Summer Salads Week 2

I have so many ideas for salads that I really struggled just picking a few this week! I like to be sure I can use up my ingredients so I tried to plan accordingly. I used a rotisserie chicken in 2 of my salads. They work perfectly in a salad where the chicken doesn’t need to be the star ingredient. Salads that have bold additions or unique dressings don’t need the chicken to be overpowering. Between the rotisserie chicken and pork from my freezer, my meal prep this week was only chopping and making simple dressings.

Summer salad week 2! Grilled peach & chicken, southwestern, San Chez copycat, and potato salad.


Grilling does something amazing to peaches. Cut the peach in half, brush it lightly with olive oil, and put it directly on the grill. After a few minutes, you’ll have charred marks and you can flip it over and grill just a few minutes longer. You know it’s done when the skin peels off just by picking the peach up with tongs. The sweetness of the peach and tanginess of the balsamic dressing are the perfect summer combination.

  • FRESH: Romaine, red onion, peach (grilled for a few minutes, then peeled & chopped)
  • PROTEIN: Rotisserie chicken, goat cheese
  • CRUNCH: Pecans
  • DRESSING: Golden balsamic vinegar, honey mustard, olive oil, salt


I’ve made this delicious salad from Sally’s Baking Addiction many times and also posted about it in one my #maymexican posts. Just go make it already and then let me know how often you end up making it! It’s one of my favorites.

  • FRESH: Romaine, tomato, corn, avocado, red onion
  • PROTEIN: Rotisserie chicken, black beans, cotija cheese
  • CRUNCH: Lime tortilla chips
  • DRESSING: Greek yogurt, lime juice, honey, garlic, olive oil, jalapeno, taco seasoning, salt, pepper


Every time I go to San Chez and order 17 plates of tapas, I feel the need to get a salad to have some greens between bites of cheese and meat. This salad is my version of their Ensalada Mixta. I used pork from my crockpot made earlier this month, and I made my own spicy dressing by using chipotle mustard, olive oil, vinegar and seasonings. The smoked almonds from Trader Joe’s are the perfect addition to make this super easy salad taste much more complex than it really is, especially with the sweet cherries and tangy goat cheese.

  • FRESH: Romaine, arugula, red onion, dried cherries (ok not fresh, but necessary!)
  • PROTEIN: Shredded pork, goat cheese
  • CRUNCH: Smoked almonds (Trader Joe’s)
  • DRESSING: Chipotle mustard, apple cider vinegar, olive oil, salt, pepper


I admit I am a salad purist. I don’t consider any pasta-based or Jell-O dish to be a real salad. Even calling potato salad a salad bothers me. But nonetheless, I made it my way and I really liked it. I’m not a huge fan of gallons of mayo so this method made a creamy, hearty coating for my potatoes without seeming like a stale deli container.

I like a really mustardy potato salad, and I like eggs. I even found a double-yolk egg, which I am pretty sure made this extra delicious. Served with burgers & baked beans.

  • FRESH: New potatoes (boiled under tender & cubed), chives
  • PROTEIN: Hard-boiled eggs, dill pickles – both chopped
  • CRUNCH: None
  • DRESSING: IPA mustard, whole grain mustard, apple cider vinegar, honey, olive oil, salt, pepper, smoked paprika

For week 3, I’m making salads to share with friends! Stay tuned for what’s on the menu.

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