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3 Epic, Healthy AF Chopped Salads / 3 Ensaladas Picadas

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Recipes in this Video

3 recipes

Ingredients

  • 4 cups chopped romaine lettuce
  • 1 cup shredded carrots
  • 1 cup cooked and shredded chicken breast
  • 1/2 cup chopped green onions
  • 1/2 cup chopped red bell pepper
  • 1/2 cup cooked ramen noodles
  • 1/4 cup chopped cilantro
  • 1/4 cup roasted peanuts
  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1/4 tsp red pepper flakes

Instructions

  1. 1In a large bowl, combine the chopped romaine lettuce, shredded carrots, shredded chicken, green onions, red bell pepper, cooked ramen noodles, and chopped cilantro.
  2. 2In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic powder, ginger powder, and red pepper flakes until smooth.
  3. 3Pour the peanut dressing over the salad mixture and toss until everything is well coated.
  4. 4Top the salad with roasted peanuts for added crunch.
  5. 5Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing taste.
  6. 6Enjoy your Asian Ramen Chicken Chopped Salad!

Equipment

large mixing bowlwhiskmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
pescatarian

Ingredients

  • 2 cups mixed greens
  • 1 cup diced fresh pineapple
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 avocado, diced
  • 1 lb salmon fillet
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup Greek yogurt
  • 1-2 green chiles, chopped (adjust for spice)
  • 1 tbsp lime juice

Instructions

  1. 1Preheat the grill to medium-high heat.
  2. 2Season the salmon fillet with olive oil, salt, black pepper, and cumin.
  3. 3Grill the salmon for about 5-7 minutes on each side, or until cooked through and flaky.
  4. 4While the salmon is grilling, prepare the salad by combining mixed greens, diced pineapple, cherry tomatoes, red onion, and avocado in a large bowl.
  5. 5In a blender, combine Greek yogurt, green chiles, lime juice, and cilantro. Blend until smooth to create the dressing.
  6. 6Once the salmon is cooked, let it rest for a few minutes before flaking it into bite-sized pieces.
  7. 7Add the flaked salmon to the salad mixture and toss gently to combine.
  8. 8Drizzle the avocado green chile dressing over the salad and toss again to coat evenly.
  9. 9Serve immediately, garnished with additional cilantro if desired.

Equipment

grillblenderlarge bowlcutting boardknife
🌶️🌶️🌶️Low
vegetariangluten-free

This salad is a staple in Greek cuisine, often served as a refreshing side dish during warm weather.

Ingredients

  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 lemon, juiced
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. 1In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and feta cheese.
  2. 2In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper to create the vinaigrette.
  3. 3Pour the vinaigrette over the salad ingredients and toss gently to combine.
  4. 4Add the chopped parsley and toss again to distribute evenly.
  5. 5Taste and adjust seasoning with more salt and pepper if needed.
  6. 6Let the salad sit for about 10 minutes to allow the flavors to meld.
  7. 7Serve chilled or at room temperature.

Equipment

large bowlsmall bowlwhiskcutting boardknife

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