Healthy Lunch Recipes | What Molly Made

Easy Salmon Salad Recipe

Molly Thompson — Wed, 20 Aug 2025 16:23:13 +0000

A Quick & Healthy Dinner or Meal Prep Lunch

As a full-time working mom, I care so much about quick meals that are healthy & balanced, easy, and most importantly, delicious.

This recipe is everything I want in a salmon salad: bold Mediterranean flavors, fresh veggies, and a tangy herb dressing. Using leftover salmon (especially leftover greek salmon) makes it a 10-minute meal you can meal prep for lunches!

Recipe highlights:

Balanced meal with protein, healthy fats, and fiber
Quick to prep (only 15 minutes active time)
Customizable — use what you have on hand for a clean-out-the-fridge salad
Meal-prep friendly — salmon keeps well and tastes great cold

Love a quick and healthy salad? Try this la scala chopped salad, curry chicken salad, or cottage cheese egg salad next.

Ingredient Highlights & Swaps

Lemon juice: bright acidity to balance flavors.
Herbs: fresh dill & parsley and dried oregano for a Mediterranean flavor.
Salmon fillets: high in healthy fats and protein!
Romaine lettuce: crisp and sturdy base, but butter lettuce or mixed greens work too.
Mini cucumber: for fresh crunch.
Grape tomatoes: sweet and juicy.
Red onion: balances the flavors. Pickled onions work too!
Avocado: creamy texture, healthy fats, and fiber!
Chickpeas: plant-based protein and more fiber.
Feta cheese: the perfect greek flavors to finish the salmon salad. Leave it out for dairy-free or swap it with goat cheese!

Jump to Recipe

How to Make this Salmon Salad Recipe

Make the Dressing: Whisk dressing ingredients in a jar.

Assemble the Salad: Layer the romaine, cucumber, tomatoes, red onion, avocado, chickpeas, and feta in a bowl or seperate into containers for meal prep.

Serve: Flake the salmon using a fork and top the salad. Drizzle with reserved dressing if you’re serving it right away or store separately for meal prep.

Tested Tips & Shortcuts

Cold Salmon Tip: Leftovers taste amazing cold, so it’s perfect for meal prep lunches. Just store the dressing separately.
Pre-cooked salmon: Purchase pre-cooked salmon or even canned salmon if you don’t have leftover salmon on hand and don’t want to cook fresh.
Store-bought dressing: skip the homemade dressing if you don’t have time and buy your favorite Greek dressing at the store. I like Primal Kitchen’s greek dressing.

Salmon Salad Recipe

This salmon salad recipe combines crisp romaine, juicy tomatoes, creamy avocado, and flaky salmon with a Mediterranean herb dressing. It’s quick, nourishing, and perfect for weeknight dinners or meal-prep lunches.

Course Dinner, Lunch

Cuisine American, Mediterranean

Diet Diabetic, Gluten Free

Keyword family dinner, healthy dinner, meal prep lunch, salmon recipe, weeknight salmon

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 467kcal

Author Molly Thompson

Ingredients

Dressing

1/4 cup olive oil
Juice from 1 lemon (2-3 Tbsp)
1 clove garlic minced
1 Tablespoon fresh dill chopped (or 1 tsp dried)
1 Tablespoon fresh parsley chopped (or 1 tsp dried)
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Black pepper & red pepper flakes to taste

Salmon Salad

12-14 oz cooked salmon flaked (2-3 cups), see notes for cooking if you don’t have leftover salmon
1 head romaine chopped
1 mini cucumber chopped
10 oz grape tomatoes halved
1/4 cup red onion thinly sliced (1/2 onion)
1 avocado diced
1 (15-oz) can chickpeas drained and rinsed
4 oz feta cheese crumbled

Instructions

Make dressing (5 min): Whisk or shake the dressing ingredients together well in a jar. Taste and adjust seasoning as needed.
1/4 cup olive oil, Juice from 1 lemon, 1 clove garlic, 1 Tablespoon fresh dill, 1 Tablespoon fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, Black pepper & red pepper flakes
Assemble salad (5 min): Add the salad ingredients to a large bowl.
12-14 oz cooked salmon, 1 head romaine, 1 mini cucumber, 10 oz grape tomatoes, 1/4 cup red onion, 1 avocado, 1 (15-oz) can chickpeas, 4 oz feta cheese
Serve: Pour the dressing over the salad and toss to coat. Or separate into containers and store salad dressing separately for meal prep.

Video

Notes

Cook the salmon: Heat 2 Tablespoons of olive oil in the bottom of a large skillet over medium-high heat. Pat salmon dry and season with salt and pepper. Place it skin-side-down in the hot skillet and sear for 4 minutes without moving. The skin should be golden and crisp. Carefully flip and reduce the heat to medium. Continue to cook, 4-5 minutes, until the salmon flakes and reaches an internal temperature of 125-130°F. Let it rest for 5 minutes, remove the skin, and flake with a fork.

Canned salmon: this recipe works with canned salmon if you don’t want to cook it! Drain and flake before adding to the salad. I like Wild Planet canned salmon.

Store-Bought Dressing: I love homemade salad dressing, but store bought works to in a pinch. I like Primal Kitchen Greek dressing. Any greek, Italian, or balsamic dressing would be delicious.

To store: Store leftover salad, without the dressing, in an airtight container for up to 3 days. Dressed salad will stay fresh for a bout a day, but the lettuce will be slightly wilted.

Meal Prep: Assemble the salad ingredients into 4 separate airtight containers then mix and store the dressing separately.

Nutrition

My Favorite Variations

Greens: Try spinach, kale, or arugula instead of romaine.
Try another seasoning: the flavor of this salmon salad recipe depends on the dressing. Use leftover cajun salmon, Italian seasoned-salmon, or salmon seasoned with old bay. Use a matching dressing to your taste!
Grill or bake the salmon: Easily make baked salmon or grilled salmon instead.
Protein Swap: Use chicken instead (like in this grilled chicken salad), or swap for shrimp or tofu.
Dairy-Free: Skip feta or replace with dairy-free cheese.
Extra Crunch: Add toasted pita chips, sunflower seeds, or roasted chickpeas.

Frequently Asked Questions

Can I use leftover cooked salmon?

Yes! Flaky leftover salmon is perfect in this salad and others like salmon caesar salad and salmon arugula salad.

Do you it eat cold?

Yes, salmon salad is typically enjoyed cold as a quick lunch or meal prep option, but you can flake the salmon right when it’s cooked and enjoy it warm too.

Can I use canned salmon in this salad?

You can use canned salmon in this salmon salad! It’s a quick and easy alternative that turns this into a 5 minute recipe. Just drain and flake with a fork.

What’s the best way to store salmon salad?

Store leftovers in a air tight container or separate into meal prep containers without the dressing. This salmon salad will stay fresh in the fridge for up to 3 days.

More Salmon Recipes

The post Easy Salmon Salad Recipe appeared first on What Molly Made.

Cucumber Tomato Avocado Salad

Molly Thompson — Fri, 09 May 2025 08:00:00 +0000

Why you’ll love this Cucumber Tomato Avocado Salad!

Refreshing salad, without any lettuce.
Great side dish for cookouts and summer picnics.
The fresh ingredients are perfect for summer months.
Takes 15 minutes to make.
Easy to make with 4 main ingredients and a basic dressing.

Need another summer salad? Try chicken salad stuffed avocado, Italian pasta salad with salami and mozzarella, or tomato, corn, and feta salad next!

Have extra cucumber? Use it to make a few of our favorite refreshing drinks: cucumber lemon water or an easy cucumber margarita.

How to Make Cucumber Tomato Avocado Salad

Make the dressing: Whisk the dressing ingredients together in a small bowl.
Prep the veggies: Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small “U” shapes. Next, halve the tomatoes and slice the onion thinly then into small pieces. Cut the avocado in half then into quarters. Peel the skin off then cut the avocado pieces into small slices. Add everything to a large salad bowl.
Toss it together: Pour the dressing over the ingredients.
Serve: Chill the salad for a few hours or serve right away with more fresh herbs.

Should I leave the cucumber skin on? You do not need to peel an English cucumber because the skin is thin and edible. You can use regular cucumber for this salad, but I recommend peeling those first.

Quick Tips

How to know when the avocado is ripe: The avocado will give when you apply gentle pressure to the skin. It should feel slightly soft but not mushy. Also, if it still has its stem, try taking it off. If it’s easy to remove and is green on the top of the avocado, it’s ready!
How to cut an avocado: Slice it in half lengthwise then remove the seed from the center. Next, slice each in half again to quarter them then peel away the skin, similar to peeling dragonfruit. Slice into chunks from there.
Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Recipe Variations

Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco.
Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
Different tomatoes: Use any juicy, ripe tomatoes you have on hand and slice them into chunks.
Add more veggies: Mix in crunchy sweet peppers, spinach, or arugula.

More Salad Recipes

Need a main dish? Try it with grilled burgers, crispy cilantro lime chicken, or blackened chicken tenders.

Cucumber Tomato Avocado Salad

This quick and easy cucumber tomato avocado salad is the perfect side dish to take to your next cookout. Use up fresh, seasonal ingredients like crisp cucumber, creamy avocado, juicy tomatoes. Toss with fresh herbs and citrus. Add grilled chicken for extra protein.

Course Healthy, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword avocado, BBQ, cookout recipe, cucumber

Prep Time 15

Cook Time 0

Total Time 15

Servings people

Calories 226kcal

Author Molly Thompson

Ingredients

1 English cucumber sliced in half lengthwise, seeded, and cut into small pieces (Note 1)
2 avocados quartered and cut into chunks
1 pint cherry tomatoes cut in half lengthwise
1/2 small red onion peeled and cut into small small pieces
3 Tablespoons lime juice (about 1 lime)
1/4 cup extra virgin olive oil (avocado oil works too)
1 Tablespoon honey
2 cloves garlic minced
1/2 teaspoon salt
1/4 cup cilantro finely chopped

Instructions

Start by whisking all of the dressing ingredients together in a small bowl then set aside.
3 Tablespoons lime juice, 1/4 cup extra virgin olive oil, 1 Tablespoon honey, 2 cloves garlic, 1/2 teaspoon salt, 1/4 cup cilantro
If you haven't already, prep all of the veggies: Halve the tomatoes and slice the onion thinly then into small pieces. Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small "U" shapes. Cut the avocado in half then into quarters. Peel the skin off then cut into small slices.
1 English cucumber, 2 avocados
Add the cucumber, tomato, onion, and avocado to a large serving bowl, toss with the prepared dressing, and serve right away for best results.
1 pint cherry tomatoes, 1/2 small red onion

Video

Notes

Note 1. Cucumber. You can use regular cucumber instead of English cucumber. Peel the skin before cutting!

Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Store: This recipe will last up to 3 days in the fridge in an airtight container. The citrus from the limes helps prevent the avocado from going brown, but you can squeeze a bit more lime juice on top before storing. I don’t recommend freezing this recipe.

Recipe variations:

Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco (optional).
Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
Different tomatoes: Use roma tomatoes, grape tomatoes, or any ripe tomatoes you have on hand and slice them into chunks.
Add more veggies: Mix in crunchy sweet peppers, spinach, and arugula.
Swap herbs: Chop fresh basil, dill, or parsley and toss it into the salad dressing for a different, fresh taste.

Leftover idea! Add grilled chicken, rotisserie chicken, or blackened salmon for protein. Or, mix it in cooked pasta with chickpeas for plant-based protein.

Nutrition

The post Cucumber Tomato Avocado Salad appeared first on What Molly Made.

Mexican Street Corn Chicken Salad

Molly Thompson — Fri, 25 Apr 2025 16:21:30 +0000

Elote Chicken Salad is My Favorite High-Protein Meal Prep Lunch

If you’re anything like me, you’re always looking for lunches that are easy to throw together, actually filling, and don’t taste like sad leftovers. This Mexican Street Corn Chicken Salad is all of those things.

It’s packed with rotisserie chicken, charred corn, creamy dressing, a little heat, and the tangy, salty magic of cotija cheese. Plus, you can scoop it into lettuce cups, stuff it into an avocado, or pile it on thick sourdough toast—flexibility is the name of the game.

The creamy dressing brings all the Elote flavor you love, and the protein from the chicken and Greek yogurt keeps you full. It’s also one of my favorite ways to use up a rotisserie chicken.

Tips and Serving Ideas

Make it spicier: Add more jalapeño or a splash of hot sauce.
Prep ahead: Store in an airtight container for up to 4 days. It gets even better the next day.
Need it dairy-free? Sub the Greek yogurt and sour cream with a plant-based alternative and skip the cheese (or use dairy-free).

Mexican Street Corn Chicken Salad

This Street Corn Chicken Salad is my healthy, Mexican-inspired twist on classic chicken salad—loaded with charred corn, rotisserie chicken, fresh cilantro, cotija cheese, and my creamy lime dressing. A high-protein, quick, and flavor-packed recipe is always my goal, especially for lunches, and this checks all the boxes.

Course Lunch

Cuisine Mexican

Diet Gluten Free

Keyword 15 minute meal, gluten free, lunch

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 301kcal

Author Molly Thompson

Ingredients

2 cups frozen corn
Kosher salt to taste
1 lb rotisserie chicken shredded or cubed
1/4 cup fresh cilantro chopped, plus more for serving
1/2 small red onion diced
1/2 jalapeno seeded and minced, more if desired
1/4 cup cotija cheese or feta cheese
3/4 cup plain Greek yogurt or mayo
1/4 cup sour cream
1/4 cup fresh lime juice 3-4 limes
2 teaspoons tajin
For serving: lettuce cups avocado, or bread

Instructions

Heat a medium skillet over medium heat. Add the corn and sprinkle with salt. Then, cook until warmed and slightly charred, around 5-6 minutes, then transfer it to a large bowl.
2 cups frozen corn, Kosher salt to taste
Add the rotisserie chicken, cilantro, red onion, jalapeno, and cheese to the bowl.
1 lb rotisserie chicken, 1/4 cup fresh cilantro, 1/2 small red onion, 1/2 jalapeno, 1/4 cup cotija cheese
Combine the Greek yogurt, sour cream, lime juice, and Tajin in a small bowl. Pour it over the chicken salad and toss to combine. Serve inside an avocado, on bread, or in lettuce cups. Sprinkle with more cheese, cilantro, and a drizzle of sriracha if desired.
3/4 cup plain Greek yogurt, 1/4 cup sour cream, 1/4 cup fresh lime juice, 2 teaspoons tajin, For serving: lettuce cups

Nutrition

The post Mexican Street Corn Chicken Salad appeared first on What Molly Made.

Italian Sushi

Molly Thompson — Thu, 10 Apr 2025 18:21:58 +0000

Italian Sushi Is the Party Appetizer You Didn’t Know You Needed

If you’re looking for a show-stopping appetizer that takes no time, no cooking, and absolutely wows guests, this Italian Sushi is your new go-to.

It’s basically a hand-rolled Italian antipasto—prosciutto, burrata, and sun-dried tomatoes all bundled up with arugula and basil, sliced into gorgeous little rolls and finished with a drizzle of balsamic glaze.

Think of it as the perfect finger food meets charcuterie board… in one bite.

I love making this for dinner parties, holidays, or even a low-key Friday night with wine. The roll-and-slice method makes it feel a little fancy, but it’s so easy to pull together.

Pair it with a few other easy appetizers like blueberry goat cheese, black bean corn dip, and crispy carrot fries for the ultimate girl dinner.

Ingredients Notes + Substitutions

Prosciutto & Salami: These are your “seaweed”—thin, salty, and easy to roll.
Burrata: The creamy center of it all. You can also use mozzarella, goat cheese, or ricotta.
Arugula or Spinach: For that fresh bite and a little texture.
Basil: A few fresh leaves bring so much classic Italian flavor.
Sun-Dried Tomatoes: They add a punch of sweet, chewy richness.
Olive Oil + Balsamic Glaze: For the finishing drizzle.

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How to Make Italian Sushi

Prep the base: Layer the prosciutto and salami so they slightly overlap.

Layer the fillings: Add basil, arugula, sun-dried tomatoes, and torn burrata, seasonings, and balsamic glaze.

Roll it up: Starting from the long edge, roll everything up tightly, like a sushi roll.

Cut and serve: Slice into 6-8 pieces and serve with an extra drizzle of balsamic glaze.

Tips & Variations

Make it ahead: Prep the roll a few hours early and slice just before serving.
Try different cheeses: Goat cheese, ricotta, or even spreadable herbed cheese works great.
Add-ins: Chopped olives, roasted red peppers, toasted pine nuts, roasted garlic, or a touch of hot honey are all delicious options.
Change up the meat: Swap or add prosciutto cotto, capicola, or Italian ham.

Italian Sushi

This Italian sushi recipe is a creative, no-cook appetizer that’s packed with classic Italian flavors. You start with delicate prosciutto wrapped around creamy burrata, sun-dried tomatoes, and fresh basil for a savory finger food that’s perfect for parties. Drizzle with balsamic glaze for a dish that’s as beautiful as it is delicious!

Course Dinner

Cuisine Italian

Diet Gluten Free

Keyword gluten free, gluten free dinner, healthy, healthy dinner

Prep Time 10

Total Time 10

Servings

Calories 130kcal

Author Molly Thompson

Ingredients

7 slices prosciutto
5-7 slices Italian salami
3-4 fresh basil leaves
1-2 cups arugula or spinach
1 ball of burrata
1/3 cup sun-dried tomatoes
Kosher salt black pepper, and oregano to taste
Extra virgin olive oil to taste
Balsamic glaze to taste

Instructions

Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other, making sure the edges overlap. Then do the same with the salami.
7 slices prosciutto, 5-7 slices Italian salami
Then, add the leaves of fresh basil across the center of the prosciutto so that it spans all seven pieces. Add the arugula on top. Arrange the sun dried tomatoes on top, then tear open the ball of burrata and spread it evenly on top of the sun dried tomatoes. Sprinkle it with salt, pepper, and oregano to taste. Finally, drizzle with olive oil and balsamic vinegar.
3-4 fresh basil leaves, 1-2 cups arugula, 1 ball of burrata, 1/3 cup sun-dried tomatoes, Kosher salt, Extra virgin olive oil to taste, Balsamic glaze to taste
Starting at the long edge, wrap the prosciutto up and over the filling, doing your best to keep each piece of prosciutto connected to one another. Continue to roll it tightly, like a sushi roll, until you have a long log. Cut into 6-8 even pieces and serve right away with more balsamic glaze.

Notes

To Store. Place the leftover italian sushi in an airtight container and store in the fridge for up to 3 days.

Cheese Variations: You can use any kind of soft or creamy cheese like goat cheese, ricotta cheese, fresh mozzarella, or a sprinkle of parmesan cheese.

Deli Meats: Add or swap in prosciutto, Italian ham, capicola, or cured ham.

More Toppings: Try roasted red peppers, chopped olives, artichokes, toasted pine nuts, or a drizzle of honey.

Nutrition

The post Italian Sushi appeared first on What Molly Made.

Cottage Cheese Egg Salad (High-Protein, No Mayo)

Molly Thompson — Mon, 31 Mar 2025 11:00:00 +0000

Ditch the Mayo — This High-Protein Egg Salad is A Gamechanger

I wanted something creamy and satisfying without mayo—and cottage cheese is the secret! Just like cottage cheese alfredo and cottage cheese flatbread, you blend it until smooth, turning it into a protein-packed dressing.

My top tip for egg salad is to use fresh herbs and season it well with salt and pepper. They’re small additions, but make all the difference!

Eggs are always part of my morning routine to meet my protein goals, but I’ve been making this on repeat for quick lunches and snacks, and it always hits the spot. Serve it on toast, tuck it into lettuce cups, or scoop it up with crackers!

Did you know? Eggs are a compact, natural source of vitamins and minerals. One egg contains 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Bonus, eggs are naturally free of sugars and low carb!

How to Make Cottage Cheese Egg Salad

What you need: hard-boiled eggs, salt, pepper, paprika, dijon mustard, cottage cheese, red onion, celery, chives, dill, and lemon juice.

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Step-by-Step Instructions

Hard boil the eggs then transfer to an ice bath to cool.

Peel and chop the hard-boiled eggs into bite-sized pieces.

Blend cottage cheese, lemon juice, Dijon, paprika, salt, pepper, and garlic until smooth.

Combine the eggs with the remaining ingredients and dressing in a bowl.

Serving Suggestions

On toasted sourdough – This is my personal favorite. Pile it high on a slice of crunchy, golden-brown sourdough for the perfect balance of creamy and crisp.

With a sprinkle of everything bagel seasoning – Add a boost of flavor and texture by topping your egg salad with a generous pinch of everything bagel seasoning. It’s especially great on sandwiches or toast!

In lettuce cups – For a light and low-carb option, serve the egg salad in butter lettuce leaves.

With crackers or sliced veggies – Keep it simple and scoop it up with your favorite crackers or crunchy cucumber and bell pepper slices.

As a sandwich – Classic, easy, and perfect for meal prep. Add a slice of tomato or avocado to take it up a notch.

This post is sponsored by The Ohio Poultry Association. For more about Ohio egg farmers, cooking tips, recipes, and nutrition information, go to OhioEggs.com and follow them on Facebook, Twitter, and Instagram.

More High-Protein Lunch Recipes

Recipes

Lunch

Salads

Lunch

Cottage Cheese Flatbread

Cottage Cheese Egg Salad

This high-protein cottage cheese egg salad is loaded with fresh herbs, fresh flavor, and creamy texture—all without mayo. Just like classic egg salad, it makes the perfect make-ahead healthy snack or lunch, with a creamy cottage cheese dressing and the perfect crunch from celery and red onion.

Course Lunch, Snack

Cuisine American

Diet Diabetic, Gluten Free, Vegetarian

Keyword cottage cheese recipe, high protein, meal prep lunch

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 240kcal

Author Molly Thompson

Ingredients

10 large eggs
1 celery stalk finely diced
3 Tablespoons red onion finely diced
2 Tablespoons fresh dill chopped
2 Tablespoons fresh chives chopped
3/4 cup cottage cheese any kind (I used full fat)
1 Tablespoon lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon paprika
1 teaspoon kosher salt
Black pepper to taste
1 clove garlic

Instructions

Place the eggs in a pot and cover with water 1 inch above the eggs. Bring the water to a boil over high heat. Once boiling, turn off the heat and close the lid. Let the eggs cook in the hot water for 12 minutes. Transfer to an ice bath to cool. Once cooled, peel and chop the hard-boiled eggs into chunks or smaller pieces, depending on your desired texture.
10 large eggs
Add the eggs to a large mixing bowl with the celery, red onion, dill, and chives.
1 celery stalk, 3 Tablespoons red onion, 2 Tablespoons fresh dill, 2 Tablespoons fresh chives
Add the cottage cheese, lemon juice, dijon mustard, paprika, salt, and garlic to a blender and blend until smooth. Gently stir the dressing into the egg salad until coated. Taste and add more salt and pepper as desired. Serve right away with crackers, as a sandwich, in a wrap, or on top of salad or in lettuce wraps.
3/4 cup cottage cheese, 1 Tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon paprika, 1 teaspoon kosher salt, Black pepper to taste, 1 clove garlic

Notes

Cottage Cheese. For the creamiest texture, use full-fat cottage cheese. If you still want a high protein egg salad, but don’t want mayo, use plain greek yogurt

More Herbs. Swap the dill and chives for green onions or parsley.

Hard Boiled Eggs. Check out the Ohio Poultry Association’s

Store. Store leftover egg salad in an airtight container in the refrigerator for up to 4 days.

Nutrition

The post Cottage Cheese Egg Salad (High-Protein, No Mayo) appeared first on What Molly Made.

Crispy Rice Salad

Molly Thompson — Fri, 21 Mar 2025 14:30:58 +0000

This Crispy Rice Salad is Fresh, Crunchy, and Full of Flavor

This viral Thai crispy rice salad is a fun riff on Nam Khao, a traditional Laotian appetizer-style salad made with crispy rice and bold, fresh flavors. It starts with seasoned rice that gets baked until golden and crunchy, then tossed with crisp veggies, herbs, and a creamy tahini dressing that pulls everything together.

It’s bright, crunchy, and totally crave-worthy—plus naturally dairy-free and gluten-free (if you use coconut aminos). This is the kind of salad that feels light but still satisfies, making it perfect for lunch or a colorful dinner (especially if you add protein like rotisserie chicken or blackened salmon).

Molly Yeh shared a version on her Instagram, and I knew I had to make my own! It’s the perfect way to use leftover rice.

How to Make Crispy Rice Salad

Ingredients You Need

Step-by-Step Instructions

Bake the rice until crispy.

Make the dressing.

Add the salad ingredients to a large bowl.

Mix with the dressing.

Recipe Tips & Variations

Use leftover rice. Day-old rice works best here because it’s dry and crisps up nicely in the oven.
Adjust the heat. Add more or less chili crunch based on your spice preference. You can also use sriracha or leave it out for a mild version.
Swap the veggies. This salad is flexible—try shredded carrots, bell peppers, or snap peas in place of cabbage or cucumber.
Make it a meal. Add grilled chicken, crispy tofu, or shrimp for a protein boost and turn it into a full dinner.

More Delicious Salad Recipes

Salads

Side Dishes

Salads

Salmon Arugula Salad

Crispy Rice Salad

This crispy rice salad recipe is packed with fresh herbs, crunchy vegetables, and tossed in a bold maple-tahini ginger dressing. Baked crunchy rice adds texture and flavor to every bite, making it the perfect gluten-free, feel-good dish for lunch or dinner.

Course Healthy, Lunch, Main Course, Salad

Cuisine American, Asian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword healthy salad, thai recipe, viral recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 337kcal

Author Molly Thompson

Ingredients

Crispy Rice Salad

2 cups cooked white rice leftover or cooked and cooled
1 Tablespoon soy sauce or coconut aminos
1 Tablespoon sesame oil
1-2 teaspoons chili crunch (I use Momofuku), or sriracha
2-3 cups shredded red cabbage
3 mini cucumber sliced
1 cup edamame (10oz frozen) steamed and shelled
1/4 cup chopped green onions thinly sliced (about 4-5)
1/3 cup cashews chopped
2 Tablespoons fresh cilantro chopped
1 Tablespoon fresh mint chopped

Maple Tahini Ginger Dressing

1/4 cup tahini
1 Tablespoon sesame oil
1 teaspoon grated ginger
1 teaspoon chili crunch (I use Momofuku), or sriracha
2 Tablespoons maple syrup
2 Tablespoons lime juice 1 lime
1 Tablespoon mirin or rice vinegar
1 Tablespoon soy sauce or coconut aminos

Standard – Metric

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Add the rice to a medium mixing bowl with soy sauce, sesame oil, and chili crunch. Stir to combine, making sure the rice is coated well. Spread it out in an even layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, stirring every 10 minutes. Start checking it frequently the last 10 minutes of baking because it can burn quickly
2 cups cooked white rice, 1 Tablespoon soy sauce, 1 Tablespoon sesame oil, 1-2 teaspoons chili crunch
While the rice is cooking, make the dressing. Combine everything in a bowl or jar and whisk together until combined. Taste and adjust heat or sweetness as needed.
1/4 cup tahini, 1 Tablespoon sesame oil, 1 teaspoon chili crunch, 2 Tablespoons maple syrup, 2 Tablespoons lime juice, 1 Tablespoon mirin, 1 Tablespoon soy sauce
Add the shredded cabbage, cucumbers, edamame, green onions, cashews, cilantro, and mint, to a large bowl. Top the salad with crispy rice pour the dressing on top. Toss to coat and serve right away.
2-3 cups shredded red cabbage, 3 mini cucumber, 1 cup edamame, 1/4 cup chopped green onions, 1/3 cup cashews, 2 Tablespoons fresh cilantro, 1 Tablespoon fresh mint

Notes

More Toppings. Add sliced avocados, crushed peanuts,

Rice. I used cooked leftover jasmine rice. You could also use basmati rice, long grain white rice, or brown rice.

Protein. Add shredded rotisserie chicken, blackened salmon, spicy tuna, shrimp, or tofu.

Nutrition

The post Crispy Rice Salad appeared first on What Molly Made.

Street Corn Chicken Rice Bowl

Molly Thompson — Mon, 10 Feb 2025 19:09:45 +0000

These street corn chicken rice bowls are a fresh, flavor-packed dinner you can make in about 30 minutes. Juicy seasoned chicken, creamy elote-style corn, fluffy rice, and fresh toppings get layered together for a bowl that’s smoky, tangy, creamy, and just a little crunchy.

The street corn mixture is really the star here. Sweet charred corn gets tossed with lime juice, cotija cheese, garlic, and Tajin for that classic Mexican street corn flavor. Pile that over warm rice with tender sliced chicken, avocado, and pickled onions and you’ve got one of those dinners that feels exciting but still totally doable on a Tuesday night.

I make these bowls all the time when I want something fresh and satisfying without making five separate side dishes.

Quick Overview: How to Make Street Corn Chicken Rice Bowls

Start by seasoning chicken breasts with lime, garlic, Tajin, chili powder, and olive oil. Roast the chicken and corn together on a sheet pan until the chicken is juicy and the corn is lightly charred.
Cut the corn off the cob and toss it with Greek yogurt, cotija cheese, cilantro, and lime juice to create a creamy street corn mixture.
Layer cooked rice in bowls, add sliced chicken, the creamy corn, and toppings like avocado, pickled onion, tortilla chips, and cilantro.

Dinner is done.

Whether you’re craving something fresh and zesty like a fiesta shrimp bowl, packed with protein and healthy fats like a salmon rice bowl, or a quick and easy weeknight favorite like ground turkey teriyaki bowl, there’s a rice bowl for every craving.

Why This Recipe Works

The street corn mixture doubles as the sauce. That creamy corn mixture with classic elote seasoning coats the rice and chicken so every bite has flavor.
The chicken cooks fast. Pounding the chicken slightly helps it cook evenly and stay juicy.
Everything cooks on one pan. I intentionally developed the recipe so the chicken and corn roast together, which keeps cleanup simple.
It balances texture really well. Creamy corn, tender chicken, fluffy rice, crunchy toppings. That contrast makes the bowl feel satisfying instead of heavy.

Common Mistakes to Avoid

Not charring the corn enough: A little color on the corn adds so much flavor.
Skipping the lime juice: The acidity is what keeps the bowl from tasting heavy.
Overcooking the chicken: Pull the chicken at about 160°F. It will finish cooking while it rests.
Not seasoning the rice or toppings: A squeeze of lime or pinch of salt at the end brings everything together.

Ingredients You Need

Chicken and Street Corn

Boneless skinless chicken breasts
Olive oil, lime juice, and maple syrup: keeps the chicken juicy.
Tajin, chili powder, paprika, garlic, salt: classic street corn flavors.
Fresh corn on the cob: roasted for a perfect charred sweetness.
Greek yogurt: for a lighter take on the creamy dressing. But sour cream or a mixture of mayo and sour cream work too.
Cotija cheese

Rice Bowl Base

Cooked white rice or brown rice
Kale (romaine or spinach also works)
Pickled red onion: my quick Mexican pickled onions take this from delicious to incredible.
Avocado
Crushed tortilla chips: makes this recipe stand out with a crunchy finish.
Fresh cilantro (don’t skip this!)

How to Make Street Corn Chicken Rice Bowls

1️⃣ Marinate Chicken & Corn: Whisk together olive oil, maple syrup, lime juice, garlic, Tajin, paprika, chili powder, and salt in a bowl. Brush the corn with the mixture then add the chicken to the bowl and toss.

2️⃣ Bake or Grill: Place the chicken and corn on the sheet pan and roast for 18–20 minutes until the chicken reaches about 160°F internally. Broil the corn at the end for added char.

3️⃣ Make the Street Corn Mixture: Combine the dressing ingredients in a medium bowl. Cut the corn kernels off the cob and toss them with the creamy mixture.

4️⃣ Assemble and Serve: start with rice and kale. Add sliced chicken, the creamy street corn, avocado, pickled onion, and crushed tortilla chips. Finish with extra cotija and cilantro.

Take a bite. The corn is creamy, the chicken is smoky, and the lime brightens everything. It’s so good.

How to Char Corn for Maxiumum Flavor

The easiest way is roasting it on the sheet pan with the chicken.

For deeper flavor, you can: Broil the corn for a few minutes at the end until lightly blistered.

Or cook it directly over a gas burner or grill until charred.

Those darker spots add that classic street corn flavor.

Best Rice for Rice Bowls

White rice and brown rice both work well here.

White rice is softer and soaks up the creamy corn sauce nicely.

Brown rice adds a little more fiber and chew.

If you’re short on time, microwaveable jasmine rice works great too. I do that all the time on busy nights.

Toppings That Make These Bowls Even Better

These bowls are easy to customize depending on what you have. Great additions include:

Avocado, guacamole or avocado crema
Shredded lettuce
Black beans
Cherry tomatoes or pico de gallo
Jalapeños or hot sauce
Extra cotija cheese

My kids usually go heavy on the tortilla chips and avocado.

Meal Prep and Storage

These bowls are great for meal prep.

Store the chicken, rice, and street corn mixture in separate containers in the refrigerator for up to 4 days.

Reheat the chicken and rice in the microwave or on the stovetop. Add the corn mixture and fresh toppings after reheating.

You can also store everything together and eat these bowls cold. The corn mixture almost turns it into a rice salad and it’s honestly really good that way.

FAQs

Can I use frozen corn?

Yes. Frozen corn works well if fresh corn isn’t in season. Just sauté it in a hot skillet for a few minutes until it starts to brown before mixing it with the dressing.

Can I grill the chicken instead?

Absolutely. Grill the chicken over medium high heat for about 9–10 minutes, flipping halfway, until it reaches 165°F. You can throw the corn on the grill too.

What rice works best for rice bowls?

Jasmine rice, long grain white rice, or brown rice all work well. Use whatever you normally keep on hand.

Can I make these dairy free?

Yes. Replace the Greek yogurt with a dairy free yogurt or a a mixture of dairy-free yogurt and mayo. Skip the cotija cheese.

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Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is fresh, flavorful, and the ultimate easy dinner! Try it for a delicious twist on classic Mexican street corn flavors.

Course Dinner, Lunch

Cuisine American, Mexican

Diet Gluten Free

Keyword meal prep bowl, mexican meal, rice bowl

Prep Time 10

Cook Time 20

Total Time 30

Servings bowls

Calories 462kcal

Author Molly Thompson

Ingredients

Chicken

2 Tablespoons olive oil
1 Tablespoon honey or maple syrup
3 Tablespoons lime juice (about 2 limes)
2 cloves garlic minced
1 teaspoon kosher salt
1 Tablespoon Tajin
1 teaspoon paprika
1 teaspoon chili powder
4 ears sweet corn husk and silk removed
1 1/2 lbs boneless skinless chicken breast

Street Corn (Elote)

1 cup Greek yogurt or sour cream
1/2 cup cotija cheese plus more for topping
1/4 cup fresh cilantro finely chopped, plus more for topping
3 Tablespoons lime juice (about 2 limes)
1 Tablespoon Tajin
2 cloves garlic minced

Rice Bowl Base

1 1/4 cup uncooked long grain white rice or brown rice, (or 2 1/2 cups cooked rice)
1 bunch kale massaged with olive oil to taste
Pickled red onion homemade or store bought
Avocado or guacamole
Crushed tortilla chips

Instructions

Preheat the oven to 425°F. Make the rice according to package directions or reheat leftover rice.
Whisk the marinade: In a large bowl, whisk together the olive oil, honey, lime juice, garlic, salt, Tajin, paprika, and chili powder.
2 Tablespoons olive oil, 1 Tablespoon honey, 3 Tablespoons lime juice, 2 cloves garlic, 1 teaspoon kosher salt, 1 Tablespoon Tajin, 1 teaspoon paprika, 1 teaspoon chili powder
Season the chicken and corn: Place the corn on a large sheet pan and brush the corn with the marinade. Pound the chicken to 1-inch even thickness and pat dry. Place it in the marinade and turn to coat. Arrange it on the sheet pan with the corn.
4 ears sweet corn, 1 1/2 lbs boneless skinless chicken breast
Roast the chicken and corn: Bake in the preheated oven for 18-20 minutes, turning the corn halfway through. Remove the chicken when the internal temperature reaches 165°F. For extra flavor, leave the corn on the sheet pan and broil for 3-5 minutes to char in spots.
Make the Mexican street corn: In a medium bowl whisk together the street corn ingredients. Transfer half to a separate bowl or jar for topping. When the corn is done, let it cool slightly. Cut the corn kernels from the cob and toss the dressing.
1 cup Greek yogurt, 1/2 cup cotija cheese, 1/4 cup fresh cilantro, 3 Tablespoons lime juice, 1 Tablespoon Tajin, 2 cloves garlic
Assemble the bowls: Layer your bowls with rice, greens, sliced or cubed chicken, and Mexican street corn. Add your favorite toppings like pickled red onion, avocado slices, crushed tortilla chips, more cotija cheese, and cilantro. Finish with remaining creamy dressing and serve.
1 1/4 cup uncooked long grain white rice, 1 bunch kale, Pickled red onion, Avocado, Crushed tortilla chips

Notes

Grilled Corn and Chicken: Brush the grill grates with olive oil and preheat the grill to medium-high heat (400-425°F). Place the chicken breasts and corn on the hot grill and immediately close the lid. Cook the chicken and corn for 9-10 minutes, flipping the chicken halfway and the corn 2-3 times, until the internal temp reaches 160-165°F. The corn should be deeply charred.

Chicken Cooking Tip: Pounding the chicken to an even thickness helps it cook evenly and stay juicy.

Char the Corn for More Flavor: If you want deeper street corn flavor, broil the corn for 3-5 minutes after roasting or char it directly over a gas burner.

Frozen Corn Shortcut: Frozen corn works well when fresh corn isn’t available. Cook it in a hot skillet until lightly browned before mixing with the dressing.

Sour Cream and Mayo Option. I like using Greek yogurt to lighten it up, but you can swap this for 1/2 cup sour cream and 1/2 cup mayonnaise.

Rice Options: White rice, brown rice, jasmine rice, or microwave rice all work well for this bowl.

Make Ahead: Assemble the bowls in separate meal prep containers and enjoy cold for lunches all week. To enjoy warm, store the chicken and rice separately from the corn mixture. Reheat and assemble bowls with elote mixture and toppings.

*Nutrition information includes the rice and kale but does not include additional toppings like onions and avocado.

Nutrition

The post Street Corn Chicken Rice Bowl appeared first on What Molly Made.

Viral Egg Flight

Molly Thompson — Tue, 22 Oct 2024 18:48:34 +0000

Get creative with this fun egg flight! It went viral on social media for a reason—endless topping ideas, easy to make, and full of protein. Use up what you have in the fridge with my topping ideas or follow the instructions to make my favorite egg flight flavors.

When I saw everyone’s egg flight ideas swirling around on TikTok I knew I had to get in on the topping ideas! We make hard boiled eggs for grated egg toast almost weekly, so I made extras for this fun and healthy snack.

It’s football season so I took inspiration from my favorite tailgating recipes including grinder salad, buffalo chicken casserole, BLT pasta salad, goat cheese stuffed dates, Mexican street corn pasta salad, and classic guacamole to create the ultimate hard boiled egg flight.

Why You’ll Love This Recipe

Sparks creativity!
Easy to prep the eggs in advance.
Full of protein—eggs are the highest-quality protein available.
Fun snack or meal for kids.
Endless delicious topping options.

Eggs are a compact, natural source of vitamins and minerals, with one egg containing 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. That means 2 eggs provide 12 grams of protein at 140 calories. Bonus, eggs are naturally free of sugars and low carb.

Need another viral egg recipe? Try feta fried eggs or grated egg avocado toast..

How to Make and Egg Flight

Here are the simple steps to make a viral egg flight, including all of my favorite topping ideas. Skip to the recipe card for the printable version.

Boil Eggs. Place 3 eggs in a saucepan and cover with 1 inch of water. Bring to a boil over high heat. Once boiling, remove from the heat, swirl once with a spoon, then set a timer for 10-12 minutes (10 yields slightly softer centers). Transfer to an ice bath then peel.

Buffalo Chicken: cream cheese, shredded cheese, ranch, rotisserie chicken, buffalo sauce, fresh dill, and fresh chives.

Walking Taco: guacamole, ground turkey taco meat, pickled red onions, crushed tortilla chips, and cilantro.

Goat Cheese Date: goat cheese, chopped dates, chopped pecans, hot honey, and fresh thyme.

Pesto BLT: pesto, cherry tomatoes, fresh mozzarella, crumbled bacon, romaine, and balsamic glaze.

Grinder Sandwich: mayo, mustard, salami, shredded mozzarella, pepperoncini, shredded romaine, oil, red wine vinegar, and oregano.

Mexican Street Corn: mayo, corn, lime juice, cilantro, and tajin.

More Egg Flight Ideas

Smoked salmon: Cream cheese, smoked salmon, capers, everything bagel seasoning, and dill.
Burger: Mini burger, lettuce, house sauce, avocado, bacon, sweet potato fry.
Leftover Thanksgiving: gravy, leftover stuffing, turkey, cranberry sauce.
Bang bang salmon: mayo, leftover salmon, pickled cucumber
Breakfast: breakfast sausage, shredded cheese, hash brown, ketchup, everything bagel seasoning.
Jalapeno popper: cream cheese, pickled jalapeno, shredded cheese, crumbled bacon.

This post is sponsored by The Ohio Poultry Association. All thoughts and opinions are my own. Thank you to brands like theirs who believe in our recipes, so we can keep sharing them free of charge.

For more about Ohio egg farmers and to get cooking tips, recipes, and nutrition information, go to OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, and Instagram.

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Viral Egg Flight

Hard boil eggs and get creative with an easy egg flight! Use my topping ideas or come up with your own egg flight toppings with what you have on hand.

Course Appetizer, Breakfast, Lunch, Snack

Cuisine American

Diet Gluten Free

Keyword eggs, social media recipe, tiktok recipe, viral

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories

Author Molly Thompson

Ingredients

6 large eggs

Buffalo Chicken

4 pieces rotisserie chicken
1 Tablespoon cream cheese
1 Tablespoon shredded cheddar cheese
Buffalo sauce to taste
Ranch to taste
Chopped chives and dill top top

Pesto BLT

2 cherry tomatoes
1 Tablespoon pesto
1 piece cooked bacon crumbled
2 mozzarella pearls cut in half
Shredded romaine to taste
Balsamic glaze to taste

Walking Taco

1 Tablespoon guacamole
1 Tablespoon leftover taco meat
Pickled red onion to taste
Crushed tortilla chips and cilantro to top

Goat Cheese Date

1 Tablespoon goat cheese
1 date chopped
1 Tablespoon chopped pecans
Hot honey to taste
Fresh thyme leaves to top

Mexican Street Corn

1 Tablespoon mayo
1-2 Tablespoons corn fresh or canned
1 Tablespoon cotija cheese crumbled
Lime juice and Tajin to taste

Italian Grinder

1 Tablespoon mayo
1 teaspoon yellow mustard
2 pieces salami chopped
1 Tablespoon shredded mozzarella
1 pepperoncini chopped
shredded romaine lettuce to taste
Oil, vinegar, and oregano to taste

Instructions

Place the eggs in a saucepan and cover with 1 inch of water. Bring it to a rolling boil over high heat. Once it's boiling, stir it once then immediately remove it from the heat. Set the timer fro 6-12 minutes. 6 minutes for a jammy egg or 12 minutes for a firm yolk. I cooked mine for 10 minutes. While it's cooking, fill a large bowl with water and ice. When the timer is up, transfer the eggs to the ice bath to cool then peel and slice in half.
6 large eggs
Buffalo Chicken: Spread the cream cheese on two halves of an egg. Top each half with the remaining ingredients.
4 pieces rotisserie chicken, 1 Tablespoon cream cheese, 1 Tablespoon shredded cheddar cheese, Buffalo sauce, Ranch, Chopped chives and dill
Pesto BLT: Spread the pesto on two halves of an egg. Top with tomatoes, bacon, mozzarella, romaine, and balsamic glaze.
2 cherry tomatoes, 1 Tablespoon pesto, 1 piece cooked bacon, 2 mozzarella pearls, Shredded romaine, Balsamic glaze
Walking Taco: Spread the avocado on two halves of an egg. Top with taco meat, pickled red onion, crushed tortilla chips, and cilantro.
1 Tablespoon guacamole, 1 Tablespoon leftover taco meat, Pickled red onion, Crushed tortilla chips and cilantro
Goat Cheese Date: Spread the goat cheese on two halves of an egg. Top with dates, pecans, hot honey, and thyme.
1 Tablespoon goat cheese, 1 date, 1 Tablespoon chopped pecans, Hot honey, Fresh thyme leaves
Mexican Street Corn: Spread the mayo on two halves of an egg. Top with corn, cotija cheese, lime juice, and Tajin.
1 Tablespoon mayo, 1-2 Tablespoons corn, 1 Tablespoon cotija cheese, Lime juice and Tajin
Italian Grinder: Spread the mayo on two halves of an egg. Squeeze mustard on top. Top with salami, shredded mozzarella, pepperoncini, shredded romaine, oil, vinegar, and oregano.
1 Tablespoon mayo, 1 teaspoon yellow mustard, 2 pieces salami, 1 Tablespoon shredded mozzarella, 1 pepperoncini, shredded romaine lettuce, Oil, vinegar, and oregano

The post Viral Egg Flight appeared first on What Molly Made.

Caesar Pasta Salad

Molly Thompson — Mon, 12 Aug 2024 08:00:00 +0000

This Caesar Pasta Salad is everything you love about classic Caesar salad but with the heartiness of pasta! It’s tossed in a homemade creamy Caesar dressing, packed with crisp romaine, Parmesan, and crunchy croutons, and is the perfect side dish or main course. Whether you’re making it for a BBQ, potluck, or easy weeknight meal, this dish comes together in just 20 minutes.

Love pasta salad? Try BLT pasta salad or dill pickle pasta salad next!

Why You’ll Love this Quick & Easy Recipe
Ingredients You Need
How to Make Caesar Pasta Salad
More Pasta Salads
Caesar Pasta Salad Recipe

Why You’ll Love this Quick & Easy Recipe

Quick & Easy – Ready in 20 minutes with minimal prep.
Versatile – Serve it as a side dish or add chicken, shrimp, or steak for a full meal.
Made with Fresh Ingredients – Crisp romaine, tender pasta, and a homemade Caesar dressing that’s better than store-bought!
Great for Meal Prep – Make ahead and toss with dressing before serving for the best texture.

Love to switch up classic salads? Try this Burrata Caprese Salad, Peach Burrata Salad, or Grilled Peach Salad.

Ingredients You Need

Your Shopping List: Greek yogurt (or mayonnaise), milk, olive oil, lemon, dijon mustard, Worcestershire sauce, garlic, parmesan cheese (grated and shaved), sourdough bread, short cut pasta, romaine lettuce.

Love Caesar salad? Try salmon Caesar salad or brussels sprout Ceasar salad next.

How to Make Caesar Pasta Salad

1️⃣ Make the Croutons: Preheat the oven to 425°F. Toss the torn sourdough bread with olive oil, salt, and pepper to taste. Bake for 10-12 minutes, until golden and crispy.

2️⃣ Prepare the Dressing: In a medium bowl, whisk together the dressing ingredients until smooth.

3️⃣ Assemble the Salad: In a large bowl, combine the cooked pasta, chopped romaine, shaved Parmesan, and toasted croutons.

4️⃣ Toss & Serve: Drizzle the salad with desired amount of dressing and toss to coat evenly. Garnish with fresh cracked black pepper, extra Parmesan, and chopped parsley.

More Pasta Salads

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Caesar Pasta Salad

This Caesar Pasta Salad combines crisp romaine, tender pasta, and crunchy sourdough croutons, all tossed in a creamy homemade Greek yogurt Caesar dressing. With fresh Parmesan and a squeeze of lemon, it’s a light yet satisfying dish perfect for potlucks, meal prep, or an easy dinner. Serve it as a side or add your favorite protein for a complete meal!

Course Salad, Side Dish

Cuisine American

Diet Gluten Free

Keyword cookout recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 410kcal

Author Molly Thompson

Ingredients

Caesar Salad Dressing

3/4 cup Greek yogurt or mayo
2 Tablespoons milk any kind
3 Tablespoons olive oil
3 Tablespoons lemon juice (1/2 lemon)
3 teaspoons Dijon mustard
3 teaspoons Worcestershire sauce or coconut aminos
3 cloves garlic minced
2/3 cup grated parmesan cheese
Kosher salt and pepper to taste

Pasta Salad

2 cups torn sourdough bread
3 Tablespoons olive oil
8 ounces short cut pasta (I used Rotin), gluten-free if needed
6-8 cups romaine lettuce washed and chopped
1 cup shaved parmesan cheese
To top: fresh cracked black pepper, shaved parmesan cheese, and/or chopped parsley

Instructions

Preheat then oven to 425°F and brush a large baking sheet with olive oil. Toss the cubed sourdough in olive oil and sprinkle with salt and pepper to taste. Bake for 10-12 minutes, tossing halfway through.
2 cups torn sourdough bread, 3 Tablespoons olive oil
Bring a large pot of salted water to a boil. Cook pasta according to the package instructions. Drain the pasta and rinse under cold water.
8 ounces short cut pasta
Whisk together the Caesar dressing ingredients in a medium bowl. Blend it in a food processor if you want the dressing extra smooth.
3/4 cup Greek yogurt, 2 Tablespoons milk, 3 Tablespoons olive oil, 3 Tablespoons lemon juice, 3 teaspoons Dijon mustard, 3 teaspoons Worcestershire sauce, 3 cloves garlic, 2/3 cup grated parmesan cheese, Kosher salt and pepper to taste
Add the cooked pasta, chopped romaine, shaved parmesan, and toasted crotons to a large salad bowl. Toss the salad with desired amount of dressing. Serve with fresh cracked black pepper.
6-8 cups romaine lettuce

Video

Notes

Chicken. Add grilled chicken or baked chicken to the top to make it a meal. You can also add shrimp, grilled steak, or chickpeas.

Pasta. Try orzo or any short cut pasta. Whole wheat pasta or gluten-free pasta are great options.

Croutons. If you don’t want to make homemade croutons you can purchase your favorite store bought croutons.

Additional mix-ins: Avocado, Cherry tomatoes, crispy bacon, hard-boiled eggs, leftover salmon, red onion, cucumber, toasted pine nuts, or olives.

What to Serve it With: a protein like grilled chicken, shrimp, or baked salmon. A side of garlic bread, or extra sides like roasted broccoli and carrots. Or serve it with soup like turkey vegetable soup or sausage lentil soup.

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate for best texture.

Make ahead: Cook the pasta and prep the dressing up to 24 hours in advance. Assemble before serving.

Traveling with it? If you’re taking it to a party, the dressing off and top and toss right before serving.

Nutrition

The post Caesar Pasta Salad appeared first on What Molly Made.

Herb Crusted Salmon

Molly Thompson — Sun, 28 Jul 2024 08:00:00 +0000

Why you’ll Love this Herb Crusted Salmon

Easy meal: Made all on one sheet pan and ready in 30 minutes.
Healthy dinner: Filled with protein, Omega-3s, and vitamins.
Delicious herb seasoning: The fresh garlic herb butter adds so much rich flavor to the tender, flaky salmon.

Looking for another lighter-tasting salmon dish to keep on rotation? Try one pan everything bagel salmon and roasted broccoli, Olive Garden copycat herb grilled salmon, salmon pesto pasta, or honey garlic salmon bowls.

Ingredients You’ll Need

Bread Crumbs: It turns golden and crunchy in the oven! Use gluten-free if needed.
Salmon: Salmon fillets are rich in omega-3s, protein, vitamins, and minerals. I prefer wild-caught salmon.
Parmesan cheese: Holds the crust mixture together. Substitute with nutritional yeast.
Seasonings: Garlic, parsley, and dill.
Lemon: A nice touch of citrus to balance flavors.
Unsalted butter: Use vegan butter if needed.
Baby Yukon gold potatoes: They’re gold and buttery, just like the inside of the salmon when it’s cooked.
Carrots: The cook time will vary based on the size carrots you use. Make sure they’re uniform in size so they cook evenly.
Olive oil: You can substitute it with avocado oil.
Seasoning: Kosher salt, fresh cracked black pepper, garlic powder, garlic, and dried dill.

Jump to Recipe

How to Make Herb Crusted Salmon

Roast the potatoes and carrots: Add the potatoes and carrots to a large baking sheet. Drizzle with a little olive oil and seasonings and toss to coat. Roast at 425°F for 15 minutes.

Mix the herb topping: While they’re baking, combine the breadcrumbs, melted butter, garlic, parsley, fresh dill, lemon zest, and parmesan cheese in a small bowl.

Add salmon to the pan: Remove the veggies from the oven and toss them quickly, pushing them to the outer edges of the sheet pan. Add the salmon fillet to the center of the pan and brush the salmon with melted butter.

Bake the salmon: Top it with the prepared herb mixture, pressing down gently to help it stick to the salmon. Bake again for 12-17 minutes or until the center of the salmon reaches 135-140°F. The carrots and potatoes should be golden brown.

What Herbs Taste Good with Salmon?

Salmon is a versatile fish that pairs well with a variety of herbs, enhancing its flavor and adding freshness. I love to serve salmon with fresh herbs like dill, parsley, tarragon, thyme, rosemary, basil, or sage.

How Long to Bake Salmon?

After testing many salmon recipes cooked in the oven, I’ve mastered baking salmon in the oven. So much so that I created a guide on how long to bake it. I prefer baking salmon at a higher temperature for a shorter period of time and using an instant read thermometer to pull it out of the oven when it reaches 130-135°F. H

Here are general cook times for 4-ounce salmon filets at 425° depending on your preferred level of doneness. Cook times may vary depending on the size of the salmon fillet.

Rare Salmon: 8-10 minutes (120°F or less)
Medium-Rare Salmon: 10-12 minutes(120-130°F)
Medium Salmon: 12-14 minutes (130-140°F) (what I recommend!).
Well-Done Salmon: 16-20 minutes (145°F or more, please don’t do this).

What to Serve with Herb Crusted Salmon

I built in an automatic side dish by making this a sheet pan meal! You can easily swap out any of the vegetables with others like bell peppers, broccoli, or zucchini. You can omit the roasted veggies and try another side:

You can also browse all of my side dishes, especially my vegetable side dishes!

How to Store

Store leftover salmon in an airtight container in the fridge for up to 3 days. Warm it up in the air fryer or place it all on the same baking tray in the oven at 350°F until heated through. You can also enjoy it cold on top of a salad!

More Favorite Salmon Recipes

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Herb Crusted Salmon

This herb crusted salmon is a one-pan, 30-minute, one-pan dinner with herb-Parmesan crusted, tender and flaky salmon, served alongside golden garlic potatoes and carrots.

Course Dinner, Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Keyword one pan dinner, seafood recipe, sheet pan

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 543kcal

Author Molly Thompson

Ingredients

Potatoes and Carrots

1 pound baby Yukon gold potatoes halved
1 pound carrots peeled, halved and cut into thin 3-inch strips (Note 1)
2 tablespoons olive oil
1 teaspoon EACH: kosher salt, garlic powder
2 cloves minced garlic
1/2 teaspoon dried dill

Herb Crusted Salmon

1/3 cup plain bread crumbs or Panko bread crumbs gluten-free if needed (Note 2)
4 cloves minced garlic
1/4 cup fresh parsley finely chopped
3 Tablespoons fresh dill finely chopped, plus more to garnish
Zest from 1/2 lemon (about 2 teaspoons)
1/3 cup parmesan cheese
4 (5-6 ounce) salmon filets (Note 3)
3 Tablespoons melted unsalted butter or vegan butter divided

Dill Sauce

2 Tablespoons Mayonnaise (I like Primal Kitchen)
1/3 cup sour cream dairy-free if needed (I like Kite Hill)
2 Tablespoons lemon juice (1/2 lemon)
2 Tablespoons fresh chopped dill
Salt and pepper to taste

Instructions

Preheat the oven to 425°F. Add the halved potatoes and carrots to a large rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, minced garlic, and dried dill and toss to coat. Bake the potatoes and carrots in the preheated oven for 15 minutes.
1 pound baby Yukon gold potatoes, 1 pound carrots, 2 tablespoons olive oil, 1 teaspoon EACH: kosher salt, garlic powder, 2 cloves minced garlic, 1/2 teaspoon dried dill
While they’re baking, prepare the herb topping. Combine the bread crumbs, melted butter, minced garlic, fresh parsley, fresh dill, lemon zest, and parmesan cheese in a medium bowl.
1/3 cup plain bread crumbs or Panko bread crumbs, 4 cloves minced garlic, 1/4 cup fresh parsley, 3 Tablespoons fresh dill, Zest from 1/2 lemon, 1/3 cup parmesan cheese
Remove the potatoes and carrots from the oven and toss them quickly, pushing them to the outer edges of the pan to make room for the salmon filets in the center.
4 (5-6 ounce) salmon filets, 3 Tablespoons melted unsalted butter or vegan butter
Add the salmon fillet to the center of the pan. Brush them with melted butter. Top them with the prepared bread crumb and herb mixture, pressing down gently to help it stick to the salmon. Do your best to cover the entire filet evenly.
Bake again for 12-17 minutes or until the center of the salmon reaches 135-140°F, with a target temperature of 145°F while it rests and the carrots and potatoes are golden brown. The cooking window is large because the length of time will depend on the size of the salmon filets. It took about 16 minutes for the filets in these images to reach 140°F in the thickest part of the salmon.
While the salmon is cooking, mix the dill sauce ingredients together. Spoon the sauce over the potatoes and carrots before serving.
2 Tablespoons Mayonnaise, 1/3 cup sour cream, 2 Tablespoons lemon juice, 2 Tablespoons fresh chopped dill, Salt and pepper to taste

Video

Notes

Note 1. Carrots. Make sure they are somewhat uniform in shape and size so they cook evenly.

Note 2. Gluten-Free Bread Crumbs. We tested this recipe with Aleia’s Plain Gluten-Free Bread Crumbs and they were delicious. You could also use gluten-free panko breadcrumbs

Note 3. Salmon. You can also use a whole, 3 lb salmon filet

*Nutrition information: search ‘herb crusted salmon – whatmollymade’ on MyFitnessPal to save and log this recipe.

Nutrition

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