And if youre taking the salad on the go, pack the dressing on the side for ultimate freshness.
For extra convenience, buy pre-sliced chicken cutlets to streamline your prep.
On sunny days, take the cooking outdoors and grill the chicken for an extra layer of flavor.
Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Chopped Power Salad with Chicken
Enjoy this filling and colorful salad for lunch or dinner.
Or pack it up the night before for an easy grab-and-go lunch in the morning.
Falafel Salad with Lemon-Tahini Dressing
Deep-fried falafel can be a total grease bomb.
Jason Donnelly
But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results.
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).
We use baby spinach, but arugula or baby kale works too.
Top with a bright and tangy basil vinaigrette just before serving.
Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za’atar.
Cabbage, Tofu & Edamame Salad
Craving crunch?
Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots, and chow mein noodles.
This salad is slightly sweetened with baked tofu, mandarin oranges and sesame vinaigrette.
Depending on the pop in of salsa you use, the salad will vary in heat.
Lump crabmeat is a good substitute.
We use rotisserie chicken (look for unseasoned to keep sodium in check!)
to simplify things, but any leftover cooked chicken will work.
Buying packaged cooked beets cuts down on time (and mess!).
Look for them in the produce section where other prepared vegetables are sold.
Blaine Moats
Caitlin Bensel
Photographer: Rachel Marek, Food stylist: Annie Probst
Abbey Littlejohn
Antonis Achilleos
PHOTOGRAPHER: JEN CAUSEY, FOOD STYLIST: MELISSA GRAY, PROP STYLIST: SHELL ROYSTER
