Hi There, Today We Will see 5 Amazing and Easy and Delicious Main Dishes Salad Recipes, Hope you Enjoy Them!!

1 – Chicken-pecan salad

Prep time: 10 min | Serve: 2| Difficulty: Easy | Calories:640kkcal 

Ingredients

  • one half cups (210 g) diced leftover cooked chicken 
  • Quarter cup (28 g) chopped pecans
  • 1/3 cup (75 g) mayonnaise 
  • 2 big ribs celery, diced
  • quarter mid sweet red onion, diced Salt, to taste 

Directions

  1. Combine all the ingrednt in a Big Large bowl.

2 – Chicken Caesar salad

Prep time: 10 min | Serve: 1| Difficulty: Easy | Calories:317kkcal 

Ingredients

  • Six oz. (170 g) boneless, skinless chicken breast 
  • 3 cups (165 g) torn romaine lettuce
  • Two tablespoons (28 g) Caesar dressing, homemade or bottled 
  • Two tablespoons (10 g) Parmesan cheese—fresh,

Directions

  1. In the meantime, put your lettuce together, pour the dressing over it, and toss thoroughly. 
  2. Place it on a serving platter and pile it high.
  3. Slice the chicken breast into thin strips and place it on top of the lettuce when it’s done.
  4. Sprinkle the Parmesan on top and dig in.

3 – Chicken-almond noodle salad

Prep time: 10 min | Serve: 2| Difficulty: Easy | Calories:298 kkcal 

Ingredients

  • 1 package (8 oz. or 227 g) tofu shirataki, fettuccine width 
  • 3 tablespoons (20 g) slivered almonds
  • 1 1/2 teaspoons coconut oil
  • 2 tablespoons (28 g) mayonnaise 
  • 1 tablespoon (16 g) almond butter 
  • 2 teaspoons soy sauce
  • 1/2 teaspoon grated fresh ginger root 
  • 6 drops Sriracha
  • 1/2 cup (70 g) cooked chicken 
  • 2 scallions

Directions

  1. Microwave the shirataki for 2 minutes on high in a microwave-safe bowl. 
  2. Drain one more, then continue with another 2 minutes of draining.
  3. Allow them to cool while you finish the rest of the project.
  4. Start sautéing your nuts in your coconut oil in a small, heavy skillet over medium-low heat.
  5. In a smallish mixing bowl, combine the mayonnaise, nut butter, soy sauce, ginger root, and Sriracha. This is the dressing you’ll be using. 
  6. Return to your almonds and stir them again! In fact, between measuring the dressing components, whisk them once. You don’t want them to completely burn down.
  7. Remove them from the fire when they’ve just begun to turn golden.
  8. Chicken should be cut into 1/2-inch (1-cm) cubes. 
  9. Scallions should be thinly sliced, including the crisp green component. 
  10. Now it’s time to put your salad together. Fill a mixing bowl halfway with shirataki.
  11. The chicken, scallions, toasted almonds, and dressing are then added. 
  12. Stir everything together, and you’re done!

4 – Club sandwich salad

Prep time: 10 min | Serve: 6| Difficulty: Easy | Calories:326kkcal 

Ingredients

  • 1/2 head cauliflower
  • 2 cups (280 g) diced cooked turkey
  • One heart romaine lettuce, cut crosswise in 1/2-inch (1 cm) strips—about 4 
  • cups (220 g) lettuce
  • 1 large tomato, diced
  • 1/2 cup (115 g) mayonnaise
  • 2 tablespoons (28 ml) cider vinegar 
  • 2 tablespoons (28 ml) lemon juice 
  • 1 teaspoon spicy brown mustard 
  • 10 slices of bacon, cooked crisp 
  • Salt and ground black pepper to taste

Directions

  1. Meanwhile, combine the turkey, lettuce, and tomato in a large salad bowl.
  2. Pull out your cauli-rice and expose it when your microwave beeps to halt the cooking. 
  3. Allow it to cool for a few minutes, so your lettuce and tomatoes don’t get cooked! 
  4. Draining it and stirring it now and again will help it cool faster.
  5. Mayonnaise, vinegar, lemon juice, and mustard should all be measured and whisked together.
  6. Cut the bacon into the salad with your kitchen shears, about every 1/4 inch (6 mm). 
  7. Now toss in the cauli-rice, pour on the dressing, season to taste with salt and pepper, and serve.

5 – Dilled chicken salad

Prep time: 10 min | Serve: 2| Difficulty: Easy | Calories: 576kkcal 

Ingredients

  • One and a half cups (210 g) cooked chicken, diced 
  • One large rib celery, diced
  • Half green bell pepper, diced
  • One-fourth medium sweet red onion, diced 
  • Three tbsps. (42 g) mayonnaise
  • Three tbsps. (42 g) sour cream 
  • One tsp. dried dill weed Salt, to taste

Directions

  1. Combine the mayonnaise, sour cream, and dill in a separate bowl. 
  2. Toss the chicken and vegetables in the sauce, season with salt and pepper, and serve.

6 – Chicken-chili-cheese salad

Prep time: 10 min | Serve: 5| Difficulty: Easy | Calories:418kkcal 

Ingredients

  • 1/2 head cauliflower
  • 1 cup (100 g) diced celery
  • 1/2 red bell pepper, diced
  • 1/3 cup (55 g) diced red onion
  • 1/4 cup (60 g) diced green chilies 
  • 2 cups (280 g) diced cooked chicken
  • Four ounces (115 g) Monterey Jack cheese, cut into 1/4-inch (6 mm) cubes 
  • 1/3 cup (75 g) mayonnaise
  • 1 tablespoon (15 ml) white vinegar 
  • 1 1/2 teaspoons lime juice
  • 1 teaspoon chili powder 
  • 1/2 teaspoon ground cumin 
  • 1/2 teaspoon dried oregano
  • Two ounces (55 g) sliced black olives, drained 

Directions

  1. Meanwhile, in a large mixing bowl, combine the remaining vegetables, chicken, and cheese.
  2. Pull out the cauliflower, expose it, and drain it as soon as the microwave beeps. 
  3. Prior to serving, let it cool for a while.
  4. You don’t want your cheese to melt. If you stir the cauliflower every now and again, it will cool faster.
  5. While the cauliflower cools, combine the mayonnaise, vinegar, lime juice, chili powder, cumin, and oregano in a mixing bowl. 
  6. Combine everything in a mixing bowl.
  7. Okay, has the cauliflower cooled down? 
  8. Stir everything together with the chicken, cheese, and vegetables. 
  9. Pour the dressing over the olives and toss to coat. 
  10. If you want, you may eat it right away or refrigerate it for a few hours.