Salads are one of the most interesting types of food for a few reasons. First, salad has no real definition. It can be any assortment of vegetables, meats, fish, grains, cheese, and virtually any other ingredient you can think of. This makes it really easy to change based on the location of the salad. A French salad is very different than a Greek salad, an American salad is different from an Asian salad. Everybody adds their own personal tastes and interests to it. Also because salads can change so much, there is really no say on how big and intricate or small and basic a salad can be. It can be anywhere from some spinach, iceberg lettuce, and olive oil, to a crunchy romaine salad with quinoa, which includes cabbage, radishes, parmesan cheese, olive oil, romaine, dried cranberries, carrots, onions, sunflower seeds, quinoa, and last but not least, homemade chipotle dressing. Yes, it is real. This means that you can make quick and simple salads that also taste really good. Here are my three favorite on-the-go salad recipes.
Asian Chicken Salad With Red Peppers
INGREDIENTS: (6 Servings)
- 2 tablespoons brown sugar
- 2 teaspoons canned mandarin juice
- 2 teaspoons soy sauce
- 3 teaspoons sesame oil
- 1⁄4 cup vegetable oil
- 3 tablespoons rice vinegar
- 1 small romaine lettuce, torn in pieces (or use a iceberg lettuce, chopped)
- 4 cooked boneless skinless chicken breasts (shredded or chopped)
- 3 green onions, chopped
- 1⁄3 cup coarsely grated carrot
- 1 cup cubed red peppers
- 1⁄3 cup toasted slivered almonds or 1⁄3 cup chopped peanuts
- canned mandarin oranges (drained, reserve 2 teaspoons juice for the dressing)
- Mix all dressing ingredients until well combined. Refrigerate for 1 hour or more.
- In a large bowl combine the lettuce with chicken, green onions, carrot, and slivered almonds or chopped peanuts. Mix to combine.
- Pour on the dressing; toss to combine.
- Top with mandarin orange segments and red pepper cubes.
- Serve or store in tupperware and refrigerate.
This salad is extremely easy to make, but remember to plan a little ahead to give enough time to let the dressing sit in the refrigerator. I hope you enjoy it!
Chopped Iceberg Wedge Salad
INGREDIENTS: (4 Servings)
- 1⁄2 cup mayonnaise (OK to sub light)
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 1 dash Worcestershire sauce
- kosher salt (I use seasoning salt or old bay seasoning)
- 1 head iceberg lettuce
- 5 cherry tomatoes, halved
- 4 scallions, thinly sliced
- 1⁄2 cup crumbled blue cheese
- fresh ground pepper
- 1 tablespoon chopped fresh parsley
- Make dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
- Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
- Scatter cheese over the salad; season with pepper and sprinkle with the parsley.
- Serve with more dressing on the side.
This salad is great for storing for lunch through the week, or serving at a dinner party/picnic. I hope you enjoy it!
Apple Chicken Salad
INGREDIENTS: (4 Servings)
- 16 ounces cooked chicken, cubed
- 1⁄2 cup chopped apple
- 1 cup thinly sliced celery
- 4 tablespoons raisins
- 1 cup Italian dressing
- 4 teaspoons brown sugar
- nuts of your choice
- Gently stir together, chicken, apple, celery and raisins.
- Whisk together, dressing and brown sugar, pour over chicken mixture.
- Toss gently to coat.
- Serve on lettuce leaves, sprinkle nuts of your choice on top.
This should only take about 5 minutes to prepare. Great for any meal of the day. Enjoy!