I remember first eating this salad at Emma’s baby shower over 18 years ago. ☺️ We served it with Pizza Factory breadsticks, cookies, and a Crystal Light/Sprite drink. It was so good, and has been a favorite recipe of mine ever since. This homemade Chicken Caesar Pasta Salad features seasoned chicken, rotini pasta, crisp croutons, and juicy tomatoes, all tossed in a creamy, flavorful homemade Caesar dressing, over a bed of romaine lettuce. It’s healthy, fresh, and crunchy, making it the perfect dish to serve in the spring and summer.

CHICKEN CAESAR PASTA SALAD

For this pasta salad recipe, I like to cook two chicken breasts in a skillet and season them with a little lemon-pepper. It gives the salad extra flavor, and I highly recommend you try it! I chop up the chicken and add them to the salad. You could always use a rotisserie chicken to save time. You can also use store-bought Caesar salad dressing to make things easier. My favorite brand is Brianna’s. Serve chilled for a refreshing meal, perfect for lunch, dinner, potlucks, or picnics. Top with extra Parmesan and freshly cracked black pepper for an extra boost of flavor. 

Find my expert tips on how to make homemade chicken Caesar pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Chicken Caesar Pasta Salad Recipe:

• Fresh & Flavorful: Tender grilled chicken, crisp romaine lettuce, juicy cherry tomatoes, and seasoned croutons combine with rotini pasta for a perfectly balanced dish.
• Creamy Homemade Dressing: The rich, tangy Caesar dressing made with mayonnaise, Parmesan, lemon, and garlic elevates every bite.
• Quick & Convenient: With pre-cooked chicken and easy-to-whisk dressing, this pasta salad comes together in minutes, yet tastes like a restaurant-quality dish.

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced (I like to season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried, then chopped)
• 1 cup cherry tomatoes, sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic, minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

Cook pasta in a large pot of water until al dente. Drain water, then rinse noodles under cold water to let cool.

In a large serving bowl, combine cooked chicken, tomatoes, and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons, and as much or as little Caesar dressing as you prefer to the bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

Whisk together all of the dressing ingredients. Cover and chill in the fridge until ready to use.

Servings

Serves 6.

Storage 

Store leftovers in an airtight container; the pasta, chicken, and dressing can last in the fridge for 3 days. Add lettuce and croutons right before serving for maximum freshness.

Holly’s Tips for The Best Chicken Caesar Pasta Salad Recipe:

• Use Grilled or Roasted Chicken: Grilling or roasting your chicken beforehand adds a smoky, savory depth that enhances the salad’s overall taste.
• Cook Pasta Al Dente: Slightly firm pasta holds up better in salads and prevents a mushy texture after chilling.
• Chill Ingredients Before Serving: Keep the pasta, chicken, and lettuce chilled to ensure a refreshing, crisp salad.
• Add Croutons Last: Toss croutons in just before serving to keep them crunchy and prevent sogginess.
• Make It Your Own: You can control how much dressing you add and swap ingredients to your liking, making it perfect for meal prep, potlucks, or family lunches. If you’re short on time, feel free to use store-bought Caesar salad dressing. Either way, you will still get a delicious pasta salad.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Chicken Pesto Pasta Salad.

Looking for something a little different? Try this amazing Chicken Strawberry Pasta Salad.

Wanting a meatless option? Serve these: California Pasta Salad and Tri-Color Pasta Salad.

Can’t get enough of pasta salad? Don’t miss out on these highly-rated recipes: BBQ Ranch Chicken Pasta Salad, Teriyaki Chicken Pasta Salad, and Pepperoni Pizza Pasta Salad.

Have you made this Chicken Caesar Pasta Salad recipe? 💚

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenCaesarPastaSalad #LifeInTheLofthouse

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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced ( I season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried then chopped)
• 1 cup cherry tomatoes sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

• Cook pasta in a large pot of water until al dente. Drain water then rinse noodles under cold water to let cool.
• In a large serving bowl, combine cooked chicken, tomatoes and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons and as much or little Caesar dressing you prefer to bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

• Whisk together all of the dressing ingredients. Cover and chill in fridge until ready to use.

Notes

Nutrition Info for salad: 1 serving = 396 calories / 11 fat / 51 carbs / 31 protein

Nutrition Info for dressing: 2 Tablespoons = 81 calories / 8 fat / 1 carb / 3 protein

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Today, I’m sharing the best fall and winter salad recipe that deserves a spot on your dinner table. This Honeycrisp Apple, Prosciutto, and Feta Salad is packed with the best flavors autumn has to offer. Amid a season of hearty dishes, this salad offers a refreshing and healthy dish that’s full of color, making it the perfect side dish that pairs beautifully with roasted meats, hearty soups, and holiday spreads. I truly can’t stop thinking about this salad, it’s that good!

Looking for more fall salad recipes? Start here! This recipe has been adapted from Half Baked Harvest’s Autumn Harvest Salad. 🍎

HONEYCRISP APPLE, PROSCIUTTO, and FETA SALAD

What makes this salad truly great? It’s all about highlighting seasonal ingredients, and this recipe does just that. The crunch of pecans and pumpkin seeds pairs perfectly with the sweetness of Honeycrisp apples, tangy pomegranate, and creamy feta. Coated in a homemade apple cider maple vinaigrette, every bite is sweet, savory, and slightly tart. Honestly, it’s so tasty, it might disappear before you even sit down to eat.

Find all my expert tips on how to make honeycrisp apple, prosciutto, and feta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected! ❤️

Why You’ll Love This Honeycrisp Apple, Prosciutto, and Feta Salad:

• Sweet & Crispy: The honeycrisp apples add a refreshing, naturally sweet crunch as do the toasted fresh pecans and pumpkin seeds.
• Savory & Rich: The crispy prosciutto and crumbled feta bring depth and flavor.
• Seasonal Flavors: The apple vinaigrette ties everything together with subtle fall spice.
• Make-Ahead Friendly: Toast the nuts and prosciutto in advance, and store the vinaigrette in the fridge up to a week.
• Versatile Salad: A perfect side for Thanksgiving and Christmas dinners, or enjoy it as a light main dish any day of the week.

Ingredients

Salad Base

• 1/2 cup chopped pecans (I used maple-glazed pecans)
• 2 Tablespoons pumpkin seeds
• 3 Tablespoons maple syrup
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• pinch of flaky sea salt
• 4 ounces thinly sliced prosciutto
• 3 cups arugula
• 3 cups romaine lettuce
• 2 Honeycrisp apples, thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette

• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 Tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• kosher salt and black pepper

Instructions

For The Salad Base

Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.

On the prepared baking sheet, mix the pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.

While that’s baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.

For the Apple Vinaigrette

Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.

Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!

Servings

Serves 4 to 6.

Storage

This salad is best enjoyed the same day it’s made to keep the greens crisp and produce fresh. If you need to store leftovers, place the salad in an airtight container in the fridge for up to 2 days. To maintain the best texture and flavor, store the toasted nuts, crispy prosciutto, and feta separately, and add them just before serving. Give the salad a toss before enjoying.

Holly’s Tips for The Best Honeycrisp Apple, Prosciutto, and Feta Salad:

• Quality Produce Matters: Firm Honeycrisp apples are ideal for crunch; slice just before serving or toss with a little lemon juice to prevent browning.
• Toast Carefully: Watch the pecans, pumpkin seeds, and prosciutto while baking. They should be golden and crispy, not burnt.
• Season To Taste: Add extra maple syrup, Dijon mustard, or salt and pepper to the homemade vinaigrette if needed.
• Serve Immediately After Tossing: Toss the greens gently with the vinaigrette right before serving to keep the lettuce crisp and the flavors vibrant.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Autumn Chopped Salad next.

Looking for another fall salad? My Harvest Cobb Salad features sweet potatoes, apples, pecans, cranberries, and seasonal turkey, all balanced by a rich maple vinaigrette.

In the mood for something different? My Italian Sub Salad contains slices of turkey, salami, provolone cheese, and classic sandwich toppings tossed in Italian vinaigrette.

Searching for a party-ready dish? My Tri Color Pasta Salad is filled with rotini pasta, fresh veggies, and Parmesan cheese, all tossed in a creamy Caesar dressing with basil pesto.

Wanting something more hearty? BLT Pasta Salad combines bow tie pasta, crispy bacon, fresh lettuce, and juicy tomatoes over a bed of greens, all tossed in a creamy ranch dressing.

Have you made this Honeycrisp Apple, Prosciutto, and Feta Salad recipe? 🥗
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallSaladRecipes #AppleProsciuttoFetaSalad #LifeInTheLofthouse

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Honeycrisp Apple, Prosciutto, and Feta Salad

This Honeycrisp Apple, Prosciutto, and Feta Salad is the ultimate fall and winter salad with seasonal ingredients and apple vinaigrette.

Ingredients

Salad Base

• 1/2 cup chopped pecans (I used maple-glazed pecans)
• 2 Tablespoons pumpkin speeds
• 3 Tablespoons maple syrup
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• flaky sea salt
• 4 ounces thinly sliced prosciutto
• 3 cups arugula
• 3 cups romaine lettuce
• 2 Honeycrisp apples thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 Tablespoon dijon mustard
• 1 Tablespoon apple butter (optional)
• 2 teaspoons maple syrup
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• kosher salt and black pepper

Instructions

For The Salad Base

• Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
• On the prepared baking sheet, mix the chopped pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.
• While the nuts are baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.

For the Apple Vinaigrette

• Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.
• Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!

Notes

Serves 4 to 6 

Recipe adapted from: Half Baked Harvest.

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We’ve all heard of sub in a tub (check out my Italian Sub Salad!), but have you ever tried a burger in a bowl? If you haven’t, these Cheeseburger Bowls with Copycat Big Mac Sauce will become your next hyper-fixation! These all-in-one burger bowls are easy and customizable; they can be made as light and wholesome, or as hearty as your favorite fast food burger, minus the bun and excess calories. These easy bowls are loaded with flavor and protein. They’re ideal for a quick summer dinner or meal prep. But my favorite part is how every bite is coated with my homemade, creamy Big Mac-style sauce, bringing that classic burger-and-fries flavor we all know and love.

Craving more craveworthy cheeseburger recipes? Check out these top favorites: Grilled Cheeseburger Wraps, The Best Ever Cheeseburgers, and Utah Fry Sauce. Keep scrolling for more burger recipes under Similar Recipes below the recipe card!

CHEESEBURGER BOWLS WITH COPYCAT BIG MAC SAUCE

These Cheeseburger Bowls are a healthy twist on a fast food classic made with real, simple ingredients right at home. Nothing tastes better than homemade burgers! The base of the bowl starts with seasoned lean ground beef cooked with diced onion, Worcestershire sauce, and garlic powder for that juicy, savory burger taste. The real magic comes from the copycat Big Mac sauce, a creamy blend of mayo, ketchup, dill relish, mustard, minced onion, paprika, and garlic powder. Together, they create that bold, nostalgic flavor to every bite.

Each bowl is topped with crisp romaine lettuce, sharp cheddar cheese, cherry tomatoes, dill pickles, and optional red onion for extra crunch. To finish it off, serve with a side of sweet potato fries, French fries, or potato wedges to turn this bun-less burger into a satisfying, restaurant-style meal.

Find my expert tips on how to make these homemade cheeseburger bowls even better below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love These Cheeseburger Bowls:

• Quick & Easy: Ready in no time, making it perfect for stress-free weeknight dinners when you’re short on time.
• Copycat Big Mac Sauce: This sauce is creamy, tangy, and truly pulls the whole bowl together.
• Customizable Toppings: Load up your burger bowl with your favorites like shredded cheese, pickles, tomatoes, and fries or potato wedges.
• Meal-Prep Approved: Plan ahead and build bowls for quick lunches and dinners.
• Family-Friendly: Everyone can build their own bowl just the way they like it.

Ingredients

Copycat Big Mac Sauce

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup dill pickle relish
• 2 Tablespoons finely minced white onion (or dried minced onion)
• 1 Tablespoon yellow mustard
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Burger

• ½ cup white onion, diced
• 1 lb. lean ground beef
• Salt and pepper, to taste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder

Toppings

• Chopped romaine lettuce
• Freshly grated cheddar cheese (or your favorite cheese)
• Sliced cherry tomatoes
• Sliced dill pickles
• Cooked potato wedges or French fries (freshly made or frozen)
• Sliced red onion (optional)

Instructions

For the Big Mac Sauce:

In a medium-size bowl, whisk together the mayo, ketchup, dill pickle relish, minced onion, mustard, paprika, and garlic powder until combined. Cover the bowl and place in the fridge while you prepare the rest of the bowls.

For the Burger:

In a large skillet, add the diced onion and ground beef. Cook and crumble beef over medium heat until cooked through. Drain any grease. Reduce the heat to low. Season cooked beef with salt, pepper, Worcestershire sauce, and garlic powder. Stir and continue to cook for 5 more minutes.

Divide the cooked burger and toppings evenly among 4 medium-sized bowls. Drizzle the tops with Big Mac sauce and enjoy!

Servings

Serves 4

Storage and Reheating

Store leftovers for up to 3 days. I highly recommend you keep the cooked beef separate from the veggies and wait to add them until just before serving to keep them fresh and crisp.

Holly’s Tips For The Best Cheeseburger Bowls:

• Layer For Best Texture: Start with a base of warm ground beef, then layer the lettuce and toppings. Finish with a generous drizzle of sauce so every bite is packed with flavor and texture.
• Let The Sauce Chill: For the best flavor, let the Big Mac sauce sit in the fridge for at least 30 minutes before serving. This gives the ingredients time to meld and enhances that classic tangy taste.
• Meal-Prep Friendly: Get a head start by prepping all your ingredients in advance. Make the Big Mac sauce, chop the toppings, and cook the ground beef. Store each component in separate airtight containers and assemble fresh when it’s time to eat!
• Customize To Your Taste: Make it your own! Load up your bowl with your favorite burger toppings! Anything goes.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my easy, guilt-free Cheeseburger Lettuce Wraps.

Missing that classic bun? Fire up the grill and try The Best Ever Cheeseburgers. 

Longing for those iconic fast-food chain flavors? Don’t miss my In-N-Out Cheeseburgers.

Looking for a quick one-pan dinner? Look no further than my delicious Cheeseburger Gnocchi.

Looking for a hearty comfort food with all the iconic flavors of a cheeseburger? Warm up with my Slow Cooker Bacon Cheeseburger Soup.

Have you made this Cheeseburger Bowls With Copycat Big Mac Sauce recipe? 🍔

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CheeseburgerBowls #BigMacSauce #HealthyCheeseburgerBowls #BurgerInABowl #LifeInTheLofthouse

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Cheeseburger Bowls with Copycat Big Mac Sauce

Cheeseburger Bowls are piled high with fresh toppings and drizzled with creamy Big Mac–style sauce. All the juicy cheeseburger goodness—no bun required!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Copycat Big Mac Sauce

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup dill pickle relish
• 2 Tablespoons finely minced white onion (or dried minced onion)
• 1 Tablespoon yellow mustard
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Burger

• ½ cup diced white onion
• 1 lb. lean ground beef
• salt and pepper to taste
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder

Toppings

• Chopped romaine lettuce
• Freshly grated cheddar cheese (or your favorite cheese)
• Sliced cherry tomatoes
• Sliced dill pickles
• Cooked potato wedges or French fries
• Sliced red onion (optional)

Instructions

For The Big Mac Sauce:

• In a medium-size bowl, whisk together the mayo, ketchup, dill pickle relish, minced onion, mustard, paprika, and garlic powder until combined. Cover the bowl and place in the fridge while you prepare the rest of the bowls.

For The Burger:

• In a large skillet, add the diced onion and ground beef. Cook and crumble beef over medium heat until cooked through. Drain any grease. Reduce the heat to low. Season cooked beef with salt, pepper, Worcestershire sauce, and garlic powder. Stir and continue to cook for 5 more minutes.
• Divide the cooked burger and toppings evenly among 4 medium-sized bowls. Drizzle the tops with Big Mac sauce and enjoy!

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This Harvest Cobb Salad is the perfect fall salad to showcase all the best flavors of autumn while offering a nutritious and delicious meal. Filled with roasted sweet potatoes, crisp apples, pecans, dried cranberries, and shredded turkey (or chicken), this salad delivers a satisfying crunch with a touch of sweetness, topped off with a rich maple vinaigrette. If you’re in search of a salad that’s satisfying and full of flavor, this Harvest Cobb Salad is the answer. With its combination of roasted vegetables, fresh greens, savory bacon, and sweet, crunchy toppings, it’s sure to become a go-to recipe this fall season.

HARVEST COBB SALAD

This amazing salad checks all the boxes. It’s easy to make, packed with seasonal ingredients, and combines a delightful mix of textures and flavors. The addition of the homemade maple vinaigrette elevates the salad, bringing it all together in a harmonious blend of savory and sweet. This is not only a celebration of fall flavors but also a versatile dish that can be enjoyed in a variety of settings. Serve it as a light lunch, a hearty dinner, or as part of a festive fall spread. It’s perfect for entertaining, as it can be prepared ahead of time and dressed right before serving, making it convenient for gatherings or busy weeknights. This also makes it the perfect salad to serve on Thanksgiving day or for any special occasion in the fall.

Find all my expert tips on how to make harvest cobb salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Harvest Cobb Salad Recipe:

• Delicious Seasonal Flavors: From the honeycrisp apples to the cranberries and sweet potatoes, this salad screams fall on a plate.
• Savory & Hearty Proteins: Shredded turkey and smoky bacon provide satisfying flavor and protein-packed bites.
• Crunchy Nuts & Tart Cranberries: Pecans bring crunch while dried cranberries add a pop of tart sweetness.
• Maple Vinaigrette: A slightly sweet, tangy dressing ties all the flavors together perfectly.
• Make-Ahead Friendly: This dish can be made ahead for any holiday or party, saving you time and stress.
• Perfect for Any Occasion: Beautiful, flavorful, and filling. This harvest salad is ideal for family dinners, Thanksgiving spread, and festive gatherings.

Ingredients

Salad Base

• 4 cups sweet potatoes, cut into 1-inch cubes
• 1 Tablespoon olive oil
• Kosher salt and black pepper
• ½ cup chopped cooked bacon
• 8 cups mixed spring greens
• 2 cups chopped romaine lettuce
• ½ to 1 pound cooked shredded turkey or chicken
• 1 Honeycrisp apple, cored and diced
• ⅔ cup chopped pecans
• ⅓ cup dried cranberries
• ½ cup freshly grated Parmesan cheese

Maple Vinaigrette

• ¼ cup extra-virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons minced shallot
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard

Instructions

For The Salad Base

Preheat the oven to 400 degrees F.

Place the cubed sweet potatoes on a sheet pan. Pour the olive oil evenly over the potatoes. Season with salt and pepper then gently toss to coat. Arrange the potatoes in a single layer and roast until tender, about 25 minutes or so, tossing halfway through.

Add the mixed spring greens and romaine lettuce to a large salad bowl and gently toss. 

Place the roasted sweet potatoes, chopped bacon, turkey or chicken, apple, pecans, cranberries, and Parmesan cheese evenly over the top of the salad. 

For The Maple Vinaigrette

In a small bowl, whisk the olive oil, vinegar, shallot, pure maple syrup and Dijon mustard together until well combined. Season with salt and pepper to taste. Pour dressing over salad and toss together. Serve and enjoy!

Servings

This salad serves approximately 4 people, making it the perfect dish for a small family meal or a cozy lunch with friends. However, it’s incredibly easy to double or even triple for larger gatherings or special events. The ingredients scale up effortlessly. Simply roast more sweet potatoes, add extra greens, and increase the toppings accordingly. The same goes for the maple vinaigrette; just mix up a larger batch to ensure every bite is drizzled with that delicious dressing.

Storage

If you’re making this salad ahead of time, keep the ingredients separate and store them in airtight containers in the refrigerator. Assemble the salad and add the vinaigrette just before serving to keep the greens crisp and fresh. The dressing can be made up to a week in advance and stored in a jar in the fridge. Just give it a good shake before drizzling it over the salad. This is a great meal to make for a lighter lunch before a rich dinner with the family. You can also make this and serve as a side dish for that lavish dinner if you so desire.

Holly’s Tips for The Best Harvest Cobb Salad:

• Even Roasting: Cut sweet potatoes into uniform 1-inch cubes so they roast evenly and caramelize beautifully.
• Toss Greens Gently: Mix the spring greens and romaine lightly to avoid bruising and maintain crispness.
• Slice Apples Just Before Serving: To keep the apples fresh and prevent browning, slice them right before adding them to the salad. You can also toss them lightly in lemon juice to keep them fresh!
• Add Crunchy Ingredients Last: Toss in pecans and cranberries just before serving to maintain their crunch and chewiness.
• Chill Before Serving: Keep all ingredients fresh until serving. This enhances the crispness and flavor of every bite.
• Add Extra Crunch: If you’re looking for even more crunch, add croutons or roasted pumpkin seeds to balance out the sweetness of the honeycrisp apples and cranberries.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Autumn Chopped Salad is another popular fall-favorite.

Wanting something sweeter? My Strawberry Chicken Salad and Ambrosia Salad are great places to start.

In the mood for something more tangy? My BBQ Chicken Salad is packed full of different flavors: tender barbecue chicken, black beans, corn, and more.

Looking for something different? My Asian Chicken Salad was inspired by fresh Asian cuisine, made with pineapple, mandarin oranges, sliced apples, marinated chicken, and sliced almonds.

Have you made this Autumn Chopped Salad recipe? 🥗

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HarvestCobbSalad #FallSaladRecipes #LifeInTheLofthouse

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Harvest Cobb Salad

Harvest Cobb Salad is filled with roasted sweet potatoes, crisp apples, pecans, dried cranberries, and shredded turkey. It delivers a satisfying crunch with a touch of sweetness, all balanced by a rich maple vinaigrette.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

Salad Base

• 4 cups sweet potatoes cut into 1-inch cubes
• 1 Tablespoon olive oil
• Kosher salt and black pepper
• ½ cup chopped cooked bacon
• 8 cups mixed spring greens
• 2 cups chopped romaine lettuce
• 1/2 to 1 pound cooked shredded turkey or chicken
• 1 Honeycrisp apple cored and diced
• ⅔ cup chopped pecans
• ⅓ cup dried cranberries
• ½ cup freshly grated Parmesan cheese

Maple Vinaigrette

• ¼ cup extra-virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons minced shallot
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard

Instructions

For The Salad Base

• Preheat the oven to 400 degrees F.
• Place the cubed sweet potatoes on a sheet pan. Pour the olive oil evenly over the potatoes. Season with salt and pepper then gently toss to coat. Arrange the potatoes in a single layer and roast until tender, about 25 minutes or so, tossing halfway through.
• Add the mixed spring greens and romaine lettuce to a large salad bowl and gently toss. 
• Place the roasted sweet potatoes, chopped bacon, shredded turkey, apple, pecans, cranberries, and Parmesan cheese evenly over the top of the salad. 

For The Maple Vinaigrette

• In a small bowl, whisk the olive oil, vinegar, shallot, pure maple syrup and Dijon mustard together until well combined. Season with salt and pepper to taste. Pour dressing over salad and toss together. Serve and enjoy!

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My BBQ Ranch Chicken Pasta Salad is the perfect addition to any BBQ, cookout, or picnic. Tangy BBQ sauce combined with creamy ranch dressing creates a mouthwatering harmony that tantalizes the taste buds. Each bite is an explosion of flavor, making it an unforgettable dish. This recipe is not only delicious but it’s also easy to prepare, making it a go-to recipe for busy summer days. With just a few simple steps and common ingredients, you can whip up a batch in no time. Whether you’re feeding a crowd or just your family, this pasta salad is sure to be a hit.

BBQ RANCH CHICKEN PASTA SALAD

Start by cooking the pasta in a large pot of boiling water according to the package directions. Once the pasta is al dente, drain it and rinse under cold water to stop the cooking process and to cool it down. In a separate bowl, combine the BBQ sauce, ranch dressing, and sour cream. Whisk until smooth and well-blended. This sauce brings together the tangy, smoky flavor of BBQ with the creamy, herby taste of ranch, creating a perfect harmony that coats the pasta beautifully.

Pour the sauce over the cooled pasta and gently toss to coat. Add the cooked chicken, black beans, corn, tomatoes, red onion, cheese, and chopped fresh cilantro. Gently toss to combine it all. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. When ready to serve, give it a quick stir and garnish with extra cilantro if desired. This salad can be made a day in advance, making it an ideal dish for entertaining.

INGREDIENTS

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn, drained
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.

In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.

Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

CHILL BEFORE SERVING

Allowing the pasta salad to chill in the refrigerator before serving helps the flavors to meld together and enhances the overall taste. This also makes it a convenient dish to prepare ahead of time. Just give it a quick stir before serving to refresh the flavors.

PROPER STORAGE

If you have any leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to three days, making it perfect for meal prep or enjoying over a few days. If the salad looks a little dry after sitting in the fridge, simply stir in a bit more BBQ sauce or ranch dressing to revive it.

VERY VERSATILE

You can easily customize the ingredients to suit your tastes or what you have on hand. For a spicier kick, add some diced jalapeños or a sprinkle of chili powder. If you’re looking to make it even heartier, toss in some cooked bacon bits or avocado chunks. The possibilities are endless, allowing you to adapt the recipe to fit any occasion or preference. Feel free to get creative with this recipe. Add your favorite veggies, swap out the cheddar for another type of cheese, or adjust the amount of BBQ sauce and ranch dressing to suit your taste. The goal is to make a pasta salad that you and your family will love.

COMBINE WITH THE OUTDOORS

This pasta salad is a star at BBQs, cookouts, and picnics. It’s easy to transport, doesn’t require reheating, and can be served straight from the cooler. The combination of BBQ sauce and ranch dressing is a crowd-pleaser that appeals to both kids and adults. Plus, it pairs wonderfully with other summer staples like grilled meats, corn on the cob, and fresh fruit.

QUICK AND EASY TO PREPARE

During the busy summer months, having a go-to recipe that’s quick and easy to prepare is invaluable. This can be whipped up in no time, especially if you use pre-cooked chicken. It’s a convenient option for those last-minute invites to potlucks or when you need to feed a hungry crowd without spending hours in the kitchen.

FLAVORFUL AND NUTRITIOUS

This salad is not only delicious but also packed with nutritious ingredients. The black beans and corn add fiber and vitamins, while the chicken provides a good source of protein. Using a combination of BBQ sauce, ranch dressing, and sour cream keeps the dish creamy and flavorful without being overly heavy. You can also use whole grain pasta for an extra boost of nutrition.

PASTA OPTIONS

The type of pasta you use can make a big difference in the overall texture and flavor of the salad. Small shapes like rotini, penne, or elbow macaroni work best because they hold the sauce well and are easy to eat. Make sure to cook the pasta until al dente and rinse it under cold water immediately after draining to keep it from becoming too soft/ mushy.

ENJOY THIS RECIPE? HERE IS A FEW MORE PERFECT PASTA SALADS!

Strawberry Chicken and Spinach Pasta Salad – This is one of the freshest recipes on my blog! Crisp spinach, fresh strawberries, and tender noodles.

Chicken Caesar Pasta Salad – One of the best salads is elevated with the addition of al dente pasta noodles for a more satisfying dish!

Fiesta Chicken Pasta Salad – This fresh side dish is loaded with southwest flavors and ingredients sure to spice up any BBQ you have coming up.

BLT Pasta Salad – One of America’s best sandwiches are turned into one of the World’s best pasta salads! Bacon, lettuce, tomato, pasta, and Ranch dressing.

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BBQ Ranch Chicken Pasta Salad

BBQ Ranch Chicken Pasta Salad is the ultimate summer side dish. This flavorful salad is packed with BBQ chicken, creamy ranch dressing, corn, tomatoes, cheese, and more!

Servings 8

Ingredients

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans rinsed and drained
• 1 cup corn drained
• 1 cup cherry tomatoes halved
• 1/2 small red onion finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

• Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.
• In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.
• Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

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Are you ready for a salad where every bite is a symphony of freshness and flavor? I have just what you’re looking for in this perfectly assembled salad. Picture succulent grilled chicken, each piece perfectly seasoned and expertly grilled to a smoky tenderness. This starts off my Strawberry Chicken Salad. As you take the first forkful, the chicken’s savory richness intertwines with the vibrant sweetness of plump, juicy strawberries. These ruby-red gems, sliced to reveal their luscious interiors, bring a burst of natural sweetness creating a perfect balance of savory and sweet. 

STRAWBERRY CHICKEN SALAD

This salad is more than just a meal; it’s a celebration of freshness and simplicity. Anytime I make this for lunch I always finish my plate with a satisfied smile spread across my face. It’s an ideal choice for a light lunch or dinner, providing a medley of tastes and textures that awaken the palate. Whether you’re enjoying it on a sunny afternoon or as a vibrant dinner option, this salad transforms every bite into a culinary celebration that lingers on the taste buds, leaving you craving the exquisite freshness and flavors it effortlessly delivers.

INGREDIENTS

• 2 boneless skinless chicken breasts 
• 2 teaspoons olive oil
• salt and pepper, to taste
• 6 to 8 cups chopped romaine lettuce
• 1 cup freshly sliced strawberries
• ¼  cup sliced almonds
• ¼ cup feta cheese crumbles
• 1 cup creamy poppyseed dressing
• 1/2 cup light raspberry vinaigrette

COOKING INSTRUCTIONS

Start by pounding the chicken breasts to an even thickness. This ensures even cooking. Brush the olive oil on the chicken breasts and then season generously with salt and pepper.

Cook chicken on an outdoor grill (or cook on an indoor grill pan or skillet) until internal temperature reaches 165 degrees F. Set chicken aside and allow to rest at least 5 minutes before slicing.

Divide the chopped romaine lettuce, sliced strawberries, almonds and feta cheese among two large plates or bowls. Slice the grilled chicken after it has rested and place on top of the salads.

Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salads and enjoy!

SERVINGS

While the initial recipe caters to approximately 2 servings, with a simple adjustment to the quantities of each ingredient, this can be easily doubled or tripled to serve more!

STORING INSTRUCTIONS

When it comes to storing this masterpiece, simply place any remaining portions in an airtight container and pop it into the refrigerator. However, to preserve the crispness of the lettuce and the vibrancy of the strawberries, keep the dressing separate until the moment of indulgence. This ensures that the salad retains its delightful texture and flavor, allowing you to enjoy the freshness even on the following day!

CUSTOMIZE YOUR CREATION

Turn the experience of this salad into a personalized meal by adding your own unique touch. For those looking to boost the protein content, consider the delightful addition of succulent grilled shrimp. You could also use candied almonds instead of plain to sweeten things even more. These customizable options not only cater to individual preferences but also transform your salad into a diverse and satisfying culinary creation.  

PERFECTLY GRILLED CHICKEN

The grilled chicken in this salad is more than just a protein component – it’s a culinary masterpiece. Brushed with olive oil and seasoned to perfection with salt and pepper, the chicken breasts undergo a transformation on the grill. Grill over a medium-high head for 5 to 7 minutes on each side. Let the chicken rest before slicing. The smoky char and succulent tenderness of the grilled chicken add a layer of complexity to the salad, elevating it from ordinary to extraordinary.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL SALADS!

Chicken Taco Salad – Taco seasoned chicken breast is cooked and tossed on top of a bed of lettuce with corn, tomatoes, cheese, and crisp tortilla chips.

Asian Chicken Salad – The unique flavor of this salad is made with Asian inspired chicken breasts, mandarin oranges, almonds, and poppy seed dressing.

Southwest Chicken Chopped Salad – This lunch is a fiesta with flavorful and juicy chicken, corn, tomatoes, green onion, cilantro, and Taco-Ranch dressing.

Italian Sub Salad – Great for meal prep! Crisp romaine lettuce, provolone cheese, banana peppers, diced tomatoes, olives, onions, turkey, and a light vinaigrette.

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Strawberry Chicken Salad

An incredible salad filled with grilled chicken, sliced strawberries, almonds and feta cheese. The raspberry poppyseed dressing takes it to the next level!

Prep Time 25 minutes minutes

Servings 2

Author Holly

Ingredients

• 2 boneless skinless chicken breasts 
• 2 teaspoons olive oil
• salt and pepper, to taste
• 6 cups chopped romaine lettuce
• 1 cup freshly sliced strawberries
• ¼ cup sliced almonds
• ¼ cup feta cheese crumbles
• 1 cup creamy poppyseed dressing
• 1/2 cup light raspberry vinaigrette

Instructions

• Start by pounding the chicken breasts to an even thickness. This ensures even cooking. Brush the olive oil on the chicken breasts and then season generously with salt and pepper.
• Cook chicken on an outdoor grill (or cook on an indoor grill pan or skillet) until internal temperature reaches 165 degrees F. Set chicken aside and allow to rest at least 5 minutes before slicing.
• Divide the chopped romaine lettuce, sliced strawberries, almonds and feta cheese among two large plates or bowls. Slice the grilled chicken after it has rested and place on top of the salads.
• Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salads and enjoy!

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Mexican food is a love language here in the Lofthouse. It is an essential food group for sure, and the kids love it too. 😊 It’s no surprise when I’m trying to eat healthier, that I still want flavors inspired from the south of the border. My Steak Fajita Salad takes a perfectly cooked steak and puts it on top of a healthy, and hearty salad. I serve it with a homemade dressing that gives it a smoky, heat profile that tastes amazing! t’s easy to convince Kale to fire up the grill for lunch when I promise I’ll be making this salad.

STEAK FAJITA SALAD

Do you know the saying, ‘a little bit goes a long way’? That saying is true for this salad and that mostly pertains to the steak. Give it a couple of hours to marinate and your tastebuds will thank you later. The marinated steak is thrown on the grill and cooked to a perfect medium. The salad is tossed with red and green peppers, tomato, onion, and crispy romaine lettuce. For the best version of this salad is serving it with my Chipotle Ranch Dressing. It’s super simple, and worth it. You’ll have plenty of time to make the dressing while the meat marinates.

INGREDIENTS

Steak and Marinade

• 2 pounds Flat Iron steak or Flank Steak
• 1/4 cup olive oil
• 2 Tablespoons Worcestershire sauce
• 1/4 cup fresh lime juice
• 2 cloves garlic, minced
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon chili powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 Tablespoon granulated sugar

Salad 

• 1 medium yellow onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 Roma tomatoes, sliced
• 4 hearts Romaine lettuce, washed and chopped
• 1 cup shredded low fat cheese (optional)

INSTRUCTIONS

In a small dish, combine marinade ingredients, olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, pepper and sugar. Add the steak, turning to coat. Cover the dish with saran wrap. Place in the fridge for at least 2 hours. 

Preheat a large grill pan or skillet to medium-high heat and drizzle with a tablespoon of olive oil. Add the sliced onion, both bell peppers onto the skillet. Stir-fry veggies for a few minutes until they are crisp-tender. Remove veggies from the skillet and place on a plate. Cover with foil to keep warm and set aside.

Cooke the steak on a hot grill or skillet. For the skillet, drizzle another tablespoon of olive oil onto the skillet and add the marinated steak. Cook the meat for at least 5 minutes, on each side, until steak is done to your desire. Remove steak from skillet and place on another large plate. Let meat rest 5 minutes before slicing into strips.

To prepare the salads: Divide the chopped romaine lettuce evenly among 6 plates. Top with the cooked veggies, slices of tomato and a little cheese. Add desired amount of steak onto the top and serve with dressing. Enjoy! 

HOW TO MAKE CHIPOTLE RANCH DRESSING

All you need is 1.5 cups low fat ranch dressing and 3 teaspoons chipotle peppers in adobo sauce, minced. (you can find cans of these in the Mexican food aisle in most grocery stores).

Mix the ranch dressing and chipotle peppers in adobo sauce together in a bowl. Cover and refrigerate until ready to use. This dressing recipe is so easy! If you make extra dressing you can store it tightly covered in the fridge for up to 5 days.

CUTS OF STEAK

Use any cut of steak that is your favorite and/or affordable. Our favorite is flat iron or skirt steak for this recipe.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE SALADS!

Doritos Taco Salad – One of my favorite chips is infused into this flavorful salad with ground beef, black beans, cheese, tomatoes, and fresh lettuce.

Italian Sub Salad – A great salad for meal prepping! Sliced turkey, salami, provolone cheese, tomatoes, and yellow peppers with a lite vinaigrette.

Asian Chicken Salad – Juicy chicken breasts sit on a bed of romaine lettuce, mandarin oranges, sliced almonds, bits of pineapple, and a creamy poppy seed dressing.

Strawberry Chicken Salad – One of my favorite salads to make in the summer! Grilled chicken, fresh sliced strawberries, and a poppy seed dressing.

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Steak Fajita Salad with Chipotle Ranch Dressing

This Steak Fajita Salad is incredible and loaded with tender veggies and flat-iron steak. The Chipotle Ranch Dressing makes it delicious!

Prep Time 2 hours hours 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Holly

Ingredients

Steak and Marinade

• 2 pounds Flat Iron steak or Flank Steak
• 1/4 cup olive oil
• 2 Tablespoons Worcestershire sauce
• 1/4 cup fresh lime juice
• 2 cloves garlic minced
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon chili powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 Tablespoon granulated sugar

Salads

• 1 medium yellow onion sliced
• 1 green bell pepper sliced
• 1 red bell pepper sliced
• 2 Roma tomatoes sliced
• 4 heads Romaine lettuce washed and chopped
• 1/2 cup shredded low fat cheese (optional)

Chipotle Ranch Dressing

• 1 ½ cups low fat ranch dressing
• 3 teaspoons chipotle peppers in adobo sauce minced

Instructions

Steak and Marinade

• In a small dish, combine marinade ingredients; olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, pepper and sugar. Add the steak, turning to coat and cover dish with saran wrap. Place in fridge for at least 2 hours or overnight.
• Cook the steak on a hot grill or skillet. For skillet: drizzle another tablespoon of olive oil onto the skillet and add the marinated steak. Cook the meat for at least 5 minutes, on each side, until steak is done to your desire. (We like medium-well) Remove steak from skillet and place on another large plate. Let meat rest 5 minutes before slicing into strips.

Salads

• Preheat a large grill pan or skillet to medium-high heat and drizzle with a tablespoon of olive oil. Add the sliced onion, and both bell peppers onto the skillet. Stir-fry veggies for a few minutes until they are crisp-tender. Remove veggies from skillet and place on a plate. Cover with foil to keep warm and set aside.
• Divide the chopped romaine lettuce evenly among 6 plates or bowls. Top with the cooked veggies, slices of tomato, and a little cheese, if using. Add desired amount of steak onto the tops and serve with dressing. Enjoy! ♥

Chipotle Ranch Dressing

• Mix the ranch dressing and minced chipotle peppers in adobo sauce together in a small bowl. Cover and refrigerate until ready to use.

Notes

Macros/ Nutrition Info for salad: 1 salad serving (without cheese or dressing) = 349 calories, 19 fat,  13 carbs, 33 protein. 

Macros/ Nutrition Info for dressing: 1/4 cup = 122 calories, 10 fat, 4 carbs, 2 protein.

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Creamy Ranch Dressing is hands down the most popular dressing in my home. Wherever we go eat, and whatever we eat, a side of ranch dressing is a must! My family and I can dip anything into this flavor-packed dressing, so that is why I keep a bottle of it in my fridge at all times. Not only is this recipe simple to make, it is absolutely delicious.  

CREAMY RANCH DRESSING

My ranch is silky, creamy, and smooth. It includes buttermilk, mayo and sour cream a long with dried parsley, garlic and onion. A benefit of using dried spices instead of fresh is that they can be stored for a long time. That way, any time I need to make this dressing I already have most of the ingredients on hand.

INGREDIENTS

This recipe is extremely simple even though it comes in two parts. The first list of ingredients is for the dry seasoning mixture. The second list is for the wet ingredients to combine with 2 Tablespoons of the dry mixture.

DRY RANCH SEASONING MIX

• 1/2 Tablespoon black pepper
• 2 1/2 Tablespoons dried parsley flakes
• 1 Tablespoon garlic salt
• 3/4 teaspoon kosher salt
• 1/2 Tablespoon garlic powder
• 1 1/2 Tablespoons dried onion powder
• 3/4 teaspoon dried dill weed

CREAMY RANCH DRESSING

• 2 Tablespoons dry ranch seasoning mix (recipe above)
• 1 1/2 cups mayonnaise
• 1/4 to 1/2 cup buttermilk*
• 1/2 cup sour cream 
• 1/2 teaspoon lemon juice

HOW TO MAKE CREAMY RANCH DRESSING

Mix together all of the dry seasonings. Once they are mixed, place in a sealed container. It can be stored in a pantry or cabinet for up to a few months.

Whisk together 2 Tablespoons of the dry seasoning with the wet ingredients. Cover and place in the fridge for at least 2 hours to chill and thicken. If stored properly in the fridge, the dressing will last up to 2 weeks.

I recommend this on salads, sandwiches, veggies, and pizza. Yes, pizza! The next time you have a hot fresh slice of cheese or pepperoni pizza try dunking a slice in it. It is amazing! I am also a fan of dipping French fries in it. Yum!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE DRESSINGS!

Tomatillo Dressing – A delicious Mexican inspired salad dressing with lots of ranch flavor and a hint of heat.

Light Creamy Tomatillo Dressing – A lighter version of the traditional recipe perfect for a taco salad.

Strawberry Poppyseed Dressing – This light and fruity dressing is perfect for almost any green salad.

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Dry Ranch Seasoning Mix

Creamy Ranch Dressing is so delicious and simple to create. The flavors in this homemade dressing are sure to please any ranch-lover!

Prep Time 10 minutes minutes

Author Holly

Ingredients

• 1/2 Tablespoon black pepper
• 2 ½ Tablespoons dried parsley flakes
• 1 Tablespoon garlic salt
• 3/4 teaspoon kosher salt
• 1/2 Tablespoon garlic powder
• 1 ½ Tablespoons dried onion powder
• 3/4 teaspoon dried dill weed

Instructions

• Stir all the ingredients together in a small container. Seal with a lid and store in the pantry or cupboard.

Notes

Yields: 6 Tablespoons dry mix.

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Creamy Ranch Dressing

Creamy Ranch Dressing is so delicious and simple to create. The flavors in this homemade dressing are sure to please any ranch-lover!

Prep Time 2 hours hours

Ingredients

• 2 Tablespoons dry ranch seasoning mix (recipe above)
• 1 ½ cups mayonnaise
• 1/4 to 1/2 cup buttermilk (can also use whole or 2% milk) *(start with 1/4 cup and add more as needed.)
• 1/2 cup sour cream
• 1/2 teaspoon lemon juice

Instructions

• In a large bowl or pitcher, whisk together the dry ranch mix, mayonnaise, 1/4 cup buttermilk, sour cream and lemon juice until combined.
• Seal with a lid and allow dressing to chill in the fridge at least 2 hours before serving. Dressing stays fresh in the fridge for up to 2 weeks if stored properly.

Notes

*Ranch will thicken as it sits in the fridge.

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IT’S TOO HOT TO COOK WITH AN OVEN!

How are you handling the heat? I hope you’re either staying inside with that beautiful A/C running or outside by the pool so you can take a cool dip. Here in sunny St. George, Utah we have been hitting triple digits very consistently. This crazy heat has inspired me to put this list together of 20+ Delicious Oven-Free Recipes that don’t require you to turn your oven on. The amount of flavor in these dishes is endless!

TYPES OF MEALS THAT DON’T NEED AN OVEN

This list of 20+ Delicious Oven-Free Recipes is filled with salads, sandwiches and wraps that will keep your tummy satisfied and that oven kept off! These recipes are typically easier than those that require baking of any sort. Some of my personal favorites are my Chicken Salad Croissant Sandwiches and Turkey Ranch Club Wraps.

MORE RECIPES THAT ARE OVEN-FREE

Another fantastic thing about these recipes is that they incorporate fabulous summertime flavors from Strawberry Chicken Wraps, Summer Corn Salad and Doritos Chicken Taco Salad. Here in the Lofthouse, Doritos chips are one of our favorite poolside snacks. I wanted to incorporate it into a fun and flavorful salad, and I am happy to report that each member of my family loves it. You and your kids will too!

Try to stay cool out there, friends and enjoy these yummy recipes!

Pesto Chicken Croissants

Southwest Chicken Chopped Salad

Chicken Caesar Sandwiches

Strawberry Chicken Wraps

Club Croissants

Crispy Chicken BLT Salad

Turkey Ranch Clubs Wraps

Chicken Salad Croissant Sandwiches

Southwest Chicken Caesar Wraps

Chicken Pesto Pasta Salad

Summer Corn Salad

Chicken Bacon Ranch Lettuce Wraps

Tex-Mex Chicken Chopped Salad

The Best Strawberry Chicken Salad

Monte Cristo Waffle Sandwiches

Sticky Chicken Finger Wraps

Club Sandwiches

Greek Chicken Wraps

Doritos Chicken Taco Salad

Chicken, Apple & Goat Cheese Salad

BBQ Chicken Salad

Asian Chicken Salad

Hi friends! I have put together over twenty Delicious Salad Recipes perfect for the spring and summer seasons. From light and refreshing green salads, to hearty and filling pasta salads, all of these recipes are easy to prepare and taste amazing!

I adore a good hearty salad. I like to order them when we go out to eat at restaurants and I LOVE to make them at home. Personally, I feel like the homemade ones are the best. You are the one that can control what goes in them. Sometimes at a restaurant I’ll ask for no cheese, or dressing on the side, and a lot of the times they don’t do what I ask. I know we’ve all had that problem.

That is what’s nice about making salads at home, and with any of these recipes on this list. I’m not saying all of these salads are the healthiest, but YOU have the control to make them healthier by skipping the cheese, replacing the dressing or removing anything in it that doesn’t fit into your diet. 🙂

For those of you that aren’t watching calories, but enjoy a good salad, you will love these too. I even added a few pasta salads in there that everyone should try! I hope you enjoy all these delicious ideas. They are all tried and true salads I make for my family all the time. Enjoy!

Chinese Chicken Salad

Chicken Strawberry Pasta Salad

Tex-Mex Chicken Chopped Salad

Apple, Bacon & Gorgonzola Salad

BLT Pasta Salad

Autumn Chopped Salad

BBQ Chicken Salad

Cafe Rio Sweet Pork Salad

Asian Chicken Salad

Steak Fajita Salad

Sticky Chicken Fingers Salad

Chicken Taco Salad

Doritos Taco Salad

Summer Corn Salad

Spinach Salad with Bacon, Almonds & Oranges

Pesto Tortellini Salad

Southwest Chicken Chopped Salad

Bajio Chicken Salad

Asian Pasta Salad

Strawberry Chicken Salad

Chicken Bow Tie Pasta Salad

The Best Strawberry Chicken Salad

Bacon Ranch Pasta Salad

Italian Sub Salad

Chef Salad w/ Honey Mustard Dressing

When I think of summer I think of barbecues, pool parties and potlucks! I am definitely ready for some sunshine and long summer days. I love any excuse to invite friends over to the house, and now that we have our pool, it means lots of barbecues and get togethers coming our way!

This Mandarin Orange and Spinach Pasta Salad is one of my very favorite pasta salads ever. I love all the flavor from the teriyaki dressing, and the textures of all the goodies inside. The mandarin oranges, dried cranberries, and green onion are what make this salad so delicious, in my opinion. They give it all the wonderful flavor, and the easy teriyaki dressing you stir in just takes it to all kinds of amazing levels. 😀

Whenever I make this pasta salad it goes fast, and I’m always asked for the recipe. I always give the original recipe I found from my cute friend Sarah’s blog High Heels and Grills. Hers has a few more additions that I leave out, but I’m sure they would appeal to others taste buds.

One more thing, this recipe I’m sharing to today makes plenty for my family of five. But if you need to serve to a larger crowd than I suggest doubling it!

MORE DELICIOUS PASTA SALADS YOU MAY LIKE:

Chicken Caesar Pasta Salad

Chicken Pesto Pasta Salad

California Pasta Salad

Poppy Seed Chicken and Grape Pasta Salad

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Mandarin Orange and Spinach Pasta Salad

Mandarin Orange and Spinach Pasta Salad is coated in a teriyaki dressing and tossed with mandarin oranges, craisins and more!

Prep Time 2 hours hours

Servings 8

Author Holly

Ingredients

Teriyaki Dressing

• 1/2 cup vegetable oil
• 3/4 cup Teriyaki sauce
• 1/3 cup white wine vinegar
• 3 Tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Pasta Salad

• 8 ounces dried bow tie pasta
• 2 cans (11 ounces, each) mandarin oranges drained
• 1/3 cup craisins (dried cranberries)
• 2 green onions thinly sliced
• 2 Tablespoons toasted sesame seeds optional
• 1 bag (6 ounces) baby spinach leaves

Instructions

Teriyaki Dressing

• Add all of the teriyaki dressing ingredients to a medium bowl. Whisk until combined and the sugar is dissolved. Set aside.

Pasta Salad

• Cook pasta according to package directions. Drain. Rinse the cooked pasta with cold water then drain again.
• Place cooked pasta in a large bowl. Pour teriyaki dressing over the pasta. Gently toss to coat pasta in dressing. Cover with lid and place in fridge for at least 2 hours or up to 24 hours.
• When ready to serve add the mandarin oranges, craisins, green onions, sesame seeds (if using) and baby spinach. Toss gently to combine everything then serve immediately. Enjoy!

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This salad recipe comes from my loving obsession with tacos. If I could eat at least one taco every day for lunch, I would be one satisfied lady. On the days when I crave a crispy, crunchy hard shell chicken taco for lunch but want to keep things on the lighter side, I pull this recipe out to save the day. My Southwest Chicken Chopped Salad gives you the full flavor profile, and then some of your favorite southwest treats all in one bowl.

SOUTHWEST CHICKEN CHOPPED SALAD

Texture is so important to me especially when I am making a salad. I want each ingredient to either match or compliment the main component, Romaine. Romaine is such a great base for salads because it stays crisp. No one likes soggy lettuce. This green mixed together with crushed tortilla chips is the perfect match. Pair these two with a myriad of fresh veggies like corn, bell peppers, tomatoes, and onion with a taco ranch dressing and your palate will be dancing all around.

PREPARING THE CHICKEN

There are a few different ways to add chicken to this recipe. If you have the time, I recommend grilling your chicken. This will add another layer of smoky flavor to this southwest salad. It’s important to let the chicken cool before you chop it and add it to the salad. This way the lettuce won’t wilt. You can also use chicken breast that you prepared the night before. Maybe you made chicken tacos the night before! Perfect, save your left-over meat and use it here.

TACO-RANCH DRESSING

This simple dressing recipe is so easy to make, you’ll be putting it on all your salads! In a separate bowl mix mayonnaise, sour cream, fresh lime juice, and milk with ranch and taco seasoning.  People ask me all the time what my secret is for this salad, and it’s this dressing right here! Store bought will work in a pinch, but there is nothing like a quick homemade dressing.

ENJOY THIS RECIPE?  HERE ARE A FEW MORE SENSATIONAL SALADS FOR YOUR NEXT LUNCH!

Italian Sub Salad – A zesty sandwich inspired salad with salami, cheese, tomatoes, and banana peppers.

BBQ Chicken Salad – Tender chicken breast coated in a savory BBQ sauce on a bed of fresh veggies and crisp romaine.

Tex-Mex Chicken Chopped Salad – Smoky little bits of chicken served with black beans, corn, and tomatoes in a savory ranch dressing.

Chicken Caesar Pasta Salad – Grilled chicken and rotini pasta served with fresh tomatoes and parmesan cheese in a creamy Caesar dressing.

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Southwest Chicken Chopped Salad

This flavor-packed salad is loaded with seasoned chicken, black beans, colorful veggies and crunchy tortilla strips. The Taco-Ranch dressing just takes it to another amazing level.

Servings 4

Ingredients

• 3 cups cooked diced chicken
• 1 green bell pepper diced
• 1 can (15 ounces) black beans drained and rinsed
• 1 can (8 ounces) sweet yellow corn drained and rinsed
• 2 Roma tomatoes diced
• 4 green onions sliced
• 1/2 bunch of chopped cilantro
• 2 large heads of Romaine lettuce washed and chopped
• 2 cups crushed tortilla chips

Taco-Ranch Dressing

• 1 cup mayonnaise
• 1 cup sour cream
• 3 Tablespoons Ranch seasoning
• 2 Tablespoons Taco seasoning
• 1 Tablespoon fresh Lime juice
• 2 to 3 Tablespoons milk

Instructions

Taco-Ranch Dressing

• Start by making the Taco-Ranch dressing. In a medium bowl, whisk together all of the dressing ingredients to thoroughly combine. Cover and refrigerate at least 1 hour to chill.

Salad

• In a large bowl, add the diced bell pepper, black beans, corn, tomatoes, green onion and cilantro. Stir to combine. Then add the cooked chicken pieces and the chopped romaine lettuce. Pour the prepared salad dressing all over the top. (You may not need all of the dressing. It depends on how much dressing you like.)
• Gently stir to combine the salad, making sure to coat entirely with the dressing. Mix in the crushed tortilla chips last. Serve the salad in individual bowls, topping with more cilantro and limes to garnish, if desired. Enjoy!

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In the fall season, it is so easy to have your diet switch completely. For the last few months, we have been so worried about our summer bodies, but now we’re more concerned about sweater weather, so our diets might slip a little bit. I do this every year! Fall is mostly about heavier dishes, desserts, treats, and sometimes our greens get pushed to the side. In a season full of heavy dishes, this fall salad recipe is light and refreshing.

My Autumn Chopped Salad is a great addition to your fall season recipes that will keep things fresh, crisp, and light with tons of flavor. I love this recipe for a few reasons.  First, if you wanted to make this the main dish one night of the week, it would absolutely fit the bill. If you need a side dish to add a fresh touch to any meal, this recipe is a perfect go-to during the fall season.

AUTUMN CHOPPED SALAD

With all the crisp romaine, bacon, and apples mixed with nutty pecans, feta cheese, and sweet cranberries, this chopped salad fires on all cylinders!  Every texture and flavor component lives in this one salad!  This salad is a guaranteed way to satisfy everybody’s palate this autumn. I love to make this salad for Thanksgiving and Halloween parties. It shines as a main dish or side dish. Either way, guests will be satisfied with the flavors of this fall salad.

Find all my expert tips on how to make autumn chopped salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Autumn Chopped Salad Recipe:

• Quick & Easy to Make: Toss everything together in minutes for a stunning side dish that feels special but requires minimal effort.
• Trending Fall Ingredients: Crisp apples, tart cranberries, and candied pecans bring all the best tastes of the season into one bowl.
• Creamy Poppy Seed Dressing: This classic poppy seed dressing ties everything together with a tangy-sweet flavor everyone will love.
• Sweet & Savory Flavors: The salty bacon and creamy Feta pair perfectly with the sweet fruit and crunchy nuts.
• Versatile Salad Recipe: Serve it as a light lunch, a side for dinner, or a festive salad for Thanksgiving and holiday gatherings.

Ingredients

• 8 cups chopped Romaine lettuce
• 2 cups Spring Mix lettuce
• 2 small Red Delicious or Gala apples, sliced thin
• 1 cup dried cranberries
• 1 cup chopped candied pecans
• 8 slices bacon, crisp-cooked and crumbled
• 4 ounces Feta cheese, crumbled
• Creamy Poppy Seed salad dressing

Instructions

In a large bowl, add chopped romaine lettuce, Spring Mix lettuce, apples, cranberries, pecans, bacon, and Feta cheese. Toss well to combine.

Divide the salad among individual salad bowls. Top with the desired amount of creamy poppy seed dressing. Serve and enjoy!

Servings

Serves 4.

Storage

Store the Autumn Chopped Salad in an airtight container in the refrigerator for up to 2 days, keeping the dressing separate until ready to serve to maintain freshness. For best results, store the lettuce, apples, and dressing separately. Toss the apples with a little lemon juice to prevent browning. If the salad has already been dressed, it’s best to enjoy it within 24 hours. Prep all other ingredients, except the apples and poppy seed dressing, up to 2 days ahead, then add fresh apples and dressing just before serving.

Holly’s Tips for The Best Autumn Chopped Salad:

• Use High-Quality Produce: For the best crunch, wash and dry your romaine lettuce thoroughly before assembling. A salad spinner helps remove excess moisture so the dressing coats evenly. I always recommend finding the best fresh and crisp greens available near you for the best taste and texture.
• Slice Apples Just Before Serving: To keep the apples fresh and prevent browning, slice them right before adding them to the salad. You can also toss them lightly in lemon juice to keep them fresh!
• Homemade Dressing Upgrade: If you have time, make a homemade creamy poppy seed dressing for an extra fresh and flavorful touch. My Strawberry Poppy Seed Dressing is a great place to start (feel free to omit the strawberries depending on the time of year). If you don’t like poppy seed dressing, try my Creamy Ranch Dressing instead.
• Add Protein: Turn this salad into a hearty entrée by topping it with grilled chicken, slices of holiday turkey, or even roasted salmon.
• Make It Your Own: Swap the candied pecans for toasted walnuts, or try blue cheese instead of Feta . Get creative with the mix-ins and make this salad your own.
• Chill Before Serving: Keep all ingredients fresh until serving. This enhances the crispness and flavor of every bite.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Give my Harvest Cobb Salad a try.

Wanting something more summery? My Strawberry Chicken Salad and Summer Corn Salad are great places to start.

In the mood for something more hearty? My White Chicken and Spinach Lasagna combines spinach and chicken breast mixed with a cheesy cream sauce.

Looking for something to take to an event? My Loaded Chicken and Potato Casserole is filled to the brim with potatoes, chicken, bacon, and tons of cheese.

Have you made this Autumn Chopped Salad recipe? 🥗

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #AutumnSalad #FallSaladRecipes #LifeInTheLofthouse

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Autumn Chopped Salad

My Autumn Chopped Salad mixes fall flavors and textures all into one bowl. This salad is perfect for something that’s lite in a season full of heavy dishes.

Total Time 25 minutes minutes

Servings 4

Author Holly

Ingredients

• 8 cups chopped Romaine lettuce
• 2 cups Spring Mix lettuce
• 2 small Red delicious or Gala apples sliced thin
• 1 cup dried cranberries
• 1 cup chopped candied pecans
• 8 slices bacon crisp-cooked and crumbled
• 4 ounces Feta cheese crumbled
• Creamy Poppy Seed salad dressing

Instructions

• In a large bowl, add chopped romaine lettuce, Spring Mix lettuce, apples, cranberries, pecans, bacon and Feta cheese. Toss well to combine.
• Divide salad among individual salad bowls. Top with desired amount of creamy poppy seed dressing. Serve and enjoy!

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You know those lunches where you’re craving your favorite foot-long sub? For me, that’s almost every day, but eating that much bread wouldn’t allow me to fit into my favorite summer swimsuit. My Italian Sub Salad is the perfect solution to curb those carb cravings.

ITALIAN SUB SALAD

Start by washing and chopping a head of romaine lettuce. Fill the bowl with the romaine lettuce. Cube up a few slices of salami and lean turkey for your protein. Open and drain a can of sliced black olives. Cut in half a handful of ripe cherry tomatoes and slice a few banana peppers. Last but not least, slice up some provolone cheese, and you have all the makings for this guilt-free sub substitute.

Dress this salad with an easy homemade Italian Vinaigrette for that extra level of finesse that will have your family exclaiming, “Mamma Mia!” This salad is perfect in smaller portions for lunch, or in a large bowl for those large family nights.  With all the flavor and love that goes into this Italian Sub Salad, you’ll be saying “Arrivederci” to those fast-food sub joints in no time.

MEAT OPTIONS

Other delicious meats I recommend are:  Capicola, Ham, Prosciutto, Pancetta, or Salsiccia for that enhanced authentic Italian flavor.

CHEESE OPTIONS

To keep the salad with Italian flavor, I would recommend Parmigiano-Reggiano. 

DRESSINGS

For a little more flavor and substance, a creamy Italian dressing would go very well with this salad.  If you want to keep the salad lite use olive oil and balsamic vinegar for a simple and flavorful dressing.

DID YOU ENJOY THIS SUB SUBSTITUTE?  HERE ARE A FEW MORE THAT YOU MIGHT ENJOY!

BBQ Chicken Salad – Tender barbecue chicken, black beans, corn and more come together to make this delicious BBQ Chicken Salad!

Crispy Chicken BLT Salad – Chicken tenders, chipped bacon, cherry tomatoes, and croutons over a bed of romaine lettuce.

Pepperoni Pizza Pasta Salad – Tender pasta, zesty pepperoni and Italian dressing come together to create this Pepperoni Pizza Pasta Salad.

Tex-Mex Chicken Chopped Salad – Crunchy romaine lettuce, black beans, corn, and grilled chicken with a taco-flavored ranch dressing.

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Italian Sub Salad

A hearty salad with sliced turkey, salami, provolone cheese, and much more. My Italian Sub Salad is the perfect alternative to any sandwich.

Prep Time 30 minutes minutes

Servings 1

Ingredients

• 3 cups freshly chopped Romaine lettuce
• 2 ounces sliced turkey
• 1/2 ounce sliced salami
• 1/2 ounce sliced provolone cheese
• 1 Tablespoon banana peppers
• 1 Tablespoon sliced black olives
• 6 cherry tomato halves

Homemade Italian Vinaigrette:

• 1 packet Good Seasonings Italian Dressing (+Ingredients called for on packet; oil, water & vinegar)
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon garlic powder
• 1/4 cup extra virgin olive oil
• 2 Tablespoons white vinegar
• 1 ½ Tablespoons water

Instructions

• Place the chopped lettuce in a medium bowl. Top lettuce with sliced turkey, salami, provolone, banana pepper, olives and tomatoes.

  Drizzle one ounce of the Italian dressing over the salad and enjoy!

Homemade Italian Vinaigrette:

• Prepare dressing as directed on the back of the packet (using the oil, water and vinegar it calls for.)

  Once prepared, add the remaining dressing ingredients starting with the dried Italian seasoning. Whisk well to combine everything. Serve immediately or store in the fridge for a few hours to chill and let the flavors blend together.

Notes

**Nutrition Info for full salad but includes only 1 ounce of dressing =

308 calories / 23 fat/ 8 carbs / 21 protein

*Dressing stays good tightly covered in the fridge for up to two weeks. Mix or shake well before each use.

 

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Summer isn’t complete without a refreshing salad loaded with crisp greens, juicy fruit and tender pasta. Don’t let this summer fare any differently by skipping out on this warm weather essential! That’s where this Strawberry Chicken and Spinach Pasta Salad comes into play. The seasoned chicken and baby spinach packs it full of vitamins and protein to keep you going in the summer heat!

To take this wonderful salad to the next level, it’s tossed with a delicious dressing that combines both raspberry vinaigrette and creamy poppy seed dressing. It gives it a sweet yet bold flavoring that compliments all of the other ingredients.

Whether you will be hosting countless backyard barbecues, family get-togethers or a few nice weeknight dinners this summer, they won’t be complete without this!

Enjoy dining on the finest food summer has to offer with this incredible dish. From the first to the last bite you and your family will be in pure bliss!

DRESSING

You can use any vinaigrette or dressing you want. I feel the poppy seed dressing mixed with the raspberry vinaigrette adds a nice tangy flavor, but feel free to use whatever you prefer!

MAIN DISH OR SIDE DISH!

This delicious salad can be either! The chicken adds that heartiness to make it work perfectly for a main dish, but it can also be served as a side dish. You can omit the chicken to make it more of a side dish if you wish.

NUT OPTIONS

This is your salad, add or omit whatever you’d like! If you simply don’t like pecans , you can use sliced almonds or walnuts. They would be just as tasty.

Similar Recipes

BLT Pasta Salad: Crunchy bacon, juicy tomatoes, and crisp lettuce all come together in perfect harmony to create this tasty pasta salad!

Mandarin Orange and Spinach Pasta Salad: Filled with tender bow tie noodles, spinach and mandarin oranges all tossed in a teriyaki dressing.

California Pasta Salad: Zucchini, cherry tomatoes, olives and much more create this fresh and healthy pasta salad.

Chicken Caesar Pasta Salad: Filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce.

Teriyaki Chicken Pasta Salad: Loaded with juicy chicken, bowtie pasta, baby spinach, and the sweet burst of craisins and mandarin oranges all tossed in a teriyaki dressing.

Have you made this Strawberry Chicken and Spinach Pasta Salad recipe? 🍗
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #StrawberryChicken #PastaSalad #StrawberryChickenAndSpinachPastaSalad #LifeInTheLofthouse

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Strawberry Chicken and Spinach Pasta Salad

This wonderful salad is filled with seasoned chicken, sliced strawberries, baby spinach and poppy seed dressing!

Servings 6

Author Holly

Ingredients

• 1 pound cooked, diced chicken, seasoned with salt and pepper (A rotisserie chicken works great for this recipe)
• 8 ounces dried penne pasta
• 2 cups packed baby spinach leaves
• 1 ½ cups sliced strawberries
• 1/2 cup chopped pecans
• 1/3 cup Creamy Poppy Seed dressing (I like Kraft's brand)
• 1/3 cup Raspberry Vinaigrette (I like Kraft's brand)

Instructions

• In a medium bowl combine the creamy poppy seed dressing and Raspberry vinaigrette dressing. Whisk together until combined. Cover and set in refrigerator.
• In a large pot of water boil penne pasta and cook according to package directions. Drain water then run under cold water to cool pasta. Place drained pasta in a large bowl.
• Add the cooked diced chicken, spinach leaves, sliced strawberries and pecans to pasta. Pour in mixed dressings. Gently toss to combine everything.
• Serve immediately or let chill in fridge for 2 hours before serving. Enjoy!

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I have one delicious recipe to share with you all today! It’s my Bacon Ranch Pasta Salad and it is divine. It’s a variation to the classic pasta salad and is out of this world good! This side dish is bursting with flavor. The creamy dressing combined with a few extra goodies coats the noodles perfectly. This recipe is a must-make!

This pasta salad manages to be both flavorful and light. I love that it’s not overpowering like a lot of other pasta salads I’ve tried. It really is delicious. Everyone gobbles this up! It’s the perfect side dish for any summer barbecue or potluck dinner. 🙂

Similar Recipes

California Pasta Salad

Pepperoni Pizza Pasta Salad

Strawberry Chicken and Spinach Pasta Salad

Mandarin Orange and Spinach Pasta Salad

Chicken Caesar Pasta Salad

Tri Color Pasta Salad

Have you made this Bacon Ranch Pasta Salad recipe? 🥓
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BaconRanchPastaSalad #PastaSalad #LifeInTheLofthouse

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Bacon Ranch Pasta Salad

Rotini pasta coated in a creamy ranch dressing, bacon, and lots of other goodies. This pasta salad is always a hit!

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Servings 6

Ingredients

• 1 package (12 ounces) tri-color rotini pasta
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 package (1 ounce) dry ranch dressing/seasoning mix
• 1/2 teaspoon garlic powder
• 1/2 cup milk
• 8 slices cooked bacon, chopped (see notes below)
• 1 large tomato, diced
• 1 can (4.25 ounces) sliced black olives, drained
• 1 cup shredded cheddar cheese

Instructions

• Bring a large pot of water to a boil. Add rotini pasta and cook until al dente, about 8 minutes. Drain water. Rinse pasta with cold water to cool. Set aside.
• In a large bowl, whisk together the mayonnaise, sour cream, dry ranch mix, garlic powder and milk. Add pasta, cooked bacon pieces, tomato, olives and cheese to the bowl. Gently toss to combine everything.
• Cover and chill in refrigerator at least 2 hours before serving.

Notes

*I use the packages of pre-cooked bacon pieces to save on time.

*When ready to serve you can toss with a little extra milk if it seems dry.

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