Easy Healthy Salads Recipes You Need To Try

Autumn Chopped Chicken Salad


  • 1 lb chicken breasts (2 large), trimmed and halved lengthwise
  • 1/2 tsp Garlic salt , (or to taste)
  • 1/8 tsp black pepper, freshly ground
  • 1 Tbsp olive oil
  • 1 head romaine lettuce, (8 cups chopped) rinsed and dried
  • 2 pears, cored and sliced
  • 1 cup dried cranberries
  • 1 cup pecans, lightly toasted on a dry skillet
  • 1/2 cup feta cheese (4 oz), crumbled

Balsamic Vinaigrette Ingredients:

  • 3 Tbsp balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 garlic clove, pressed or finely minced
  • 1/2 cup extra virgin olive oil, (regular olive oil also works)
  • 1/4 tsp salt
  • 1/8 tsp black pepper


  1. Cut chicken breasts in half lengthwise so you have 4 thin cutlets. Season chicken cutlets on both sides with garlic salt and black pepper. Place a large skillet over medium heat with 1 Tbsp olive oil. Add chicken cutlets and sautee 3-4 minutes per side or until fully cooked through. Transfer to a cutting board and let chicken rest while preparing the salad then slice the chicken into strips.
  2. Meanwhile, in a medium dry skillet, toast pecans over medium heat for 5 minutes, tossing frequently or until pecans are fragrant and lightly golden. Remove from heat and cool to room temperature.
  3. In a large mixing bowl, combine chopped romaine, sliced pears, dried cranberries, toasted pecans, crumbled feta and cooked sliced chicken.
  4. Combine dressing ingredients in a small mason jar. Cover with lid and shake vigorously to combine. If any separation occurs, shake again just before using. Drizzle balsamic vinaigrette over the salad, adding it to taste then toss to combine.

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Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing



  • 3 bunches small to medium beets – 8-10 beets, tops trimmed and scrubbed -OR- 3 small packages cooked beets, sliced
  • 3 tablespoons olive oil
  • ½ small red onion – thinly sliced vertically
  • Baby salad greens – such as spinach, mixed greens or arugula
  • ½ cup coarsely chopped walnuts – toasted if desired
  • ½ cup crumbled goat cheese

Honey Balsamic Dressing

  • ¼ cup balsamic vinegar
  • ¼ cup canola oil
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons honey – or to taste
  • 1 tablespoon Dijon mustard
  • 1 clove garlic – minced
  • salt and freshly ground black pepper – to taste



  • Preheat oven to 375 degrees.
  • Rub the outside of each beet with some of the olive oil then place beets in a roasting pan.
  • Pour ½ cup of water into roasting pan. Cover with foil. Roast for 45 minutes to 1 hour or until beets can be easily pierced with a knife. Let cool, peel and slice.
  • In a bowl, combine sliced, cooled beets and red onion. Drizzle with ½ cup of the dressing and toss to coat. (Reserve remaining dressing for another purpose or pass separately.) Let stand at room temperature for 15-20 minutes so the beets absorb some of the dressing and the onions soften up slightly.
  • Place greens on a platter.
  • Top with beet/onion combination, then sprinkle walnuts and goat cheese over the top. Serve immediately.

Honey Balsamic Dressing

  • While the beets are roasting, whisk together ingredients for the dressing. Refrigerate until needed.

For More details about this recipe click here

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