Coleslaw gets a little flavor twist from a delicious ginger-miso paste, which is used to both coat the chicken as well as dress the salad. […]

Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo gets zingy lift from briny capers, […]

This is chef George Mendes’s version of the simple tomato salads common in the Algarve region of southern Portugal. For a shortcut, use best-quality, olive […]

The Good News Chef Jan Birnbaum makes this piquant salad with two kinds of Belgian endive and chicory, which is rich in potassium and magnesium, […]

Starting with cooked chicken—leftovers, perhaps, or a store-bought rotisserie chicken—keeps the preparation time short. If you want just chicken salad with no greens, skip the […]

This Moroccan-spiced salad combines vitamin A–rich carrots and heart-healthy avocados. Jamie Oliver’s favorite method for preparing carrots (as well as beets) is to first parboil […]

Armand Arnal uses ingredients from his restaurant’s enormous organic garden to create seasonal Provençal dishes like this salad of chicken tossed with pine nuts and […]

Crispy tofu turns this veggie-loaded, Vietnamese-inspired salad into a satisfying main course. Ingredients Dressing 1/4 cup fresh lime juice 1/4 cup Asian fish sauce 1 […]

Although Charles Phan says you can use any leafy green in this spicy main-course salad, he suggests watercress because it adds another subtle, peppery layer […]

Judy Joo’s tangy Asian dressing is a superb (and quick) way to dress up Broccolini and mushrooms. Ingredients 1 bunch Broccolini (12 ounces), trimmed 2 […]