Dinner, Lunch, Salad

Genius Chicken Salad

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A caesar inspired salad with sourdough croutons and chicken thighs.   As the weather turns warmer, this is the kind of thing you want for dinner and lunch the next day, so make extra!

Food52 is a website that has a section of recipes edited by Kristen Miglore that she deems “Genius.”  This is one of them, and I couldn’t agree more.  The dressing doubles as a marinade, and the sourdough slice of bread makes the best and easiest croutons ever – no flipping tiny cubes of bread for even cooking.  GENIUS.  

Per usual, I’ve tweaked this for my own tastes (and that of my kids) by removing the anchovies, replacing that with 2 tsp of Worcestershire sauce. It gives the same salty bite without the fishy taste.  I have made it both ways, and like my version better – it’s also easier than buying a tin of anchovies for just this salad.  

Genius Chicken Salad

Print Recipe
A caesar inspired salad with chicken thighs

Ingredients

  • 3 garlic cloves
  • 2 tsp Worcestershire sauce
  • 3/4 cup grated parmesan divided
  • 1 lemon
  • 1 cup mayo
  • 1 teaspoon soy sauce
  • 2 teaspoons Dijon mustard
  • 1 pound boneless, skinless chicken thighs
  • A few small heads crisp lettuces like Little Gem, romaine, or chicories
  • 2 - 4 tablespoons olive oil for cooking both the chicken and croutons
  • 2-3 thick slices of sourdough bread for croutons

Instructions

  • Finely chop the three garlic cloves. Transfer to a medium bowl. Finely grate ¾ cup Parmesan (about 1½ ounces) and add ½ cup to the bowl. Zest half of the lemon into the bowl. Stir in the mayo, soy sauce, Worcestershire ,and Dijon mustard, using a large whisk.
  • Transfer half the dressing to a shallow dish. Pat the chicken thighs dry, season with salt & pepper, then add to the dish and turn to coat.
  • Heat a large nonstick skillet over medium heat, and add two tablespoons olive oil when ready. Add the chicken and cook until golden brown and juices run clear, about 5 minutes per side. Transfer the chicken to a cutting board.
  • Separate the leaves of the lettuces and toss into a big bowl. Squeeze half the lemon (about 1½ tablespoons) over the greens, sprinkle with salt, then toss to combine. Add the remaining dressing and remaining ¼ cup Parm and toss to combine. Thinly slice the chicken. Add to the salad and season to taste with salt and pepper, lemon, and Parm.
  • For croutons, heat the olive oil in the skillet over medium-high (any flaky brown bits leftover from the chicken will add flavor). Add the slices of crusty bread and toast until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and season with salt. Cut into croutons and sprinkle over the salad.

Notes

This salad comes from the Food52 website, where Kristen Miglore showcases what she considers to be Genius Recipes - they have always been foolproof for me, and this one is easy and quick, and deceptively delicious.  The simplicity of the marinade/dressing saves time and makes for easy prep.  The original recipe (tweaked here with a few changes) came from Ali Slagle.  https://food52.com/recipes/87742-not-just-another-chicken-caesar-salad-from-ali-slagle
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Dinner, Lunch, Salad

Greek Pasta Salad with Basil and Feta

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A Greek Pasta Salad filled with fresh vegetables, vinaigrette with feta and basil.

This recipe came about by accident one night when I was making grilled chicken and a greek salad on the side, and more people showed up so I added the pasta to the salad to fill up the table.  It was a delicious and easy summer upgrade and has become a favorite in rotation. 

You may have noticed I’m a little behind on posting this summer. Like most of you, I am trying to savor summer and be outside as much as possible.  This is one of those meals you can make ahead, and have on hand for days at the ready – leaving more time for swimming, and being with family and friends.  It’s also the perfect thing to bring to the beach or on the boat!

Greek Pasta Salad with Basil and Feta

Print Recipe
Greek Pasta Salad filled with fresh vegetables, vinaigrette and crumbled feta
Course dinner, Lunch, Salad, Salad, Lunch, Dinner, snack
Cuisine Mediterranean
Keyword pasta salad, greek salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8

Ingredients

  • 1 lb bite sized pasta - I like large shells
  • 2 pints halved cherry tomatoes
  • 1 small red onion, cut into bite sized slivers
  • 1/2 English cucumber, chopped into bite sized pieces
  • 2 cups mini peppers, chopped into small pieces
  • 1/2 cup chopped fresh basil
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 Tbsp dried oregano
  • 1/2 tsp red pepper flakes
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb. block feta cheese, broken into bite sized pieces
  • optional - add chopped peperoncini to garnish

Instructions

  • Heat a large pot of water to boil for cooking the pasta. Heavily salt and cook according to package directions.
  • Meanwhile, In a large bowl or platter with edges, pile in the veggies; tomatoes, onion, cucumber, peppers, and basil, tossing to combine.
  • In a jar or small glass bowl, combine the olive oil, vinegar, oregano, chili flakes, salt and pepper, shaking or stirring to combine.
  • When the pasta is done, drain and add to the bowl with the veggies. Toss the vinaigrette on top and fold everything together while the pasta is warm - this will help it absorb the flavors. When it's cooled to room temperature, add the feta, and top with chopped peperoncini if desired.

Notes

This is a flexible recipe, like most pasta salads, so you can swap out veggies as you find your favorites.  The vinaigrette is delicious and I often double it to have on hand.  I also like to add more if using the next day, so if you make this ahead, I suggest making extra dressing.
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Dinner, Lunch, Salad

Seared Tuna Salad with Avocado and Scallions

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The perfect summer salad from the Barefoot Contessa with a lime soy vinaigrette, scallions and avocados, topped with sesame seeds.

This is a salad I’ve been making for over. decade, and it fell off my radar for a while, so I’m happy to bring it back just in time for the July 4th weekend.  It’s a great addition to any potluck, or just a simple summer lunch or dinner.  Light and healthy, but absolutely full of flavor and takes almost no time at all to compose.  

The best part about this is you can assemble it early in the day and the flavors will meld over time.  Don’t make more than 8 hours in advance tho, as the acid in the dressing will start to macerate the tuna.  

Here’s a video of how to make this salad!  https://www.tiktok.com/@walestable/video/7114066850245250347?is_from_webapp=1&sender_device=pc

Seared Tuna Salad with Avocado and Scallions

Print Recipe
Classic Barefoot Contessa Salad with Tuna, Avocado and Scallions
Course dinner, Lunch, Salad
Cuisine American, Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 2 lbs Sushi Grade Tuna Steak, about 1 inch thick
  • olive oil (1/4 cup, plus more for cooking the fish)
  • kosher salt and black pepper
  • 1 tsp wasabi powder or paste
  • zest from 2-3 limes
  • 6 Tbsp freshly squeezed lime juice (3-4 limes)
  • 2 tsp soy sauce
  • 10 dashes Tabasco Sauce
  • 2 ripe avocados, diced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped scallions
  • 2 Tbsp sesame seeds

Instructions

  • Heat a cast iron skillet over medium high heat. Coat the tuna steak(s) with a couple of tablespoons of olive oil, and coat liberally with kosher salt and black pepper. When the skillet is very hot, sear the tuna steaks 2 minutes per side, making sure to only cook the very outside of the fish - you want the inside to be rare and cool in temp. Set aside.
  • For the dressing, in a small bowl, whisk together 1/4 cup olive oil with the lime juice and zest, wasabi powder or paste, soy sauce, Tabasco, and 2 tsp kosher salt, and 1 tsp black pepper.
  • In a larger bowl, toss the avocado with the dressing, the red onion, and then fold the tuna and scallions in. To serve, lay the salad onto a platter, and top with sesame seeds.

Notes

This salad comes from Barefoot Contessa's At Home Cookbook, and is called Grilled Tuna Salad.  I find it easier, given the quick cook time to simply sear it in the pan on the stove top, but it works great on the grill as well.  It's an amazingly simple and easy dish, that always impresses a crowd.  
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Dinner, Lunch, Salad

The Summer Fridge Salad

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A version of the acclaimed “Jennifer Anniston” salad – healthy and delicious!

This salad is exactly what you want around for the next few months.  It’s a full meal in itself, tho goes great with anything on the grill, and sits happily for days in the refrigerator, never losing integrity.  It’s uber healthy, and full of things you likely will have on hand anyway.  I scaled this for our family of 6 plus leftovers, so you may want to cut it in half if you don’t have that many eaters.

The fresh herbs pictured are interchangeable, based on what you prefer – I use basil, mint and parsley, but cilantro would be great here too.  I also like to add chopped cherry tomatoes, but they won’t sit as well in the salad over a period of time, so just throw them in when you make a plate.  

The Summer Fridge Salad

Print Recipe
Hearty Quinoa, Cucumbers, fresh herbs, feta and pistachios
Course Salad, Lunch, Dinner, snack
Cuisine American
Keyword quinoa salad, summer salad, make ahead salad
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Servings 8 people

Ingredients

  • 2 cups cooked quinoa I use white, but you can use any kind
  • 2 cups chopped English cucumber
  • 3/4 cup chopped red onion
  • 1-2 cans chickpeas (to your liking)
  • 1 cup chopped mixed parsley, basil and mint
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • kosher salt and black pepper
  • 8 oz broken fresh feta (from a block)
  • 1/2 cup roasted and salted pistachios

Instructions

  • In a large bowl, combine the cooked and cooled quinoa, cucumber, red onion, chickpeas, and fresh herbs, tossing to mix. In a small jar, shake up the lemon juice and olive oil with 3/4 tsp kosher salt and 1/2 tsp black pepper, then pour over the salad, again tossing to combine.
  • Add the crumbled feta and pistachios to the salad, then check for seasoning.
  • As the salad sits in the fridge, you may need to add a splash of extra lemon juice and olive oil, salt and pepper. This will keep for days and be delicious and ready to eat whenever you need a snack!

Notes

There are countless versions of this famed salad, and this mixture hits all the notes I love.  I tend to like fewer chickpeas, but you can use up to two cans here to beef up the protein content.  
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Dinner, Lunch, Salad

Summer Melon Salad with Feta and Mint

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Watermelon, Cucumber, Feta, and mint tossed in a lime vinaigrette.

Countless versions of this salad are out there, and most of the recipes keep it streamlined and simple to allow the fresh ingredients to come through.  I like the balance of the cucumber to reduce the sweetness of the melon, and the lime vinaigrette is the perfect finish with fresh herbs.  Though I wouldn’t recommend making it ahead, I’ve been known to eat this a day later – sometimes it can break down a bit, so toss with the dressing just before eating if possible.  

Here’s a quick video link for how to make this salad!  https://www.tiktok.com/@walestable/video/7099119318050311467?_t=8SV0qFb5PdG&_r=1

Summer Melon Salad with Feta and Mint

Print Recipe
The perfect summer salad of melon, cucumber, feta and a minty lime dressing.
Course Salad, Lunch, Dinner, snack
Cuisine American
Keyword Summer Salad, Watermelon Salad, Melon Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people

Ingredients

  • 3 cups sliced or chopped watermelon (about 1/4 of a standard watermelon)
  • 2 cups cantaloupe or honeydew, chopped
  • 1 cup sliced Persian or English cucumbers
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp honey
  • 2 Tbsp fresh chopped mint leaves
  • kosher salt and pepper
  • 4 oz sliced feta (I prefer using a block of feta to the crumbles)
  • 1/4 cup toasted pistachios
  • 2 Tbsp fresh chopped chives
  • 2 Tbsp fresh chopped basil

Instructions

  • To make the salad, arrange the melons and cucumber on a platter - this is a good salad for a large platter so that the dressing and herbs get scattered easily, without having to toss it.
  • Make the dressing - combine the lime juice, olive oil, honey, salt, pepper, and chopped mint in a small jar, shake to combine.
  • When ready to serve, pour the dressing over the salad, top with feta, pistachios, chives and basil to finish.

Notes

This is a great recipe for a summer barbecue or picnic - it's great kept cold, so keep in a cooler.  
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