Servings: 4 servings

Ingredients

For the dressing;

• ½ to ¾ cup (120-180ml) mayonaisse, depending on how creamy you like your chicken salad
• 2 teaspoons (10ml) Dijon mustard
• 1 teaspoon (5ml) red wine vinegar (or distilled white vinegar for gluten free)
• 1 teaspoon (5ml) fresh herbs (thyme, basil or oregano)
• ¼ cup (60ml) chopped Italian parsley

For the chicken:

• 1 pound (455g) boneless skinless chicken breast, cut into small bite sized pieces
• 1 Tablespoon (15ml) oil
• 1 medium onion , chopped
• 1 large clove garlic , minced
• 2 ears of fresh corn , shucked and washed (about 2 cups) or Delpazir Canned Corn 
• 1 red bell pepper , seeded and chopped optional
• 2 teaspoon (10ml) Worcestershire sauce
• ¼ teaspoon salt , or to taste
• ¼ teaspoon fresh cracked black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin

Directions

1. In bowl, combine dressing ingredients. Set aside.

2. In large bowl, carefully cut along the edge of the corn and remove the kernels. Set aside.

3. Heat large pan and add oil. Add onions and garlic and cook until translucent, 1-2 minutes.

4. Add chicken and cook on medium heat for about 3-5 minutes or until it starts to turn white. Add the corn kernels, bell pepper, Worcestershire, salt, black pepper, paprika and ground cumin.

5. Continue cooking chicken until it’s completely cooked. Remove from heat, transfer chicken to a large bowl and allow to cool completely.

6. Once chicken is cool, add the dressing and stir to combine evenly.

7. Chill the chicken salad for about 2-3 hours before serving.

Source: https://bestrecipebox.com/

Canned tuna fish varies in texture. Some are chunkier and some are more mushy so add the amount of mayo to your preferred taste. Some folks like their tuna extra creamy and some like it drier, with less. So add accordingly! Everyone had their favorite tuna brand, and this brand is our kitchen's easy favorite: Genova Tuna.

Course: Main Course, Salad, Side Dish, Snack

Cuisine: American

Servings: 4 servings

Ingredients

• 10 oz. tuna , drained (two 5oz. cans) 
• 1/4 cup mayonnaise (or more depending on how creamy you want it to be)
• 1 large celery stalk , diced
• 2 Tablespoons diced red onion
• 2 teaspoons mustard
• 2 teaspoons minced parsley
• salt to taste
• fresh cracked black pepper to taste
• 1/2 teaspoon hot sauce or Sriracha sauce (optional)
• freshly squeezed lemon juice , to taste (optional)
• 1 large avocado ,cut into bite sized pieces (or more avocado if your heart desires!

Directions: 

1. Add drained tuna to bowl and gently break up large chunks.

2. Add mayonnaise, celery, red onion, mustard, parsley, salt, pepper and/or optional hot sauce, lemon juice

3. Gently fold in the avocado. Smash the avocados to your desired texture. Make it more to make it smooth, or gently stir to keep it chunky!

4. Serve in a sandwich, with crackers or on a salad. Enjoy!

Source: https://bestrecipebox.com

A great healthy salad that's perfect for everyday life or to bring to a party, potluck, game day or Super Bowl party. 

You can also make this with fresh broccoli instead of the roasted broccoli (great for those hot days you want to skip the oven - just skip drizzling with the oil and roasting - go straight to tossing with the other salad ingredients and dressing). You can also cook the broccoli on the grill instead of roasting.

Course: Salad

Cuisine: American

Servings: 6 servings

Calories: 320 kcal

Ingredients

FOR THE SALAD:

• 1 pound broccoli florets , cut into bite sized pieces
• 3 tablespoons olive oil , for coating
• 3-4 slices thick cut bacon , cooked & cut into bite sized pieces (omit to make this salad vegetarian)
• 1/4 cup minced red onion
• 1/2 cup golden raisins (or any combination of your favorite dried fruit cut into small pieces)
• 1/4 cup chopped cashews (or any combination of your favorite nuts)

FOR THE DRESSING:

• 1/3 cup mayonnaise
• 2 Tablespoons apple cider vinegar
• 1 teaspoon brown sugar
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon fresh cracked black pepper , or to taste
• 1/4 teaspoon kosher or sea salt , or to taste
• 1/4 teaspoon dried herbs , like thyme, basil, dill (optional)

US Customary - Metric

Directions

1. Pre-heat oven to 425°F (220°C). Line a baking sheet pan with parchment paper.

2. Make the dressing: In medium bowl, combine all dressing ingredients (mayo, apple cider vinegar, brown sugar, Worcestershire sauce, dijon mustard, pepper, salt, and optional herbs). Set aside.

3. Add broccoli pieces in large bowl. Toss with olive oil to evenly coat the broccoli pieces. (Our preferred method is to add half the oil first, toss with the broccoli, then add the rest of the oil and toss again).

4. Place the broccoli on the lined baking sheet and roast for about 35 minutes, depending on the size of the broccoli pieces. Toss the broccoli at least once during baking. Once broccoli is roasted, remove from oven and allow to completely cool.

5. After broccoli is completely cool, toss with chopped bacon, red onions, raisins, cashews, and the dressing.

6. Chill the salad for at least 1 hour before serving.

Source: https://bestrecipebox.com 

There's so much flavor in our bowl, you don't need to add any extra dressing or calories. You can serve this grain salad bowl on any type of grain that you like brown rice, quinoa, couscous, bulgar, barley, oatmeal, faro or spelt are always great options. That's what makes it great: choose your own health grain!

Course: Main Course, Salad

Cuisine: Mediterranean

Servings: 6 People

Calories: 302 kcal

Ingredients

For the Chicken:

• 1 pound Chicken Breasts , cut in half lengthwise
• 2 Tablespoons Olive Oil
• 2 cloves Garlic
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Salt , or to taste
• Black pepper , to taste

FOR THE DRESSING:

• 1/4 cup Olive Oil
• 2 Tablespoons Red Wine Vinegar
• zest of 1 medium Lemon
• 2 Tablespoons fresh Lemon Juice
• 1/2 teaspoon Sugar
• 2 cloves Garlic , minced
• 1/4 teaspoon Kosher Salt or sea salt , or to taste
• 1/4 teaspoon Black Pepper , fresh cracked if possible
• 3/4 teaspoon dried Oregano or 2 teaspoons fresh chopped oregano
• 3/4 teaspoon dried Dill or 2 teaspoons fresh chopped dill

FOR THE SALAD:

• 1 large Cucumber (or 3-4 small cucumbers), peeled, seeded and chopped
• 4 ripe Roma Tomatoes , diced (or 1 cup (240ml) cherry tomatoes, halved)
• 1/2 cup diced Red Onion
• 3/4 cup pitted Black Kalamata Olives , halved
• 4 ounces Feta Cheese
• 1/4 cup chopped Parsley
• Choose your healthy cooked grain: brown rice, quinoa, couscous, bulgar, barley, oatmeal, faro or spelt

US Customary - Metric

Directions

For the Chicken

1. 
   

   In bowl or plastic bag combine chicken breasts, olive oil, garlic, Worcestershire sauce, salt and pepper. Stir together or shake the bag to make sure all the marinade gets evenly mixed and coated over the chicken. For best flavor, marinade the chicken for at least 25 minutes before cooking.

2. Heat the grill and grill the chicken breasts on both sides until cooked.

Make the Greek Salad

1. 
   

   In large bowl whisk together all the dressing ingredients (olive oil, red wine vinegar, lemon zest, lemon juice, sugar, garlic, salt, pepper, oregano and dill). Taste the dressing and adjust salt, pepper or additional seasonings, to taste.

2. Add cucumber, tomatoes, red onion, olives, feta cheese and parsley. Gently stir everything together to coat with the dressing. Add additional fresh lemon zest or juice (optional) to taste. Set aside.

3. Assemble the bowl: Add about 1 cup of your favorite healthy grain, add chicken and top with the Greek salad. Season with salt and pepper, to taste. Grab and fork or spoon and enjoy!

   
   

Source: https://bestrecipebox.com

Change the ingredients to whatever you prefer or have handy. Want to make it vegetarian, leave out the ham and bacon. Adjust to your favorites. If you like extra flavor, make an extra batch of the dressing and then toss it over the salad right before serving. We prefer to use smaller pasta. 

Course: Salad

Cuisine: American

Servings: 10 Servings

Calories: 471 kcal

Ingredients

For the salad

• 1 pound dried pasta , cooked to package instructions
• 2 cups chopped broccoli florets
• 1 medium bell pepper , chopped
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 2 medium tomatoes , cut into bite sized pieces
• 3 green onion , chopped
• 1/4 cup chopped red onion
• 3/4 cup chopped ham
• 4 strips cooked bacon , chopped
• 4 ounces cheddar cheese , or your cheese of choice - cubed

FOR THE DRESSING:

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar (or balsamic vinegar)
• 1/2 cup mayo
• lemon zest , from 1 medium lemon
• 3 Tablespoons lemon juice , fresh if possible
• 1 teaspoon sugar
• 3 cloves garlic minced
• 1/2 teaspoon kosher salt or sea salt, to taste
• 1/2 teaspoon black pepper , fresh cracked if possible
• 2 Tablespoons fresh chopped oregano
• 2 Tablespoons fresh chopped basil

US Customary - Metric

Directions

1. Make the dressing: In large bowl whisk together all the dressing ingredients (olive oil, vinegar, mayo, lemon zest, lemon juice, sugar, garlic, salt, pepper, oregano and basil). Taste the dressing and adjust salt, pepper or additional seasonings to your preference.

2. Add all salad ingredients into the same bowl as the dressing (pasta, broccoli, bell pepper, celery, carrots, tomatoes, green onion, red onion, ham, bacon, and cheese). Gently stir everything together to coat with the dressing. Add additional fresh lemon zest or juice (optional) to taste. Serve chilled.

Source: https://bestrecipebox.com