GJ’s HEARTY AND HEALTHY SALAD RECIPES

You know you’re a grown-up when…you’re having dinner with your other grown-up friends and an actual topic of conversation is “what are your top 5 salads?”. This actually happened to me last night, which got me thinking….what are the top 5 salads? For me, a salad has to be hearty number ONE. That means meat, cheese, maybe even bread (in fact, I said my number one salad was a Panzanella salad to which my friend replied, “is that even a salad?!”). Peep below the pic for my top 5 hearty (and healthy!!) salad recipes!

THE RECIPES

INGREDIENTS:

For the Chicken

  1. 1 lb boneless, skinless chicken breast
  2. 3 tbsp Oregano
  3. 1 tbsp Garlic
  4. 3 tbsp Olive Oil
  5. Juice of 1 large lemon
  6. 2 tbsp fresh Parsley
  7. S&P to taste

Combine all of the ingredients above and let sit for 20-30 minutes. Grill on med-high heat until cooked through. Shred.

For the Salad

  1. 1 cup chopped bell peppers (use a variety of colors for a prettier salad)
  2. 1 cup Cucumber, chopped
  3. 1 cup Cherry Tomatoes, halved
  4. 1/2 red Onion, chopped
  5. 1 cup Kalamata Olives, halved
  6. 8 oz Feta cheese, crumbled 
  7. 10 oz greens of your choice

Combine all ingredients in a bowl with the shredded chicken. 

For the dressing

  1. 1/2 c. Olive Oil
  2. 1/4 c. Red Wine Vinegar
  3. 2 tbsp Lemon Juice
  4. 1/2 tbsp dried oregano
  5. 3 cloves Garlic, minced
  6. 1/2 tsp dijon mustard
  7. S+P to taste

Top salad with as much dressing as you like. Serve with grilled pita if you know what’s good for you desired. Enjoy!

Ingredients:

For the salad

  1. 4 hard boiled eggs (instructions here)
  2. 4 strips cooked bacon, chopped
  3. 1 whole, precooked chicken from the grocery store, carved
  4. 1 c. Cherry Tomatoes, halved
  5. 1 Avocado, chopped
  6. 8 c. Romaine lettuce
  7. 2 oz Blue Cheese

For the dressing

  1. 1/4 c. Red Wine Vinegar
  2. 1 tbsp Dijon Mustard
  3. 1/2 c. Olive Oil
  4. 1 tbsp Shallots, minced

Combine all salad ingredients. Top with dressing. Yum, yum, yum. 

Ingredients:

For the Salad

  1. 1 large bunch Kale
  2. 2 tbsp Olive Oil
  3. S+P
  4. 2 Garlic cloves, crushed
  5. 1 medium head Cauliflower, cut into small florets
  6. 2 tsp Curry Powder
  7. 1 tsp crushed red pepper
  8. 1/3 c. water
  9. 2 Avocados, chopped
  10. 1/2 c. Peppadews (or any pickled pepper)
  11. 1/4 c. toasted sliced Almonds

For the dressing:

  1. 1 c. finely grated Parmesan cheese
  2. 3/4 c. fresh Lemon Juice
  3. 1 small head of Garlic, peeled
  4. 1/4 c. Worcestershire sauce
  5. S+P

Combine all dressing ingredients in a blender until smooth. Refrigerate in airtight container up to one week. 

Salad Instructions: 

  1. Massage Kale with 1tsp oil & 1/4 tsp salt in a large bowl. 
  2. Heat remaining oil in a large skillet over med. heat. Add garlic and cook 30 seconds, use slotted spoon to remove. Add cauliflower, curry powder, red pepper flakes, and 1tsp salt to skillet. Stir in water, cover, and cook until cauliflower golden brown and easily pierced with a fork (6-8 mins). 
  3. To serve, toss kale with dressing then fold in cauliflower, avocados, peppers and almonds. 

Ingredients

Salad

  1. 1 red bell pepper, chopped
  2. 1/2 cucumber, chopped
  3. 1 carrot, shreded
  4. 1/4 red onion, chopped
  5. 1/2 c. Cilantro, coarse chopped
  6. 1lb cooked chicken (again, I like the whole chicken from the grocery store for ease of use here!)

Almond Butter Dressing

  1. 1/4 c. Almond Butter
  2. 1/4 c. warm water
  3. 1 tsp grated Ginger
  4. 1 clove Garlic, minced
  5. 1 tbsp fresh Lime juice
  6. 2 tsp Soy Sauce
  7. 1/2 tsp Sesame Oil

Combine salad ingredients. Whisk all dressing ingredients together in a medium bowl. Drizzle on salad. voila. delish. 

Ingredients

  1. 1 can Chickpeas, rinsed and drained
  2. 1 medium Sweet Potato, peeled & diced
  3. 1 tbsp Olive Oil
  4. S+P
  5. 2 tsp ground cumin
  6. 1/2 red Onion, diced
  7. 2-4 cloves Garlic, minsed
  8. large handful Parsley, chopped
  9. 1 Lemon, zested & juiced
  10. 1 tsp ground coriander
  11. 1 tsp crushed red pepper flakes
  12. 1/2 tsp Cayenne pepper
  13. 2-3 tbsp toasted sesame seeds

Instructions

  1. Heat pan over med heat and add oil. Cook diced sweet potatoes until lightly browned and cooked through. Add S, P and half Cumin
  2. In large bowl combine all ingredients. Toss to combine. Add additional Olive Oil if desired. 

Do you have any other favorite salads to add to this list? Send me your recipes! 

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