Salad recipes

Make a quick lunch a delicious one with these sandwiches that are easy to make!

Turn leftover turkey into a refreshing pasta salad with sweet great peas, crunchy celery topped with bacon.

Chicken Regency salad with artichoke hearts, water chestnuts, green olives, and butter-toasted pecans in Italian dressing. Marinated overnight for deep flavor, served cold on lettuce.

Chicken fruit salad tosses cooked chicken with grapes, pineapple, mandarin oranges, celery, and toasted pecans in a light dressing. Southern-style lunch salad on butter lettuce.

Hot chicken salad baked with celery, toasted almonds, and lemon juice in a creamy dressing, topped with cheddar cheese and bread crumbs until golden and bubbly.

Chicken and barley salad with tomatoes, celery, red onion, and a lemon-Dijon dressing. A high-fiber, diabetic-friendly main dish salad with a chewy, satisfying grain base.

Chili taco salad: spicy chicken chili with kidney beans and chickpeas piled on tortilla chips with lettuce, tomato, jack cheese, sour cream, olives, and jalapenos.

Asian-style chicken salad with ginger-poached whole chicken, rice noodles, blanched celery and carrots, and a soy-lime dressing. Cold-platter main-course salad that makes the most of a tender poached bird.

Tallahassee chicken salad keeps it Southern simple: poached chicken thighs, crisp diced celery, mayonnaise, and a hit of hot pepper sauce. Three ingredients, big Florida-panhandle flavor.

Fruity chicken salad with mandarin oranges, green grapes, toasted almonds, and a zesty lime-nutmeg mayo dressing. No cooking needed, just 15 minutes to assemble.

Fruited chicken salad with apples, oranges, and grapes tossed in a light yogurt-mayo dressing with pumpkin pie spice. A refreshing, lighter chicken salad for lunch or summer gatherings.

Curried chicken barley salad with grapes, walnuts, and celery in a curry mayonnaise dressing. A hearty, chilled main-course salad served in cantaloupe halves.

Tex-Mex chicken salad with picante-simmered chicken breast, creamy avocado, smoky bacon, and a cumin-spiked sour cream dressing. Bold Southwest flavor served cold on crisp lettuce.

Julienned smoked turkey and nutty Jarlsberg cheese tossed with seedless grapes, celery and a sherry-spiked mayonnaise, finished with briny green peppercorns. A refined no-cook main course salad.

Curried turkey salad with fresh orange, seedless grapes, and toasted coconut in a light mayonnaise dressing. A bright, fruity way to use leftover turkey.

Turkey Waldorf salad turns leftover roast turkey into a crisp, light meal with chopped apples, celery, green onions, and a tangy yogurt-mayo dressing brightened with lemon. The day-after-Thanksgiving lunch hero.