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Tag: Salad

  • Asian Carrot Salad With Chicken & Edamame

    Asian Carrot Salad With Chicken & Edamame

    Crunchy, fresh, and full of flavor, this Asian carrot salad with chicken and edamame is a high-protein, high-fiber meal that’s perfect for a light but filling lunch.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More High-Protein Salad Recipes

    This Asian-inspired carrot salad is a fresh, crunchy bowl of goodness with just the right balance of sweet, tangy, salty, and spicy. You get tender slices of pan-seared chicken breast for lean protein, vibrant carrots shredded or sliced into ribbons, and little pops of edamame for a fiber boost. It’s all tossed in a garlicky soy-lime dressing with a hint of sesame and a drizzle of chili crisp, just enough heat to keep things interesting without breaking a sweat.

    It’s inspired by that viral carrot salad all over social media, but let’s be real, if you’re going to make a salad, you might as well do more than carrots. By adding chicken and edamame, you turn a side dish into a fibre-rich, protein-packed and meal-prep-worthy main. It’s macro-friendly, naturally gluten-free (if you swap the soy sauce), and honestly, just super satisfying.

    Nutrition per serving based on 3 servings (approx.): Calories: ~388 | Protein: 40 grams | Fiber: 5 grams (boost fibre by adding extra sesame seeds or extra edamame beans)

    👉 This healthy carrot salad is part of my high-protein and fiber meals series. You might also like this baked chia oats recipe, my avocado cottage cheese toast, Asian cucumber tofu salad, or my high-protein butternut squash soup.

    What You’ll Need

    Here is what you’ll need for this Asian carrot salad with chicken and edamame recipe. Find the full measurements in the recipe card below.

    • Chicken breast – high in protein and super lean, plus a little olive oil for cooking and salt and pepper for seasoning.
    • Carrots – sweet, crunchy, and full of beta-carotene and fiber; I used pre-shredded carrot but you can thinly slice carrots or peel them into ribbons.
    • Edamame beans – packed with plant protein and fiber; I used frozen shelled edamame beans.
    • Green onion – adds a mild bite and freshness.
    • Cilantro (or coriander) – gives the salad a herby, citrusy finish.
    • Toasted sesame seeds – nutty crunch and visual flair.

    For the Dressing:

    • Lime juice + zest – fresh and zingy.
    • Rice vinegar – adds tang and keeps it light.
    • Soy sauce – umami central; use tamari for gluten-free.
    • Sesame oil – for that toasty Asian flavor.
    • Garlic – adds punch.
    • Sugar – just enough to balance.
    • Chili crisp – customizable heat and crunch.

    How To Make Asian Carrot Salad With Chicken & Edamame

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for Asian carrot salad with chicken and edamame.

    • Season and pan-fry the chicken breast until golden and cooked through.
    • Let the chicken rest before slicing into bite-sized pieces.
    • Defrost or briefly cook the edamame in boiling water, then strain.
    • Mix all the dressing ingredients in a large bowl.
    • Add carrots, edamame, green onion, sesame seeds, cilantro, and chicken to the bowl.
    • Toss everything together until well coated.
    • Optional: top with extra chili crisp or crunchy noodles for fun.

    Watch The Video

    Carrots – sweet, crunchy, and full of beta-carotene and fiber.

    Recipe Tips

    • Make-ahead? Yes! Store the salad and dressing separately for best texture. Or toss it all together and enjoy within 2 days—it’s still good the next day.
    • Swaps: Use rotisserie chicken if you’re in a rush. Sub edamame with chickpeas or cooked green peas for similar protein and fiber content.
    • Spice it up: Add more chili crisp or a splash of sriracha.
    • Storage: Keeps well in the fridge for 2-3 days. Not freezer-friendly.

    Serving Suggestions

    This is a meal on its own, but it also plays well with:

    • A side of steamed jasmine rice or vermicelli noodles if you’re extra hungry.
    • Lettuce cups for a fun, DIY wrap situation.
    • Crushed peanuts or cashews for added crunch.

    💬 If you’ve tried this Asian carrot salad with chicken and edamame or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

    Want to Save This Recipe?

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    Crunchy, fresh, and full of flavor, this Asian carrot salad with chicken and edamame is a high-protein, high-fiber meal that’s perfect for a light but filling lunch. Find step-by-step photos and more recipe tips above.

    • Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Cook chicken for 4–5 minutes each side until golden and cooked through. Let it rest, then slice into bite-sized pieces.

    • Mix the dressing ingredients in a large bowl.

    • Place frozen edamame in boiling water for 1–2 minutes. Strain and set aside.

    • Add carrots, green onion, edamame, sesame seeds, cilantro, and sliced chicken into the bowl with the dressing.

    • Toss everything together using hands or tongs until well coated.

    • Serve as-is or top with extra chili crisp, crushed peanuts, or crunchy noodles.

    • Can I use pre-cooked chicken? Absolutely—grilled or rotisserie chicken works great here.
    • What if I don’t like cilantro? Swap with fresh mint, parsley, or just leave it out.
    • How spicy is this? Not very—the chili crisp adds mild heat, but you can easily adjust the amount or skip it.
    • Can I make it vegetarian? Yes! Just skip the chicken and maybe add tofu or more edamame.
    • Make-ahead? Yes! Store the salad and dressing separately for best texture. Or toss it all together and enjoy within 2 days—it’s still good the next day.
    • Swaps: Use rotisserie chicken if you’re in a rush. Sub edamame with chickpeas or cooked green peas for similar protein and fiber content.
    • Spice it up: Add more chili crisp or a splash of sriracha.
    • Storage: Keeps well in the fridge for 2-3 days. Not freezer-friendly.

    Macros per serving based on 3 servings: Calories: ~388 | Protein: 40 grams | Fiber: 4 grams
    Macros per serving based on 2 servings: Calories: ~580 | Protein: 59 grams | Fiber: 8 grams

    Calories: 388kcal | Carbohydrates: 21g | Protein: 40g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1304mg | Potassium: 1165mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16813IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 3mg

    Keywords: Asian chicken salad, Carrot salad, Asian Carrot Salad With Chicken & Edamame, edamame salad

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  • Socca with Whipped Feta and Tomato Salad Recipe

    Socca with Whipped Feta and Tomato Salad Recipe

    Socca with Whipped Feta and Tomato Salad! HELLO. Crispy, creamy, tangy, and summery all on one plate.

    Crispy, creamy, tangy, and summery all on one plate.

    Yes, yes, and yes to all of three of these things right now:

    Let’s talk about Socca first. The origin of Socca is heavily debated between France and Italy (known as Farinata there) but one thing is certain: this simple street food made with only chickpea flour, olive oil, water, and salt is the crispy rich snacker of your dreams.

    And here is how you make this meal that isn’t really a meal but also is everything a meal should be: take your piping hot freshly baked socca out of the cast iron, break it into a few crispy, chewy pieces, swoop it through a tangy dollop of herby whipped feta, and top the whole thing with a spoonful of juicy, vinegary tomato and cucumber salad on top for a crunchy finish. If you want to take it even further, this little lemony minty cucumber salad would be delicious too.

    I cannot get enough of this meal-that-isn’t-really-a-meal which is exactly how I like to eat in the summer.

    Prefer To Watch Instead Of Read?

    Feta and Tomato Salad in a clear bowl sitting on a countertop.

    Want to add chickpeas or roasted chicken? Do it.

    Want to eat straight spoonfuls of whipped feta out of the food processor? You’re not wrong.

    Want to make the golden crunchy edges of that socca a part of your regular life routine? I support you.

    Socca with whipped feta along with tomato salad on the plate.

    This whole combo platter meal is low-key, it’s summery, and it’s currently my favorite (healthyish) thing to eat. The variations are endless. It works well for serving people because they can make it what they want – we served it for Bjork’s parents out on the deck the other night and it was a hit all around (especially the socca).

    I know you think you cannot bear to turn on your oven right now but that is the only effort required of you. Also, personal opinion, but oven in the AC > grill outside. It is HOT out there.

    Go forth, whip that feta, load up your socca, make it your own!

    Crispy socca with feta and tomatoes.

    Common Questions About Socca

    How important is the pan size for the Socca?

    The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. Those crispy, thin edges are EVERYTHING. That’s why I prefer to split it into two batches when working with my 10-inch cast iron skillet.

    How important is it to use a cast iron pan?

    I have only used my cast iron for this. I think it could work with another oven-safe skillet but I have not tried it. Let us know in the comments if you try it!

    Where do I get chickpea flour?

    Most grocery stores will carry chickpea flour – often by the “Natural Foods” section or something similar. If you can’t find it at your local store, you can but it here (affiliate link).


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    Description

    Socca with Whipped Feta and Tomato Salad! HELLO. Crispy, creamy, tangy, and summery all on one plate.

    For the Socca:

    For the Tomato Salad:

    For the Whipped Feta:

    1. Preheat oven to 450 degrees. While oven is preheating, mix up your tomato salad so it has a little time to sit together and get real yummy.

    2. Whisk all socca ingredients until smooth. Pour 1-2 tablespoons olive oil into a 10-inch cast iron skillet, and pop the skillet in the oven for 5 minutes to preheat. Pour half of the socca batter evenly into the pan and bake for 15-18 minutes, until golden around the edges. (Repeat with the second half of the batter.)

    3. While the socca is baking, blend the feta in a food processor or blender, or with a hand mixer, until smooth-ish. Add your cream cheese, yogurt, mascarpone, whatever you pick to help make the whole thing into a sort of fluffy, creamy sauce. Season with what you like – I love thyme, olive oil, and a little black pepper.

    4. Tear off chunks of hot, crispy socca to be served / dipped / spread / topped with whipped feta and a bunch of fresh, garlicky tomato salad.

    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Category: Lunch
    • Method: Stovetop
    • Cuisine: Italian-Inspired

    Keywords: socca, gluten free, tomato salad, cucumber salad, whipped feta, gluten free lunch, healthy lunch

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  • Spicy Tuna Salad Bites

    Spicy Tuna Salad Bites

    High protein, low effort — these spicy tuna salad bites are packed with fiber and flavor and make the perfect healthy snack or a low-calorie lunch. This is part of my high-protein and fiber meals series.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More High-Protein Snacks

    If you’re into quick, no-fuss meals that taste like they came from your favorite sushi spot, these spicy tuna salad bites are about to become your go-to. It’s basically a mash-up between a tuna salad and sushi hand rolls, minus the rolling stress.

    We’re talking creamy Sriracha mayo tuna, crisp cucumber, celery, and bell pepper for crunch, all spooned onto nori seaweed squares for that salty umami snap. It’s light, yet super satisfying. Think of it as your protein-packed, fiber-rich lunch or snack that doesn’t need reheating or babysitting.

    I love this recipe because it’s endlessly versatile — pile it onto rice or corn thins, crackers, or shove it in a wrap. And honestly, it’s just really fun to eat.

    Macros highlights for 2 lunch portions (per serving): 340 calories, 40 grams protein, 3-4 grams fiber, 12 g carbs. Add a few shelled edamame beans for extra fibre. For 4 snack portions (per serving): 170 cal, 20 g protein, 2-3 g fiber, 6 g carbs.

    👉 You might also like these recipes from the series: Asian cucumber salad (with tofu and edamame beans), baked chia oats recipe, viral carrot salad (with chicken and edamame), healthy chicken taco soup, or my high-protein butternut squash soup.

    What You’ll Need

    Here is what you’ll need for these spicy tuna salad seaweed bites. Find the full measurements in the recipe card below.

    • Canned tuna – lean, high-protein, and affordable.
    • Light mayo – keeps it creamy without the heaviness. Use Greek yogurt instead of or with mayo for extra protein.
    • Sriracha chili sauce– brings the heat and some zing. Swap sriracha for gochujang if you want a richer, sweeter heat.
    • Cucumber, red bell pepper, celery – add fiber, crunch, and freshness. Add shelled edamame or green peas to bulk it up with more fiber and protein.
    • Green onion – gives a subtle sharpness and pop of flavor.
    • Seasonings & Extras: Light soy sauce – umami booster (regular soy or Tamari are also great), rice wine vinegar or lemon juice for a little acidity to brighten the whole thing, sesame oil for nutty, toasty flavor, and toasted sesame seeds for garnish and crunch.
    • Nori seaweed sheets – cut into squares, like mini wraps for your tuna salad. Serve on rice cakes or corn thins if you’re out of seaweed.

    How To Make Spicy Tuna Salad Bites

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for spicy tuna salad bites.

    • Dice all the veggies nice and small.
    • Drain the tuna and mix with the mayo, sriracha, soy sauce, vinegar, and sesame oil.
    • Stir in the diced veggies and green onion.
    • Cut your nori into squares (kitchen scissors help).
    • Spoon tuna mix onto each piece and garnish with sesame seeds and extra green onion.
    • Optional: drizzle with more sriracha if you’re feeling bold.
    • Serve immediately for best crunch!

    Watch The Video

    Recipe Tips

    • Don’t go too chunky with the veggies—smaller dice = better texture.
    • The tuna salad can be made up to 2 days ahead and stored in an airtight container in the fridge.
    • Want more fiber? Throw in some edamame or finely chopped kale.
    • For an on-the-go snack, pack the tuna mixture and nori separately and assemble just before eating to avoid sogginess.
    • You can even sandwich the mix between two seaweed pieces for a little “seaweed sandwich” situation.

    Serving Suggestions

    I love these on their own as a snack, but they’re also fantastic with miso soup or a side of rice if you want to turn them into a meal. They’re great as party bites too—just set up a little DIY nori wrap bar and let everyone build their own.

    💬 If you’ve tried these spicy tuna salad bites or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

    Want to Save This Recipe?

    Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

    By submitting this form, you consent to receive emails from Cooked & Loved

    High protein, low effort — these spicy tuna salad bites are packed with fibre and flavor and make the perfect snack or light lunch when you’re craving something fresh and punchy. Find step-by-step photos and more recipe tips above. Serving sizes: Lunch portion: serves 2 | Snack portions: serves 4

    • Dice the green onion and vegetables into small cubes.

    • Drain the tuna and place it in a mixing bowl.

    • Add soy sauce, vinegar or lemon juice, sesame oil, light mayo, and sriracha to the bowl.

    • Stir everything together until well combined.

    • Lay out the nori squares and top each with 1–2 tablespoons of tuna mixture.

    • Drizzle with extra sriracha if desired and sprinkle with toasted sesame seeds and extra green onion.

    • Serve immediately for crisp nori or keep the mixture in the fridge and assemble when ready to eat.

    • Above nutrition label is per servings based on lunch size portion, which is about 6-8 squares, or half of the mixture. Snack portion per serving: 170 cal, 20 g protein, 2 g fibre, 6 g carbs.
    • Can I make this ahead of time? Yes! The tuna mixture holds up well in the fridge for up to 2 days. Just keep the nori separate until serving.
    • Can I use a different protein? Absolutely—shredded chicken, canned salmon, or even mashed chickpeas work great here.
    • Is it very spicy? It’s mild to medium spicy, but you can tone it down by using less sriracha—or go all in if you love the burn.
    • Can I make this low carb? It already is! But if you’re watching carbs closely, just skip the rice thins or crackers.
    • Don’t go too chunky with the veggies—smaller dice = better texture.
    • The tuna salad can be made up to 2 days ahead and stored in an airtight container in the fridge.
    • Want more fibre? Throw in some edamame or finely chopped kale.
    • For an on-the-go snack, pack the tuna mixture and nori separately and assemble just before eating to avoid sogginess.
    • You can even sandwich the mix between two seaweed pieces for a little “seaweed sandwich” situation.

    Serving: 7squares | Calories: 340kcal | Carbohydrates: 12g | Protein: 40g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 1533mg | Potassium: 737mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2315IU | Vitamin C: 81mg | Calcium: 156mg | Iron: 5mg

    Keywords: Spicy Tuna Salad Bites, Sriracha tuna, Nori wraps, seaweed bites

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  • Tomato Salad With Garlic Dressing

    Tomato Salad With Garlic Dressing

    Easy tomato salad recipe with garlic dressing, vinegar, and herbs. Perfect as a vibrant side dish or a juicy bruschetta topping.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Salad Recipes

    This garlicky tomato salad has been passed around my family table for generations. Honestly, it always felt too simple to warrant a full recipe post — just ripe tomatoes, garlic, vinegar, a pinch of sugar, olive oil, salt. That’s it. But every time I make it, someone asks for the “secret sauce.” 

    So here it is: my no-fuss, big-flavor tomato salad with garlic dressing. It’s fresh, juicy, tangy-sweet, and a little bit punchy from the garlic — just how we like it. The trick is all in the balance and timing. Low-calorie, naturally gluten-free, and full of vitamins, it’s the easiest side dish that somehow steals the show. Once you try it, you’ll get why it’s been in my back pocket all these years.

    👩‍🍳 You might also like these tomato recipes: tomato Florentine soup, stewed tomatoes, roasted tomato soup, tomato ricotta salad, and check out these 40 recipes with fresh tomatoes. Try this other Slavic recipe: air fryer kielbasa.

    What You’ll Need

    Here is what you’ll need for this tomato salad recipe. Find the full measurements in the recipe card below.

    • Fresh tomatoes: Thick slices of juicy, ripe tomatoes are the heart of this dish. Use in-season for best results. Heirloom, vine-ripened, or even mixed varieties work beautifully.
    • Fresh garlic: Has to be fresh (not the stuff out of the jar or powder). It brings the sharp kick that balances the sweetness of tomatoes.
    • White wine vinegar: Adds a clean, bright acidity that lemon juice just doesn’t. Red wine vinegar is a fine backup.
    • Sugar: it brings out the tomatoes’ natural sweetness and soften the vinegar’s bite.
    • Olive oil: Use good extra-virgin olive oil if you can. Adds richness and rounds out the dressing.
    • Black pepper: Adds a little warmth and edge.
    • Flaky sea salt: Go generous. It adds texture and brings all the flavors into focus. Don’t use fine salt as it will melt in seconds.
    • Fresh herbs: Basil or parsley for a final hit of color and freshness.

    How To Make Tomato Salad With Garlic Dressing

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make my family’s favorite tomato salad.

    • Slice your tomatoes into thick, juicy rounds and layer on a serving platter.
    • Whisk together garlic, vinegar, sugar, and olive oil in a small bowl.
    • Pour the dressing evenly over the tomatoes.
    • Sprinkle with flaky sea salt and black pepper.
    • Garnish with herbs. Done and done.

    Watch The Video

    Recipe Tips

    • Make-ahead? You can! Let it sit for 15–30 minutes to let the flavors marinate, it gets even juicier.
    • Storage: Best fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours.
    • Variations: Add sliced red onions or shallots for more bite. Crumble over some feta or torn mozzarella for a bit of creamy contrast. Swap herbs (try dill or chives). Use cherry tomatoes, halved, for a more rustic style.

    Serving Suggestions

    This salad is made for grilled sourdough or bruschetta bread—something crusty to soak up those glorious garlicky juices. Also dreamy next to grilled meats (like these grilled chicken tenders), roast chicken, or even spooned over whipped ricotta on toast. I’ve even thrown leftovers into a pasta salad (such as my elote pasta salad and tuna and pasta salad) and had zero regrets.

    💬 If you’ve tried this garlicky tomato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

    Want to Save This Recipe?

    Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

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    Easy tomato salad with fresh garlic dressing, vinegar, and herbs. This is perfect as a vibrant side dish or a juicy bruschetta topping. My family’s long-time favorite recipe! Find step-by-step photos and more recipe tips above.

    • Slice tomatoes and layer them on a serving platter.

    • In a small bowl, whisk together garlic, vinegar, sugar, and olive oil, and until combined.

    • Drizzle dressing evenly over tomatoes.

    • Sprinkle with a few generous pinches of flaky sea salt. Make sure every tomato slice gets a few flakes.

    • Finish with a little pepper and garnish with herbs and serve.

    • Storage: Best fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours.
    • Variations: Add sliced red onions or shallots for more bite. Crumble over some feta or torn mozzarella for a bit of creamy contrast. Swap herbs (try dill or chives). Use cherry tomatoes, halved, for a more rustic style.
    • Can I use cherry tomatoes instead of large ones? Yes, halved cherry tomatoes work great and are especially pretty with mixed colours.
    • What if I don’t have white wine vinegar? Red wine vinegar or even apple cider vinegar can work in a pinch—just avoid balsamic for this one.
    • Why add sugar? It rounds out the acidity and makes the tomatoes taste sweeter and more “tomatoey.” Yes, you need to use it, and it’s only a little bit.
    • Can I prep this ahead? Yes! Dress it 15–30 minutes ahead for a marinated version. Just hold off on the salt until serving, so it doesn’t get too watery.

    Calories: 110kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 295mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 513IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 0.3mg

    Keywords: fresh tomatoes, Garlic, Tomato Salad, tomato recipes, summer salads, heirloom tomatoes

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  • Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette Recipe

    Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette Recipe

    This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness.

    Summah summah summahhhhhhtime!

    I kinda can’t believe it since here in Minnesota we were all “April Blizzard” a minute ago, but you guys, it’s totally here. And I totally had it for dinner last night.

    Here’s what it tasted like:

    • juicy strawberries
    • crisp salty bacon
    • sweet green lettuce
    • bursts of sweet corn
    • creamy avocado chunks
    • and smoky chipotle grilled chicken! REPEAT: GRILLED!

    How To Make Our Chipotle Cobb Salad:

    What's Gaby Cooking Everyday California Food cookbook.

    This dream team of ingredients better known as a Summer Chipotle Chicken Cobb Salad is coming to our hearts today from the What’s Gaby Cooking Cookbook.

    Remember when I published those BEST EVER chicken tinga tacos and told you about my friend Melissa’s amazing book and then talked about how I hardly ever promote books? But then I turned around and told you how great THIS one was, too? LOL to me. It’s just dumb luck that both of these came out when they did.

    We’re not paid for any cookbook promotions – I just like to show you the ones that we like and give you a sneak at their best recipes.

    And this one is one that I like. And this might be one of its best recipes. Tied with the cilantro vinaigrette, which I couldn’t not use again for this salad. I know Gaby says to use the champagne vinaigrette with this salad, but GABY COME ON YOU CAN’T TEASE US LIKE THAT. One good lick of that cilantro dressing and you’re done. Goodbye. This is your life now.

    Cilantro Vinaigrette in jar with spoon.

    Okay, salad ingredients. As mentioned, there is a lot of fresh summery goodness going on here, and it looks like so:

    Ingredients in bowls for Summer Chipotle Chicken Cobb Salad.

    The more “involved” part of the recipe (if you can even call it that) is just plopping your chicken in some spices and a few chipotle peppers and letting it marinate for a while before grilled.

    WORTH IT, you guys! So worth it.

    Also probably more normal to take a picture of the grilled chicken rather than the raw marinated stuff, but who said anything about normal.

    Raw chicken in a bowl with seasonings.

    Bjork and I ate this salad on the deck on a random Tuesday night and we both mega-loved every lip-lickin juicy bite.

    It’s a little spicy, a lot crunchy, and those bites of sweetness in between are so super rewarding.

    Closeup of Summer Chipotle Chicken Cobb Salad.

    Thank you, Summer Chipotle Chicken Cobb Salad, for making all our dreams come true.


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    Description

    This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness. Recipe republished from the What’s Gaby Cookin’ cookbook!

    For the Chipotle Chicken:

    For the Summer Cobb Salad:

    1. Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate while you prep your other ingredients.
    2. Prep salad: Prep all your salad ingredients (cook the bacon, slice the strawberries, cut the corn off the cob, etc.).
    3. Grill the chicken: Heat an outdoor grill (or grill pan) to about 400 degrees. Place chicken on the grill and grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill and let rest for ten minutes. Slice against the grain.
    4. Salad: Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve!

    Notes

    Greens: We used spring greens in the pictures on this post, but we love this with just spinach too depending on what you have on hand!

    • Prep Time: 1 hour
    • Cook Time: 10 mins
    • Category: Dinner
    • Cuisine: American

    Keywords: chipote chicken, chipotle chicken cobb salad, cobb salad

    Nutrition label does not include the Cilantro Vinaigrette – head to the recipe to find its nutritional information!

    One More Thing!

    This recipe is part of our best sugar free recipe page. Check it out!

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  • Mediterranean Zucchini Noodle Salad Recipe

    Mediterranean Zucchini Noodle Salad Recipe

    We love this fresh zucchini noodle salad recipe! Raw zucchini makes delicious salads, especially when tossed with our unbelievably good Greek yogurt dressing!

    Zucchini Noodle Salad

    Zucchini doesn’t get enough credit for salads! I love raw zucchini salads, so I’m obsessed with this zoodles salad with a spicy Greek yogurt dressing, feta, and tomatoes. Since the zucchini goes in raw, it holds a bit better than cooked zucchini noodles, which are better enjoyed right away. Once dressed, this salad is good for a couple of days.

    If you’ve not made noodles out of zucchini before, I’ve got you covered with a quick tutorial below (with and without a spiralizer). For another salad like this, see our lemon herb zucchini salad.

    Key Ingredients

    • Zucchini: You can use store-bought zoodles or make them (noodles made from zucchini). Use fresh, firm zucchini for the best results. I have shared how to make them below.
    • Cucumber, Tomatoes, Red Onion, and Olives: The extra veggies we add to this zucchini salad are inspired by a classic Greek salad. For the olives, I use Kalamata, but green Castelvetrano olives are also really delicious.
    • Feta Cheese: Like a classic Greek salad, we add lots of feta. You can crumble it onto the salad or do what I did in our photos and add larger cubes.
    • Greek Yogurt Dressing: My dressing starts with plain Greek yogurt, then I mix in a garlic clove, crumbled feta, lemon zest and juice, olive oil, honey, and to add a tiny bit of spice, some Sriracha.

    Find the full recipe with measurements below.

    How to Make a Zucchini Noodle Salad

    Tip 1: Turn zucchini into noodles. I highly recommend using a spiralizer for this recipe. If you don’t have one, I’ve included tips below for making zoodles without (a mandoline or peeler work in a pinch). A spiralizer creates long, curly noodles in minutes. My model is from Paderno (it was around $30). To make zoodles:

    1. Secure the spiralizer to your countertop (mine has suction cups). Trim the ends of the zucchini and press it firmly into the spiralizer.
    2. Turn the handle until all the zucchini turns into noodles. Since your noodles will be long, use scissors to cut the noodles around 12 inches long.
    3. Use the zoodles immediately in the salad, or store them in the fridge or freezer. I have included storing tips below the recipe. I also like making a double batch and saving them for my garlic parmesan zucchini noodles recipe.
    Spiralizing zucchini

    Tip 2: Use our Greek yogurt dressing. Once you have your noodles ready, you can toss them with the dressing (which is as simple as stirring everything together) and the extra veggies, then top with feta cheese. Easy, fresh, and so delicious!

    Adding Greek yogurt dressing to zucchini noodle salad

    Serving Suggestions

    This salad is tasty served by itself, or you can add some protein with poached shrimp, lemon dill baked salmon, or sliced juicy chicken breasts.

    More Zucchini Recipes

    Mediterranean Zucchini Noodle Salad

    Mediterranean Zucchini Noodle Salad

    • PREP
    • TOTAL

    You can make this Greek-inspired zucchini salad in 20 minutes! The yogurt-based dressing has just the right amount of kick from garlic, feta cheese, lemon, and Sriracha hot sauce. The salad is perfect to eat immediately or make up to 2 days in advance.

    2 to 3 Servings

    You Will Need

    Zucchini Salad

    2 medium zucchini, about 2 pounds

    1/2 medium hothouse cucumber, sliced into half moons

    2 medium tomatoes, cut into small wedges

    1/4 medium red onion, sliced thinly into half moons

    2 ½ ounces feta cheese, cubed, about 1/2 cup

    15 Kalamata olives, pitted and halved


    Yogurt Dressing

    1/4 cup Greek yogurt

    1 medium garlic clove, finely minced

    1 tablespoon crumbed feta cheese

    1 teaspoon lemon zest

    1 tablespoon lemon juice

    1 tablespoon olive oil

    1/2 teaspoon Sriracha hot sauce, or more to taste

    1/2 teaspoon honey

    Salt and fresh ground black pepper

    Directions

      1Prepare zucchini: Trim and spiralize the zucchini (see notes below for doing this without a spiralizer). Then, cut the spiralized zucchini into long noodles to be about the length of spaghetti.

      2Make the dressing: Stir yogurt, garlic, feta cheese, lemon zest, lemon juice, olive oil, Sriracha, and honey together. Taste for seasoning and adjust with salt, pepper, and/or Sriracha as needed.

      3Make the salad: Add zucchini noodles, cucumber, tomato, red onion, cubed feta cheese, and olives to a large bowl, then toss with two-thirds of the yogurt dressing. Add more dressing if needed.

    Adam and Joanne’s Tips

    • Storing: Enjoy the salad immediately, or keep it refrigerated for up to one day. The noodles will soften slightly over time but will still have crunch. If making ahead more than a day, for the crispiest salad, keep the salad and dressing separate and toss the day of.
    • No spiralizer: You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.
    • Storing raw zoodles: Store your raw zucchini noodles in an airtight container lined with paper towels (the paper towels help absorb extra moisture). Refrigerate and use within 3 days.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    Half the recipe
    /
    Calories
    356
    /
    Total Fat
    20.4g
    /
    Saturated Fat
    8.3g
    /
    Cholesterol
    40.3mg
    /
    Sodium
    885.8mg
    /
    Carbohydrate
    33.1g
    /
    Dietary Fiber
    3.2g
    /
    Total Sugars
    7.3g
    /
    Protein
    14.5g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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