salad person

Roast sweet potatoes, chickpeas, and croutons, then build a flavorful, satisfying salad — directly on top!

Sheet Pan Salad with Crispy Chickpeas and Feta

(about chickpeas

nonpareil capers, plus 2 teaspoons brine

sweet potatoes (about 1 1/2 pounds total)

sourdough boule or ciabatta bread (about 4 ounces)

olive oil, divided, plus more for drizzling

nutritional yeast

kosher salt,

black pepper,

lemon

tahini

Dijon mustard

red onion

red radishes

romaine lettuce heart

mint

roasted, salted, shelled pistachios

feta cheese

cherries

Make ahead: The dressing can be made up to 3 days ahead and refrigerated in an airtight container; refrigerate any remaining chickpea liquid in a separate container. Rewhisk the dressing and thin with more chickpea liquid before using.

The Kitchn

Rachel Perlmutter

Step 1

Arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a rimmed baking sheet with paper towels.

Step 2

Drain 1 (about 15-ounce) can chickpeas, reserving the liquid. Arrange the chickpeas on the baking sheet in a single layer. Drain 1 tablespoon nonpareil capers, then spread on the same baking sheet. Pat dry with more paper towels.

Step 3

Quarter 2 medium sweet potatoes lengthwise (no need to peel). Cut crosswise into 1/2-inch-thick pieces. Cut 1/4 medium loaf sourdough or ciabatta bread into 1-inch-thick slices. Tear the bread into rough 1-inch pieces (about 2 1/2 to 2 3/4 cups).

Step 4

Remove the paper towels from the baking sheet. Add the sweet potatoes, 2 tablespoons of the olive oil, 2 tablespoons of the nutritional yeast or 2 teaspoons of the miso paste, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss with your hands to evenly coat, then arrange into a single layer.

Step 5

Bake until the sweet potatoes start to soften, about 15 minutes. Scatter the bread on the baking sheet and drizzle with olive oil and a pinch of kosher salt. Bake until the chickpeas and bread are browned and crisp, 10 to 15 minutes more. Set aside until cool enough to handle, about 10 minutes. Meanwhile, make the dressing.

Step 6

Juice 1 medium lemon until you have 2 tablespoons. Place the juice, 3 tablespoons of the reserved chickpea liquid, remaining 1 tablespoon olive oil, 2 teaspoons caper brine, 1/3 cup tahini, 1 teaspoon Dijon mustard, and the remaining the 1 tablespoon nutritional yeast or 1 teaspoon miso paste in a small bowl. Whisk until smooth. Whisk in more chickpea liquid 1 tablespoon at a time as needed until the mixture is pourable. Taste and season with kosher salt and black pepper as needed.

Step 7

Thinly slice 1/2 small red onion (about 1/4 cup). Thinly slice 4 red radishes. Halve 1 medium romaine lettuce heart lengthwise, then cut into crosswise 1/2-inch-thick strips (about 4 cups). Pick the leaves from 2 fresh mint sprigs, tearing if large. Coarsely chop 3 tablespoons roasted, salted pistachios.

Step 8

Add the romaine to the baking sheet, drizzle with 3/4 of the dressing (about 2/3 cup), and gently toss to combine. Evenly sprinkle the radishes and onion over the top. Drizzle with the remaining dressing. Crumble 3 ounces feta cheese (about 1/3 cup) over the salad. Sprinkle with the pistachios, mint, and 1/4 cup dried pitted cherries or cranberries, if using.

The best way to eat Buffalo glazed chicken? On this salad.

Sticky Chicken Salad

chicken tenders

sugar

Frank’s RedHot Original

water

unsalted butter

plain Greek yogurt

mayonnaise (optional)

ranch seasoning powder or ranch spice mix

Kosher salt

black pepper

iceberg lettuce head or 1 medium romaine lettuce heart

cherry tomatoes

carrot

unshredded sharp or medium cheddar cheese (roughly 2x1-inch piece)

barbecue kettle-style potato chips

dill (optional)

Substitutions: You can substitute all of the ingredients in the Buffalo glaze for 3/4 cup warmed barbecue sauce. You can substitute all of the ingredients in the dressing for about 1/2 cup store-bought ranch dressing.Make ahead: The ranch dressing can be made up to 3 days ahead and refrigerated in an airtight container. All the salad components except the barbecue chips can be prepped ahead and refrigerated, undressed, in an airtight container up to 1 day ahead. Dress the salad and add the barbecue chips before serving.

Cook 8 ounces frozen chicken tenders or nuggets according to package directions. Meanwhile, prepare the Buffalo sauce, salad components, and dressing.

Place 1/2 cup packed brown sugar, 1/4 cup Frank’s RedHot Original or Crystal hot sauce, 2 tablespoons water, and 1 tablespoon unsalted butter in a small saucepan. Cook over medium heat, stirring frequently, until bubbling and the sugar is dissolved, about 2 minutes. Transfer to a medium bowl.

Place 1/3 cup Greek yogurt, 2 tablespoons mayonnaise if using, and 1 tablespoon ranch seasoning powder in a small bowl and stir to combine. Stir in water 1 tablespoon at a time as needed until the dressing reaches a pourable consistency. Taste and season with kosher salt and black pepper as needed.

Core and cut 1/2 medium iceberg lettuce head or 1 medium romaine heart crosswise into 1/4-inch-thick strips (about 4 cups). Halve 1/2 cup cherry or grape tomatoes. Thinly slice 1/2 small red onion (about 1/4 cup). Peel 1 medium carrot, then shave into ribbons using a vegetable peeler (about 1 cup); if the ribbons are long, cut in half crosswise.

Finely dice 2 ounces sharp or medium cheddar cheese (about 1/2 cup). Place 1 1/2 cups barbecue kettle-style chips in a resealable plastic bag, then crush into bite-size pieces with your hands or a rolling pin.

When the chicken tenders or nuggets are ready, add to the Buffalo sauce and toss to coat. Transfer to a clean cutting board and cut into bite-size pieces. (Alternatively, use kitchen shears to cut the chicken directly in the bowl.)

Place the lettuce and half of the dressing in a large, preferably wide, serving bowl and toss to coat. Top with the carrots, red onions, and tomatoes. Drizzle with more dressing as desired. Top with the chicken, cheese, and chips. Pick the fronds from 2 fresh dill sprigs and scatter over the salad if desired.

This is the best way to use leftover chicken.

Easy Chicken Shawarma Salad

Persian cucumber cucumber

garlic

banana peppers

water, divided

parsley

olive oil, divided

shredded, cooked chicken, preferably rotisserie (about 12 ounces)

shawarma spice blend (see Recipe Note),

pita bread

Shawarma spice blend: If you can’t find store-bought shawarma spice blend, you can substitute bahārāt spice or make your own shawarma spice by combining 1 tablespoon each of ground cumin, ground turmeric, ground coriander, garlic powder, and paprika with 1/2 teaspoon each of ground cloves and cayenne pepper.Substitutions: Gluten-free pita bread can be used in place of regular pita bread.Make ahead: The dressing can be made up to 3 days ahead and refrigerated in an airtight container. The chicken shawarma can be made up to 2 days ahead and refrigerated in an airtight container; reheat before serving.

Prepare the following, adding each to the same large bowl as you complete it: Halve 1 Persian or 1/2 English cucumber lengthwise, then cut crosswise into 1/2-inch pieces (about 3/4 cup). Halve 1/2 cup cherry or grape tomatoes. Halve and thinly slice 1 small red onion (about 1/2 cup); place half in the bowl and reserve half for the chicken. Halve 1 medium romaine lettuce heart lengthwise, then cut crosswise into 1/4-inch-thick strips (about 4 cups).

Grate 1 garlic clove into a small bowl. Add 1/2 cup plain Greek yogurt, 2 tablespoons brine from pickled banana peppers or pepperoncini, 2 tablespoons of the water, and 1 tablespoon tahini. Stir to combine. Taste and season with kosher salt and black pepper as needed. Pick the leaves and tender stems from 6 fresh parsley sprigs and finely chop (about 2 tablespoons).

Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add 2 cups shredded, cooked chicken, reserved onions, and 2 tablespoons shawarma spice blend. Toss to coat and spread the chicken out into an even layer. Cook, stirring occasionally, until golden-brown and crispy in spots, about 5 minutes.

Add the remaining 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Transfer to a plate.

Heat the remaining 1 tablespoon olive oil in the same pan. Tear 1 pita bread into 1 1/2-inch pieces and add to the pan. Toss to coat and cook, flipping the pieces occasionally, until toasted and golden-brown, 3 to 5 minutes.

Add the dressing to the bowl of vegetables and toss to coat. Drain 1/4 cup pickled banana peppers or pepperoncini, then sprinkle over the salad. Top with the chicken shawarma and pita chips. Crumble 3 ounces feta cheese (about 1/3 cup) over the salad. Sprinkle with the parsley and serve.

Cowgirl Caesar Salad

lime juice (1 medium lime)

sauce chipotle peppers

Worcestershire sauce

fish sauce

cumin

garlic,

olive oil

cooked boneless chicken, preferably rotisserie, shredded into large pieces (about 2 cups)

corn kernels (no need to thaw)

romaine lettuce hearts, halved lengthwise and cut crosswise into 1-inch-wide strips

(about

red onion,

cherry or grape tomatoes, halved

avocado,

cheddar cheese

tortilla chips

cilantro leaves

Step 1: Make the dressing:

Stir 1/2 cup mayonnaise, 2 tablespoons lime juice, 1 tablespoon adobo sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon fish sauce, 3/4 teaspoon Dijon mustard, 1/2 teaspoon ground cumin, and 1 finely grated garlic clove together in a small bowl. Taste and season with kosher salt and more adobo sauce as needed.

Make the dressing:

Step 1: Make the salad:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 12 ounces shredded, cooked chicken, 1 cup corn kernels, and 1 pinch kosher salt. Toss to coat and spread the chicken out into an even layer. Cook, stirring occasionally, until golden-brown and crispy in spots, about 5 minutes.

Step 2: Make the salad:

Remove the skillet from the heat. Add 1 finely grated garlic clove and 2 tablespoons water, and scrape up any browned bits from the bottom of the pan.

Step 3: Make the salad:

Place 2 sliced medium romaine lettuce hearts and half of the dressing (1/2 scant cup) in a large bowl, and toss to coat. Divide between 4 plates or bowls. Top with the chicken mixture; 1 (about 15-ounce) can drained, rinsed, and dried black beans; 1 thinly sliced small red onion; 1 cup halved cherry tomatoes; 1 thinly sliced ripe medium avocado; 1/2 cup shredded cheddar cheese; and 1 cup lightly crushed tortilla chips.

Step 4: Make the salad:

Drizzle with the remaining dressing, then garnish with 1/2 cup fresh cilantro leaves.

Make the salad:

Make ahead: The dressing can be made up to 1 day ahead and refrigerated in an airtight container. The vegetables and beans can be prepped up to 1 day ahead and refrigerated in separate airtight containers.Storage: Only dress the salads you intend to serve in 1 sitting. Refrigerate salad and dressing in separate airtight containers for up to 3 days. Dressed salad can be refrigerated in an airtight container for up to 1 day.

Recipe Notes

I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips. 

Kristina Razon

Broccoli Salad with Peanut Dressing

peanut butter

lime juice (2 medium limes)

soy sauce

sesame oil

finely grated, peeled ginger (from a 1-inch piece)

honey

(12-ounce) bag frozen shelled edamame (about 2 cups), thawed

broccoli crowns (about 2 medium)

scallions, thinly sliced (about 1/2 cup)

cilantro leaves and tender stems

peanuts

jalapeño, seeds removed if desired, finely chopped (optional)

Whisk 1/3 cup creamy peanut butter, 3 tablespoons lime juice, 2 tablespoons soy sauce, 2 tablespoons toasted sesame oil, 2 finely grated garlic cloves, 2 teaspoons finely grated ginger, and 2 teaspoons honey together in a large bowl until smooth. It should have the consistency of a thick salad dressing, but if it&#x27;s too thick, whisk in water 1 tablespoon at a time to loosen. Taste and season with kosher salt and more honey as needed.

Trim the ends from 1 1/2 pounds broccoli crowns, then cut into bite-size pieces (about 5 cups). Add the broccoli, 2 cups thawed shelled edamame, 4 thinly sliced medium scallions, 1/3 cup coarsely chopped fresh cilantro, 1/3 cup crushed roasted salted peanuts, and 1 finely chopped medium jalapeño if desired to the dressing. Toss to coat.

Make ahead: You can prep the dressing and all of the salad base ingredients and refrigerate them in separate airtight containers up to 1 day ahead. Let the dressing come to room temperature, then toss the salad when ready to serve.Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

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