These healthy, crisp and filling salads are sure to become a staple in your kitchen.
These meals arelower in saturated fat and made with sodium-conscious ingredientsto be appropriate for those following adiabetes-friendly eating pattern.
Try recipes like our Sesame Kohlrabi & Chicken Salad and our Vegetarian Chopped Power Salad with Creamy Cilantro Dressing.
Photo: Charlotte & Johnny Autry
Baked tofu or shrimp can be used instead of the chicken.
And you’re free to make it in the same bowl you serve it in, minimizing cleanup!
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
Serve over greens or make it into a sandwich for a healthy lunch.
Cilantro adds color and flavor when blended to make a creamy dressing.
Serve this cold salad for lunch or dinner.
Chicken Salad
This chicken salad recipe combines Greek-style yogurt and mayonnaise for a creamy dressing.
Sweet apple, toasty hazelnuts and crunchy celery balance the flavors and texture.
Serve on toasted baguette or atop lightly dressed greens.
Double the recipe and refrigerate to have on hand throughout the week.
Serve it on a piece of toasted whole-grain bread or inside a tender lettuce leaf.
Brie Passano
Kale, Quinoa & Apple Salad
This kale, quinoa and apple salad is perfect for fall.
Fresh apples bring crisp autumn flavor, and the kale breaks down when it’s massaged with the dressing.
Nuts, fennel and quinoa add more layers of texture, while blue cheese lends a savory note.
Jason Donnelly
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
