LEMON HERB CHICKEN SALAD

LEMON HERB CHICKEN SALAD

A great light lunch or simple dinner alternative is this colorful and fresh lemon herb chicken salad. It can be made as a lighter, Mediterranean-style salad with a spicy vinaigrette or as a creamy variation combined with a mayonnaise-based dressing. Making it with a store-bought rotisserie chicken is incredibly quick.

Items needed to make the chicken:
  • Four cups of cooked chicken (meat from one or two rotisserie chickens), either diced or shredded
Regarding the dressing:
  • Half a cup of mayonnaise
  • One lemon sliced into serving wedges and two lemons, juiced (about ¼ cup)
  • ½ cup freshly chopped parsley, ½ cup freshly chopped dill, ½ cup freshly chopped basil, and three minced garlic cloves
  • To taste, add salt and pepper.
Regarding the salad:
  • One cup of finely chopped celery
  • One red bell pepper, roughly chopped
  • One cup of pitted and halved Kalamata olives (optional)
Directions
  1. Get the dressing ready: Put the mayonnaise, lemon juice, parsley, dill, basil, garlic, salt, and pepper in a food processor. Blend the mixture until it's smooth and well incorporated.
  2. Mix the salad: Combine the cooked chicken, red bell pepper, Kalamata olives, and celery in a large bowl.
  3. Mix: Drizzle the chicken and veggies with the dressing. Mix well until all ingredients are coated evenly.
  4. Serve: Add more fresh basil or parsley as a garnish, along with a lemon wedge to squeeze on top. Serve right away over fresh greens, in lettuce cups, or on a toasted baguette.



VEGAN SANTA FE SALAD


With a medley of fresh vegetables, beans, and frequently a protein alternative like tofu, a vegan Santa Fe salad is a colorful, Southwestern-inspired dish that is unified by a spicy cilantro-lime vinaigrette. This dish provides a pleasant, tasty, and substantial plant-based version of the traditional salad.

Items needed to make the salad:
  • Six cups of romaine lettuce, chopped
  • One 15-oz can of rinsed and drained black beans
  • One red bell pepper, chopped; half a cup of thinly sliced red onion; two cups of fresh or frozen corn kernels, thawed
  • One diced avocado
  • Half a cup of freshly cut cilantro
  • Half a cup of cherry tomatoes
  • Chips or strips of tortilla for serving
Regarding the optional protein:
  • One box of extra-firm tofu, drained and pressed, weighing 14–16 ounces
  • One tablespoon of olive oil
  • One teaspoon of chili powder
  • One teaspoon of cumin
  • Half a teaspoon smoked paprika
  • 1/4 cup lime juice for the chili-lime vinaigrette
  • One-third cup of avocado or olive oil
  • One minced garlic clove
  • One tablespoon of agave or maple syrup
  • To taste, or half a teaspoon of chipotle powder
  • Half a teaspoon of cumin
  • To taste, add salt and pepper.
Directions
  1. Get the optional protein ready: Cut the tofu into cubes if using it. Combine the tofu, cumin, smoked paprika, chili powder, and olive oil in a bowl and toss until coated. Tofu can be baked or sautéed until crispy.
  2. Prepare the dressing: Mix the lime juice, oil, garlic, maple syrup, chipotle powder, cumin, salt, and pepper in a small bowl or jar. Give it a good shake to mix.
  3. Mix the salad: The chopped romaine, black beans, corn, red bell pepper, red onion, and cherry tomatoes should all be combined in a big bowl. Add the dressing and toss until evenly distributed.
  4. Serve: Add the crispy tofu (if using) and cubed avocado right before serving. For added crunch, add crumbled tortilla chips and fresh cilantro as garnish.



Location: Thrissur, Kerala, India

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