Salad recipes

A scrumptious salad made with hot chili peppers and monterey jack cheese that is perfect for a summer barbecue!

My version of Bobby Flay's very distinctive southwestern, egg-less potato salad from his restaurant, Mesa Grill. Make sure you pour the sauce over the potatoes while they're still warm to ensure the flavors soak in. This salad goes nicely with grilled meat, poultry or seafood.

Tropical chicken salad with rice, pineapple, banana, grapes, and coconut in a light yogurt-mayo dressing. No cooking required, just toss and serve for a refreshing lunch in 10 minutes.

Microwave taco salad with hot Italian sausage, green chilies, and Monterey Jack over crisp lettuce and tomatoes. Single-person dinner ready in 20 minutes start to finish.

Mexican pasta salad with cumin-rubbed chicken breast, fettuccine, lime, cilantro, and fresh zucchini. A weeknight bowl that bridges Italian comfort and Tex-Mex brightness.

A zesty chili rice salad loaded with kidney beans, green peppers, and onions tossed in a tangy chili-vinegar dressing with a kick of hot sauce. Serve it cold for potlucks, cookouts, or easy meal prep.

Jicama, cucumber, and orange salad with lime juice, chili powder, and fresh mint. A crisp, refreshing Mexican-style fruit and vegetable salad served cold.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

Cubed chicken tossed in tangy tamarind, warm cumin, garam masala, and fresh lemon juice with crunchy onion and shredded lettuce. A bold Indian street food salad ready in 30 minutes.

Enjoy your summer with this succulent dish that will have you eager to make dinner!