Turkey and Cranberry Salad Roasted Turkey Salad with Cranberries and Maple-Dijon Dressing Ingredients: 2 cups cooked turkey breast, shredded or chopped 1/2 cup dried cranberries 4 cups mixed salad greens (arugula, spinach, romaine, etc.) 1/4 cup red onion, thinly sliced 1/3 cup chopped pecans or walnuts, toasted 1/2 cup crumbled goat cheese or feta 1 apple, thinly sliced Salt and pepper, to taste For the Maple-Dijon Dressing: 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar Salt and black pepper to taste Directions: In a small bowl or jar, whisk together the dressing ingredients until smooth and emulsified. Set aside. In a large salad bowl, combine the mixed greens, red onion, cranberries, nuts, and turkey. Gently toss in the apple slices and goat cheese. Drizzle with the maple-Dijon dressing and toss lightly until everything is evenly coated. Season with salt and pepper to taste. Serve immediately or chill briefly before serving. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 4 servings #holidayleftovers #turkeysalad #cranberrysalad #healthylunch #autumnrecipes #festivesalad #leftoverturkey #lightlunch #saladwithfruit #holidayflavors #mapledijon #easymeals #thanksgivingleftovers #winterlunch #glutenfreelunch #saladrecipes #mealprepideas #seasonalsalads #comfortfoodlight #easyhealthyeats Leftover turkey? Transform it into this Roasted Turkey Salad with Cranberries and Maple-Dijon Dressing A light, tangy, and satisfying dish that feels like fall in a bowl!

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!

Herbed Buttermilk Chicken Salad Crispy Herbed Chicken Salad with Creamy Buttermilk Dressing Ingredients: For the Salad: 2 boneless, skinless chicken breasts Salt and pepper to taste 1 teaspoon smoked paprika 1 tablespoon olive oil 6 cups mixed salad greens 1 cup cherry tomatoes, halved 1/2 cucumber, sliced 1/4 red onion, thinly sliced 1/2 avocado, sliced 1/4 cup chopped fresh herbs (parsley, dill, chives) For the Herbed Buttermilk Dressing: 1/2 cup buttermilk 1/4 cup mayonnaise 1/4 cup Greek yogurt 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 clove garlic, minced 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley Salt and black pepper to taste Directions: Season the chicken breasts with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium heat. Add chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Let rest for 5 minutes, then slice. In a small bowl, whisk together buttermilk, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and garlic. Stir in the chopped herbs and season with salt and pepper. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, and herbs. Top the salad with sliced chicken and drizzle with herbed buttermilk dressing. Toss lightly to combine or serve dressing on the side. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 325 kcal | Servings: 2 servings #chickensalad #buttermilkchicken #saladrecipe #healthylunch #easymeals #herbedressing #homecooking #cleaneating #glutenfreelunch #freshherbs #lightmeals #greekyogurt #mealprepideas #saladbowl #comfortfood #quickrecipes #simpledinner #farmtotable #lowcarbrecipes #easychicken Say hello to your new favorite summer salad! This Herbed Buttermilk Chicken Salad is fresh, flavorful, and perfect for sunny days.

Korean Chicken with Gochujang and Vegetables Spicy Korean Chicken Stir-Fry with Gochujang and Colorful Veggies Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 2 tablespoons gochujang (Korean red chili paste) 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon honey 3 cloves garlic, minced 1 teaspoon grated fresh ginger 1 tablespoon vegetable oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 zucchini, halved lengthwise and sliced 1 cup broccoli florets 2 green onions, chopped 1 tablespoon sesame seeds Cooked white rice, for serving Directions: In a bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger until well combined. Add the chicken to the bowl and toss to coat evenly. Let marinate for at least 20 minutes. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 6-8 minutes until browned and cooked through. Add the bell peppers, zucchini, and broccoli. Stir-fry for another 4-5 minutes until the vegetables are crisp-tender. Sprinkle with chopped green onions and sesame seeds. Serve hot over a bed of steamed rice. Prep Time: 20 minutes (plus marinating) | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 390 kcal | Servings: 4 servings #koreanchicken #gochujang #spicystirfry #koreanflavors #asianinspired #easyweeknightdinner #glutenfreerecipe #homemadeasian #chickenthighs #quickmeals #mealprepideas #wokrecipes #savoryandspicy #dinnerideas #colorfulveggies #chickenlovers #spicyfoodlover #vegetableloaded #comfortfoodrecipes #ricebowl Bold, spicy, and colorful! This Korean Chicken with Gochujang and Vegetables is a quick stir-fry dream come true Ready in 30 minutes and packed with flavor!