite dinner recipes lately!

If you like this delicious baked salmon and asparagus recipe you might like one of these other easy salmon recipes

More salmon recipes on Perry's Plate

Baked Honey Mustard Salmon

Garlic Butter Salmon Sheet Pan Meal

Pineapple Salmon Curry

Sweet Chipotle Salmon with Hot Honey Glaze

Creamy Garlic & Dill Roasted Salmon

5-Ingredient Harissa Roasted Salmon

Grilled or Baked Salmon Foil

Salmon Rice Bowl

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!

Salmon and Asparagus Green Goddess Bowl

Yield: Serves 5-6

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Roast some salmon and asparagus, buzz up some green goddess dip, and you're well on your way to the springiest bowls you've ever eaten. You'll love the garlic, lemon, & fresh herb flavors in this light, yet hearty, bowl.

Print

Ingredients

• 1 ½ pounds salmon fillets
• 8 ounces asparagus
• Kosher salt
• ¼ + 2 Tablespoons avocado oil, divided
• 1 ½ cups loosely packed chopped fresh herbs (dill, chives, parsley, basil), divided
• 3 garlic cloves, divided
• 1 lemon
• ½ teaspoon anchovy paste (see note)
• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• Fixings for bowls (see note)

Instructions

1. If you plan on serving the salmon and asparagus over rice or quinoa, get that started first.
2. Move oven rack to the highest position, about 5-6 inches from the top of the oven and turn your broiler on high.
3. Line a large rimmed baking sheet with parchment paper. Place the salmon fillets and asparagus on the pan and sprinkle everything generously with salt.
4. In a small bowl, combine 2 Tablespoons avocado oil, 2 Tablespoons fresh herbs, 1 finely minced or grated garlic clove, and the zest from the lemon.
5. Spread about ½ teaspoon of the mixture over each salmon fillet, then pour the rest over the asparagus, using your hands to toss it around to coat it evenly. Place the pan under the broiler for 8-10 minutes or until the salmon is just barely cooked and flakes easily.
6. Meanwhile, in the work bowl of a food processor combine ¼ cup avocado oil, the rest of the herbs, 2 cloves of garlic, the juice from the lemon (about 3 Tablespoons), and the anchovy paste. Pulse until minced finely, scraping down the sides a couple of times.
7. Add the yogurt, mayo, and about ⅛ teaspoon of salt and blend for about 30 seconds until well mixed. Taste, and add a little more salt if you think it needs it. Transfer it to a lidded container to store chilled until ready to use.
8. Assemble the bowls by adding your cooked grains or salad greens to each bowl along with some salmon, asparagus and a drizzle of the green goddess dip. I loved adding avocado, pickled onions, and addiitonal fresh herbs to my bowl.

Notes

1. Anchovy paste gives the dip a deep, salty umami flavor -- it's also a key ingredient in caesar dressing. You can find it in most grocery stores or online. If you don't have this you can use the same amount of Worcestershire or an extra pinch or two of salt instead.
2. If you'd rather use all mayo or all yogurt in this dressing, go ahead.
3. If you don't have a food processor, you can mince the herbs and garlic as finely as you can and then stir the rest together by hand.
4. These bowls are great over rice, quinoa, or salad greens! I loved adding some avocado and my PIckled Red Onions to my bowl. You can add any fresh veg you like -- cherry tomatoes, microgreens, diced bell peppers, etc.

Recommended Products

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

• 
  Cento Anchovy Paste 100% Italian
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 364Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 20gCholesterol 76mgSodium 218mgCarbohydrates 4gFiber 1gSugar 2gProtein 28g

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 Salmon and Asparagus Green Goddess Bowls appeared first on Perry's Plate.

One of my favorite tricks for adding flavor is to use a combination of raw vegetables and grilled vegetables. This creates a variety of textures and flavor. I’ll show you some of my favorite grilling vegetables below.

You can also add some easy protein – like rotisserie chicken – for a nourishing, protein-rich meal that you can throw together with whatever you have on hand!

Vegetable Salad Recipe Ingredients

This recipe is versatile, but here’s what I used in this particular recipe

• Zucchini
• Yellow squash
• Fresh corn
• Red onion
• Avocado oil
• Cooked chicken
• Cherry or grape tomatoes
• English cucumber
• Green onions, thinly sliced
• ¼ cup chopped fresh herbs

For the dressing:

• Lemon juice
• Extra-virgin olive oil
• Garlic
• Sea salt
• Black pepper

What kind of vegetables are good for grilling?

• Zucchini
• Yellow squash and other summer squash
• Ears of corn
• Onions
• Bell peppers or other types of peppers
• Tomatoes
• Eggplant
• Kale (it's super good -- like kale chips!)
• Asparagus
• Mushrooms
• Cauliflower steaks
• Romaine lettuce (No, seriously, it is. Like in this recipe.)

I love the mixture of grilled and fresh vegetables in this grilled vegetable salad. My favorite salads are ones that have a variety of textures and temperatures.

What fresh vegetables would be good in this salad?

• Cucumbers
• Bell peppers
• Tomatoes
• Small broccoli florets
• Small cauliflower florets
• Shredded cabbage
• Shredded kale or other dark greens
• Shredded carrots

I wanted this salad to let the vegetables shine, and I didn't want a fussy dressing since there's a bit of chopping involved, so I chose a simple dressing of lemon, garlic, and olive oil.

If you have a store-bought dressing or another homemade dressing that you prefer, feel free to use it! I imagine a creamy green goddess dressing would be delicious here, too.

If you want some ideas for another dressing, here are several from other posts that would work well in this salad, too:

How to make Vegetable Salad with Rotisserie Chicken

1. Grill the zucchini, yellow squash, red onion, and corn.
2. Put the diced chicken, tomatoes, cucumber, and green onions, and herbs in a large salad bowl.
3. Chop the cooked zucchini and onions. Remove the corn from the cobs with a sharp knife. Add the grilled veg to the bowl.
4. Whisk together the ingredients for the dressing in a small bowl, then pour it over the chicken & vegetables. Toss gently with a couple of big spoons until thoroughly combined.
5. Serve immediately or chill for up to 6 days. It's good warm, room temperature or chilled. (aka, the perfect potluck salad)

How to serve Veggie Salad

This salad stands alone as a complete meal – especially if you add a rich source of protein.

If you’d rather make it veg-only, it would be delicious with anything off the grill. Here are a few ideas for you:

Chicken: Grilled Balsamic Chicken, Chicken Breast on Pellet Smoker, Chicken with Garlic Sauce

Beef: Burgers on Smoker, Bacon Hamburger

Fish: Blackened Salmon, Sablefish

BBQ: Instant Pot Ribs, Instant Pot Pulled Pork

Storing Grilled Vegetable Salad with Chicken

Good news! Because this is a lettuce-free salad you can store leftovers for up to five days! Just put it in an airtight container in the refrigerator.

Psst… it makes a great meal prep recipe for weekly lunches!

Salad Dressing Ideas for Grilled Vegetable Salad

Cucumber Yogurt Dressing

Strawberry Balsamic Vinaigrette

Za'atar Vinaigrette

Garlic-Lime Vinaigrette

Citrus Poppyseed Dressing

Tangy Avocado Dressing

If you like this salad, try another one of my Summer Potluck Salads!

More Summer Potluck Salads from Perry's Plate

Cucumber Tomato Salad with Feta -- a fresh, Mediterranean-inspired salad full of fresh cucumbers, tomatoes, and salty feta.

Cabbage Slaw with Cucumber Yogurt Dressing -- a riff of of my versatile Southwest Cabbage Slaw but with a creamy yogurt-based dressing with cool cucumbers and a little jalapeño.

Easy Instant Pot Potato Salad -- Yes, mayo, but sometimes it isn't summer without potato salad. I get it. This one is easily made in your Instant Pot, so no more trying to drain a giant pot of boiling water without scalding yourself. You're welcome.

Wild Rice Salad with Cucumber and Pesto -- This is a family favorite with just a handful of ingredients. Use any pesto you like, too! We especially love it with cilantro pesto. There are a bunch of pesto recipes linked in the post.

Sweet Lemon-Herb Quinoa Salad -- The sweet lemon dressing on this salad is unique and I love the toothy quinoa which gives it more heft than a regular green salad.

Mango Cucumber Rice Salad -- Another grain salad with bits of cool cucumber and sweet mango.

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!

Vegetable Salad with Rotisserie Chicken

Yield: Serves 5-6 as a main dish

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

This versatile summer salad is a mixture of grilled and fresh vegetables, easy rotisserie chicken, and a light garlic-lemon vinaigrette! It's a great way to use up some fresh garden veggies!

Print

Ingredients

• 1 medium zucchini
• 1 medium yellow squash
• 2 ears of corn
• 1 large red onion
• 2-3 Tablespoons avocado oil
• 1 cups diced cooked chicken
• 1 cup halved cherry or grape tomatoes
• ½ of an English cucumber, diced
• 3 green onions, thinly sliced
• ¼ cup chopped fresh herbs (cilantro, dill, parsley, etc)

For the dressing:

Toggle ingredient group

• Juice from 1 large lemon (about 2 Tablespoons)
• 3 Tablespoons extra-virgin olive oil
• 1 clove garlic, grated or finely minced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your grill to high heat.
2. Slice the zucchini and yellow squash lengthwise into ½ inch strips. Shuck the corn, Peel and slice the onion whole into ½ inch rings, keeping the concentric rings together as much as you can. Put the sliced vegetables on a large rimmed baking sheet and drizzle with the avocado oil.
3. Place the vegetables on the preheated grill. Cook for 3-4 minutes until grill marks form. Flip the squash and onions and turn the corn. Continue to cook them until they're just cooked through. The squash should be tender (they'll be finished first), followed by the onions, and then the corn. Put them back on the baking sheet to cool.
4. Meanwhile, put the diced chicken, tomatoes, cucumber, and green onions, and herbs in a large salad bowl.
5. Chop the cooked zucchini and onions. Remove the corn from the cobs with a sharp knife. Add the grilled veg to the bowl.
6. Whisk together the ingredients for the dressing in a small bowl, then pour it over the chicken & vegetables. Toss gently with a couple of big spoons until thoroughly combined. Taste, and add a little more salt or lemon if you think it needs it.
7. Serve immediately or chill for up to 6 days. It's good warm, room temperature or chilled. (aka, the perfect potluck salad)

Notes

1. You can use any kind of cooked chicken here. We especially loved diced rotisserie chicken or smoked chicken.
2. If you don't like some of the vegetables, swap them out! Just make sure the quantities are roughly the same so you have enough dressing to balance it out.
3. I highly recommend adding some feta crumbles or Parmesan cheese shavings to this. *chef's kiss*

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• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 268Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 21mgSodium 221mgCarbohydrates 23gFiber 3gSugar 13gProtein 8g

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 Grilled Veggie Salad with Chicken appeared first on Perry's Plate.

Cucumber Tomato Feta Salad

My specialty is creating recipes with bold flavors and fresh ingredients. This Cucumber Tomato Feta Salad is exactly that. It’s an all-star recipe that pairs with just about any Mediterranean or Greek inspired dish and easy to throw together!

It’s perfect in the summer when cucumbers and tomatoes are delicious and abundant. Or when you’re looking for an alternative type of salad that isn’t lettuce-based and will stay fresh and tasty in the fridge for a few days without getting slimy. Or take it to a potluck for a change of pace and watch it disappear.

Ingredients for Cucumber Tomato Salad

Here's what you need to make this Mediterranean cucumber salad:

• Grape tomatoes (or cherry tomatoes)
• English cucumbers or Persian cucumbers
• Red onion
• Fresh garlic
• Lemon juice
• Extra-virgin olive oil
• Fresh herbs (dill, parsley, mint, or cilantro)
• Feta cheese and kalamata olives (optional)

How to make Tomato Cucumber Feta Salad

Just grab a large bowl and mix everything together and season it with a little sea salt and black pepper. That's it!

Ingredient swaps for Mediterranean Cucumber Tomato Salad:

Trying to cook from the hip and don't have all of the ingredients? Here are a few ingredient swaps so you can still make a great version of this Mediterranean salad recipe:

1. Use red wine vinegar or balsamic vinegar instead of lemon juice.
2. Use chopped roma tomatoes or other larger tomatoes in place of the smaller grape/cherry tomatoes.
3. Use dried dill in place of the fresh herbs.
4. Try using a Greek salad dressing in place of the fresh lemon juice, olive oil, and herbs.
5. Add a chopped green bell peppers if you don't have enough fresh cucumbers or tomatoes.

How to Store Cucumber Feta Tomato Salad

I think this salad is best after it has been sitting for 20-30 minutes, but you can definitely eat it right after you make it. Store it in an airtight container for a few days if you want to make it ahead of time. Don't make it too far ahead or those crisp cucumber bites will be a little mushy.

Meal Prep Ideas:

Make a big batch of this easy salad over the weekend for a light lunch option during the week! Try adding one of these protein options to make it more filling:

• Tuna or other fish
• Beans
• Leftover grilled or rotisserie chicken
• Leftover steak
• Chopped hard cooked eggs
• Handful of walnuts

What to serve with Cucumber Tomato Feta Salad

Gyro-inspired Shredded Beef -- Recipe coming soon!

Easy Greek Steak Kabobs -- this recipe is easy to toss on the grill for a great summer meal and would go beautifully with this salad.

Greek Marinated Chicken & Potatoes -- a hearty one-pan meal with marinated roasted chicken & potatoes. This salad would add a nice boost of freshness to this easy meal.

Grilled Sablefish with Garlic-Herb Oil -- A great pairing for summer when it's too hot to spend time in the kitchen! Swap out the sablefish with any white fish you like.

If you like this recipe, you'll love this Asian Cucumber Salad, too! Or try some of these other recipes to use up those summer tomatoes & cucumbers:

More Cucumber & Tomato Recipes on Perry's Plate

Simple Marinated Cucumbers is a fast and easy side that my kids eat like potato chips!

Cucumber Jicama Slaw is a fun alternative for a fresh taco topping!

Grilled Pineapple Salsa is a sweet salsa and a good home for extra tomatoes

Smoky Grilled Salsa is a copycat of the salsa served at Chevy's Mexican restaurant! I love its smoky flavor.

Fresh Pico de Gallo is a classic that everyone should be able to whip up.

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!

Tomato Feta Cucumber Salad

Yield: Serves 6-8 as a side

Prep Time: 20 minutes

Total Time: 20 minutes

This fresh Cucumber Tomato Salad is great wtih or without feta and kalamata olives! It pairs with just about any Mediterranean-inspired meal.

Print

Ingredients

• 1 whole English cucumber
• 8-10 ounces grape or cherry tomatoes
• ½ red onion
• 2 Tablespoons fresh lemon juice
• 2-3 Tablespoons extra-virgin olive oil
• 1 garlic clove
• 2-3 Tablespoons minced fresh herbs (like dill, cilantro, parsley, or mint)
• ½ teaspoon sea salt
• ⅛ teaspoon black pepper
• ½ cup feta cheese crumbles (optional)
• ½ cup halved kalamata olives (optional)

Instructions

1. Cut the cucumber lengthwise into quarters then chop it into ½ inch slices. Half the tomatoes and chop the red onion small.
2. Put all of the vegetables into a large bowl. Use a microplane grater to grate the garlic finely. Or mince it with a sharp knife. Add the garlic as well as the rest of the ingredients to the bowl and stir well.
3. Taste, and add a litte extra salt or lemon juice if you think it needs it.
4. For best flavor, let the salad sit at room temperature for 20-30 minutes for the flavors to blend. You can make this 2-3 days in advance, adding the feta in right before you serve it. Just keep it in an airtight container chilled until ready to eat.

Recommended Products

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

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 8 Serving Size ½ cup
Amount Per Serving Calories 291Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 8mgSodium 277mgCarbohydrates 54gFiber 3gSugar 45gProtein 4g

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 Cucumber Tomato Greek Salad appeared first on Perry's Plate.

Im Obsessed with this Dill Salmon Recipe

The star of the show is this creamy dill topping! The mayo adds richness and moisture and the fresh garlic, lemon, & herbs add an insane amount of flavor.

It’s easy to throw together and all of the ingredients are easy to find. I used nutritional yeast to make this dairy free, but if you’d rather use Parmesan cheese, go right ahead.

Fish can be intimidating. I get it. It gets funky really fast and sometimes the fishy smell can be off-putting. Want to know a secret? Good quality fresh fish shouldn’t have a strong “fishy” smell.

The nice thing about fish is that it’s actually really easy to prepare and it cooks really quickly getting dinner on the table fast! I’ll give you some tips on making one of my favorite salmon recipes that may win over someone who is lukewarm about fish.

Ingredients for Salmon with Dill Sauce

• Salmon fillets
• Himalayan salt
• Paleo-friendly mayonnaise
• Garlic
• Fresh chives
• Fresh dill
• Nutritional yeast (or freshly grated Parmesan)
• Lemon juice

How to Make Salmon with Creamy Dill Sauce

1. Preheat the oven to 350°F (180°C).
2. Lay the salmon fillets on a parchment covered sheet pan and sprinkle with salt.
3. In a small bowl, stir together the remaining ingredients - mayonnaise, garlic, dill, nutritional yeast, and lemon juice.
4. Spread a tablespoon or two of the sauce over each salmon fillet until you have used all the sauce.
5. Bake the salmon for 12-15 minutes or until just barely cooked through. It should flake off fairly easily with a fork, but not be too stiff or rubbery.
6. Set aside to cool, then serve.

Salmon Dill Recipe Tips

I think a big key in making flavorful fish (no matter what kind) is to season it well. Under-seasoned fish is a really sad thing. So, if you have thick fillets, give them a generous sprinkle of salt and you won't be sorry.

Ok, let's talk about this topping and how fresh dill is, in my opinion, one of the most underrated herbs out there.

I made a creamy mixture of fresh mayo, lemon juice, fresh herbs, and fresh garlic. I also added a big spoonful of nutritional yeast, but you could totally use grated Parmesan if you're cool with cheese.

Speaking of mayo -- making homemade mayo is super easy. I actually use my food processor every time now, but if you have an immersion blender and mason jar you could do it that way, too. I wrote a post on it forever ago -- How to Make Mayonnaise. I also have instructions in both of my cookbooks for the food processor method!

What to Serve with this Dill Salmon Recipe

I paired this with some leftover jasmine rice and roasted broccoli (which went into the oven after the salmon because I like to roast it hotter), but you can pair it with a salad, too.

Actually Homemade Caesar Salad is fabulous with salmon. It's one of our most favorite summertime meals! (I even wrote about our Grilled Salmon Caesar Salad shenanigans over on The Pioneer Woman: Food & Friends.

And if you're doing Whole30, this is totally compliant! Just whip up a batch of Whole30 Caesar Dressing for a salad to go with it.

Here are a few other quick side dishes that would go well with this roasted salmon:

Simple Marinated Cucumbers

Magic Sauteed Green Beans

Syrian Salad with Za'atar Vinaigrette

Dill Roasted Cabbage (Use up the rest of your dill, too!)

Dill Salmon Recipe (Salmon with Creamy Dill Sauce)

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

I think dill is one of the most underrated herbs out there. It really shines in this roasted salmon recipe with a creamy garlic sauce baked on top!

Print

Ingredients

• 6 salmon fillets, about 4-5 ounces each
• pink Himalayan salt
• ⅓ cup paleo-friendly mayonnaise
• 1 clove grated or crushed garlic
• 1 Tablespoon chopped fresh chives (or 1 ½ teaspoons dried)
• 3 Tablespoons chopped fresh dill (or ½ teaspoon dried)
• 1 Tablespoon nutritional yeast (or freshly grated Parmesan)
• Juice from ½ of a lemon (1-2 Tablespoons)

Instructions

1. Preheat the oven to 350 degrees F.
2. Lay the salmon fillets on a parchment covered sheet pan and sprinkle with salt.
3. In a small bowl, stir together the remaining ingredients -- mayonnaise, garlic, dill, nutritional yeast, and lemon juice.
4. Spread a tablespoon or two of the sauce over each salmon fillet until you have used all the sauce.
5. Bake the salmon for 12-15 minutes or until just barely cooked through. It should flake off fairly easily with a fork, but not be too stiff or rubbery.
6. Set aside to cool, then serve.

Storing leftover Salmon with Dill Sauce

The post Salmon Dill Recipe appeared first on Perry's Plate.