Salads & Sandwiches - SueBee Homemaker

Grilled Salmon Burgers with Avocado Crema

Suebee Homemaker — Thu, 21 May 2026 11:00:00 +0000

These Grilled Salmon Burgers with Avocado Crema are a fresh and flavorful twist on a classic burger – packed with bold seasoning and topped with a creamy avocado sauce. They are a lighter, healthier alternative to a traditional burger that is so delicious you will never miss the beef!

Best Salmon Burgers

While we love grilling classic beef or turkey burgers outside, these salmon burgers are just as easy to make indoors in a cast-iron skillet. Because the patties are a bit more delicate and cook very quickly, I often prefer cooking them inside where they’re easier to manage. That said, they can absolutely be cooked on an outdoor grill if you prefer that smoky flavor.

These simple burgers come together with just four main ingredients, plus a generous coating of blackened seasoning on the outside for bold flavor. Top them with a creamy avocado crema (or simply use smashed avocado if you prefer) and serve on your favorite buns for an easy, flavor-packed meal.

Reasons to love these salmon burgers:

Quick and easy to make – With just a few simple ingredients, these burgers come together fast, making them perfect for busy weeknights.
Fresh, bold flavor – The blackened seasoning adds a smoky kick that pairs perfectly with the rich salmon and creamy avocado crema.
Light but satisfying – Salmon burgers feel lighter than traditional beef burgers but are still filling and packed with protein.
Versatile cooking options – You can cook them on the grill or in a cast iron skillet indoors, so they work year-round no matter the weather.

Ingredients Needed for Blackened Salmon Burgers:

Fresh Salmon – Buy the salmon without skin, or simply remove it. We eat salmon almost every week, so I keep it handy in the freezer.
Panko breadcrumbs, an egg, and parmesan cheese – These items make the salmon patties stick together and add flavor. Everything goes right in the food processor.
Blackened Seasoning – I use a similar seasoning for my Skillet Blackened Tilapia. Most of these items should be in your pantry, and it’s a simple combo of paprika, brown sugar, garlic powder, onion powder, cumin, red pepper flakes, cayenne pepper, and salt. Pro-Tip: Keep a large batch of this in a mason jar, ready to go!
Avocado Oil (or another neutral oil) – You’ll need just a couple of tablespoons for pan frying. If you make the salmon patties on the grill, just brush a light coating of oil on them to prevent sticking.
Avocado Crema Ingredients – This simple mixture combines one large avocado, sour cream light (or you could use plain Greek yogurt), cilantro, lime, and garlic salt. In a pinch, you could use mashed avocado.
Hamburger Buns – I got the baking gene from my momma, so of course, I had to whip up some homemade buns using my recipe for Homemade Hoagie Rolls (but make them round for burgers).

How to make Grilled Salmon Burgers with Avocado Crema:

Step 1
Prep the patties. Cut the salmon into chunks and place in a large food processor. Add the Panko crumbs, an egg, and parmesan cheese. Pulse for 10-15 seconds or until it resembles ground meat.

If you don’t have a food processor, you can use a knife and chop it up instead.

Step 2
Form patties. Transfer the salmon mixture onto a plate and use your hands to form the meat into four equal-sized patties.

Step 3
Add blackened seasoning. Combine homemade blackened seasoning mixture (or use store-bought) and sprinkle about three tablespoons over both sides of the salmon patties.

Step 4
Prepare the Avocado Crema. In a small food processor, combine the avocado, sour cream, cilantro, lime, and garlic salt. Pulse until creamy. Test for seasoning.

Step 5
Cook the burgers. Heat avocado oil in a large cast iron skillet over medium-high heat. Gently add two of the salmon patties, and cook until done, about 2-3 minutes per side (these cook fast!). Repeat for the remaining two patties. The cooking time will vary, depending on the heat of your cooking surface, thickness of the salmon patties, and your preference.

Step 6
Assemble burgers. On the bottom side of bun, add lettuce, onion, and/or tomato, followed by a grilled salmon burger, and top with a big scoop of avocado crema.

NOTE: These salmon burgers are both delicious and messy! My guys like to add just a bit of the Avocado Crema on top, and then dip each bite in more!

What to serve with these delicious burgers:

Classic Wedge Salad – Love this combo of ingredients, and that blue cheese dressing.
Lemon Orzo Pasta Salad – Summer equals pasta salad, and I’m all in on this one.
Herb Buttery Smashed Potatoes – There is no such thing as too many potatoes in our home.
End your meal with some freshly baked cookies, like my Super Soft Chocolate Chip Cookies or Oatmeal Chocolate Chip Cookies. So good!

Best Burger Buns

While you can buy store-bought buns, we like to make ours at home! Use my Homemade Hoagie Rolls recipe but shape them into rounds for buns. You can also make our Soft Burger Buns or Everything Bagel Rolls!

Recipe FAQs:

What type of salmon works best for salmon burgers?

Fresh salmon fillets work best because they give the burgers great flavor and texture. Skinless salmon is easiest to work with, but if your fillet has skin, simply remove it before chopping or pulsing the fish.

Should I chop or grind the salmon?

You can do either. Finely chopping the salmon with a knife creates a slightly chunkier texture, while pulsing it a few times in a food processor makes a smoother burger mixture. Just be careful not to over-process.

How do I keep salmon burgers from falling apart?

Adding a binder like breadcrumbs and an egg helps hold everything together. It also helps to chill the formed patties in the refrigerator for 15–20 minutes before grilling so they firm up.

Can I cook salmon burgers on the grill instead of a skillet?

Yes! Lightly oil the grill grates and cook the burgers over medium heat so they don’t stick. A grill pan or piece of foil can also help if you’re worried about them breaking apart.

What is avocado crema?

Avocado crema is a creamy sauce made by blending ripe avocado with ingredients like lime juice, sour cream or Greek yogurt, garlic, and salt. It adds a cool, tangy, and slightly rich topping that pairs perfectly with the salmon.

Can I make the avocado crema ahead of time?

Yes, you can make it an hour or so in advance. Store it in the refrigerator in an airtight container and press plastic wrap directly onto the surface to help prevent browning.

Other Delicious Burger Recipes:

Need more burger ideas? We’ve gotcha covered!

Make this salmon recipe next: Grilled Cedar Plank Salmon

xoxo ~Sue

Grilled Salmon Burgers with Avocado Crema

These Grilled Salmon Burgers with Avocado Crema are a fresh and flavorful twist on a classic burger – packed with bold seasoning and topped with a creamy avocado sauce. They are a lighter, healthier alternative to a traditional burger that is so delicious you will never miss the beef!

Course Main Dish

Cuisine American

Keyword Avocado Crema, blackened salmon burgers, grilled salmon

Prep Time 30

Cook Time 12

Total Time 42

Servings burgers

Calories 440kcal

Author Sue Ringsdorf

Ingredients

For the salmon burgers:

20 oz. fresh salmon, skinless
1/2 cup panko breadcrumbs
1 Tablespoon parmesan cheese
1 large egg
3 Tablespoons blackened seasoning – homemade or store-bought
2 Tablespoons avocado oil – or more as needed
hamburger buns of your choice
lettuce, red onion, and/or tomato slices – to serve

For the Crema:

1 large avocado
1/2 cup sour cream light – or you can use plain Greek yogurt
2 Tablespoons cilantro
1/2 teaspoon garlic salt
1 medium lime – freshly squeezed

Instructions

Prep the patties. Cut the salmon into chunks and place in a large food processor. Add the Panko crumbs, an egg, and parmesan cheese. Pulse for 10-15 seconds or until it resembles ground meat.
If you don’t have a food processor, you can use a knife and chop it up instead.
Form patties. Transfer the salmon mixture onto a plate and use your hands to form the meat into four equal-sized patties.
Add blackened seasoning. Combine seasoning mixture (or use store-bought) and sprinkle about three tablespoons over both sides of the salmon patties.
Prepare the Avocado Crema. In a small food processor, combine the avocado, sour cream, cilantro, lime, and garlic salt. Pulse until creamy. Test for seasoning.
Cook the burgers. Heat avocado oil in a large cast iron skillet over medium-high heat. Gently add two of the salmon patties, and cook until done, about 2-3 minutes per side (these cook fast!). Repeat for the remaining two patties. The cooking time will vary, depending on the heat of your cooking surface and the thickness of the salmon patties.
Assemble burgers. On the bottom side of bun, add lettuce, onion, and/or tomato, followed by a grilled salmon burger, and top with a big scoop of avocado crema.
NOTE: These salmon burgers are both delicious and messy! My guys like to add just a bit of the Avocado Crema on top, and then dip each bite in more!

Notes

These burgers cook very quickly. I like to make them inside using my cast iron skillet, but you could make them on the grill too. Just brush both sides of patties with olive oil, and be gentle!
Make up a large batch of the blackening seasoning and store in a mason jar. You’ll be surprised how much you use it.
Don’t make the Avocado Crema too far in advance, for best results. Leftovers can be stored in the refrigerator, covering tightly with cling wrap.
While you can buy store-bought buns, we like to make ours at home! Use my Homemade Hoagie Rolls recipe but shape them into rounds for buns. You can also make our Soft Burger Buns or Everything Bagel Rolls!

Nutrition

Crunchy Asian Cabbage Salad

Suebee Homemaker — Mon, 11 May 2026 11:00:00 +0000

Crunchy Asian Cabbage Salad is a classic potluck dish that I’ve made a hundred times. I tweaked the recipe slightly, by adding shelled edamame and adjusting the salad dressing to up the health factor. Still SO good and an easy recipe I keep coming back to again and again!

Asian Salad Recipe

I may be dating myself, but how many of you recognize this cabbage salad? You know the one with ramen in it? Well, if your hand is up, stay tuned because I’ve made this one HEALTHIER. It’s still awesomely tasty, but it has way less sugar and skips that nasty salt bomb in the tiny little packet of ramen noodles. Is this ringing a bell yet?

My mother made this salad for SO many potlucks back in the day and I have too. I’ve made a lot of salads over the last couple of years, and love playing with ingredients to make it both tasty and healthy. Gone are the days of eating boring lifeless salads. Bring on all of the flavor, the crunch, and the familiarity.

Want to add protein? Try some rotisserie chicken or some grilled flank steak!

For some other mains, I’ve got ideas! Try one of the best burgers ever – my Juicy Lucy Burgers (with goat cheese) or a big old stuffed steak, like my Stuffed Flank Steak. The Juiciest Grilled Chicken Skewers are also a perfect main dish to pair with this cabbage salad.

Why This Recipe Works:

SIMPLE TO MAKE – This Asian cabbage slaw uses simple ingredients that you can easily find in your local grocery store.
FULL OF ASIAN FLAVOR – We love the flavors of this delicious salad full of shredded cabbage, carrots, shelled edamame, crunchy toppings, and topped with an Asian dressing. The perfect balance of crunch and flavor.
HEALTHIER TAKE ON THE ORIGINAL – We’ve lightened up the dressing ingredients for this easy Asian cabbage salad. Plus we’re adding tons of fresh produce which is a great way to add color and nutrients.
GREAT FOR ENTERTAINING – This Asian slaw recipe is the perfect side dish to serve at summer cookouts and any kind of gathering.

Ingredients Used:

Packaged Cabbage Slaw – It’s so easy to buy a bag of coleslaw mix. I especially like the one with the shredded carrots. Alternatively, you could chop your own green cabbage if desired.
Red Cabbage – I love the color and flavor of red cabbage in this salad. But you could also use an equivalent amount of extra packaged slaw.
Matchstick Carrots – I like to make my own matchstick carrots which is super easy. You’ll need about two large carrots. You can also buy pre-shredded carrots at the grocery store.
Shelled Edamame – These are found in the frozen vegetable section of your grocery store. Make sure you buy the SHELLED version for ease. After cooking these in the microwave, I like to add a sprinkle of kosher salt.
Green Onions – You’ll want some green onions for added flavor.
Package of Ramen Noodles – Make sure you toss that seasoning packet! Just break up the noodles and toast them on the stovetop.
Slivered Almonds – Add them to the pan of ramen noodles and toast them up. You’ll know they’re ready to go once you can smell them. Be careful to avoid burning though!
Shelled Sunflower Seeds – This is an optional salad topping, but one I keep on hand because we use them in so many recipes.

As I mentioned, I tweaked this recipe to make it healthier, and the majority of the adjustments were in the salad dressing. Who needs a ton of sugar in A SALAD?! Not me.

Avocado Oil
Rice Vinegar
Soy Sauce
Granulated Sugar
Toasted Sesame Oil
Soy Sauce
Chili Paste
Garlic Powder, Dried Ginger, Salt, and Pepper

Cabbage is one vegetable that holds up so well to dressings, which is awesome for prepping ahead. Be sure to try our Cruciferous Salad with Honey Balsamic Vinaigrette or Creamy Coleslaw Recipe next!

How to make Crunchy Asian Cabbage Salad Recipe:

Step 1
Make dressing. Mix the salad dressing together by combining the olive oil, rice vinegar, soy sauce, sugar, chili paste, and seasonings (garlic powder, dried ginger, salt, and pepper). Shake vigorously. Set aside or store in the refrigerator, if you are prepping in advance.

Step 2
Prep edamame. Microwave the frozen-shelled edamame. Add a pinch of salt, and let cool.

Step 3
Toast ramen and slivered almonds. Break up the ramen noodles and place in a nonstick skillet on the stovetop. Add slivered almonds. Toast until fragrant and slightly browned. Set aside to cool.

Step 4
Combine ingredients. Combine all the salad ingredients in a large bowl – the shredded cabbage, carrots, cooked edamame, green onions, and crunchy toppings.

Step 5
Serve cabbage salad. To serve, drizzle salad dressing on top, and mix well. Add shelled sunflower seeds, if desired.

NOTE: Since cabbage is a strong vegetable, it doesn’t wilt easily and will hold up to the dressing for a while. I tend to like it better when the salad has time to soak up some of the flavors from the dressing, but you can also add the dressing right before meal time.

Other Potluck Salad Ideas:

What do they call potlucks now? Share-a-dish? Bring-a-plate? Hmmm. Do tell. What do YOU call it?

Creamy Potato Salad – My beautiful mother’s recipe that she made at all the potlucks. Mom used miracle whip in her potato salad but you could make our Dill Pickle Potato Salad for a version using mayonnaise.
Cold Ramen Noodle Salad – I recommend doubling this salad for groups.
Summer Pasta Salad – One of my more recent salads that is OH SO GOOD too.
Mexican Quinoa Salad – This salad kept us alive during our kitchen remodel, friends! Still one of my favs.
Creamy Coleslaw Recipe – A coleslaw that goes great on a pulled pork sandwich!
Healthy Broccoli Salad with Honey Dijon Dressing – One of our favorite broccoli salads.

Recipe FAQs:

Can I customize the vegetables in this hearty salad recipe?

Yes, you can customize the vegetables based on your preferences. Snow peas, cucumber, or shredded broccoli could be great additions.

What dressing should be used?

A classic Asian dressing works well. We add soy sauce and chili paste.

Can I make the Asian salad ahead of time?

You can prepare the vegetables and dressing ahead of time but assemble the salad just before serving to maintain its crispiness. Or as explained above, you can add the dressing in advance to absorb flavors.

How can I make the dressing gluten-free?

Use gluten-free soy sauce or tamari in place of regular soy sauce to make the dressing gluten-free.

How long can I store the leftovers in the refrigerator?

The salad is best enjoyed fresh on the first day, but if stored properly in an airtight container, it can last in the refrigerator for several days.

Kitchen Tools Used (affiliate links)

xoxo ~Sue

Crunchy Asian Cabbage Salad

Crunchy Asian Cabbage Salad is a classic pot-luck dish that I've made a hundred times. I tweaked the recipe slightly, by adding shelled edamame and adjusting the salad dressing. Still SO good and an easy recipe I keep coming back to again and again!

Course Salad

Cuisine Chinese, Thai

Keyword asian cabbage salad, crunchy salad

Prep Time 25

Cook Time 5

Total Time 30

Servings servings

Calories 331kcal

Author Sue Ringsdorf

Ingredients

For the salad:

16 oz package cabbage slaw
1 1/2 cups red cabbage – chopped
1 cup shredded carrots
1/2 cup green onions – chopped
8 oz. shelled edamame
3 oz. package ramen noodles – broken into pieces, and toasted
1/2 cup slivered almonds -toasted
sunflower seeds – optional topping

For the dressing:

1/3 cup olive oil
3 Tablespoons rice vinegar
2 Tablespoons granulated sugar
2 Tablespoons lower-sodium soy sauce
2 teaspoons chili paste
1-2 teaspoons toasted sesame oil
1/4 teaspoon EACH garlic powder and dried ginger – or use fresh
kosher salt and freshly ground black pepper – to taste

Instructions

Make dressing. Mix the salad dressing together by combining the olive oil, rice vinegar, soy sauce, sugar, chili paste, and seasonings (garlic powder, dried ginger, salt, and pepper). Shake vigorously. Set aside or store in the refrigerator, if you are prepping in advance.
1/3 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons lower-sodium soy sauce, 2 Tablespoons granulated sugar, 1-2 teaspoons toasted sesame oil, 2 teaspoons chili paste, 1/4 teaspoon EACH garlic powder and dried ginger, kosher salt and freshly ground black pepper
Prep edamame. Microwave the frozen-shelled edamame. Add a pinch of salt, and let cool.
8 oz. shelled edamame
Toast ramen and slivered almonds. Break up the ramen noodles and place in a nonstick skillet on the stovetop. Add slivered almonds. Toast until fragrant and slightly browned. Set aside to cool.
3 oz. package ramen noodles, 1/2 cup slivered almonds
Combine. Combine all the salad ingredients in a large bowl – the shredded cabbage, carrots, cooked edamame, green onions, and crunchy toppings . To serve, drizzle salad dressing on top, and mix well. Add some shelled sunflower seeds and toasted sesame seeds, if desired.
16 oz package cabbage slaw, 1 1/2 cups red cabbage, 1 cup shredded carrots, 1/2 cup green onions, 8 oz. shelled edamame, 3 oz. package ramen noodles, 1/2 cup slivered almonds, sunflower seeds

Video

Notes

You can omit the red cabbage, and just add more green cabbage mix, if desired.
This salad can also be prepared by adding the dressing about an hour before serving. Wait to add the ramen, almonds, and sunflower seeds until serving, for best results.
You can add dressing to individual servings as well, if you don’t plan to eat the entire salad.

Nutrition

Ground Turkey Taco Salad Recipe

Suebee Homemaker — Mon, 27 Apr 2026 11:00:00 +0000

This Ground Turkey Taco Salad is about to become your new weeknight go-to! It’s packed with seasoned turkey, fresh toppings, canned black beans and corn, plus a spicy chipotle ranch dressing. Trust us – one bite and you’re hooked!

Healthy Taco Salad Recipe

My husband and I are Iowa natives, born and raised – but we’ve called Texas home for over 30 years now, which is nearly half our lives. So it should come as no surprise that we are absolutely obsessed with Tex-Mex!

One of our favorite things about living in Texas is the incredible local Tex-Mex scene. Whenever we go out, we’re always ordering something new – partly for the experience, but mostly so I can figure out how to recreate it at home!

The nutrition stats on this one are seriously impressive — high in protein, loaded with fiber, and yes, even the calories might surprise you! But honestly, the best part is that it tastes like one big, delicious taco. It’s the kind of salad that actually fills you up and leaves you craving it again the very next day. (Guilty as charged!)

Reasons to love this Taco Salad:

Big on flavor — smoky chipotle ranch takes it over the top
Filling and nutritious — packed with protein and fiber
Easy weeknight meal — ready in under an hour
Totally customizable — swap toppings to make it your own

Healthy Taco Salad Ingredients:

We are big taco night fans in our house, and everyone gets to build their own! Picky eaters can load up on meat, cheese, and chips while the veggie lovers pile on the good stuff. There’s something for everyone — that’s the beauty of it!

Taco Meat – Use a combo of ground turkey (or beef) plus chopped onions and jalapeños. I often double the meat and use some in our Taco Crunch Wraps.
Homemade Taco Seasoning – Unlike store-bought packets, my homemade seasoning has zero aftertaste — just pure, bold flavor. I always keep a big batch on hand for all things taco, and once you try it, you will too!
Fresh veggies – Lettuce, cherry tomatoes, and avocado. I like to buy a variety of salad greens each week and change up the combination each time I make this salad. I love using red and green lettuce, spinach leaves, bib lettuce, and even kale.
Canned veggies – Black beans and Mexicorn are the perfect salad toppers. You could also use frozen (thawed) corn or grill fresh corn.
Cheese – We use shredded sharp cheddar cheese.
Chipotle Ranch Dressing – My all-time favorite Tex-Mex topper for salads, tacos, enchiladas, and everything in between – and it keeps in the fridge for days!
Other – Add your favorite salty chips and Spicy Pickled Onions.

Other Topping Ideas:

I went with chipotle ranch on this one, but honestly? Any of the toppings below would be amazing. Because when it comes to a great taco salad, it’s all about the salsas, dressings, and sides – that’s where the real flavor is!

How to make Turkey Taco Salad:

Step 1
Make dressing. In a small food processor, combine the dressing ingredients – the yogurt, mayo, diced chipotles, cilantro, seasonings, and fresh lime juice. Process and then add cold water to thin to your desired consistency. Spoon dressing into a mason jar and store in the refrigerator.

NOTE: You can also use a bowl and whisk to combine the salad dressing ingredients, instead of using a food processor. Use a sharp knife to chop the cilantro and chipotle peppers.

the dressing ingredients

chipotle ranch dressing

Step 2
Make taco meat. In a medium stock pot over medium-high heat, add the ground meat (either beef or turkey), the diced onions, and diced jalapeños. Cook until meat is completely cooked through and browned. Then add the taco seasoning, and cook another few minutes. Remove to cool slightly.

NOTE: I keep a large jar of homemade taco seasoning in my pantry for all the taco things. However, you can purchase taco seasoning at the store if desired.

Step 3
Prepare salad ingredients. Prepare the lettuce, onions, tomatoes, beans, corn, avocado, and shredded cheese (plus other optional ingredients). I normally buy fresh bunches of lettuce and use my salad spinner to clean and dry – but packaged lettuce is fine to use too.

fresh lettuce greens

other salad toppers

Step 4
Assemble taco salads. In individual salad bowls, layer the fresh greens, tomatoes, black beans, corn, sliced avocado, and cheddar cheese. Then add warm taco meat and top with the chipotle ranch dressing. Top with crushed chips and red pickled onions, if desired.

We love serving this salad with warm taco meat – it makes the cheese melty and the dressing extra creamy. Trust us, don’t skip this step!

How to make easy cheese quesadillas:

If you’re feeding EXTRA picky eaters, go ahead and make up some easy cheese quesadillas too.

Lay a large flour tortilla on the countertop.
Sprinkle cheese on half of it.
Fold it over and press down.
Heat some olive oil in a skillet.
Lightly brown both sides of tortillas, until the cheese is all melty.
Cut into wedges, and serve with these taco salads.

Other Tex-Mex Recipes:

Lately, I’ve been making ALL of the taco things.

Favorite Margarita Recipes:

Looking for a tasty margarita to go with your salads? Try one of our favorites. From Fruity Margaritas to Skinny Margaritas to Watermelon Margaritas – we gotcha covered!

Kitchen Tools Used: (affiliate links)

Dutch Oven
Global 7-inch Knife

xoxo ~Sue

Ground Turkey Taco Salad Recipe

This Ground Turkey Taco Salad is about to become your new weeknight go-to! It's packed with seasoned turkey, fresh toppings, canned black beans and corn, plus a spicy chipotle ranch dressing. Trust us – one bite and you're hooked!

Course Salad

Cuisine Mexican

Keyword creamy chipotle dressing, healthy taco salad recipe, homemade taco seasoning

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 573kcal

Author Sue Ringsdorf

Ingredients

For the taco meat:

1 pound lean ground beef – or ground turkey
1/2 medium yellow onion – diced
1 medium jalapeno – diced (half with seeds, half without), optional
2 Tablespoons homemade taco seasoning – on my site (or use store-bought)

For the salad:

12-16 cups romaine lettuce (or other fresh greens) – chopped
1 cup cherry tomatoes – halved
1/2 cup shredded cheddar cheese
15 oz. black beans – rinsed and drained
8 oz. Mexicorn – drained
1 large avocado – diced
handful of tortilla chips – optional

For the dressing:

5.3 oz. plain Greek yogurt
3 Tablespoons light mayo
1 Tablespoon chipotle peppers in adobe sauce – finely chopped
3 Tablespoons finely chopped cilantro
1 medium lime – freshly squeezed
1/2 teaspoon smoked paprika
kosher salt & freshly ground black pepper – to taste
cold water to thin

Instructions

Make dressing. In a small food processor, combine the dressing ingredients – the yogurt, mayo, diced chipotles, cilantro, seasonings, and fresh lime juice. Process and then add cold water to thin to your desired consistency. Spoon dressing into a mason jar and store in the refrigerator.
5.3 oz. plain Greek yogurt, 3 Tablespoons light mayo, 1 Tablespoon chipotle peppers in adobe sauce, 3 Tablespoons finely chopped cilantro, 1/2 teaspoon smoked paprika, kosher salt & freshly ground black pepper, 1 medium lime, cold water to thin
Make taco meat. In a medium stock pot over medium-high heat, add the ground meat (either beef or turkey), the diced onions, and diced jalapeños. Cook until meat is completely cooked through and browned. Then add the taco seasoning, and cook another few minutes. Remove to cool slightly.
1 pound lean ground beef, 1/2 medium yellow onion, 1 medium jalapeno, 2 Tablespoons homemade taco seasoning
Prepare salad ingredients. Prepare the lettuce, onions, tomatoes, beans, corn, avocado, and shredded cheese (plus other optional ingredients). I normally buy fresh bunches of lettuce and use my salad spinner to clean and dry – but packaged lettuce is fine to use too.
Assemble taco salads. In individual salad bowls, layer the fresh greens, tomatoes, black beans, corn, sliced avocado, and cheddar cheese. Then add warm taco meat and top with the chipotle ranch dressing. Top with crushed chips and red pickled onions, if desired.
We love serving this salad with warm taco meat – it makes the cheese melty and the dressing extra creamy. Trust us, don’t skip this step!
12-16 cups romaine lettuce (or other fresh greens), 1 cup cherry tomatoes, 1/2 cup shredded cheddar cheese, 15 oz. black beans, 8 oz. Mexicorn, 1 large avocado, handful of tortilla chips

Video

Notes

You can also use a bowl and whisk to combine the salad dressing ingredients, instead of using a food processor. Use a sharp knife to chop the cilantro and chipotle peppers.
I keep a large jar of homemade taco seasoning in my pantry for all the taco things. However, you can purchase taco seasoning at the store if desired.
Keep leftovers in separate containers and assemble more salads right before meal time.
You can store taco meat in refrigerator for 3-4 days. Reheat slightly.

Nutrition

Classic Broccoli Salad with Bacon and Cheese

Suebee Homemaker — Mon, 30 Mar 2026 11:00:00 +0000

This Classic Broccoli Salad with Bacon and Cheese is the ultimate crowd-pleasing side dish, combining fresh broccoli, smoky bacon, and sharp cheddar in a creamy, tangy dressing. This make-ahead favorite gets even better as it chills!

Healthy Broccoli Salad

Spring time is HERE, and I’m craving all the colors of the rainbow. The green, orange, and yellow vegetables that mean warmer weather is finally here. My blood has obviously thinned since I lived up north, because I get cold much faster now. Our Texas winter was COLD this year! I’m ready to open the windows and let the sunshine in.

I’m currently craving salads. Lettuce salads, cabbage salads, and just anything with a lot of crunch. Which is why I’ve made this Broccoli Salad several times lately.

This broccoli salad is just so many things:

bright and vibrant
interesting textures
lots of crunch
perfect combo of salt and sweet
finished off with an amazing dressing

You’re gonna love this one. Trust me!

Broccoli Salad Ingredients:

Broccoli – Buy the broccoli crowns, if possible. The broccoli will be fresher (and taste better) than buying pre-cut broccoli.
Carrots – I took the easy route and bought matchstix carrots however, but you could definitely slice them yourself.
Onion – Red onion works the best in this salad.
Craisins – If you can find the lower-sugar ones, get those! We can’t tell the difference from the regular version.
Cheese – Some shredded sharp cheddar cheese is the perfect balance to the sweetness in this salad.
Bacon – Just six slices needed. Don’t skip the bacon please!
Almonds – Toast some slivered almonds for the perfect crunch.

Honey Dijon Dressing

The Honey Dijon Dressing makes this Broccoli Salad complete. It’s tangy, creamy, and sweet at the same time, which is necessary when you have a strong vegetable like broccoli.

Make sure you add the dressing to the salad well in advance to make sure the flavors are well incorporated. The salad won’t wilt. It will just taste better.

Olive Oil
Apple Cider Vinegar
Honey
Dijon Mustard
Red Pepper Flakes
Salt and Pepper

How to make Broccoli Salad with Bacon and Cheese

Step 1
Prep ingredients. Chop the broccoli into little florets, slice the onion, toast the almonds, cook the bacon.

Step 2
Combine. Add all salad ingredients to a large salad bowl – the broccoli, carrots, red onion, Craisins, cheese, bacon, and almonds – and toss.

Step 3
Make dressing. Measure all salad dressing ingredients into a mason jar, and shake vigorously.

Step 4
Add dressing. Pour the dressing over broccoli salad, and store salad in the refrigerator for an hour or two before serving, is possible.

Step 5
Serve this salad with your favorite protein, or enjoy as a full meal (like I do)!

What to serve with Broccoli Salad:

Serve broccoli salad with any kind of grilled meats, like Grilled Chicken Skewers, Smoked Spatchcock Chicken, or Grilled Cedar Plank Salmon
Pair it with a sandwich, like Open Faced Tuna Melts, Grilled Buffalo Chicken Wraps, or some Pressed Cuban Sandwiches
Soup and Salad? Pair it with some Creamy Tomato Bisque, Autumn Squash Soup, or Stuffed Cabbage Soup.

Recipe FAQs:

Do I need to blanch the broccoli for broccoli salad?

It’s not necessary to black the broccoli but you can, if desired.
According to Wikipedia, blanching is a cooking process in which a vegetable or fruit is scalded in boiling water, removed after a brief interval, and finally plunged into iced water to halt the cooking process. Blanching foods helps reduce quality loss over time.

What kind of cheese goes on broccoli salad?

Sharp cheddar cheese is the perfect kind of cheese for broccoli salad. It’s sharp taste goes so well!

How long can you keep broccoli salad in the refrigerator?

If adding the dressing to the salad, you can store it in the refrigerator for up to two days. If you don’t add the dressing, it will last for up to 4-5 days.

How many calories are in broccoli salad?

There are 372 calories in a 2-cup serving of this salad.

Recipe Tips:

I recommend cutting the broccoli into little florets, so the dressing really absorbs well.
Shredded carrots are a great short-cut, or you can slice your own.
Make sure you shred your own sharp cheddar for best results. OR go with a good quality pre=shredded cheese like Tillamook.
Toasting the slivered almonds brings adds extra nuttiness! Don’t skip it.
I often cook my bacon in the oven, but you can buy the microwave-ready bacon too.
I recommend adding the dressing to the salad an hour or two in advance of eating for maximum flavor. If you are trying to make it last all week, then add the dressing to individual salads.

Other Delicious Salad Recipes:

Mexican Quinoa Salad with Avocado Crema – A personal fav, and one that’s a full meal for me.
Lemon Orzo Pasta Salad – Great for summertime barbecues.
Crunchy Asian Cabbage Salad – THE most popular recipe on my blog, currently.
Best Italian Chopped Salad – Really the BEST! Give it a try!
Mediterranean Chopped Salad – Full of the best flavors.

Make this salad next: Mom’s Best Creamy Cucumber Salad

xoxo ~Sue

Classic Broccoli Salad with Bacon and Cheese

This Classic Broccoli Salad with Bacon and Cheese is the ultimate crowd-pleasing side dish, combining fresh broccoli, smoky bacon, and sharp cheddar in a creamy, tangy dressing. This make-ahead favorite gets even better as it chills!

Course Salad

Cuisine American

Keyword beef and broccoli stir fri, classic buttermilk pancakes, honey dijon dressing

Prep Time 35

Total Time 35

Servings servings

Calories 414kcal

Author Sue Ringsdorf

Ingredients

For the salad:

10 cups broccoli – from about three large heads, cut into small florets
2 cups matchstick carrots
1/2 cup red onion – sliced thinly
1/2 cup low-sugar Craisins
1/2 cup shredded cheddar cheese – freshly shredded is best
6 slices bacon – cooked and crumbled
1/2 cup slivered almonds – toasted

For the dressing:

3/4 cup olive oil
6 Tablespoons apple cider vinegar
2 Tablespoons honey
1 ½ Tablespoons dijon mustard
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper – to taste

Instructions

Prep the broccoli by washing and cutting the broccoli heads into little florets. Discard the tough part and use only the tops of the broccoli heads.
Cook the bacon. Toast the almonds. Slice the onion.
Add all the salad ingredients in a large bowl and toss.
10 cups broccoli , 2 cups matchstick carrots, 1/2 cup red onion, 1/2 cup low-sugar Craisins, 1/2 cup shredded cheddar cheese, 6 slices bacon, 1/2 cup slivered almonds
Make the dressing by combining all ingredients in a mason jar – the olive oil, apple cider vinegar, honey, dijon mustard, red pepper flakes, salt and pepper. Shake well.
3/4 cup olive oil, 6 Tablespoons apple cider vinegar, 2 Tablespoons honey, 1 ½ Tablespoons dijon mustard, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Pour the honey dijon dressing over the broccoli salad an hour or two before serving. Or add to individual salads (if wanting the salad to last all week long).

Video

Notes

I recommend cutting the broccoli into little florets, so the dressing really absorbs well.
Shredded carrots are a great short-cut, or you can slice your own.
Make sure you shred your own sharp cheddar for best results. OR go with a good quality pre=shredded cheese like Tillamook.
Toasting the slivered almonds brings adds extra nuttiness! Don’t skip it.
I often cook my bacon in the oven, but you can buy the microwave-ready bacon too.
I recommend adding the dressing to the salad an hour or two in advance of eating for maximum flavor. If you are trying to make it last all week, then add the dressing to individual salads.

Nutrition

Kale and Butternut Squash Salad

Suebee Homemaker — Wed, 12 Nov 2025 12:00:00 +0000

This Kale and Butternut Squash Salad is the perfect cozy fall recipe — hearty, colorful, and full of flavor. With tender kale, roasted squash, orzo pasta, goat cheese, pistachios, and a flavorful maple dijon dressing, it’s a delicious mix of sweet and savory in every bite!

Butternut Squash Salad

Fall salads are all about color, crunch, and cozy flavors! With crisp apples, roasted veggies, toasted nuts, and tangy vinaigrettes, they strike the perfect balance between fresh and hearty. They’re proof that salads aren’t just for summer — they can be just as comforting and satisfying when the weather turns cool.

One of our favorite recipes this season is this cozy kale and butternut squash salad. I figured now that we’re empty nesting, I’d get to enjoy the leftovers all to myself — but I was so wrong! Mike kept going back for seconds (and thirds!), and before I knew it, the leftover situation was bleak. Poor me!

Pro-Tip: Hide the salad from your hubby!

Why This Recipe Works:

Easy prep – Roasting the squash and massaging the kale enhances flavor without complicated techniques, making it approachable for any cook.
Nutrient dense – Kale, squash, and nuts combine vitamins, fiber, protein, and healthy fats, so it’s as nourishing as it is tasty.
Full of flavor – The natural sweetness of roasted butternut squash pairs perfectly with the slightly bitter, earthy kale, plus we’re adding orzo pasta to soak up that delicious maple dijon dressing!
Nice texture – Tender roasted squash and orzo pasta, slightly chewy kale, creamy goat cheese, and crunchy nuts create that texture we crave in our salads.

What You’ll Need:

kale
butternut squash
olive oil
salt and pepper
orzo pasta (or use quinoa)
goat cheese
shelled pistachios
pomegranate arils
dressing – a combo of extra-virgin olive oil, red wine vinegar, orange juice, dijon mustard, pure maple syrup, shallots, salt, and pepper

How to make Kale and Butternut Squash Salad

Step 1
Make maple dijon dressing. In a mason jar, combine dressing ingredients – olive oil, red wine vinegar, orange juice, pure maple syrup, minced shallots, kosher salt, and freshly ground black pepper. Shake well and set aside until later.

Step 2
Prep butternut squash. Cut ends of squash and use a potato peeler to peel the skins off. Then use a sharp knife to chop into bite-sized chunks. Discard seeds.

Step 3
Roast butternut squash. Preheat oven to 400-degrees F and line two baking sheets with parchment paper. Add squash to the pans and drizzle with olive oil, salt, and pepper to taste. Spread squash out in a single layer to roast, switching pans to opposite oven racks about halfway through.

Roast squash until fork tender, 30 minutes or more.

Step 4
Cook orzo pasta. Meanwhile, cook orzo pasta in a pot of boiling, salty water, You can use chicken broth instead of water if desired. Cook pasta to al dente and then drain. Let cool.

Step 5
Prep kale. Remove kale from stems and tear into bite-sized pieces. Rinse and drain in a salad spinner (or you can buy pre-packaged kale). Place in a large bowl, add a drizzle of olive oil and a sprinkle of salt, and then use your hands to massage kale until vibrant green and velvety.

You may think that you have way more kale than needed, but it shrinks when you massage it. So use both heads of kale!

Step 6
Combine ingredients. In a large serving bowl, combine the kale, roasted squash, orzo pasta, goat cheese, pistachios, and pomegranate arils. Toss salad.

Step 7
Add dressing to serve. If serving a large group, add the dressing to the entire bowl. If you’re not intending to eat the entire recipe, then dress each individual serving separately. Store remaining ingredients undressed.

Store leftover ingredients in an airtight container in your refrigerator for 3-4 days. Store dressing separately.

Recipe FAQs:

Why do I need to massage kale before eating it?

Raw kale can be tough and a little bitter. Gently massaging it with a bit of olive oil and a pinch of salt breaks down the fibers, softening the leaves and making them more tender, while also mellowing the bitterness. This gives the salad a smoother, more enjoyable texture.

Do I need to peel the butternut squash?

Yes, peeling ensures tender, evenly roasted cubes. The skin can be tough and chewy if left on.

Can I make this salad ahead of time?

Yes, I normally prep this ahead! Roast the squash, boil the pasta, and massage the kale in advance. Store separately and toss with dressing and toppings just before serving.

What toppings work best?

Toasted nuts or seeds (like pistachios, pecans or pepitas) and cheese, like feta or goat cheese, is optional but delicious. You can also use dried fruit like cranberries or cherries or fresh pomegranate arils.

Other Delicious Butternut Squash Recipes:

Butternut squash is as delicious as it is easy to use — its naturally sweet, nutty flavor adds cozy comfort to any dish. Whether you roast, mash, or blend it into soups and pastas, it transforms simple recipes into something totally irresistible!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Kale and Butternut Squash Salad

This Kale and Butternut Squash Salad is the perfect cozy fall recipe — hearty, colorful, and full of flavor. With tender kale, roasted squash, orzo pasta, goat cheese, pistachios, and a flavorful maple dijon dressing, it’s a delicious mix of sweet and savory in every bite!

Course Salad

Cuisine American

Keyword kale and butternut squash salad, maple dijon dressing

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 482kcal

Author Sue Ringsdorf

Ingredients

2 heads kale – massaged
8-10 cups butternut squash
3 Tablespoons olive oil
kosher salt and freshly ground black pepper – to taste
1/2 cup orzo – or quinoa
1/2 cup goat cheese
1/2 cup roasted shelled pistachios
1/4 cup pomegranate arils

For the dressing:

1/2 cup extra-virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons orange juice
1 Tablespoon dijon mustard
1 Tablespoon pure maple syrup
2 teaspoons shallots – minced
kosher salt and freshly ground black pepper – to taste

Instructions

Make dressing. In a mason jar, combine dressing ingredients – olive oil, red wine vinegar, orange juice, pure maple syrup, minced shallots, kosher salt, and freshly ground black pepper. Shake well and set aside until later.
1/2 cup extra-virgin olive oil, 2 Tablespoons red wine vinegar, 2 Tablespoons orange juice, 1 Tablespoon dijon mustard, 1 Tablespoon pure maple syrup, 2 teaspoons shallots, kosher salt and freshly ground black pepper
Prep butternut squash. Cut ends of squash and use a potato peeler to peel the skins off. Then use a sharp knife to chop into bite-sized chunks. Discard seeds.
Roast butternut squash. Preheat oven to 400-degrees F and line two baking sheets with parchment paper. Add squash to the pans and drizzle with olive oil, salt, and pepper to taste. Spread squash out in a single layer to roast, switching pans to opposite oven racks about halfway through.
Roast squash until fork tender, 30 minutes or more.
8-10 cups butternut squash, 3 Tablespoons olive oil, kosher salt and freshly ground black pepper
Cook orzo pasta. Meanwhile, cook orzo pasta in a pot of boiling, salty water, You can use chicken broth instead of water if desired. Cook pasta to al dente and then drain. Let cool.
1/2 cup orzo
Prep kale. Remove kale from stems and tear into bite-sized pieces. Rinse and drain in a salad spinner (or you can buy pre-packaged kale). Place in a large bowl, add a drizzle of olive oil and a sprinkle of salt, and then use your hands to massage kale until vibrant green and velvety.
2 heads kale
Combine ingredients. In a large serving bowl, combine the kale, roasted squash, orzo pasta, goat cheese, pistachios, and pomegranate arils. Toss salad.
1/2 cup goat cheese, 1/2 cup roasted shelled pistachios, 1/4 cup pomegranate arils
Add dressing to serve. If serving a large group, add the dressing to the entire bowl. If you’re not intending to eat the entire recipe, then dress each individual serving separately. Store remaining ingredients undressed.

Notes

Store leftover ingredients in an airtight container in your refrigerator for 3-4 days. Store dressing separately.
You may think that you have way more kale than needed, but it shrinks when you massage it. So use both heads of kale!

Nutrition

Snicker Salad Recipe

Suebee Homemaker — Mon, 03 Nov 2025 12:00:00 +0000

Snicker Salad is a fun, nostalgic salad (or dessert) and combines a creamy pudding, crisp apples and grapes, and chopped Snickers bars. It’s sweet, tangy, and crunchy – perfect for holiday gatherings, potlucks, or just because!

Snicker Salad

Some recipes make you feel fancy… and then there’s Snicker Salad, which makes you feel like a giddy kid sneaking dessert before dinner. This sweet-and-creamy classic is loaded with tart apples, fluffy whipped topping, and, of course, hunks of chocolatey Snicker goodness in every bite.

This dish makes people smile, sparks “remember when” stories, and disappears faster than you can say pass the spoon. We love this recipe for potlucks, holidays, or just to add a little joy to our day! Because snicker bars for dinner? Yes please.

If you love this “salad” recipe, you’ll love our Raspberry Pretzel “Salad” too!

Why This Recipe Works:

Simple to make. This recipe is as easy as mixing, chopping, and stirring – perfect for when you want something sweet without turning on the oven.
A party of textures. Crunchy apples, chewy chocolate and caramel, and fluffy whipped topping make every bite oh-so-good.
Nostalgic fun. It’s the kind of recipe that brings back childhood memories while making new ones with friends and family.

What You’ll Need:

For the pudding – instant pudding, milk, and cool whip
Fruit – apples and grapes
Snicker Bars

How to make Snicker Salad Recipe:

Step 1
Make pudding. In a medium bowl, use a hand mixer to combine the instant pudding mix with milk until smooth and creamy. Gently fold in whipped topping. Refrigerate until ready to serve.

Step 2
Prep the mix-ins. Chop the apple into bite-sized pieces and toss with lemon juice. Halve the grapes. Then chop Snicker bars into bite-sized pieces.

Step 3
Assemble salad. Add the apples, grapes, and Snicker bars to the pudding and stir to combine.

Step 4
Serve salad. Serve salad with your favorite main dish and other sides.

This salad is best eaten within 2–3 days. The apples may soften a bit over time, but the flavors will still be delicious.

Recipe Tips and Variations:

Swap Snickers for Milky Way, Twix, or your favorite candy bar.
Add berries for extra fruitiness.
Lighten it up with low-fat pudding mix or yogurt instead of whipped topping.

Recipe FAQs:

Can I make Snicker Salad ahead of time?

Yes, you can make the pudding ahead of time and prep the fruit and candy separately. Then simply assemble when ready to serve.

How do I keep the apples from browning?

Toss chopped apples with a teaspoon of lemon juice before mixing into the salad.

Can I add nuts or other mix-ins?

Yes – try chopped pecans, walnuts, or even shredded coconut for added texture and flavor.

Other Holiday Recipes:

I’ve got a secret. Side dish recipes are my favorite part of holiday meals. Shhhhhh…

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Snicker Salad Recipe

Snicker Salad is a fun, nostalgic salad (or dessert) and combines a creamy pudding, crisp apples and grapes, and chopped Snickers bars. It's sweet, tangy, and crunchy – perfect for holiday gatherings, potlucks, or just because!

Course Dessert, Salad

Cuisine American

Keyword Snicker salad recipe

Prep Time 25

Total Time 25

Servings servings

Calories 335kcal

Author Sue Ringsdorf

Ingredients

For the pudding:

3.4 oz. instant vanilla pudding
1 cup whole milk
8 oz. Cool Whip

Other ingredients:

11 oz. Snickers candy bars (6 full-size bars) – chopped
2 cups grapes – sliced in half
1 medium Honey Crisp apple – chopped with a squeeze of lemon

Instructions

Make pudding. In a medium bowl, use a hand mixer to combine the instant pudding mix with milk until smooth and creamy. Gently fold in whipped topping. Refrigerate until ready to serve.
3.4 oz. instant vanilla pudding, 1 cup whole milk, 8 oz. Cool Whip
Prep the mix-ins. Chop the apple into bite-sized pieces and toss with lemon juice. Halve the grapes. Then chop Snicker bars into bite-sized pieces.
1 medium Honey Crisp apple, 2 cups grapes, 11 oz. Snickers candy bars (6 full-size bars)
Assemble salad. Add the apples, grapes, and Snicker bars to the pudding and stir to combine.
Serve salad. Serve salad with your favorite main dish and other sides.

Notes

You can make the pudding ahead of time and prep the fruit and candy separately. Then simply assemble when ready to serve.

This salad is best eaten within 2–3 days. The apples may soften a bit over time, but the flavors will still be delicious.

Nutrition

Ultimate Grilled Chicken Sandwich

Suebee Homemaker — Mon, 21 Jul 2025 11:00:00 +0000

To make the Ultimate Grilled Chicken Sandwich, layer tender, smoky grilled chicken on a toasted bun with lettuce, tomato, creamy pesto mayo, grilled red tomatoes, and a slice of melted cheese. This flavorful chicken sandwich will be the hit of your next backyard barbecue!

The Best Grilled Chicken Sandwich

When we were first married way back in 1989 (gasp, we’re old!), we made a lot of grilled chicken. Admittedly, it was pretty bland – no marinade and just a sprinkle of seasoned salt.

Now, we pretty much always use a marinade of some sort. Plus this sandwich recipe includes soft homemade rolls (store-bought is just fine though), melty cheese, the tastiest pesto mayo, grilled red onions, lettuce, and tomatoes.

While chicken breasts are a pretty simple protein, you can really make it extra with some creativity. We also love using a yogurt-based marinade in our Grilled Greek Chicken!

Why This Recipe Works:

SIMPLE INGREDIENTS – You’ll need chicken breasts (we prefer using organic breasts), a marinade, sandwich rolls or buns, cheese (any kind works), fresh lettuce and tomatoes, and a delicious pesto mayo spread.
TENDER CHICKEN – We use this marinade in several of our chicken recipes because it results in tender chicken every single time. Be aware that the chicken will cook quicker if you butterfly the breasts first.
MESSY BUT DELISH – Any time you’re piling all of those ingredients on a sandwich roll, it’s gonna get a little messy. But that’s the way I like it. Messy sandwich means that every bite is DELISH!

What You’ll Need:

Chicken Breasts – You’ll need four medium chicken breasts, or about two pounds.
Marinade – a combo of olive oil, soy sauce, apple cider vinegar, garlic powder, ground ginger, salt, and pepper.
Sandwich Rolls – We love using our Homemade Hoagie Rolls for these sandwiches. However, if you make them, you’ll want to allow space between the dough to allow the rolls to flatten for this recipe. That being said, store-bought rolls is just fine too.
Lettuce and Tomato
Red Onion – Slice the onion into thick rounds. This will make it easier to flip them while grilling.
Pesto Mayo – Our homemade pesto mayo is the perfect sandwich spread. We keep small containers of our basil pesto sauce in the freezer.
Cheddar Jack Cheese – or use other types of cheese like provolone, havarti, sharp cheddar, or pepper jack).

How to make the Ultimate Grilled Chicken Sandwich:

Step 1
Prep chicken. We recommend buying medium chicken breasts and then butterflying them before grilling. You may need to trim the grilled breasts and stack them depending on how large they are.

Step 2
Marinate chicken. Place chicken in a large ziplock bag. To a mixing bowl, combine marinade ingredients – olive oil, soy sauce, apple cider vinegar, and seasonings. Whisk well and then pour into the bag, massaging the ingredients into the chicken.

Step 3
Refrigerate. Place chicken in your refrigerator for 30 minutes to an hour (or even longer).

Step 4
Make pesto mayo. Combine mayonnaise, pesto sauce, and lemon juice in a small bowl. Stir to combine. Refrigerate until ready to serve sandwiches.

Step 5
Prep grill. Preheat an outdoor grill to 375 degrees. Set chicken out of refrigerator to take some of the chill off the meat before placing on grill grates.

Step 6
Grill chicken. Place the butterflied chicken on the prepared grill. Add grilling spices to taste. Cook chicken on one side for 6-7 minutes and then flip to cook the other side. Add cheese slices to the chicken during the last minute or so. Set the chicken on a clean plate and let rest for 7-8 minutes.

Cooking time will depend on the thickness of the chicken and the heat of the grill. Be careful to avoid over-cooking.

Chicken is considered done when it reaches an internal temperature of 165 degrees F. (Use a digital thermometer.) We take the chicken off the grill at around 160 degrees F to allow for carry-over cooking.

Step 7
Grill buns and onions. Reduce heat and then place buns (cut side down) and the onions on the grill grates. Cook until the onions are softened and the buns are toasty.

Step 8
Assemble sandwiches. Assemble sandwiches by layering the lettuce, tomato, pesto mayo, chicken (topped with cheese), and grilled onions

Step 9
Serve. Serve chicken with your choice of sides.

What to serve with the best chicken sandwiches:

SALAD – Try our Arugula Quinoa Salad, Burrata Caprese Salad, or Spinach and Goat Cheese Salad.
FRIES – You’ll love these Baked Garlic Home Fries or Spicy Baked Sweet Potato Fries.
VEGGIES – How about some Small Potatoes on the Grill, Teriyaki Brussels Sprouts, or Wasabi Aioli and Asparagus?

Recipe FAQs:

What cut of chicken is best for a grilled chicken sandwich?

Boneless, skinless chicken breasts are ideal—they cook evenly and fit well on a bun. Butterfly them for best results.

How should I season the chicken?

A simple marinade is the best way to season the chicken. I also recommend adding some grilling seasoning like garlic salt.

What kind of bun should I use?

Toasted brioche or hoagie buns work well for these sandwiches.

What other toppings could be used for these sandwiches?

You can substitute other toppings like Spicy Pickled Onions, dill pickles, avocado, or other spreads like Chipotle Ranch Dressing.

Can I make this recipe ahead of time?

You can grill the chicken in advance and reheat it, but assemble the sandwich just before eating to maintain freshness and texture. The pesto mayo can also be prepped ahead of time.

Other Delicious Chicken Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Ultimate Grilled Chicken Sandwich

To make the Ultimate Grilled Chicken Sandwich, layer tender, smoky grilled chicken on a toasted bun with lettuce, tomato, creamy pesto mayo, grilled red tomatoes, and a slice of melted cheese. This flavorful chicken sandwich will be the hit of your next backyard barbecue!

Course Main Dish, Sandwich

Cuisine American

Keyword ultimate grilled chicken sandwich

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 671kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

4 medium boneless, skinless chicken breasts
6 Tablespoons olive oil
6 Tablespoons reduced-sodium soy sauce
3 Tablespoons apple cider vinegar
2 teaspoons garlic powder
1 teaspoon ground ginger
kosher salt and freshly ground black pepper – to taste
grilling seasonings of choice

For the pesto mayo:

3/4 cup mayonnaise with olive oil – or other
3 Tablespoons basil pesto sauce – try our homemade version!
1 teaspoon lemon juice

For the sandwiches:

4 rounds red onions – grilled
4 slices cheddar cheese
4 hamburger buns
lettuce and tomato slices

Instructions

Prep chicken. We recommend buying medium chicken breasts and then butterflying them before grilling. You may need to trim the grilled breasts and stack them depending on how large they are.
Marinate chicken. Place chicken in a large ziplock bag. To a mixing bowl, combine marinade ingredients – olive oil, soy sauce, apple cider vinegar, and seasonings. Whisk well and then pour into the bag, massaging the ingredients into the chicken.
4 medium boneless, skinless chicken breasts, 6 Tablespoons olive oil, 6 Tablespoons reduced-sodium soy sauce, 3 Tablespoons apple cider vinegar, 2 teaspoons garlic powder, 1 teaspoon ground ginger, kosher salt and freshly ground black pepper
Refrigerate. Place chicken in your refrigerator for 30 minutes to an hour (or even longer).
Make pesto mayo. Combine mayonnaise, pesto sauce, and lemon juice in a small bowl. Stir to combine. Refrigerate until ready to serve sandwiches.
3/4 cup mayonnaise with olive oil, 3 Tablespoons basil pesto sauce, 1 teaspoon lemon juice
Prep grill. Preheat an outdoor grill to 375 degrees. Set chicken out of refrigerator to take some of the chill off the meat before placing on grill grates.
Grill chicken. Place the butterflied chicken on the prepared grill. Add grilling spices to taste. Cook chicken on one side for 6-7 minutes and then flip to cook the other side. Add cheese slices to the chicken during the last minute or so. Set the chicken on a clean plate and let rest for 7-8 minutes.
Cooking time will depend on the thickness of the chicken and the heat of the grill. Be careful to avoid over-cooking.
grilling seasonings of choice, 4 slices cheddar cheese
NOTE: Chicken is considered done when it reaches an internal temperature of 165 degrees F. (Use a digital thermometer.) We take the chicken off the grill at around 160 degrees F to allow for carry-over cooking.
Grill buns and onions. Reduce heat and then place buns (cut side down) and the onions on the grill grates. Cook until the onions are softened and the buns are toasty.
4 rounds red onions, 4 hamburger buns
Assemble sandwiches. Assemble sandwiches by layering the lettuce, tomato, pesto mayo, chicken (topped with cheese), and grilled onions
lettuce and tomato slices
Serve. Serve chicken with your choice of sides.

Notes

You can grill the chicken in advance and reheat it, but assemble the sandwich just before eating to maintain freshness and texture. The pesto mayo can also be prepped ahead of time.
You can substitute other toppings like Spicy Pickled Onions, dill pickles, avocado, or other spreads like Chipotle Ranch Dressing.

Nutrition

Chicken Tzatziki Wraps

Suebee Homemaker — Thu, 17 Jul 2025 11:00:00 +0000

Chicken Tzatziki Wraps are flavorful Mediterranean-style wraps made with tender grilled chicken, crisp vegetables, and a creamy, tangy tzatziki sauce, all tucked into soft naan or tortillas. These simple wraps will be a hit with the whole family!

Best Chicken Gyros

We are true gyro lovers at our home. In fact, there is a food truck about 15 miles from here that we occasionally bike to on our trail system. We bike, stop for beer and gyros, and then bike home (or hop on the train). We call that an EXCELLENT DAY, and the gyros always taste better after a sweat session!

Feta’s Lone Star Greek is the food truck that we love so dearly (plus it’s located at a drafthouse – convenient!), and we especially enjoy the lamb/beef version of their gyros. I’ve tried to recreate it, but I need a very expensive gadget to get it right. Hmmm, we’ll see how that goes.

So in the meantime, let’s enjoy these chicken gyros. They are delicious too!

Why This Recipe Works:

DELICIOUS GREEK FLAVOR – We love the Greek marinade in this chicken recipe. Plus the tzatziki sauce is key to great flavor.
PERFECT SUMMER MEAL – Light your backyard grill, throw on some marinated chicken, pop open a beer, and let’s get this summer party going!
NUTRIENT DENSE – These chicken tzatziki wraps are high in protein and have plenty of fresh veggies. Great taste AND full of nutrients, so a true win/win situation.

What You’ll Need:

chicken – You can use chicken breasts or thighs.
marinade – The marinade is a combo of olive oil, freshly squeezed lemon juice, paprika, ground cumin, onion powder, oregano, salt, and pepper.
wraps or naan bread or pita bread (holy cow, the naan bread is worth the extra time)
tzatziki sauce – Combine Greek yogurt, cucumber, fresh dill, more lemon juice, seasonings, and olive oil.
veggies – Use any combo of veggies you like. We use tomatoes, cucumbers, red onion, plus black olives.

If time permits, try making our Cast Iron Naan. This bread is soft, pillowy, and worth the extra effort!

How to make Chicken Tzatziki Wraps:

Step 1
Prep chicken. If the chicken breasts are large, consider butterflying them. If using chicken thighs, remove visible fat. Place chicken in a resealable bag.

Step 2
Add marinade. In a small bowl, combine the marinade ingredients – olive oil, fresh lemon juice, paprika, ground cumin, onion powder, kosher salt and freshly ground black pepper. Whisk well and then pour over the chicken. Massage with your fingers and then refrigerate.

Step 3
Make tzatziki sauce. In a small mixing bowl, combine tzatziki sauce ingredients – plain Greek yogurt, diced cucumber, fresh minced dill, fresh lemon juice, garlic powder, salt, and pepper. Mix well and place in a small serving bowl. Add a drizzle of olive oil to serve.

Step 4
Prep veggies. Chop the tomatoes, cucumbers red onion, and black olives. You can also use pickled red onions.

Step 5
Prep grill. Preheat an outdoor grill to medium heat. We use our Big Green Egg (fave charcoal grill) and add some wood chips too. We love that smoky flavor!

Step 6
Grill chicken. Add the chicken to the grill grates, add grilling seasoning of your choice, and close lid. Cook chicken on one side for about 7-8 minutes depending on size, and then flip to the other side to finish cooking.

Let chicken rest for 10 minutes and then slice into chunks or strips.

Chicken is considered done when a digital thermometer registers 165 degrees F when inserted into the thickest part of the meat. We normally remove chicken at around 160 degrees and allow for some carry-over cooking.

Step 7
Assemble wraps. Spread naan or wraps out flat to assemble. Then layer the grilled chicken, veggies, and tzatziki sauce on top. Roll some parchment paper around the gyros to help keep them together.

What to serve with Chicken Tzatziki Wraps:

A simple salad with homemade dressing. Try our Grinder Salad Dressing, Strawberry Salad Dressing, or Honey Balsamic Vinaigrette.
Fries – Try our Baked Garlic Home Fries or Spicy Baked Sweet Potato Fries! We like topping baked fries with crumbled feta cheese and chopped cilantro (see below).
Homemade ice cream for dessert!

How to make Feta Fries:

These are simple our Baked Garlic Home Fries plus feta and cilantro!

Prep russet potatoes. Wash the potatoes and pat dry. Then slice in half and then into several wedges. Place in mixing bowl.
Add toppings. Then add the olive oil and seasonings (garlic powder, paprika, cayenne pepper, salt, and pepper and use your hands to combine.
Bake. Spread the prepared wedges on a baking sheet lined with parchment paper. Bake in preheated 425 degrees F oven for 15 minutes. Remove pan, flip potatoes, add garlic, and bake for another 10-15 minutes or until fork tender.
Top with feta. Remove fries from oven and immediately top with crumbled feta cheese and chopped cilantro.

Recipe FAQs:

How should I prepare the chicken?

Grill, pan-sear, or bake the chicken until fully cooked (internal temp 165°F / 74°C). Let it rest, then slice it.

Can I make these ahead of time?

You can prep the chicken and tzatziki in advance. Assemble wraps right before eating for best texture.

Are chicken tzatziki wraps healthy?

Yes! They’re high in protein, contain fresh vegetables, and can be made with whole wheat wraps for added fiber.

Other Delicious Greek Recipes:

Greek food is one of our favorite types of food to enjoy!

We also love our Grilled Buffalo Chicken Wraps and Taco Crunch Wraps!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chicken Tzatziki Wraps

Course Main Dish, wraps

Cuisine American, Greek

Keyword chicken tzatziki wraps, grilled Greek chicken

Prep Time 25

Cook Time 25

Total Time 50

Servings wraps

Calories 534kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken breasts
3 Tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon oregano
2 Tablespoons fresh lemon juice
kosher salt and freshly ground black pepper – to taste

For the tzatziki sauce:

1 cup plain Greek yogurt
1 cup English cucumber seeds removed and diced
1 ½ Tablespoons fresh dill – finely minced
1 Tablespoon fresh lemon juice
1/2 teaspoon garlic powder
kosher salt and freshly ground black pepper – to taste
1 Tablespoon olive oil – to serve

Other ingredients:

6 large naan bread (or any kind of wrap) – use our homemade naan bread
tomatoes, cucumbers, red onion, olives, feta cheese – to serve

Instructions

Prep chicken. If the chicken breasts are large, consider butterflying them. If using chicken thighs, remove visible fat. Place chicken in a resealable bag.
2 pounds chicken breasts
Add marinade. In a small bowl, combine the marinade ingredients – olive oil, fresh lemon juice, paprika, ground cumin, onion powder, kosher salt and freshly ground black pepper. Whisk well and then pour over the chicken. Massage with your fingers and then refrigerate.
3 Tablespoons olive oil, 2 Tablespoons fresh lemon juice 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1/2 teaspoon oregano, kosher salt and freshly ground black pepper
Make tzatziki sauce. In a small mixing bowl, combine tzatziki sauce ingredients – plain Greek yogurt, diced cucumber, fresh minced dill, fresh lemon juice, garlic powder, salt, and pepper. Mix well and place in a small serving bowl. Add olive oil to serve.
1 cup plain Greek yogurt, 1 cup English cucumber, 1 ½ Tablespoons fresh dill, 1 Tablespoon fresh lemon juice, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper, 1 Tablespoon olive oil
Prep veggies. Chop the tomatoes, cucumbers red onion, and black olives. You can also use pickled red onions.
tomatoes, cucumbers, red onion, olives, feta cheese
Prep grill. Preheat an outdoor grill to medium heat. We use our Big Green Egg (charcoal grill) and add some wood chips too. We love that smoky flavor!
Grill chicken. Add the chicken to the grill grates, add grilling seasoning of your choice, and close lid. Cook chicken on one side for about 7-8 minutes depending on size, and then flip to the other side to finish cooking.
Let chicken rest for 10 minutes and then slice into long strips.
Assemble wraps. Spread naan or wraps out flat to assemble. Then layer the grilled chicken, veggies, and tzatziki sauce on top. Roll some parchment paper around the gyros to help keep them together.
6 large naan bread (or any kind of wrap)

Notes

Chicken is considered done when a digital thermometer registers 165 degrees F when inserted into the thickest part of the meat. We normally remove chicken at around 160 degrees and allow for some carry-over cooking.
If time permits, try making our Cast Iron Naan. This bread is soft, pillowy, and worth the extra effort!
To make feta fries, make our Baked Garlic Home Fries and then top with crumbled feta cheese and chopped cilantro.
Store leftover ingredients in separate containers. Assemble when ready to eat.

Nutrition

Dill Pickle Potato Salad

Suebee Homemaker — Thu, 26 Jun 2025 11:00:00 +0000

Dill Pickle Potato Salad is a creamy, tangy twist on the classic, featuring tender potatoes, crunchy pickles, fresh dill, and a zesty, creamy dressing. This bold, flavorful potato salad is perfect for any picnic or barbecue!

Potato Salad with Dill Pickles

You can never have too many choices for side dishes. I prefer to go light on the main course and heavy on the sides. Give me a Green Chile Turkey Burger (sans bun) plus all the sides.

If you’re a dill pickle lover, you’ll enjoy this flavorful potato salad. We’re using diced pickles plus fresh dill for a lick smacking salad. I promise, you’re going to love it!

Why This Recipe Works:

CREAMY POTATO SALAD – While we love Norma Jean’s Potato Salad with Miracle Whip, this version is delicious too. It uses mayonnaise and lots of dill pickles and fresh dill!
FULL OF FLAVOR – The dill flavor really shines through in this potato salad recipe. Delicious!
PERFECT FOR BARBECUES – Potato salad just goes with summer barbecues. Fire up the grill, through some Goat Cheese Burgers on the fire, and crack open a cold beer!

What You’ll Need:

yellow potatoes
dill pickles
veggies – red onion and celery
hard-boiled eggs
fresh dill
mayonnaise
Greek yogurt
dijon mustard
pickle juice
seasonings
sugar

How to make Dill Pickle Potato Salad:

Step 1
Boil potatoes. Wash potatoes and chop them into two-inch pieces. Place potatoes in a stock pot and cover with cold water. Heat to a boil, add salt to taste (use plenty!), and simmer until fork tender.

Pour potatoes into a colander placed in the sink. Let cool, and then use your hands to remove the peel. Then break them apart into tiny pieces. Alternatively, use a knife to dice them.

Step 2
Boil eggs. Boil eggs in an instant pot or on stovetop. Remove eggs to an ice bath and then peel and chop.

Step 3
Make dressing. In a small mixing bowl, combine mayonnaise, Greek yogurt, dijon mustard, pickle brine, sugar, and seasonings. Use a whisk to mix well.

Step 4
Combine salad ingredients. Combine salad ingredients in a mixing bowl – the potatoes, eggs, diced pickles, celery, red onion, and fresh dill.

Step 5
Add dressing. Pour dressing over the potato salad and stir to mix well. Add additional kosher salt and freshly ground black pepper to taste.

Step 6
Chill salad. Place dill pickle potato salad in the refrigerator to chill for a couple of hours. This will allow the flavors to meld together.

Step 7
Serve. Serve pickle potato salad with your favorite main dish recipes.

Store potato salad in an airtight container in your refrigerator for up to three days.

What to serve with dill pickle potato salad:

GRILLED MEATS – Grilled Filet Mignon, Grilled Caprese Chicken, and Grilled Salmon Burger Recipe.
BAKED MAINS – Baked Lemon Garlic Chicken, Stuffed Buffalo Chicken Breasts, Baked Asian Salmon in Foil.
OTHER – Pair with your favorite deli sandwich, Spicy Sloppy Joes, or Pressed Cuban Sandwiches.

Recipe FAQs:

What kind of potatoes work best for dill pickle potato salad?

Yukon Gold or red potatoes are best because they hold their shape well and have a creamy texture.

Can I make the potatoes ahead of time?

Yes, it actually tastes better after chilling for a few hours, allowing the flavors to meld.

Can I add other ingredients to this potato salad?

Yes, try crispy bacon, shredded cheese, or even a bit of horseradish for extra flavor.

Other Delicious Salad Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Dill Pickle Potato Salad Recipe

Dill Pickle Potato Salad is a creamy, tangy twist on the classic, featuring tender potatoes, crunchy pickles, fresh dill, and a zesty, creamy dressing. This bold, flavorful potato salad is perfect for any picnic or barbecue!

Course Salad

Cuisine American

Keyword creamy potato salad, dill pickle potato salad

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 285kcal

Author Sue Ringsdorf

Ingredients

3 pounds Yukon Gold potatoes – peeled and quartered
1 cup dill pickles – chopped
1/3 cup red onion (optional) – sliced
1/2 cup celery – diced
6 large hard-boiled eggs – peeled and chopped
1/4 cup fresh dill (one bunch) – chopped

For the dressing:

1 cup mayonnaise with olive oil – or any mayo
1/2 cup full-fat Greek yogurt
2 Tablespoons Dijon mustard
2-3 Tablespoons pickle brine – or enough to thin dressing
2 Tablespoons granulated sugar
1/2 teaspoon onion powder
kosher salt and freshly black pepper – to taste

Instructions

Boil potatoes. Wash potatoes and chop them into two-inch pieces. Place potatoes in a stock pot and cover with cold water. Heat to a boil, add salt to taste (use plenty!), and simmer until fork tender.
Pour potatoes into a colander placed in the sink. Let cool, and then use your hands to remove the peel. Then break them apart into tiny pieces. Alternatively, use a knife to dice them.
3 pounds Yukon Gold potatoes plus salt to taste
Boil eggs. Boil eggs in an instant pot or on stovetop. Remove eggs to an ice bath and then peel and chop.
6 large hard-boiled eggs
Make dressing. In a small mixing bowl, combine mayonnaise, Greek yogurt, dijon mustard, sugar, pickle brine, and seasonings. Use a whisk to mix well.
1 cup mayonnaise with olive oil, 1/2 cup full-fat Greek yogurt, 2 Tablespoons Dijon mustard, 2 Tablespoons granulated sugar, 2-3 Tablespoons pickle brine, 1/2 teaspoon onion powder, kosher salt and freshly black pepper
Combine salad ingredients. Combine salad ingredients in a mixing bowl – the potatoes, eggs, diced pickles, celery, red onion, and fresh dill.
1 cup dill pickles, 1/2 cup celery, 1/3 cup red onion (optional), 1/4 cup fresh dill (one bunch)
Add dressing. Pour dressing over the potato salad and stir to mix well. Add additional kosher salt and freshly ground black pepper to taste.
Chill salad. Place dill pickle potato salad in the refrigerator to chill for a couple of hours. This will allow the flavors to meld together.
Serve. Serve pickle potato salad with your favorite main dish recipes.

Notes

Test potato salad and add extra salt, pepper, and sugar as needed.
You may need to add extra pickle juice to thin the dressing slightly.
Store potato salad in an airtight container in your refrigerator for up to three days.

Nutrition

Club Sandwich with Pesto Mayo

Suebee Homemaker — Thu, 12 Jun 2025 11:00:00 +0000

Our Club Sandwich with Pesto Mayo is a delicious twist on the classic, featuring layers of crispy bacon, turkey, lettuce, and tomato, all stacked between toasted bread. The rich and herby pesto mayo adds a burst of flavor in every bite!

Best Club Sandwiches

Warmer weather makes us want to keep things simple. Bring on the sandwiches, wraps, smoothies, and avocado toast. We’re all about keeping the ovens off and the A/C on!

While we use our soft white sandwich bread for these sandwiches, you could also use our Honey Wheat Bread or Sourdough Sandwich Bread instead.

Why This Recipe Works:

SIMPLE INGREDIENTS – This recipe uses simple ingredients and can be made in minutes, especially if you prep in advance.
FULL OF FLAVOR – Pesto mayonnaise is the key ingredient in this sandwich and brings a ton of delicious flavor to a simple club sandwich.
GREAT WEEKNIGHT MEAL – Prep the pesto mayo in advance and keep it in your refrigerator for quick weeknight meals. You won’t regret it!

What You’ll Need:

bread – we love using our soft white sandwich bread recipe for these sandwiches.
bacon – use your favorite bacon for these club sandwiches.
deli turkey
pesto mayo
lettuce and tomato

How to make Club Sandwiches with Pesto Mayo:

Step 1
Make pesto mayo. Follow my simple recipe for pesto mayo and keep it on hand for all of your sandwich cravings. Simply mix 3/4 cup of mayonnaise with three tablespoons of pesto, plus a squeeze of fresh lemon juice. Stir and keep handy in your refrigerator.

Step 2
Make bacon. We normally cook bacon in the oven. Line a baking sheet with aluminum foil and add a wire rack on top. Then arrange bacon on rack and cook at 400 degrees until done to your liking.

Step 3
Assemble sandwiches. Lightly toast bread. Top with pesto mayo, crispy bacon, turkey slices, tomato and lettuce (and maybe some spicy pickled onions).

Step 4
Serve. Serve club sandwiches with your choice of side dishes.

What to serve with Club Sandwiches:

SALAD – Try our Arugula Quinoa Salad or Antipasto Chopped Salad.
POTATOES – Mustard Roasted Potatoes or Garlic Parmesan Smashed Potatoes
VEGGIES – Roasted Vegetable Quinoa Salad or Roasted Potatoes, Carrots, and Brussels Sprouts

Recipe FAQs:

What’s the best bread to use for a club sandwich?

Classic club sandwiches are often made with toasted white bread, but wheat, sourdough, or ciabatta also work well.

Should I toast the bread?

Yes, toasting the bread adds a nice crunch and helps hold the sandwich together.

Can I make the club sandwich in advance?

You can prep ingredients in advance, but for the best texture, assemble the sandwich just before serving to keep the bread from getting soggy.

Can I use a different protein?

Yes, you can use ham instead of turkey, and turkey bacon instead of regular bacon.

Other Delicious Sandwich Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Club Sandwich with Pesto Mayo Recipe

Our Club Sandwich with Pesto Mayo is a delicious twist on the classic, featuring layers of crispy bacon, turkey, lettuce, and tomato, all stacked between toasted bread. The rich and herby pesto mayo adds a burst of flavor in every bite!

Course Main Dish

Cuisine American

Keyword club sandwich with pesto mayo, pesto mayo recipe

Prep Time 30

Cook Time 5

Total Time 35

Servings sandwiches

Calories 449kcal

Author Sue Ringsdorf

Ingredients

4 slices soft white sandwich bread – I used my homemade recipe on the blog
4 slices bacon
4-6 oz. deli turkey
4-6 Tablespoons pesto mayo – my homemade recipe is on the blog
tomato slices
lettuce

Instructions

Make pesto mayo. Follow my simple recipe for pesto mayo and keep it on hand for all of your sandwich cravings. Simply mix 3/4 cup of mayonnaise with three tablespoons of pesto, plus a squeeze of fresh lemon juice. Stir and keep handy in your refrigerator.
Make bacon. We normally cook bacon in the oven. Line a baking sheet with aluminum foil and add a wire rack on top. Then arrange bacon on rack and cook at 400 degrees until done to your liking.
Assemble sandwiches. Lightly toast bread. Top with pesto mayo, crispy bacon, turkey slices, tomato and lettuce (and maybe some spicy pickled onions).
4 slices soft white sandwich bread, 4-6 Tablespoons pesto mayo, 4 slices bacon, 4-6 oz. deli turkey, tomato slices, lettuce
Serve. Serve club sandwiches with your choice of side dishes.

Notes

Classic club sandwiches are often made with toasted white bread, but wheat, sourdough, or ciabatta also work well. We use our soft white sandwich bread recipe.
You can prep ingredients in advance, but for the best texture, assemble the sandwich just before serving to keep the bread from getting soggy.

Nutrition

Mexican Shrimp Salad

Suebee Homemaker — Wed, 28 May 2025 11:00:00 +0000

This Mexican Shrimp Salad is a fresh and vibrant dish loaded with seasoned shrimp, crisp veggies, and bold Tex-Mex flavors all topped with freshly squeezed lime juice. It’s a light yet satisfying meal or appetizer that comes together in minutes and is perfect for warm weather entertaining or an easy weeknight dinner!

Spicy Shrimp Appetizer

While this salad recipe works for a small main course, it works well for an appetizer too. We love to serve it for a gathering of four to six – because it’s just the right amount before grilling a steak or burgers.

While I’m always going to opt for lots of jalapeño (including the seeds) and sriracha sauce, you may want to use less if serving it to guests. Speaking from experience, this one goes great with our skinny margaritas or grapefruit palomas.

Why This Recipe Works:

Simple to make – just a handful of fresh ingredients and shrimp that cooks in minutes. It looks and tastes impressive without spending hours in the kitchen.
Perfect level of spice – the sriracha and jalapeño bring just the right amount of heat without overpowering the fresh flavors. Dial it up or tone it down based on your crowd.
Great for entertaining – colorful, fresh, and full of bold flavor – exactly the kind of dish that makes people ask for the recipe before they finish their plate!

What You’ll Need:

I normally keep these items stocked in my refrigerator. Plus we have a jalapeño plant in the backyard!

shrimp – we use extra large deveined shrimp
shrimp marinade – a combo of sriracha, olive oil, and seasonings
salad ingredients – cherry tomatoes, avocado, jalapeño, red onion, cilantro, and freshly squeezed lime juice

How to make Mexican Shrimp Salad:

Step 1
Prep the shrimp. Peel and devein the shrimp, including removing the tails. (You can also buy them peeled and deveined.) If frozen, you’ll need to thaw first.

Step 2
Marinate the shrimp. Place the prepared shrimp in a plastic bag or mixing bowl. Add sriracha sauce, olive oil, and seasonings and mix well. Refrigerate for a couple of hours (or for a least 30 minutes).

Step 3
Prep the other salad ingredients. When you’re close to cooking the shrimp, chop the cherry tomatoes, avocado, cilantro, jalapeño, and red onion. Add to a mixing bowl and squeeze some lime juice over the top.

Step 4
Cook the shrimp. You can either cook shrimp on a grill or on your stovetop in a cast iron skillet.

If grilling, skewer the marinated shrimp. Cook over a hot fire until done, flipping as needed. The shrimp will cook quickly.
If cooking indoors, heat a large cast iron skillet over medium-high heat. When hot, add oil and then half of the shrimp. Cook on one side for a couple of minutes, and then flip to cook the other side. Again, it will cook quickly. Repeat process for remaining half of the shrimp.
Add the cooked shrimp to a large serving bowl.

Step 5
Add remaining ingredients. To the bowl with the cooked shrimp, add the remaining salad ingredients. Squeeze additional lime juice over the top of the shrimp salad and gently stir to combine.

Step 6
Serve. Serve Mexican shrimp salad with sides of your choice.

Sides to serve with Mexican Shrimp Salad:

Some simple cheese quesadillas, tostito chips, and/or a mixed green salad is always nice and simple.
Green Chile Rice
Mexican Refried Bean Dip
Stovetop Cilantro Lime Rice
Mexican Street Corn Kale Salad

Recipe FAQs:

How do I know when the shrimp is cooked?

Shrimp cooks very quickly – usually just 2-3 minutes per side over medium-high heat. You’ll know it’s done when it turns pink and opaque and curls into a loose C shape.

How spicy is this salad?

That’s completely up to you! The sriracha is the main source of heat – start with 1 tablespoon for a milder version and work your way up. You can also control the heat by removing the jalapeño seeds before chopping.

Can I use frozen shrimp?

Yes, you can use frozen shrimp! Just make sure to thaw it completely and pat it dry with paper towels before cooking. Excess moisture will prevent the shrimp from getting a nice sear in the pan.

How do I keep the avocado from browning?

The fresh lime juice in this recipe helps slow browning naturally. For best results, chop the avocado right before serving and toss it immediately with the lime juice.

What can I serve this with?

This salad is incredibly versatile! Serve it as written as a simple appetizer or salad – or in tacos or lettuce wraps, with tortilla chips for scooping, or alongside cilantro lime rice for a complete meal.

Can I use a different protein?

Definitely, yes! This recipe works beautifully with blackened chicken, grilled salmon, or even seared scallops in place of the shrimp.

Other Delicious Shrimp Recipes:

We love shrimp and have lots of choices for you.

Kitchen Tools Used: (affiliate links)

Large Cast Iron Skillet

xoxo ~Sue

Mexican Shrimp Salad Recipe

This Mexican Shrimp Salad is a fresh and vibrant dish loaded with seasoned shrimp, crisp veggies, and bold Tex-Mex flavors all topped with freshly squeezed lime juice. It's a light yet satisfying meal or appetizer that comes together in minutes and is perfect for warm weather entertaining or an easy weeknight dinner!

Course Main Dish, Salad

Cuisine American, Mexican

Keyword Mexican shrimp salad

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 371kcal

Author Sue Ringsdorf

Ingredients

For the shrimp:

2 pounds extra-large raw shrimp – peeled and deveined (and tails removed)
1-2 Tablespoon olive oil
3-4 Tablespoons sriracha – or less (if you don't like spicy)
1/2 teaspoon EACH onion powder and garlic powder
kosher salt and freshly ground black pepper – to taste

For the salad:

2 large avocados – chopped
6 oz. cherry tomatoes – halved
1 large jalapeno – finely chopped
1/4 medium red onion (about 1/3 cup) – finely chopped
1/3 cup cilantro – minced
kosher salt and freshly ground black pepper – to serve
1-2 large limes – freshly squeezed

Instructions

Prep the shrimp. Peel and devein the shrimp, including removing the tails. (You can also buy them peeled and deveined.) If frozen, you’ll need to thaw first.
2 pounds extra-large raw shrimp
Marinate the shrimp. Place the prepared shrimp in a plastic bag or mixing bowl. Add sriracha sauce, olive oil, and seasonings and mix well. Refrigerate for a couple of hours (or for a least 30 minutes).
1-2 Tablespoon olive oil, 3-4 Tablespoons sriracha, 1/2 teaspoon EACH onion powder and garlic powder, kosher salt and freshly ground black pepper
Prep the other salad ingredients. When you’re close to cooking the shrimp, chop the cherry tomatoes, avocado, cilantro, jalapeño, and red onion. Add to a mixing bowl and squeeze some lime juice over the top.
2 large avocados, 6 oz. cherry tomatoes, 1 large jalapeno, 1/4 medium red onion (about 1/3 cup), 1/3 cup cilantro, kosher salt and freshly ground black pepper, 1-2 large limes
Cook the shrimp. You can either cook shrimp on a grill or on your stovetop in a cast iron skillet.
* If grilling, skewer the marinated shrimp. Cook over a hot fire until done, flipping as needed. The shrimp will cook quickly.If cooking indoors, heat a large cast iron skillet over medium-high heat. When hot, add oil and then half of the shrimp.
* Cook on one side for a couple of minutes, and then flip to cook the other side. Again, it will cook quickly.
* Repeat process for remaining half of the shrimp.Add the cooked shrimp to a large serving bowl.
Add remaining ingredients. To the bowl with the cooked shrimp, add the remaining salad ingredients. Squeeze additional lime juice over the top of the shrimp salad and gently stir to combine.
Serve. Serve Mexican shrimp salad with sides of your choice.

Notes

Shrimp cooks very quickly – usually just 2-3 minutes per side over medium-high heat. You’ll know it’s done when it turns pink and opaque and curls into a loose C shape.
The sriracha is the main source of heat – start with 1 tablespoon for a milder version and work your way up. You can also control the heat by removing the jalapeño seeds before chopping.
This recipe works beautifully with blackened chicken, grilled salmon, or even seared scallops in place of the shrimp.

Nutrition

Famous La Scala Chopped Salad

Suebee Homemaker — Thu, 08 May 2025 11:00:00 +0000

The Famous La Scala Chopped Salad is a beloved Italian-style chopped salad that originated from La Scala restaurant in Beverly Hills. It’s known for its simple yet flavorful combination of ingredients, and you won’t be able to stop eating it!

Best Italian Salad

It’s no secret that Italian salads are our favorites. So when I saw this going viral on social media, I knew I needed to make it at home asap. It’s definitely 10/10!

I made a few slight adjustments to the original recipe. Because I feel red onion is a must in most salads, I added that plus a extra punch of flavor in the dressing. Feel free to adjust as you wish.

Have you ever been to Beverly Hills? Put La Scala on your list of restaurants to try and order this salad. Their entire menu looks heavenly.

Why This Recipe Works:

SIMPLE INGREDIENTS – We’re using just five simple ingredients in this salad plus a delicious Italian dressing. Homemade dressings are definitely a must.
DELICIOUS FLAVOR – Oh the flavors in this salad! We love us some salami and cheese in literally anything. You’ll love this one like we do!
GREAT SIDE DISH – We love pairing this salad with Mozzarella Stuffed Meatballs or our Supreme Pizza Recipe.
COPYCAT – Whenever we eat out, I note the ones I want to copy at home. While I’ve never eaten at La Scala, it’s on my wish list. Have you been there?

Ingredient Notes:

lettuce – a combo of iceberg lettuce and romaine lettuce
red onion
salami
mozzarella cheese
chickpeas
salad dressing – a simple combo of extra-virgin olive oil, red wine vinegar, dijon mustard, sugar, oregano, red pepper flakes, salt, pepper, and parmesan cheese

How to make La Scala Chopped Salad:

Step 1
Make dressing. In a mason jar, combine salad dressing ingredients – olive oil, red wine vinegar, sugar, dijon mustard, red pepper flakes, oregano, salt, pepper, and parmesan cheese. Shake vigorously.

Step 2
Combine salad ingredients. In a large salad bowl, combine all salad ingredients – the lettuce greens (chopped or finely minced), sliced salami, mozzarella cheese, sliced red onion, and chickpeas. Toss to combine.

Step 3
Add dressing to salad. If you’re serving the salad to a group of about six, add dressing to the salad and toss. If serving to just one or two, drizzle dressing over individual servings and save the rest for later.

Step 4
Serve. Serve salad some extra parmesan cheese and with your choice of main dishes.

What to serve with La Scala Chopped Salad:

Grilled Mains – Grilled Filet Mignon or Grilled Chicken Skewers
Sandwiches – Pesto Veggie Sandwich or a simple wrap
Pizza – Pesto Pizza, Focaccia Pizza, or Meatball Pizza
Eat it as a main dish along with a side of Browned Mushrooms or Mustard Roasted Potatoes.

Recipe FAQs:

What is the La Scala chopped salad known for?

It’s famous for its simple yet flavorful ingredients, finely chopped presentation, and a tangy homemade vinaigrette. It’s a favorite among celebrities and health-conscious foodies.

How should the ingredients be prepared?

Everything should be finely chopped, almost minced. The even texture is part of what makes the salad so iconic—each bite includes a perfect blend of flavors.

How many servings does this salad make?

The standard recipe makes about 4 large servings as a main course or 6–8 as a side dish.

Can this La Scala chopped salad be made ahead of time?

Yes, but store the chopped ingredients and dressing separately. Toss them together right before serving to keep it crisp.

Other Delicious Salad Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Famous La Scala Chopped Salad Recipe

The Famous La Scala Chopped Salad is a beloved Italian-style chopped salad that originated from La Scala restaurant in Beverly Hills. It’s known for its simple yet flavorful combination of ingredients, and you won't be able to stop eating it!

Course Salad

Cuisine American

Keyword Famous La Scala Chopped Salad, Famous La Scala Salad

Prep Time 20

Total Time 20

Servings servings

Calories 511kcal

Author Sue Ringsdorf

Ingredients

For the salad:

6-8 cups iceberg lettuce
6-8 cups romaine lettuce – or other
1/4 pound salami – chopped
8 oz. shredded mozzarella cheese
15 oz. chickpeas – rinsed and drained
1/4 cup red onion – optional

For the dressing:

1/2 cup extra virgin olive oil – use a good quality olive oil
1/4 cup red wine vinegar
1 Tablespoon dijon mustard
1 teaspoon granulated sugar
1/4 cup shredded parmesan cheese – plus more to serve
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
kosher salt and freshly ground black pepper – to taste

Instructions

Make dressing. In a mason jar, combine salad dressing ingredients – olive oil, red wine vinegar, sugar, dijon mustard, red pepper flakes, oregano, salt, pepper, and parmesan cheese. Shake vigorously.
1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 Tablespoon dijon mustard, 1 teaspoon granulated sugar, 1/2 teaspoon red pepper flakes, 1/2 teaspoon oregano, kosher salt and freshly ground black pepper, 1/4 cup shredded parmesan cheese
Combine salad ingredients. In a large salad bowl, combine all salad ingredients – the lettuce greens (chopped or finely minced), sliced salami, mozzarella cheese, sliced red onion, and chickpeas. Toss to combine.
6-8 cups iceberg lettuce, 6-8 cups romaine lettuce, 1/4 pound salami, 8 oz. shredded mozzarella cheese, 1/4 cup red onion, 15 oz. chickpeas
Add dressing to salad. If you’re serving the salad to a group of about six, add dressing to the salad and toss. If serving to just one or two, drizzle dressing over individual servings and save the rest for later.
Serve. Serve salad some extra parmesan cheese and with your choice of main dishes.

Notes

The standard recipe makes about 4 large servings as a main course or 6–8 as a side dish.
You can make this salad ahead of time but store the chopped ingredients and dressing separately. Toss them together right before serving to keep it crisp.
We love pairing this salad with Mozzarella Stuffed Meatballs or our Supreme Pizza Recipe.

Nutrition