This tangy orange and fennel salad is bright and fresh with a quick zesty orange dressing!
This combo of citrusy, savory, nutty, and crunchy ingredients is an amazing side or perfect topped with salmon or grilled shrimp.
A Fresh Side
Shaved fennel is often used as a garnish, served roasted or even on pizza! The flavor of fennel is similar to anise or black licorice and it’s both fresh and crunchy.
Fennel can be eaten cooked or raw in slaws or salads like in this recipe.
GREENS Any greens you’d like work well, I prefer a greens mix with tender leaves for this recipe.
CITRUS Sectioned orange slices add fresh zesty flavor (grapefruit is another great addition). While it takes a little bit of time, sectioning oranges makes for a great salad and it can be done days ahead of time.
DRESSING Orange juice, rice wine vinegar, honey, garlic, and oil are used to make this citrusy, zesty dressing!
Variations
Switch out orange segments for canned mandarin orange segments and add the juice to the dressing or use small pieces of fresh grapefruit and the grapefruit zest in the dressing.
Sliced black olives make for a dramatic and colorful garnish!
Did your family love this Fennel Salad? Be sure to leave a comment and a rating below!
Fennel Salad
Bright & colorful, this Fennel Salad is a healthy, flavorful dish that’s perfect as a light lunch or side dish!
Course Lunch, Salad, Side Dish
Cuisine American
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 4servings
Calories 279
Author Holly Nilsson
Ingredients
1largebulb fennel
1stalkcelery
8cupsmixed greens
1orangedivided
¼cupcandied pecans, or walnuts, chopped
Dressing
½teaspoonorange zest
⅓cupvegetable oil
¼cuporange juice
3tablespoonsrice wine vinegar
1tablespoonhoney
1 clovegarlic
¼teaspoonpepper
⅛teaspoonsalt
Instructions
Combine all dressing ingredients in a jar with a lid and shake until combined. Set aside.
Cut the rind off of the orange and cut into segments. Thinly slice celery on the diagonal.
Cut off the top stems of the fennel (these can be reserved for stir fries) and remove any discolored outer leaves. If the bulb is really large, cut in half from root to stem.
Using a mandoline (or a very sharp knife) thinly slice the fennel bulb and place in a bowl, add celery and mixed greens. Drizzle with dressing and toss well.
Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad.
Avocado enthusiasts will love this dish but even if you’re not wild about the creamy green fruit, I encourage you to give this recipe a try. My family hasn’t always loved avocados, but they went crazy over this chicken salad recipe.
(Side note, don’t knock that Pomegranate Guacamole until you’ve tried it, my friends. It’s incredible!)
We almost always have avocados in the house these days, because I buy as many as possible every time they’re on sale. I do my best to use them before they are overly ripe, but occasionally we wind up with several ripe avocados that need to be used asap.
There are worse problems to have than an overabundance of avocados, right? Whenever this happens, I take the opportunity to do what I do best: have some fun getting creative in the kitchen.
This Avocado Chicken Salad was the fortunate result of having a few too many avocados in the house along with a rotisserie chicken that was begging to be made into a salad for sandwiches.
When we tried Avocado Chicken Salad for the first time, we couldn’t believe how great it turned out!
Everyone in my family opted to eat their chicken salad in a different way, so we can vouch that it’s delicious however you consume it.
My boys enjoyed Avocado Chicken Salad on top of toasted slices of sourdough bread. I ate my chicken salad with a handful of multi-grain crackers and Sean opted for eating it lettuce wrap style.
The Avocado Chicken Salad would also be tasty in a wrap or on top of a garden salad. Another time we made this recipe, we ate it layered in between a couple slices of bread for more traditional chicken salad sandwiches.
How To Make Avocado Chicken Salad
To make this recipe, combine bite-size pieces of chicken and avocado in a medium size mixing bowl. Stir together mayonnaise, Cholula or other hot sauce of choice, salt, pepper, and fresh lime juice. That’s it!
I love to serve this Avocado Chicken Salad with a little chopped cilantro on top. The herb adds a wonderful fresh flavor that goes well with the spice and creaminess in the recipe. If you’re not a cilantro fan, parsley is also a wonderful garnish.
The hot sauce is optional, however it adds a depth of flavor and very little heat. I highly recommend trying it. The lime juice and the hot sauce combine for a terrific flavor combination.
Chicken Salad Recipes
Chicken salads are one of our go-to lunch options around here. They’re delicious, versatile, easy to make and a great use for leftover cooked chicken or store-bought rotisserie chicken.
I often find myself making these recipes on hot summer days when I want to cook a homemade meal without turning on the stove or oven.
If you like this Avocado Chicken Salad recipe, you might also enjoy 5 Minute Ranch Chicken Salad. It’s one of my most frequently eaten fast and easy lunch recipes and I love it as a chicken salad sandwich, in a wrap or eaten a top of a garden salad of fresh raw veggies. It would also be a fantastic hearty dip for raw veggies!
Then there’s Cashew Chicken Salad, a recipe I created when I had a craving for a certain chicken salad served at a favorite restaurant. It has sweet juicy red grapes, crunchy roasted cashews and a little lemon juice that gives the chicken salad a bright tangy flavor.
Another of my favorites is this Chicken Salad Wrap. Eaten on a homemade or store bought tortilla and with plenty of tang, it’s a great option for a packed lunch, picnic or quick meal at home.
If you don’t buy a lot of avocados, it can be tricky to figure out which ones to select from the produce bin.
If you’ll be eating or using the avocados in a recipe the same day, aim to buy them ripe. If you won’t be using them for a couple of days, look for avocados that are not yet at peak ripeness. A ripe avocado can become overly ripe within as little as a day!
A ripe avocado will be a little firm but yield when gently squeezed. Under-ripened avocados are rock hard while overly ripe avocados will feel soft and mushy. If you buy avocados that aren’t yet ripe, simply leave them on the countertop for a few days or until they ripen.
Rotisserie Chicken Recipes
Who doesn’t love rotisserie chicken? Tender and savory and conveniently available at many grocery stores, rotisserie chicken is such a great starter for lots of quick and easy meals.
You can use any cooked chicken for this chicken salad recipe, but I happened to have rotisserie chicken on hand and it worked like a dream.
Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad.
Course Main Course
Cuisine American
Keyword avocado chicken salad
Prep Time 10minutes
Total Time 10minutes
Servings 6servings
Calories 325kcal
Ingredients
3cupscooked chicken, chopped into 1/2″ pieces
2largeavocados, cut into 1/2″ pieces
2/3cupmayonnaise
1-3tablespoonsCholula hot sauce, adjust to taste
1/4teaspoonkosher salt, plus more to taste
1/4teaspoon freshly ground black pepper, plus more to taste
2-3teaspoonsfresh lime juice, about 1 small lime
1tablespoonfresh cilantro or parsley
Instructions
Combine the chicken and avocado in a medium size mixing bowl. In a small bowl or large glass measuring cup, stir together the mayonnaise, hot sauce, salt, pepper, and lime juice.
Add the dressing to the chicken and avocado and stir well to coat. Serve on sandwiches, on toast, on lettuce, or with crackers. Sprinkle with fresh cilantro or parsley before serving. Store in an airtight container and refrigerate if not eating immediately. This salad will keep nicely in the refrigerator for a few days. Enjoy.
Notes
I use a rotisserie chicken to make this recipe most of the time. However, any leftover chicken will work nicely.
I add the full 3 tablespoons of Cholula hot sauce in the recipe and there is almost no heat at all. It simply adds a nice depth of flavor to the salad. If you’re leery of that, start with just a small amount and taste as you add it until it is the right amount for you.
This delicious Kale Caesar Salad is rich and delicious with a shortcut dressing so good, you’ll almost want to drink it!
Everyone loves a great caesar salad topped with bacon and croutons and we love a fresh kale salad too. Combining the two makes for the most perfect meal or side dish!
Panera Power Kale Caesar Salad and the Sweetgreen Kale Caesar are menu favorites but they can’t compare to this fantastic homemade version!
A Hearty Salad
Kale is a superfood packed full of flavor and nutrition, it only makes sense that it would be a good stand-in for the more traditional romaine lettuce.
One thing I love about using kale in salads in place of lettuce is that leftover salad (even with dressing) will last a couple of days in the fridge! Just leave the croutons aside if you’re making this ahead of time.
TIP: Leave out the croutons for a low carb version!
What’s in a Kale Caesar Salad?
VEGGIES Kale, of course, but feel free to add in some romaine or spinach as well.
TOPPING/FILLING Bacon, croutons, and Parmesan are favorite topping ingredients for this crisp and crunchy salad.
DRESSING The real star here is the creamy Caesar dressing! While my traditional caesar salad recipe has a from scratch dressing, this one starts with mayonnaise as a base. The result is a creamy and delicious dressing in no time at all!
Make it a Meal: Grilled chicken or shrimp are the perfect toppers to convert this from side to an full meal. Serve it with garlic bread.
After rinsing and patting dry the kale leaves, gently “massage” each piece between your hands until the leaves are somewhat softened and a darker green.
Be sure to cut the spine out of each leaf before tearing it into bite-sized pieces. Tender kale is the result, but it still has all the healthy benefits!
Kale Caesar dressing will keep in the refrigerator for about 3-4 days.
Wash kale and dry well. Gently “massage” the kale with your hands until the leaves are somewhat softened and a darker green. While this is optional, it makes for a more tender leaf.
In a large salad bowl, combine kale and croutons. Top with dressing as desired and toss to combine.
Sprinkle with ⅓ cup parmesan cheese and bacon bits.
Notes
You may not need all of the dressing in this recipe, leftovers will last about 3 days in the fridge in an airtight container.
Be sure to cut the spine out of each leaf before tearing it into bite-sized pieces.
Anchovy adds a salty and briny flavor to the dressing and adding a small amount really boosts the flavor of this dressing. If you literally can’t tolerate anchovy, skip them and add finely minced or chopped capers instead.
Harvest farro salad is colorful and full of flavor. This beautiful salad can be served warm or chilled and can be a side or a meal.
It’s loaded with healthy winter veggies (like roasted butternut squash and Brussels sprouts), some farro (of course), and a punch of flavor from feta and pomegranate!
Farro Facts
So what the heck is farro anyhow?It is a whole grain that is shaped like barley and has a chewy, slightly nutty taste. It’s considered an “ancient grain”.
If you don’t have farro for this recipe you can use another grain like quinoa, barley, or even brown rice.
Where to Buy Farro
To find farro in the grocery store, look where the rice or grains are. If you don’t find it there, check the health food or organic foods area (or try one of the substitutions below).
VEGGIES We added roasted veggies like butternut squash, brussels sprouts, and red onions. And don’t forget the arugula for its unique peppery taste that gives hearty salads like this one some kick! If you happen to have leftover roasted veggies or sweet potatoes, use those instead.
DRESSING I use a super easy homemade dressing but you can use your fave vinaigrette. Balsamic is a great choice!
FLAVOR BOOSTERS
Feta cheese gives the salad a bright, tangy flavor. Soft goat cheese would taste great in a salad like this, as well.
Pecans and pomegranate arils are added for a shot of color & crunch.
Variations
Feel free to switch out the pomegranate arils for cranberries, or the arugula for kale. Try adding carrots, garbanzo beans, tomatoes, beets, or even roasted asparagus spears. Green peas, corn, and artichoke hearts are all nice additions, too!
Combine dressing ingredients and shake until combined.
Toss it all together with the dressing.
Make It a Meal
Farro salad is jam packed with flavor and nutrients and can easily be served as a meatless meal. If you’re looking to add protein, leftover turkey or shredded chicken are great options.
Did your family love this Harvest Farro Salad? Be sure to leave a rating and a comment below!
Harvest Farro Salad
Crisp & colorful with a balsamic dressing, this Harvest Farro Salad is sure to be the star of any dinner plate!
Course Lunch, Salad, Side Dish
Cuisine American
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 4
Calories 454
Author Holly Nilsson
Ingredients
¾cupfarro uncooked
½cuppomegranate arils
⅓cuppecanstoasted
⅓cupfeta cheese crumbled
1 ½cupsarugulapacked
½cupbalsamic dressingor homemade dressing below
Roasted Vegetables
½red onion thinly sliced
1 ½cupsbutternut squash½” diced
1 ½cupsBrussels sproutswashed and halved
2tablespoonsolive oildivided
salt & pepper to taste
Instructions
Preheat oven to 425°F.
Toss onion, butternut squash, and brussels sprouts with 1 tablespoon olive oil, salt & pepper to taste. Place on a baking sheet and roast 15 minutes. Stir and roast an additional 10-15 minutes or until tender. Set aside to cool.
While vegetables are roasting, place farro in a pot with 3 cups of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender about 14-16 minutes. Drain well, rinse under cool water and cool slightly.
If using homemade dressing below, combine all dressing ingredients in a small jar and shake well.
In a large bowl, combine cooled farro, butternut squash mixture, pomegranate, half of the pecans, and half of the feta cheese. Toss with ⅓ cup of dressing. Stir in arugula.
Top with remaining pecans and feta before serving.
Notes
Homemade Dressing
1/3 cup vegetable oil
1 1/2 tablespoons white wine vinegar
1 tablespoon dijon mustard
1 1/2 teaspoons maple syrup
1 1/2 teaspoons lemon juice
1/4 teaspoon garlic powder
salt & pepper to taste
Farro can be substituted for cooked quinoa, barley, or even brown rice.
Find farro in the grocery store where the rice or grains are.
This salad may be my favorite thing about grilling, and it’s all because of the bread.
Charred bread – crispy on the outside, soft on the inside, and tossed with oil and balsamic. It’s seriously the perfect bite. If you haven’t grilled bread for salad before, you need to do it ASAP.
I first made this salad several years ago. It has changed a bit over the years so I am sharing this updated post.
When making this bread, you don’t want soft, fresh bread. Buy day old bread, or buy your bread the day before. The best bread for this salad is day-old ciabatta bread. Slice it open down the middle, brush with olive oil, season with salt and pepper, and char it as little or as much as you want.
Once charred, you chop it into bite sized pieces and let it soak in an oil bath with cilantro and red onions for 15 minutes before finishing the salad.
At this point I guarantee you will be stealing pieces of the bread to eat!
The salad is finished with baby spinach, chopped tomatoes, blue cheese, balsamic vinegar, and a touch of sea salt and black pepper.
Grilled Bread Salad with Spinach, Tomatoes and Blue Cheese
Ingredients
1/2 red onion, sliced
1/2 bunch cilantro, chopped
1/2 c good olive oil plus more for brushing the bread
1 loaf ciabatta bread, sliced open (see pics above)
Sea salt and black pepper
2 c baby spinach
2 juicy red tomatoes, roughly chopped
2 Tbsp blue cheese
2 Tbsp balsamic vinegar
Directions
Pre-heat your grill
Put the onions and cilantro in a large bowl with the oil; let sit in the fridge while you prep the bread
Brush both sides of the bread with oil and season lightly with salt and pepper. Place on the grill for 4-7 minutes per side, depending on how charred you want it. Transfer to a cutting board and cut into bite sized pieces. Add the bread to the bowl with the oil/onions/cilantro and toss. Let sit 15 minutes.
Add the spinach, tomatoes, blue cheese, and balsamic vinegar. Toss. Adjust oil/vinegar/salt/pepper.
