Entry-Level Salads
Posted: | Categories: Substack Archives | Tags:substackThe first salads I loved were covered in crispy chicken. The honey chicken salad from American Joe’s, the crispy chicken salad at Friendly’s that was served in a torilla shell. We all have to start somewhere. (And if you loved the Honey Chicken Salad as much as I did, I made a copycat recipe in my book!)
Even though it can take time, making salads at home is the best way to make sure you’re getting the highest quality produce, best-looking lettuce, and most delicious dressing on your plate.
Today I’m giving you three entry-level salads that anyone will love (even if they say they don’t like vegetables). Plus, you’ll get tips to transform any salad into a conversation starter by swapping croutons for something surprising, fun, and most importantly, DELICIOUS. Here’s what’s on the menu this week:
Crispy Chicken Salad with Ranch Dressing
Green Angel Salad
Taco Salad with Grilled or Crispy Chicken
3 Tips to Make the Best Salads at Home
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Crispy Chicken Salad with Ranch Dressing
Perfect for kids who are just starting to try new foods and already love dipping cukes and carrots into ranch. Sell them on it with chicken fingers and they’ll stay for the greens (at least the ones they like).
Green Angel Salad
A throwback to the Joe’s salad with lots of angel hair and veggies. And you can add any green veggies you like. The Green Goddess adds extra nutrients, packs it with flavor, and best of all, makes it fun to eat.
Taco Salad with Grilled Chicken
Taco night in our house is the easiest way to make everyone happy. Pair this salad with your favorite protein and let everyone build their own salads. Serve with chips or add rice to make it extra filling.
3 Tips to Make the Best Salads at Home
Make dressing from scratch. I make a big jar of miso vinaigrette at the beginning of every week for us to dress salads with throughout the week. It’s SO good and makes anything you put on it taste incredible. Plus there are no hard-to-pronounce ingredients.
Microchop everything. I’m picky about my produce—I don’t want salads filled with slimy seeds you get from out-of-season tomatoes or English cucumbers. I chop everything super small so you get a little of everything in every bite. This can be exhausting, but it’s so worth it. Think of it as meditation.
Add fun toppings. Forget about croutons. Use fun toppings for your salads like leftover pizza, fried potatoes, caramelized onions, roasted nuts and seeds, or garlicky tortilla strips. It’s the perfect way to add extra crunch and flavor.
