Easy, Delicious, Tuna Salad

This is a pumped up tuna salad mix – great with a fork, as a sandwich, in a lettuce wrap, with veggies or crackers.

Easy, Delicious, Tuna Salad
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Prep Time: 15 minutes

15 minutes

2-4 servings

Easy, Delicious, Tuna Salad

I love diving into a bowl of tuna when I need a snack. My favorite is to eat it with rice crackers or gluten-free bagel chips. But I also love snap peas, and they added some great texture too.

Check out my recipe for Tuna Nicoise too.

Ingredients

  • 1 large can albacore tuna, in water, drained
  • 1 stalk celery, chopped
  • 1 small carrot, chopped
  • 1/4 cup golden raisins
  • 2 tbsp sweet relish (optional)
  • 1 tbsp chives, diced
  • 1 tsp lemon pepper
  • 1/2 tsp celery salt
  • 1/4 cup mayonnaise (or vegenaise)

Instructions

  1. Mix all ingredients in a medium bowl.
  2. Chill at least 30 minutes before serving for best taste.
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Grilled BBQ Chicken Salad

This is my copy-cat take on the CPK BBQ Chicken Salad. I love that salad, but wanted to make it myself, which is fairly easy. You too can now enjoy this amazing salad.

Grilled BBQ Chicken Salad
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Prep Time: 20 minutes

Cook Time: 25 minutes

45 minutes

2-4 servings

Grilled BBQ Chicken Salad

This is a comfort salad for me. I don't usually use prepared bbq or dressing, but wanted to make this quick and easy....and tasty! This recipe makes a great meal for two, but you will most likely have extra lettuce and mix'n's. I actually made four breasts of chicken so I would have left overs, and could add extra chicken. Your choice!

For more of my SALAD recipes, click here.

Ingredients

  • 2-3 cups Romaine lettuce, chopped
  • 2-3 cups Ice Berg lettuce, chopped
  • 1 15-oz can black beans, rinsed and drained
  • 1 small can of corn, drained
  • 1 avocado, cut into small chunks
  • 1/2 cup tomatoes, chopped
  • 1/4 cup grated parmesan cheese
  • 2 boneless, skinless chicken breasts
  • 1/4 cup honey bbq sauce (I buy Sweet Baby Rays)
  • 1/4 cup ranch dressing
  • Salt and pepper

Instructions

  1. Preheat grill to 350 degrees F.
  2. Season chicken with salt and pepper.
  3. Grill chicken until cooked through. Remove and let cool slightly. Once cool, cut into bite-size chunks and place in a medium bowl. Pour bbq sauce over chicken and stir to coat. Set aside.
  4. Meanwhile, to a large bowl, add the lettuce, beans, corn, parmesan, tomatoes and avocado. Gently blend to combine.
  5. Scoop some salad into a serving bowl, and top with bbq chicken mix.
  6. Slightly drizzly about 2 tablespoons of ranch dressing atop salad. Stir to combine the bbq chicken and dressing.
  7. Enjoy!
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Red Quinoa and Spinach Salad

Looking for a healthy salad thats a bit different than the usual?  Try this red quinoa salad, and add some additional protein to make it a meal, or just keep it as is to have as a side or snack.

Red Quinoa and Spinach Salad
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1 ratings

Prep Time: 30 minutes

Cook Time: 15 minutes

45 minutes

6-8 small bowls

Red Quinoa and Spinach Salad

Delicious, healthy alternative to your daily meal, with added protein from the quinoa. Pump it up further with more protein by adding fish or chicken as well.

Are you a big fan of quinoa? Click here for another Red Quinoa salad recipe with a different flavor and ingredients.

Ingredients

  • 1 1/2 cups red quinoa, rinsed and drained
  • 1/2 cup sliced almonds
  • 1 bunch spinach leaves, stems removed, sliced thinly
  • 1 15-oz can of navy beans (can also use garbanzo or cannellini)
  • 1 cucumber, peeled, seeded and cut in small chunks
  • 1/2 cup dried cranberries
  • 1/2 a red onion, chopped
  • 1/4 cup crumbled feta cheese (optional)
  • 1 tbsp butter or olive oil
  • Dressing
  • 1 small container plain greek yogurt
  • 6 tbsp olive oil
  • 1/2 lemon, zest and juice
  • 2 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1/2 tsp each of salt and pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spread almonds on a cookie sheet and toast for about 5 minutes, until golden brown. Set aside to cool.
  3. Cook quinoa according to package directions (I use half water and half vegetable broth for better flavor). Let cool.
  4. While quinoa is cooking, in a frying pan, over medium heat, add butter or olive oil, and onions. Cook for about 3 minutes. Add spinach and cook for another few minutes until the spinach is just wilted (not too much). Remove and transfer to a large bowl.
  5. Once quinoa is cooked and cooled, add to large bowl above.
  6. Add almonds, cucumbers, cranberries, beans and feta cheese as well.
  7. For the dressing, in a small bowl, combine all ingredients until well blended.
  8. Pour dressing over quinoa mixture, and gently toss to blend and coat.
  9. Chill salad for at least 15 minutes before serving.
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