QUICK & EASY SALAD RECIPES

By Maharaja Whiteline on 21 January, 2023

From leafy to creamy, we’ve tossed together a variety of cold salads for every taste. Spun into a sandwich or simply eaten alone, these recipes are fast, filling and deliciously stress-free. You can quickly chop, slice, shred and grind veggies for your salad recipe with our versatile Food Processor

Watermelon, Tomato and Cheese Salad

What you’ll need:

• 2 1/2 cups seedless watermelon, cut in 1 inch cubes or balls (reserve juice)
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup cheese, crumbled
• salt
• 1 tablespoon extra virgin olive oil
• 2 tablespoons sherry wine vinegar
• 1 pinch chilli powder
• 1/2 cup parsley, roughly chopped

Directions:

• Combine watermelon, tomato, cheese and salt in a bowl.
• Whisk together 2 tablespoons of watermelon juice, oil, vinegar and chilli powder and gently toss with salad.
• Garnish with parsley.

Apple Chicken Salad

What you’ll need:

• 5 -6 ounces cooked chicken, cubed
• 1/4 cup chopped apple
• 1/2 cup thinly sliced celery
• 2 tablespoons raisins
• 1/3 cup Italian dressing (or your favourite)
• 2 teaspoons brown sugar
• nuts (to sprinkle)

Directions:

• In a medium bowl, gently stir together, chicken, apple, celery and raisins.
• In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture.
• Toss gently to coat.
• Serve on lettuce leaves, sprinkle nuts of your choice over.

Mexican Egg Salad

What you’ll need:

• 6 hard-boiled eggs, coarsely chopped
• 1/3 cup minced celery
• o 1 teaspoon seasoning salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon crushed cumin seeds
• 1/8 teaspoon white pepper
• 1 teaspoon vinegar
• mayonnaise
• salad greens

Directions:

• Mix all ingredients except last 2.
• Add mayonnaise to moisten.
• Serve on greens.
• Makes 4 servings.
• Enjoy!

Creamy Corn Salad

What you’ll need:

• 1 (15 ounce) can whole kernel corn, drained
• 1 medium tomato, seeded and diced
• 2 tablespoons green onions, chopped
• 1/3 cup mayonnaise
• 1/2 teaspoon dried basil (optional)
• salt and pepper

Directions:

• Mix all ingredients in a small bowl. Season with the basil or try other herbs. I like cumin, or you might try dill weed. Add salt and pepper to taste.
• Cover and refrigerate until ready to serve. Enjoy!

Stir-fried Chicken Salad

What you’ll need:

• 1/4 cup chicken broth
• 2 tbsp rice wine vinegar
• 1 tbsp Thai fish sauce
• 1 tbsp low-sodium soy sauce
• 1 tbsp bottled chopped garlic
• 2 teaspoons sugar
• 1 pound boneless chicken breast
• 1 tbsp peanut oil
• 4 cups mixed salad greens
• 1/4 cup chopped fresh basil
• 1/2 cup thinly sliced red onion
• 2 tbsp finely chopped unsalted, dry-roasted peanuts
• Lime wedges (optional)

Directions:

• Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.
• Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently.
• Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.
• Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates.
• Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired.
• The pan sauce in this dish doubles as a piquant vinaigrette for the salad. Serve with crunchy breadsticks, if you wish.