Hawaiian Chicken and Pineapple Salad Tropical Hawaiian Chicken and Pineapple Salad with a Tangy Citrus Dressing Ingredients: 2 cups cooked chicken breast, shredded or diced 1 cup fresh pineapple chunks 1 red bell pepper, diced 1/2 cup red onion, finely chopped 1/2 cup shredded carrot 2 cups mixed salad greens (such as romaine, spinach, and arugula) 1/4 cup toasted macadamia nuts or sliced almonds 2 tablespoons fresh cilantro, chopped For the dressing: 3 tablespoons mayonnaise 1 tablespoon Greek yogurt 1 tablespoon lime juice 1 teaspoon honey 1/2 teaspoon soy sauce Salt and pepper to taste Directions: In a large bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, soy sauce, salt, and pepper to make the dressing. Add shredded chicken, pineapple chunks, red bell pepper, red onion, shredded carrot, and cilantro to the bowl. Toss gently to coat everything evenly with the dressing. Arrange mixed salad greens on a serving platter or individual plates. Top with the chicken and pineapple mixture. Sprinkle toasted macadamia nuts or almonds over the salad for a crunchy finish. Serve immediately or chill for 15-20 minutes for flavors to meld. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 4 servings #hawaiiansalad #chickensalad #pineapplesalad #tropicalrecipes #summerfood #healthyeating #easyrecipes #saladlover #lightmeal #tangydressing #macadamianuts #freshcilantro #fruitandsalad #cleaneating #mealprep #freshflavors #colorfulsalad #quickmeals #familyfriendly #nutritious Bring a taste of the islands to your table with this Hawaiian Chicken and Pineapple Salad — sweet, tangy, and bursting with fresh tropical flavors!

Cornbread and Jalapeño Salad Spicy Cornbread and Fresh Jalapeño Salad with Tangy Lime Dressing Ingredients: 3 cups cornbread, cut into bite-sized cubes (preferably day-old) 1-2 fresh jalapeños, thinly sliced (seeds removed for less heat) 4 cups mixed salad greens (such as romaine, arugula, and spinach) 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1 cup canned black beans, rinsed and drained 1/2 cup corn kernels (fresh or frozen, thawed) 1/4 cup fresh cilantro, chopped 1/2 cup shredded cheddar cheese For the dressing: 3 tablespoons olive oil 2 tablespoons fresh lime juice 1 teaspoon honey 1/2 teaspoon ground cumin Salt and pepper to taste Directions: Preheat oven to 350°F (175°C). Spread cornbread cubes on a baking sheet and toast for 8-10 minutes until crisp but not browned. Set aside to cool. In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper to make the dressing. In a large salad bowl, combine salad greens, cherry tomatoes, red onion, black beans, corn kernels, sliced jalapeños, and cilantro. Add the toasted cornbread cubes and shredded cheddar cheese to the salad bowl. Drizzle the dressing over the salad and toss gently to combine all ingredients evenly. Serve immediately to enjoy the contrast of crispy cornbread and fresh vegetables. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 360 kcal | Servings: 4 servings #cornbread #jalapenosalad #spicysalad #southwesternfood #saladrecipes #easyrecipes #healthyeating #freshingredients #mealprepideas #summerrecipes #spicyfood #cheddarcheese #limejuice #blackbeans #cornkernels #cleaneating #quickmeals #colorfulsalad #nutritiousfood #familyfriendly Add a spicy crunch to your salads with this Cornbread and Jalapeño Salad — fresh veggies, crispy cornbread, and a zesty lime dressing! 🌽🔥🥗