With a creamy lime dressing, tender roasted sweet potatoes and black beans, this easy Mexican Salad recipe is the healthy salad of my dreams!

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A meal prep salad with Tex-Mex flair.

Crisp, flavorful, and filling, this easy Mexican salad recipe is the perfect blend of textures and flavor (like this Mexican Pasta Salad).

• From the creamy black beans to the tender, spiced sweet potatoes, this salad is packed to the brim with exceptionally delicious ingredients.
• Once you’ve prepped this healthy Mexican salad, it’s an easy and delicious on-demand meal (much like my Roasted Vegetable Salad). I’ve included tips for prepping the salad in advance below, including how to make this a jarred salad for lunch.
• This modern take on a traditional Mexican salad keeps core Tex-Mex flavors and ingredients but gives them a wholesome spin (like this popular Taco Skillet). It’s packed with good-for-you ingredients that will help keep you satisfied for longer.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

For the Salad:

• Pepitas. Contribute a satisfying crunch.
• Sweet Potatoes. Sweet potatoes keep this salad filling and satisfying while adding a lovely sweetness to contrast the spicy notes of this salad.
• Spices. A traditional blend of Southwest flavors, including cumin and chili powder, perfectly seasons the sweet potatoes. (I use a similar seasoning for this Sweet Potato Black Bean Salad.)
• Romaine. My pick for a hearty salad green that won’t overpower the other ingredients. You can swap the romaine for a different salad green of your choice.
• Black Beans. Lends this vegetarian Mexican salad (and this Black Bean Corn Salad) plenty of plant-based protein.
• Tomatoes. For color, moisture, and traditional Mexican flair.
• Jalapeño. Kick up the heat.
• Cilantro. For freshness and authentic Mexican flavor.

For the Dressing:

• Greek Yogurt. Helps make the dressing creamy and tangy.
• Lime Juice. For acidity and brightness.
• Garlic + Spices. A bit of garlic and cumin adds depth.

How to Make Mexican Salad

Toast the Pepitas. Don’t let them burn!

Roast the Potatoes. While they roast, you can wash and chop the other Mexican salad vegetables.

Prepare the Dressing. Adjust the seasonings as needed.

Combine the Lettuce and Dressing. Make sure it’s evenly moistened.

Add the Remaining Ingredients. Toss to coat, top with tortilla chips, and ENJOY!

Meal Prep Options

• Assemble, But Don’t Dress. You can prep all the ingredients (except the tortilla chips) and keep them separate or mixed together. Prepare the dressing, but leave it off the Mexican salad for now. I recommend waiting to add the dressing until a few hours before you serve it and waiting to add the tortilla chips until just before serving so they stay crunchy.
• Prep the Pepitas and Potatoes. Just toast your pepitas and roast the sweet potatoes ahead of time. Store the sweet potatoes in the refrigerator for up to 3 days and pepitas at room temperature. Having these two ingredients ready cuts down the prep time for nights when you’re in a hurry.
• Mason Jar Salad. For a Mexican salad jar, prepare all ingredients, but do not add the dressing or tortilla chips. Add the dressing to the bottom of a large container or individual mason jars, then layer the salad ingredients on top. Place your desired amount of tortilla chips in a ziptop bag, and store outside of the refrigerator until serving. When ready to enjoy your Mexican salad jar, shake up the prepared container to toss the ingredients with the dressing. Sprinkle with your tortilla chips, and enjoy!

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Mexican Salad

The BEST Mexican salad! This easy Mexican salad with creamy lime dressing and sweet potatoes is healthy, vegetarian, and versatile.

Course Dinner, Main Course, Salad, Side Dish

Cuisine Mexican

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings (as a side) or 4 (as a main)

Calories 262kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salad:

• ¼ cup raw pepitas
• 2 medium sweet potatoes peeled and chopped into 1-inch chunks (about 2 pounds or 5 cups raw or 3 ⅓ cups roasted)
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon ground chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1 large head romaine lettuce chopped (about 6 cups)
• 1 pint cherry tomatoes halved
• 1 can reduced-sodium black beans (15 ounces) drained and rinsed
• 1 small jalapeño* thinly sliced (about ¼ cup)
• 1 small bunch radishes thinly sliced (about 1 cup)
• ¼ cup chopped cilantro packed
• Crumbled feta cheese or goat cheese, or queso fresco (optional, for serving)
• Tortilla strips or crushed chips (optional, for serving)
• Sliced avocado (optional, for serving)

For the Dressing:**

• ⅔ cup nonfat plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• Zest and juice of 1 medium lime (about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice)
• 1 clove minced garlic
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin

Instructions

• Preheat the oven to 325°F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bowl. Set aside. Increase the oven temperature to 450°F.
  
• On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway through. Let cool slightly.
  
• Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey—its flavor will mellow once tossed with the other ingredients.
  
• In a large bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.
  
• Add the sweet potatoes, beans, jalapeño, radish, and cilantro, then drizzle on another 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.
  

Video

Notes

• *JALAPEÑO NOTE: For a more mild salad, you can remove the seeds and membrane from the pepper if desired. You may also omit the jalapeno entirely if you’re particularly sensitive to spicy foods.
• **DRESSING NOTE: This recipe yields about 3/4 cup of dressing. Leftover dressing can be refrigerated for up to 3 days in an airtight storage container.
• MAKE IT VEGAN/DAIRY FREE: Swap a non-dairy yogurt for the Greek yogurt or use the dressing from this Grilled Corn Salad instead; omit the cheese.
• TO STORE: Mexican salad may be kept in an airtight storage container for up to 3 days. If possible, store your dressing in a separate container, and keep your tortilla chips outside of the refrigerator to keep crisp.
• TO MAKE AHEAD: You can prep all the ingredients for the salad (except the tortilla chips) and keep them separate or mix them together. Prepare the dressing, but store it separately from the Mexican salad ingredients. I recommend waiting to add the creamy cilantro lime dressing until a few hours before you serve it and waiting to add the tortilla chips until immediately before serving, so they stay crunchy.
• See the full blog post above for more tips on making this Mexican salad for meal prep!

Nutrition

Serving: 1(of 6); about 2.75 cups without optional toppings | Calories: 262kcal | Carbohydrates: 33g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 1mg | Potassium: 760mg | Fiber: 8g | Sugar: 6g | Vitamin A: 11718IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 3mg

What to Serve With Mexican Salad

• Chicken. Whether you add it to your salad or enjoy it on the side, this Crockpot Mexican Chicken is a delicious option.
• Tacos. Pair this salad with Shrimp Tacos or Tempeh Tacos for a hearty meal.
• Cornbread. Mexican Cornbread or Jalapeno Cornbread would be tasty with this salad.
• Margaritas. Treat yourself to this Spicy Margarita Recipe or keep it light with a Skinny Margarita.

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Zucchini Salad is here to transform the way you use that bounty of zucchini from the garden! Ribbons of zucchini are tossed with shaved Parmesan and a simple lemon vinaigrette for a light, refreshing summer side dish.

A new way to put your summer zucchini harvest to use.

Whether you’ve got a crop surplus from your (or your neighbor’s) garden, you’ve stocked up at the farmers’ market, or your CSA box came fully loaded with every variety summer squash under the sun, the how-can-I-use-this-zucchini conundrum is one nearly all of us face around this time of year. 

While Chocolate Zucchini Bread and Zucchini Fritters are good, if you’re looking for the easiest way to use up lots of zucchini, this zucchini salad is it!

• It’s one of the rare recipes where the zucchini is left uncooked—and you’ll wonder why it’s not served this way more often! It’s tender with a little bit of a crisp bite and a mild squash flavor.
• Once you’ve shaved the zucchini into ribbons, you’ll toss it with lemon juice and oil, along with a sprinkle of fresh herbs, shaved Parm, and almonds, if you’d like. So EASY!
• This short list of ingredients delivers big flavor and nicely contrasting textures. 

Ben and I enjoy this zucchini salad as a side for dishes like Caprese Chicken Pasta and other recipes with Italian vibes.

The no-cook element makes it fantastic with grilled mains like Grilled Pesto Chicken Skewers too. Just assemble the salad and while it marinates for 10 minutes, toss your proteins on the grill!

How to Make Zucchini Ribbons

This recipe is a breeze, and most of the time needed is the prep time for cutting the zucchini into ribbons (which doesn’t take long at all!). I have a few tips for you here.

• Use a vegetable peeler to create the ribbons, rather than a knife. I like a Y-peeler like this.
• I use firm pressure with the peeler to make sure the ribbons have some heft to them. You can see the thickness in the photo above; the slices aren’t paper thin wisps, but they’re still thinner than you’d get with a knife.
• To keep the zucchini slices even, I lay the zucchini flat on a cutting board and start the peeler on the opposite side with each slice. So if I start peeling from the stem side of the zucchini, the next cut I’ll start with the peeler on the blossom end. 
• If you prefer, you can cut the zucchini into thin coins with a mandoline slicer instead. It delivers the same results texturally and flavor-wise, but the ribbons do look more elegant!

More Tips for Perfect Zucchini Salad

• Don’t Skip the Salting. This draws out the excess moisture from the zucchini, which is important for the flavor and texture of the salad. After this, be sure to dry the zucchini well too; this also helps remove some of the salt.
• Use Good Parmesan. You can shave Parmesan off the block with a vegetable peeler before you start shaving the zucchini. Easy! But whatever you do, don’t buy the shelf-stable Parm sold in the pasta aisle at the grocery store. It pales in comparison to the real stuff!
• Make It Your Own. I kept it simple for this salad, but there are lots of ways you can put your own spin on it. Try pine nuts instead of almonds, red wine vinegar instead of lemon juice, Pecorino instead of Parmesan, add sliced sun-dried tomatoes for an element of sweetness, and so on. A drizzle of Basil Pesto over the top is delicious too.

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Zucchini Salad

This zucchini salad recipe pairs ribbons of raw zucchini with lemon vinaigrette, shaved Parmesan, and herbs for a light, summery side dish!

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 154kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ pounds zucchini about 3 large; or use a mix of zucchini and yellow summer squash
• ½ teaspoon kosher salt plus additional to taste
• ¼ cup coarsely grated or shaved parmesan do this yourself from the block. You will be happy you did this!!, plus additional for serving
• ¼ teaspoon ground black pepper
• 2 tablespoons finely chopped fresh chives basil, or a mix, plus additional for serving
• 1 tablespoon extra-virgin olive oil
• Juice of 1 small lemon about 2 ½ tablespoons
• ⅓ cup toasted sliced almonds optional

Instructions

• With a vegetable peeler, slice the zucchini into thin ribbons (you can also use a mandoline to slice them into very thin coins). Place in a large colander and toss with the salt. Place over a large bowl and let drain 15 minutes. Shake the colander to remove as much excess liquid as you can. Pat dry with paper towels then transfer to a serving platter. To pat dry, I like to grab a few ribbons at a time with one hand, then hold them up and dry them with paper towels that I'm holding in my other hand, then set them on the platter (you can also spread them out on paper towels and pat dry if that's easier for you).
  
• Top with Parmesan, black pepper, and chives. Drizzle the oil and lemon juice over the top. With your hands, gently toss to coat. Taste and adjust the seasoning as desired. I usually add a pinch or two more of salt.
• Sprinkle on the almonds and additional Parmesan and herbs. Enjoy immediately, or chill for 10 minutes prior to serving.

Notes

TO STORE: This is a salad that’s best served immediately. With storage, the zucchini slices will soften. But if you do have leftovers, you can refrigerate them in an airtight container for up to 3 days.

Nutrition

Serving: 1(of 4) | Calories: 154kcal | Carbohydrates: 8g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 4mg | Potassium: 543mg | Fiber: 3g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 1mg

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Creamy, crunchy, and tangy, this Dill Pickle Chicken Salad is a fun flavor twist on my favorite Greek Yogurt Chicken Salad. Serve it on lettuce wraps, make a sandwich, or just dive right into the bowl with a stack of crackers or bag of chips!

A new twist on a lunchtime favorite.

Chicken salad is one of my favorite high-protein lunches, and every time I make it, I realize I’m not eating it nearly enough!

This cool classic is endlessly versatile, and has everything a good salad needs: texture, crunch, creaminess, protein, and a touch of acid to pull it all together.

While I love a good classic chicken salad, it’s one of the most fun dishes to play around with, as this Buffalo Chicken Salad can attest.

I can’t wait for you to try this pickle-inspired version!

While you might not immediately think of pickles for a chicken salad, it makes so much sense.

• Pickle brine is both acidic and salty, two flavors essential to a great chicken salad.
• Pickles are crunchy, and when combined with celery, gives the chicken salad necessary texture.
• Dill is a classic herb that pairs with chicken salad, making the two a seriously tasty match.

You can use pickle chips or spears (or go all out and make your own Refrigerator Pickles).

Ways to Serve Chicken Salad

• In Lettuce Cups. Bibb (a.k.a. Boston lettuce) is tender, buttery, and perfect for making low carb lettuce wraps. Romaine works well also.
• As a Sandwich. I like to toast bread and serve mine open-face. For a classic cafe experience, use a crossiant.
• With Chips or Crackers. Make your own Air Fryer Tortilla Chips or use pita chips.
• As a Wrap. Roll the chicken salad up in a tortilla for a quick and easy lunch.

More Easy, Creamy Salad Recipes

• Tuna Salad
• Whole30 Chicken Salad
• Shrimp Salad

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Dill Pickle Chicken Salad

Dill pickle chicken salad is tangy, creamy, and crunchy. Serve as lettuce cups, a sandwich, or with crackers for a delicious, high protein lunch.

Course Main Course, Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 servings

Calories 210kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups shredded or diced cooked boneless skinless chicken breasts about 2 small/medium breasts
• ⅔ cup plain Greek yogurt I used nonfat
• ⅔ cup chopped dill pickles chips, spears, whatever you like
• 2 medium stalks celery diced (scant 1 cup)
• ¼ cup finely chopped red onion
• 2 tablespoons pickle brine
• 2 teaspoons honey
• ½ teaspoon kosher salt plus additional to taste
• ½ teaspoon dried dill
• ¼ teaspoon ground black pepper plus additional to taste
• 2 tablespoons chopped fresh parsley or chives
• Serving suggestions: butter lettuce leaves whole-grain bread, croissants, crackers

Instructions

• Stir everything together in a big bowl: chicken, yogurt, pickles, celery, red onion, brine, honey, salt, dill, black pepper, and parsley.
• Taste and season as desired. Serve as lettuce cups, over toast, on a croissant, dip with crackers—however you like!

Video

Notes

• TO STORE: Refrigerate leftovers for 3 to 4 days. Restir and season to taste prior to serving.
• Nutrition facts calculated as 1/3 of the salad only. It yields 3 medium servings when served with toast or a hearty amount of greens. On its own, depending upon how hungry you are, the yield may be closer to 2 servings.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 8g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 72mg | Sodium: 753mg | Potassium: 409mg | Fiber: 1g | Sugar: 7g | Vitamin A: 228IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg

This Raw Carrot Salad is refreshing, crunchy, sweet, and a little spicy! It went viral on TikTok recently, but its history goes back decades. I tried it, and it lived up to the hype!

A viral recipe worth adding to your regular rotation.

Back in the 90s, a biologist popularized raw carrot salad. TikTok recently ran away with it, and here we are!

While I tend to be skeptical about #viral recipes, there is no doubt that this carrot salad is worth making.

Its combination of crunchy, sweet, spicy, and acidic makes it uniquely refreshing and rather addictive.

This is one of those recipes where you hardly need to measure anything. I’ve given guidelines below, but rest assured that you can wing it.

Tips for Shaving Carrots

This really the only part of the raw carrot salad recipe that takes a little finesse, but once you get into the rhythm, it is EASY.

I recommend using a Y-shaped vegetable peeler, which makes nice long strips.

• I start on one side of the carrot, making a few slices just so I can lay it flat.
• Flip it over, grip the large end of the carrot with one hand, then use the peeler to cut ribbons down the length. Keep going until you have a thin strip of carrot remaining, which you can snack on, discard, or save for stock.

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Raw Carrot Salad

This raw carrot salad is refreshing, crunchy, spicy, and a little sweet. Made with thinly shaved carrot ribbons tossed in a sweet and spicy soy, honey, lime dressing, it's a great light side or snack!

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 108kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ¼ pounds carrots about 8 medium or 4 extra large
• 1 tablespoon rice vinegar
• Juice of 1 small lime about 1 tablespoon
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon pure maple syrup or honey
• 1 to 2 teaspoons chili crisp plus additional to taste
• ¼ cup thinly sliced green onions
• 1 tablespoon sesame seeds

Instructions

• Peel the carrots, then use a vegetable peeler to slice down the carrots cutting them into thin ribbons (a Y-shaped peeler like this works well). I like to use the peeler to cut off a few strips, flip the carrot over (the removed strips create a flat base), then work down the entire side until I've cut nearly all of it and have just a thin strip remaining on the cutting board. Place the carrots in a large bowl.
• Top with the rice vinegar, lime juice, soy sauce, sesame oil, maple syrup, chili crisp, green onions, and sesame seeds. Toss to combine.
• Taste and adjust the seasoning as desired. Enjoy immediately, or chill for 15 to 20 minutes if you prefer it extra cool and refreshing. I like to refrigerate for at least 5 minutes so the carrots soften up a bit.

Video

Notes

TO STORE: Refrigerate in an airtight container for up to 4 days. Stir it to redistribute the dressing before serving.

Nutrition

Serving: 1(of 4) | Calories: 108kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Potassium: 500mg | Fiber: 4g | Sugar: 8g | Vitamin A: 23746IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 1mg

What to Serve With Raw Carrot Salad

• Seafood. The flavors in my Honey Garlic Salmon would pair perfectly with the dressing in this carrot salad.
• Chicken. Serve the salad with Asian Chicken Meatballs for a light dinner, or keep it super simple with Grilled Chicken Breast.
• Asian-Inspired Dishes. Round out your Ground Beef Stir Fry or Vegetable Lo Mein with raw carrot salad on the side.

Don’t be fooled by the seemingly simple combo of chickpeas, mozzarella, salami, Parmesan, and romaine—this fresh, crunchy salad is super flavorful and satisfying! Named for the La Scala restaurant in LA, which features a version of it on its menu, it proves that the right combination of a few ingredients can be truly spectacular.

Recipe Tips

• Be sure to use mason jars like these that are 32-ounces or larger so you have room to pack them nice and full. No small, wimpy salads for us! If you don’t wish to purchase mason jars, try reusing old pasta sauce jars.
• Placing the chickpeas directly on top of the vinaigrette allows them to marinate in the dressing, making this salad even more flavorful.
• Because this salad has so few ingredients, their quality really matters. Purchase high-quality salami from the deli and make sure to grate the Parm right from the block.

You don’t need to hop on a plane to experience this refreshing salad.

Here’s how to prep it in a Mason Jar so you have on-the-go meals ready for the week!

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La Scala Mason Jar Salad

The simple combo of chickpeas, mozzarella, salami, Parmesan and romaine brings BIG flavor to this mason jar version of the La Scala salad!

Course Salad

Cuisine Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 jars

Calories 596kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 (15-ounce) can chickpeas rinsed and drained
• 3 ounces Italian salami very thinly sliced
• 3 ounces shredded mozzarella cheese
• 1 head romaine thinly sliced
• ¼ cup finely grated Parmesan cheese

Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Kosher salt and pepper

Instructions

• To the bottom of 3 large mason jars, add the dressing ingredients. It's completely fine (and easier) to eyeball this: use almost as much red wine vinegar as olive oil, a dash of Dijon, and pinch each of salt and pepper.
• Layer on the chickpeas, then the salami, mozzarella, and Parm for good measure. Top with romaine. Store 2 to 3 days

Video

Nutrition

Serving: 1jar | Calories: 596kcal | Carbohydrates: 41g | Protein: 28g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 52mg | Potassium: 586mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1116IU | Vitamin C: 2mg | Calcium: 295mg | Iron: 5mg

Craving a quick, hearty meal that’s packed with protein and flavor? This Chef Salad is a fresh, easy-to-make American classic loaded with savory cubes of turkey and ham, cheese, hard-boiled eggs, croutons, and lettuce, tossed in a creamy Buttermilk Ranch Dressing. It’s a popular lunch menu option that’s filling enough for dinner too.

A satisfying, meal-worthy salad recipe.

This chef salad is everything you want in a main dish salad: it’s got lots of protein for staying power, a good mix of veggies, and dressing that will have you scraping the bottom of the bowl to make sure you don’t leave a bit of it behind. 

• Thanks to the crisp lettuce, creamy avocado, juicy tomatoes, hard-boiled eggs, and tender meats, we get a varied mix of textures. (Variety is the spice of life and also of salads.)
• While this salad is healthy, it packs in big flavor with the cubes of turkey and ham, cheese, and ranch dressing. You’re going to spend all morning looking forward to tucking into your lunch!
• You can swap in your favorite ingredients—think Air Fryer Bacon, Grilled Chicken Breast, or blue cheese—to make it your own.

I love making a big chef salad for meal prep, but honestly, it’s so quick and simple to put together, you don’t really have to prep it in advance, especially if you get some of the components prepared ahead of time. It’s a 20-minute dinner, easy peasy.

My Tips for the Perfect Chef Salad

• Take Advantage of Your Grocery Store Deli. You can cook turkey (try this Air Fryer Turkey Breast) or use leftover Baked Ham for the cubed meats in this salad, but to make life a little easier on yourself, you can ask your deli to give you thick slices of your favorite ham and turkey lunchmeat and then cube them at home. Cubed ham is also available in packages with the deli meats.
• Prep Ahead. Hard-boil the eggs (I love Air Fryer Hard Boiled Eggs and Instant Pot Boiled Eggs), make the dressing, and chop the meats and veggies in advance. Store them separately in the fridge, then put it all together when you’re ready to eat.
• Leave Off the Dressing Until You’re Ready to Serve. If you can’t store all the ingredients separately in the fridge, at the very least, you’ll want to store the dressing and salad in separate containers to keep the greens from going soggy. And please store the croutons separately too!
• Dry the Lettuce Well. Always important, but ESPECIALLY when you’re using a creamy dressing. If there’s a lot of water clinging to your lettuce leaves, it kind of repels the dressing and keeps it from sticking; it’ll also water down the dressing and it’s just bad, bad news for a salad.

How to Make a Chef Salad

Make the Dressing. Use a blender or food processor. I like those little blenders you use to make smoothies for whipping up my salad dressings.

Assemble. Place the lettuce in a large serving bowl as your base. Arrange the cubed turkey, chopped ham, cheese, hard-boiled egg, diced tomatoes, cucumbers, and avocado on top in neat sections or scattered evenly—your choice!

Dress and Toss. Drizzle your desired amount of dressing over the salad. Gently toss to coat the ingredients evenly. Add the croutons last and give it one final toss to distribute their crunchy goodness throughout. Serve immediately for the freshest flavor. ENJOY!

Recipe Variations

• Add Some Gluten-Free Crunch. Although it’s a little less traditional, Air Fryer Chickpeas are also a fun way to add crispy-crunchy texture if croutons are off-limits for you.
• Try Another Dressing. Blue cheese dressing or another creamy option like Green Goddess Dressing would be excellent in this chef salad too.
• Switch Up the Meats. Cubed chicken would also work well! Try my Baked Chicken Breast.

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Chef Salad

Make a hearty chef salad with this easy recipe! With crisp greens, savory meat, cheese, and zippy ranch dressing, it's great for a quick meal.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 586kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 heads Boston bibb romaine, or butter lettuce (or a mix) (or 1 20-ounce container of pre-washed lettuce)
• ½ cup cubed turkey ¼-inch cubes or strips
• ½ cup chopped ham ¼-inch cubes
• ½ cup chopped Swiss provolone, mozzarella or cheddar cheese (¼-inch pieces)
• 4 hard-boiled eggs sliced into ¼-inch thick wedges
• 4 Campari tomatoes diced into ¼-inch pieces
• 1 cup chopped cucumbers ¼-inch cubes
• 1 avocado diced into ¼-inch pieces (about 1¼ cups)
• 1 ½ cups croutons
• Buttermilk Ranch Dressing

Instructions

• Place the lettuce in a large serving bowl. Top with the turkey, ham, cheese, eggs, tomatoes, cucumbers, and avocado.
  
• Add as much dressing as you’d like and gently toss. Add the croutons and toss again. Serve immediately.
  

Notes

TO STORE: Refrigerate the salad and ranch dressing in separate containers. The dressing will last up to 5 days and the salad will last 2 to 3 days, depending on the freshness of the ingredients you used. Once dressed, the salad will last a day in the refrigerator.

Nutrition

Serving: 1(of 4) | Calories: 586kcal | Carbohydrates: 24g | Protein: 22g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 14g | Cholesterol: 234mg | Potassium: 940mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4221IU | Vitamin C: 26mg | Calcium: 224mg | Iron: 3mg

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This homemade Buttermilk Ranch Dressing is bursting with fresh herbs and tangy flavor, and it has a creamy texture that elevates any salad or even just a plate of crispy wings. Forget the bottled stuff—this recipe is easy to make and endlessly versatile!

The salad dressing I can’t stop thinking about.

You know that feeling when you eat something delicious and the memory of its flavor just kind of hangs out in the back of your mind for weeks afterwards? That’s this buttermilk ranch dressing for me. 

• The combo of fresh chives, parsley, and dill gives it a vibrant, garden-fresh taste that bottled ranch can’t touch.
• Greek yogurt (or sour cream) keeps it rich so it will clingggg to all those dippers and lettuce leaves without being heavy, while buttermilk and fresh lemon juice add a tangy kick.

You can make it for a Cobb Salad or for dipping carrot sticks and Air Fryer Chicken Wings, but just like the bottle of ranch that hangs out on your fridge door, you’ll find endless ways to use it. (Dunking pizza crusts? Don’t mind if I do!)

My Best Tips for Perfect Buttermilk Ranch Dressing

• Use Actual Buttermilk. We all know that little trick for making a buttermilk substitute at home—mixing vinegar or lemon juice with milk and letting it curdle—but it doesn’t have the same depth as the real deal. I do recommend buying a bottle of it at the grocery store. Use any leftovers for Breakfast Biscuits or Breaded Chicken Breast; you can also freeze it so you always have it on hand.
• Don’t Use Dried Herbs. Use fresh herbs for the brightest, liveliest flavor. Dried herbs have a flatter taste; you’ll still have a great dressing, but it won’t have that herbaceous punch.
• Adjust the Consistency. You can make this buttermilk ranch dressing thicker if you plan on using it for dipping; just add less buttermilk and more Greek yogurt or sour cream. (Or make my Greek Yogurt Ranch Dip.)
• Let It Chill. The flavors meld beautifully after an hour in the fridge, so prep it ahead if you can.

How to Make Buttermilk Ranch Dressing

Combine. Add all of the ingredients to a blender or food processor.

Blend. Puree until smooth and creamy, about 30-60 seconds. Scrape down the sides as needed to ensure all the herbs are fully incorporated.

Taste and Adjust. Give it a taste. Want it tangier? Add a splash more lemon juice. Need more seasoning? Adjust the salt and pepper.

Serve or Store. ENJOY!

Recipe Variations

• Make It Spicy. Add a pinch of cayenne or a few dashes of your favorite hot sauce. (Sriracha is amazing in ranch!) 
• Switch Up the Herbs. Try basil or cilantro, tarragon for some French vibes (Franch dressing?), whatever!

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Buttermilk Ranch Dressing

Fresh herbs and tangy buttermilk make this EASY homemade buttermilk ranch dressing the best you'll ever taste. Ready in 5 minutes, so ditch the bottle!

Course condiment, Salad

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 36kcal

Author Erin Clarke / Well Plated

Ingredients

• ½ cup buttermilk
• ¼ cup plain Greek yogurt or sour cream I used 2% Greek
• 1 tablespoon freshly squeezed lemon juice
• ¼ cup packed chives
• ½ cup packed parsley
• ½ cup dill
• 2 garlic cloves minced or grated (about 2 teaspoon)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Combine all of the ingredients in a blender or food processor and blend until smooth.
  

Notes

TO STORE: Use immediately or transfer to an airtight container and refrigerate for up to 5 days. Shake or stir before serving, as it may separate slightly.

Nutrition

Serving: 1(of 4) | Calories: 36kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1245IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 1mg

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With Tex-Mex vibes and serious protein (39 grams per serving!), these Steak Bowls are guaranteed to satisfy. Juicy steak with a zippy corn avocado salsa over a bed of cilantro lime rice, they’re a super satisfying lunch or dinner.

Meal bowls for the win.

I am all about that meal bowl life. They’re more satisfying than a salad, they cover all your nutritional bases, and they’re great for meal prep. While Burger Bowls, Burrito Bowls, and Sushi Bowls are all in my regular rotation, these steak bowls have been on frequent repeat lately.

They start with tender sirloin steaks marinated in lime juice and Tex-Mex spices. The steak is piled atop fluffy Cilantro Lime Rice and arugula, and the whole thing is finished with a corn avocado salsa. Don’t let the name fool you though—it’s not just corn and avocado, but also black beans (more protein!), feta, and tomatoes for lots of color and flavor.

Steak bowls for life.

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Steak Bowls

With juicy steak, fluffy cilantro lime rice, arugula, and corn avocado salsa, these steak bowls are an easy, flavorful meal that satisfies!

Course Dinner, Main Course, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 40 minutes minutes

Servings 4 bowls

Calories 660kcal

Author Erin Clarke / Well Plated

Ingredients

For the Steak:

• 2 (8-ounce) sirloin steaks
• 1 tablespoon extra-virgin olive oil
• Zest and juice of 1 medium lime
• ½ teaspoon ground chipotle chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ½ teaspoon kosher salt
• 1 tablespoon canola oil for cooking the steaks

For the Rice:

• ¾ cup long grain rice I used Jasmine
• 1 ¼ cups water or broth
• Pinch kosher salt omit if using broth
• 1 lime zest and juice
• ⅓ cup chopped fresh cilantro

For the Avocado Corn Salsa:

• 1 (15-ounce) can reduced sodium black beans rinsed and drained
• 1 cup corn kernels fresh or frozen and thawed
• 1 pint cherry or grape tomatoes quartered (about 2 cups)
• 1 medium ripe avocado diced
• ¼ cup diced red onion
• ¼ cup crumbled feta cheese
• ¼ cup chopped fresh cilantro
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed lime juice
• ¼ teaspoon kosher salt
• 2 cups arugula

Instructions

• For the steaks: Preheat the oven to 425°F. With paper towels, pat the steaks dry and place in a shallow dish or bowl that will hold them snugly. In a medium bowl, combine the olive oil lime zest (zest it directly into the dish), lime juice, garlic, chipotle powder, cumin, and salt. Pour over the steaks and turn several times so they are evenly coated. Set aside and let rest for 15 minutes to marinate and come to room temperature. (No need to rinse the bowl you used for the marinade.)
  
• For the rice: Rinse the rice well. Add it to a medium saucepan with the water and and salt. Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat to low. Let gently simmer for 12 minutes, then remove from the heat. Let steam 10 minutes, covered. While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, and cilantro. Set aside until ready to serve. (NOTE: if you use a different kind of rice than Jasmine, refer to your package for cooking times.)
  
• Cook the steak: Heat a large cast-iron skillet (or similar sturdy, oven-safe skillet) over medium-high heat. Once it's good and hot, add the canola oil. Sear the steaks on the first side until you have a nice crust, 2 to 3 minutes. Flip and cook on the other side for 2 minutes. Immediately transfer to the oven and bake until the steaks reach an internal temperature of 130°F to 135°F for medium rare (or 140°F to 145°F for medium), about 5 to 7 minutes more. Transfer to a cutting board and let rest 10 minutes.
  
• While the steaks rests, make the salsa. To the bowl you used for the steak marinade, add the corn, beans, tomatoes, avocado, onion, feta, and cilantro. Drizzle with the oil and lime juice and sprinkle with the salt. Stir to combine. Taste and adjust the seasoning as desired.
  
• To serve, thinly slice the steak. Fill your bowl with the rice, a handful of arugula, the steak, and salsa (I put the rice on one-third of the bowl, the arugula down the center, and the salsa on the other side, then lay the steak slices on top of the arugula). Serve with additional cilantro and a squeeze of lime juice to taste.

Notes

• TO STORE: If possible, refrigerate the different components separately. Otherwise, store the leftovers in an airtight container for 1 to 2 days.
• TO REHEAT: Warm up the leftovers in the microwave or in a skillet set over medium heat.

Nutrition

Serving: 1(of 4) | Calories: 660kcal | Carbohydrates: 70g | Protein: 39g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 78mg | Potassium: 1473mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1038IU | Vitamin C: 45mg | Calcium: 170mg | Iron: 6mg

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