Chicken and Couscous Salad Zesty Lemon Chicken and Couscous Salad with Fresh Herbs Ingredients: 1 cup couscous 1 cup hot chicken broth 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon lemon zest 1 garlic clove, minced 1 1/2 cups cooked chicken breast, shredded or chopped 1/2 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 2 tablespoons fresh mint, chopped Salt and black pepper, to taste Optional: 1/4 cup crumbled feta cheese Directions: In a large bowl, pour the hot chicken broth over the couscous. Cover and let sit for 5 minutes, then fluff with a fork. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic. Add the cooked chicken, cherry tomatoes, cucumber, red onion, parsley, and mint to the couscous. Drizzle the dressing over the salad and toss gently to combine. Season with salt and pepper to taste. If using, top with crumbled feta just before serving. Chill for 15–20 minutes if you prefer it cold, or serve immediately at room temperature. Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 365 kcal | Servings: 4 servings #couscoussalad #chickensalad #healthylunch #easyrecipes #summermeals #quickmeals #proteinpacked #saladrecipes #herbysalad #freshsalads #mealprep #glutenoption #mintrecipes #lunchideas #mediterraneandiet #easychickenrecipes #quickandhealthy #saladwithfeta #lowcaloriemeal #simplemeals Whipping up this Zesty Lemon Chicken and Couscous Salad is a breeze Packed with flavor and ready in 20 minutes—perfect for busy days or light summer dinners!

Chicken, Cucumber, Tomato & Avocado Salad Refreshing Chicken Salad with Cucumber, Tomato & Creamy Avocado Ingredients: 2 cooked chicken breasts, shredded or cubed 1 large cucumber, diced 1 cup cherry tomatoes, halved 1 ripe avocado, diced 2 tablespoons red onion, finely chopped 2 tablespoons fresh parsley or cilantro, chopped Juice of 1 lemon 1 tablespoon olive oil Salt and freshly ground black pepper, to taste Optional: crumbled feta, mixed greens, or arugula Directions: In a large bowl, combine the chicken, cucumber, tomatoes, avocado, red onion, and herbs. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine, being careful not to mash the avocado. Serve chilled or at room temperature, over a bed of greens if desired. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 2–3 servings #chickensalad #avocadosalad #lowcarbsalad #summermeals #healthymeals #quickandfresh #cucumbertomatosalad #highproteinlunch #chilledchickensalad #saladideas #easymealprep #glutenfreeeats #paleolunch #wholesomebowls #cleaneatingrecipes #dairyfreeoption #lunchbowlinspo #simplefreshsalad #mealprepideas #realfood Fresh, vibrant, and protein-packed — this Chicken, Cucumber, Tomato & Avocado Salad is perfect for lunch or light dinner!

Shrimp and Farro Salad Lemon-Herb Shrimp & Farro Salad with Feta and Arugula Ingredients: 1 cup farro 2 cups water or vegetable broth 1/2 teaspoon salt 1 lb shrimp, peeled and deveined 1 tablespoon olive oil Salt and pepper, to taste 2 cups baby arugula 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/4 cup crumbled feta cheese 2 tablespoons chopped fresh parsley Juice of 1 lemon 1 tablespoon red wine vinegar 2 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard Directions: Rinse farro under cold water. In a pot, bring water or broth and salt to a boil. Add farro, reduce heat, and simmer uncovered for 25-30 minutes, or until tender. Drain excess liquid and let cool. Meanwhile, season shrimp with salt and pepper. Heat olive oil in a skillet over medium-high heat and sauté shrimp for 2-3 minutes per side, until pink and opaque. Remove and let cool slightly. In a small bowl, whisk together lemon juice, red wine vinegar, extra virgin olive oil, Dijon mustard, and a pinch of salt and pepper. In a large bowl, combine cooled farro, arugula, cherry tomatoes, red onion, feta, and parsley. Add shrimp and drizzle with the dressing. Toss gently to combine and serve warm or chilled. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 390 kcal | Servings: 4 servings #shrimpandfarro #healthysalad #grainbowl #easyseafoodrecipes #arugulasalad #summermeals #pescatarian #mediterraneandiet #wholegrain #highproteinmeal #shrimprecipes #simplelunch #mealprepideas #freshflavors #grainbasedsalad #hearthealthy #fetaandshrimp #quickhealthymeals #diabeticfriendly #coolmeals Fresh, herby, and packed with flavor! This Shrimp and Farro Salad is a perfect light meal or meal prep star!

Chicken Salad with Lime and Mint Refreshing Lime-Mint Chicken Salad with Crisp Veggies and Herbs Ingredients: 2 cups cooked chicken breast, shredded or cubed 1/2 cup cucumber, thinly sliced 1/2 cup cherry tomatoes, halved 1/4 cup red onion, finely sliced 1/2 avocado, diced 1/4 cup fresh mint leaves, chopped 2 tablespoons fresh cilantro or parsley, chopped 1 tablespoon olive oil Juice of 2 limes 1 teaspoon honey Salt and black pepper, to taste Optional: Crushed peanuts or cashews for topping Directions: In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to create the dressing. In a large mixing bowl, combine the cooked chicken, cucumber, tomatoes, red onion, avocado, mint, and cilantro. Pour the lime dressing over the salad and gently toss to coat all ingredients evenly. Chill for 10–15 minutes if desired, then top with crushed nuts just before serving for extra crunch. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 2 servings #chickensalad #limeandmint #freshherbs #lowcarbrecipes #summermeals #easyhealthyrecipes #proteinpacked #refreshingflavors #glutenfreeeats #mealprepideas #quicklunchideas #avocadosalad #mintrecipes #cleaneating #lightdinners #brightflavors #healthyfats #chickenrecipes #crunchysalad #saladbowl Cool, crisp, and full of flavor This Chicken Salad with Lime and Mint is everything you need for a refreshing lunch!

Beef and Mango Salsa Grilled Beef with Fresh Mango Salsa and Lime Ingredients: 1 lb (450 g) flank steak or sirloin, trimmed 1 tablespoon olive oil Juice of 1 lime 1 garlic clove, minced 1 teaspoon chili powder Salt and black pepper, to taste For the Mango Salsa: 1 ripe mango, peeled and diced 1/4 red onion, finely chopped 1 small red chili or jalapeño, minced (optional) Juice of 1 lime 2 tablespoons chopped fresh cilantro Salt to taste Directions: In a small bowl, whisk olive oil, lime juice, garlic, chili powder, salt, and pepper. Rub mixture onto the steak and marinate for at least 20 minutes (or up to 2 hours in the fridge). Meanwhile, prepare the mango salsa by combining diced mango, red onion, chili, lime juice, cilantro, and salt. Toss gently and set aside. Heat a grill or skillet over medium-high heat. Cook steak for about 4–5 minutes per side, or until it reaches your desired doneness. Rest for 5 minutes, then slice against the grain. Serve beef slices topped with mango salsa. Garnish with extra cilantro and lime wedges, if desired. Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes Kcal: 380 kcal | Servings: 4 servings #beefrecipes #mangosalsa #grilledbeef #summermeals #freshsalsas #steakideas #quickdinners #limeflavor #spicyandsweet #easybeefdish #tropicaldinner #meatloverrecipes #glutenfreeeats #proteinpacked #simplegrilling #fruitandsavory #cilantrolime #latinflavors #lowcarbmeals #salsatoppings Sweet meets savory with this juicy grilled beef and mango salsa combo – perfect for warm nights and quick dinners!