A salad can look like an afterthought when it is only greens and bottled dressing. These 17 recipes bring steak, chicken, salmon, shrimp, pasta, grains, herbs, cheese, nuts, and homemade dressings into the bowl, so each one has a clear reason to be made, plated, and brought to the table. The collection moves from full lunch and dinner salads to brighter sides that hold their own beside grilled meat or a sandwich. There is enough range here for a weekday plate, a potluck bowl, or something worth setting out when company is coming.
Steak & Pasta Salad
Built around leftover steak, Steak & Pasta Salad combines farfalle, baby spinach, cherry tomatoes, corn, blue cheese, radishes, red onion, and candied walnuts with buttermilk ranch dressing in 25 minutes. The recipe makes 8 servings, so it works as a substantial lunch or a side for a larger table. Chill it for 20 minutes before bringing it out. Keep extra dressing nearby because the pasta absorbs it as it sits.
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Greek Salad With Chicken
Crisp cucumber, tomatoes, green bell pepper, olives, feta, and cooked chicken give Greek Salad With Chicken plenty of color and substance without a long prep session. A Greek yogurt dressing with lemon, red wine vinegar, Dijon, garlic, and oregano coats the mixture in 15 minutes. The card yields 4 servings. Add toasted pita and hummus when the salad needs to carry lunch or dinner on its own.
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Italian Pasta Salad
Tossed with a scratch vinaigrette, Italian Pasta Salad pairs fusilli with cherry tomatoes, cucumber, red bell pepper, red onion, olives, fresh mozzarella, sun-dried tomatoes, and basil. The full time is 1 hour 32 minutes, including an hour of chilling, and the recipe makes 8 servings. Holding back part of the dressing keeps the pasta glossy before it reaches the table. Make it a day ahead for a cookout or potluck.
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Southern Ham Salad
Finely chopped leftover ham forms the base of Southern Ham Salad, with cream cheese, green onions, fresh parsley, and grainy mustard mixed through until creamy. The recipe takes 10 minutes and makes 6 servings, though chilling it for at least an hour gives the ingredients more time to come together. Spread it onto bread or croissants, spoon it over greens, or set it out with crackers and cucumber slices for lunch.
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Salmon Pasta Salad
Creamy but still fresh from cucumber, dill, parsley, and lemon, Salmon Pasta Salad folds chilled orecchiette around cooked salmon with sour cream and mayonnaise. The card lists 5 minutes of prep and 15 minutes of cooking, with enough for 10 servings. Keep the salmon in chunks by folding it in gently at the end. Bring it to a summer lunch, office spread, or dinner where a cold main dish makes more sense.
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Pesto Orzo Salad
Green pesto coats every small piece of orzo in Pesto Orzo Salad, while mozzarella pearls, grape tomatoes, sun-dried tomatoes, Parmesan, green onions, lemon, pine nuts, and basil fill out the bowl. It takes 20 minutes and yields 6 servings, followed by a recommended 30-minute chill. The mix lands between a pasta side and a light lunch. Put it next to grilled steak, smoked chicken, or soup when the plate needs more than plain noodles.
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Wheat Berry Salad with Tuna & Tomatoes
Chewy grains give Wheat Berry Salad with Tuna & Tomatoes a firmer base than leafy salads, with tuna, diced tomatoes, green onions, parsley, lemon juice, and olive oil mixed through. The wheat berries take up to an hour to cook, bringing the total to 1 hour 10 minutes for 8 servings. There is no required chilling time once it is mixed. Use it as a make-ahead lunch or add soup and bread for a fuller meal.
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Tex-Mex Caesar Salad
Southwestern ingredients reshape a familiar Caesar in Tex-Mex Caesar Salad, using romaine, cotija, cilantro, lime, garlic, Dijon, Worcestershire, and a creamy egg-yolk dressing. Bread cubes are tossed with butter, olive oil, and chipotle powder, then baked until crisp for the topping. The recipe makes 6 servings. Set it beside grilled steak, ribs, tacos, or enchiladas when a plain Caesar would disappear beside the main dish.
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Potato Salad with Herbs & Green Garlic
Without mayonnaise weighing it down, Potato Salad with Herbs & Green Garlic coats baby red potatoes in olive oil, white wine vinegar, honey, green garlic, green onions, and parsley. It takes 30 minutes and produces 6 servings, with the dressing added while the potatoes are warm so they absorb more flavor. The salad can be presented warm, at room temperature, or chilled. Pair it with grilled meat, sausages, or a picnic spread.
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Mediterranean Orzo Salad with Shrimp
Shrimp, feta, chickpeas, tomatoes, cucumber, red bell pepper, sun-dried tomatoes, and red onion fill Mediterranean Orzo Salad with Shrimp with color in every scoop. A lemon, olive oil, oregano, dill, parsley, and honey dressing brings the 8-serving salad together in 35 minutes. Chill it for at least an hour before placing it on the table. It can stand alone as an entree or sit beside kabobs, fish, or grilled steak.
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Curried Chicken Salad with Raisins
Golden raisins and curry powder give Curried Chicken Salad with Raisins a sweet, warm-spiced edge, balanced by lemon juice, red onion, mayonnaise, and sour cream. Toasted sliced almonds finish the 10-minute recipe with crunch, and the card yields 6 servings. Pile it into sandwiches, tuck it into wraps, or spoon it over greens. Cucumber rounds or small crackers turn the same mixture into a neat appetizer for company.
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Shirazi Salad
Finely diced tomatoes, English cucumber, red onion, mint, parsley, and dill keep Shirazi Salad crisp, while lime juice and olive oil form the simple dressing. The recipe takes 10 minutes and makes 8 servings, with no cooking required. Seed the tomatoes first when you want less liquid collecting in the bowl. Bring it out beside grilled food, smoked meat, kabobs, or crusty bread for a clean, colorful counterpoint.
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Rotisserie Chicken Pasta Salad
Leftover chicken becomes a full pasta dish in Rotisserie Chicken Pasta Salad, which mixes bowtie pasta with roasted red peppers, red onion, basil, parsley, garlic, and a Greek yogurt dressing. The 30-minute recipe serves 6 and skips mayonnaise unless you choose the suggested swap. Keep the dressing separate until about 30 minutes before the meal. It works for potlucks, weekday lunches, or a cold dinner that still has enough protein.
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Mediterranean Quinoa Salad
Fluffy grains anchor Mediterranean Quinoa Salad, with cherry tomatoes, cucumber, red onion, Kalamata olives, feta, parsley, and mint folded through after the quinoa cools. Lemon juice, red wine vinegar, olive oil, oregano, and black pepper form the dressing. The recipe takes 30 minutes and makes 4 servings, followed by a suggested chill. Add chicken, lamb, shrimp, hummus, and pita when you want to build it into a larger spread.
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Italian Broccoli Salad
A quick blanch keeps the broccoli bright in Italian Broccoli Salad, then an ice bath preserves the crisp texture before shallot, almonds, pepperoncini, bell pepper, olives, and provolone go in. Red wine vinegar and olive oil make the dressing, and the card yields 6 servings with 10 minutes of prep. Let the salad rest at least 10 minutes before setting it out. It holds up beside sandwiches, grilled meats, or cold pasta salad.
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Coronation Chicken Salad
Sweet mango chutney, raisins, toasted almonds, and curry powder give Coronation Chicken Salad a distinctive mix of fruit, spice, and crunch. Cooked chicken is coated with mayonnaise and sour cream, then finished with green onion and parsley in 10 minutes. The recipe serves 6 and should chill for at least an hour before it reaches the table. Use it in sandwiches, on mixed greens, or inside small finger sandwiches for afternoon tea.
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Classic Asian Noodle Salad with Ginger-Sesame Dressing
Crunchy cabbage, carrots, bell pepper, green onions, cilantro, and peanuts run through Classic Asian Noodle Salad with Ginger-Sesame Dressing alongside tender noodles. Soy sauce, rice vinegar, sesame oil, honey, lime, ginger, garlic, and sriracha make the dressing. The 30-minute recipe yields 6 servings and can be chilled another 30 minutes before the meal. Pair it with grilled salmon, chicken, tofu, dumplings, or spring rolls for a broader spread.
Get the Recipe: Classic Asian Noodle Salad with Ginger-Sesame Dressing