As the weather warms up, we don’t want to turn on the oven and heat up the kitchen. That’s why we love a good main dish salad for dinner. They’re fresh, packed full of nutrients, and are quick to put together.
Here are some of our favorite main dish salad recipes. We hope you like them as much as we do!
Ramen Noodle Chicken Salad
This salad uses cabbage as a base instead of lettuce, which gives it a different texture. We really like the toasted almonds and ramen noodles!
•¾ cup vegetable oil
•5 tablespoons rice vinegar
•5 tablespoons sugar
•1 teaspoon salt
•½ teaspoon pepper
•3 chicken breasts, cooked and shredded
•1 medium sized head of cabbage, chopped
•1 bunch of green onions, chopped finely
•1/3 cup sunflower seeds
•3 tablespoons vegetable oil
•2 ½ ounces slivered almonds
•2 packages Top Ramen noodles, broken into small pieces (We don’t need the flavor packets for this recipe.)
First, we make the dressing by combining the first five ingredients into a mason jar. To mix everything, we just put the lid on and shake well. Place the jar in the fridge until it’s time to serve.
Get out a large bowl, and combine the chicken, cabbage, and sunflower seeds. In a frying pan, warm up the 3 tablespoons of oil over medium heat. Add the noodles and cook until slightly brown. Add in the almonds and continue cooking, stirring constantly until brown. Remove pan from heat.
When the almonds and noodles have cooled, add them to the cabbage mixture and stir. Right before we’re ready to eat, we add the dressing and toss well.
Chicken Caesar Salad
Slices of grilled chicken turn a fresh Caesar salad into a filling main dish. To keep it simple, we use bottled dressing.
•2 cups croutons
•2 boneless, skinless chicken breast halves cut into strips
•Salt and pepper to taste
•1/3 cup bottled Caesar salad dressing
•8 cups chopped romaine lettuce
•¼ cup grated fresh Parmesan cheese
Spray a frying pan with cooking spray, and heat over medium high heat. Sprinkle salt and pepper over the chicken, and cook for 3 minutes. Flip each piece of chicken over and continue cooking until done, about another 3 minutes.
Place the lettuce in a bowl and gently toss with the dressing. Divide into four salad bowls and add chicken to each. Sprinkle with Parmesan cheese and serve.
We think bacon makes everything better, even salads! This BLT salad makes a great meal.
•6 cups mixed greens, chopped (we like a combination of lettuce and spinach)
•2 tomatoes, chopped
•½ pound bacon, cut into bite-sized pieces, cooked and drained
•2 cups frozen corn
•2 avocadoes, copped
•4 ounces of feta cheese crumbles
•2 Tablespoons olive oil
•2 Tablespoons lemon juice
•Salt and pepper to taste
In a mason jar, combine olive oil, lemon juice, salt, and pepper. Put a lid on the jar and shake well.
Toss greens, tomatoes, bacon, avocadoes, and cheese in a large bowl. Pour dressing over the top and mix well before serving.