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Tropical Kani Cucumber Salad

kani cucumber salad with seaweed wraps

This Tropical Kani Cucumber Salad is the ultimate flavor vacation in a bowl—cool, crunchy cucumber, sweet mango, and savory crab tossed in a creamy-spicy dressing that hits all the right notes. It’s light, protein-packed, and perfect for meal prep.

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Calories: 293kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 953mg | Potassium: 214mg | Fiber: 2g | Sugar: 11g | Vitamin A: 638IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg

kani cucumber salad with seaweed wraps
kani cucumber salad with seaweed wraps

Tropical Kani Cucumber Salad

This refreshing no-cook Tropical Kani Cucumber Salad combines sweet mango, crisp cucumber, and shredded crab in a creamy, spicy dressing.
No ratings yet
Prep Time 10 minutes
Cook Time 0 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 293 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 6 oz imitation crab meat (julienne cut)
  • 1/2 cucumber (julienne cut)
  • 1/2 mango (julienne cut)
  • 3 tablespoons mayonaise
  • 1 tablespoon sriracha
  • 1 teaspoon soy sauce
  • 1 tablesoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds

Instructions
 

  • Peel and slice the cucumber in half lengthways and slice into julienne thin strips.
  • Use your fingers to gently pull apart the imitation crab into strips like string cheese or use your knife to slice them into thin strips.
  • Peel the mango and cut it into thin slices. Repeat until you reach the core of the mango. Stack the slices together and cut into thin strips.
  • In a mixing bowl, whisk together the mayo, sriracha, soy sauce, rice vinegar, and sesame oil until creamy and smooth. Add your cucumber, crab, and mango. Toss until everything is coated in that dreamy spicy dressing.
  • Sprinkle with sesame seeds for crunch and refrigerate until chilled and ready to eat. Serve with seaweed snacks or rice paper wraps for a sushi-inspired lunch.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 293kcalCarbohydrates: 25gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 18mgSodium: 953mgPotassium: 214mgFiber: 2gSugar: 11gVitamin A: 638IUVitamin C: 26mgCalcium: 29mgIron: 1mg

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Why This is Great for Meal Prep

  • No Cooking Required: Skip the stove and oven—this recipe comes together with zero heat. Just slice, mix, chill, and you’re done! Perfect for hot days or when you want to keep things easy.
  •  Bursting with Fresh, Tropical Flavor: Sweet mango, cool cucumber, and savory crab create a juicy, refreshing combo that wakes up your taste buds with every bite. It’s like a tropical getaway in a meal prep container!
  • Fast & Fuss-Free: Ready in under 15 minutes from start to fridge. When your schedule’s packed, this quick chop-and-mix salad keeps your meals delicious and efficient.
  •  Meal Prep-Friendly: It holds up well in the fridge for a few days, making it a great grab-and-go lunch or snack. Just toss before serving and enjoy that same flavor-packed crunch.
  •  Balanced and Flavorful: You’ve got protein from the crab, fiber and hydration from cucumber, natural sweetness from mango, and a creamy-spicy dressing that brings it all together—hello, flavor harmony!
  • Light but Satisfying: It’s not heavy, but it still fills you up thanks to the creamy dressing and crab meat. A great option when you want something refreshing yet substantial.
  • Customizable & Fun to Eat: Wrap it in rice paper, spoon it into lettuce cups, or enjoy with seaweed sheets. Add avocado, carrots, or even edamame. The possibilities are endless—and delicious.

Ingredient Breakdown: Why This is Great for Meal Prep

  • Imitation Crab (Kani) – Adds a mildly sweet, savory protein that’s pre-cooked and easy to shred—perfect for no-cook meals
  • Cucumber – Brings crisp texture and a refreshing, hydrating crunch that balances out the richness of the dressing
  • Mango – Adds natural sweetness and a tropical twist that pairs beautifully with the savory and spicy elements
  • Mayonnaise – Provides a creamy, smooth base that binds everything together and adds richness without overpowering
  • Sriracha – Delivers a gentle kick of heat and depth, making the dressing bold and crave-worthy
  • Soy Sauce – Adds umami and saltiness to balance the sweet and creamy components of the salad.
  • Rice Vinegar – Offers a light tang that cuts through the mayo, brightening the overall flavor
  • Sesame Oil – Adds a warm, nutty aroma and smooth finish that ties in the Asian-inspired elements
  • Sesame Seeds – Provide a subtle crunch and a toasty flavor that enhances both taste and presentation.
kani cucumber salad with seaweed wraps

How to Make Kani Cucumber Salad

  1. Prepare the cucumber: Start by peeling half of a cucumber. Slice it in half lengthwise, then use a sharp knife to cut each half into thin matchstick-sized strips (this is called a julienne cut).
  2. Shred the imitation crab: Take your 6 oz of imitation crab meat and either gently pull it apart with your fingers—like string cheese—or use a knife to cut it into thin strips.
  3. Cut the mango: Peel half of a ripe mango and carefully slice the fruit away from the core. Stack the slices and cut them into thin, julienned strips.
  4. Make the dressing: In a separate mixing bowl, whisk together ¼ cup of mayonnaise, 1 tablespoon of sriracha, 1 teaspoon of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil until smooth and creamy.
  5. Combine and mix: Add the cucumber, crab, and mango into the bowl with the dressing. Use tongs or a spoon to gently toss everything together until all the ingredients are well-coated.
  6. Add the finishing touch: Sprinkle in 1 teaspoon of sesame seeds and give it one final toss for even distribution.
  7. Chill and serve: For best results, cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors blend. Enjoy it cold, either on its own, wrapped in seaweed snacks, or served in rice paper wraps.

kani cucumber salad

Meal Prep Pairing Tips:

  • Add avocado – Dice half an avocado and gently fold it in for extra creaminess and healthy fats.
  • Include shredded carrots – Add color, crunch, and a subtle sweetness by tossing in julienned or shredded carrots.
  • Top with sliced green onions – Sprinkle green onions for a fresh, slightly sharp finish.
  • Spice it up – Add a dash of chili flakes or a bit more sriracha for extra heat.
  • Add to a bento box – Pair with edamame, fruit, and rice for a balanced, colorful lunch.
  • Serve over jasmine rice or sushi rice – Turn it into a poke-style bowl for a more filling meal.
  • Top it on a salad mix – Layer it over spring mix or shredded cabbage for extra greens.
  • Side with miso soup – Enjoy it alongside a warm cup of miso for a comforting, well-rounded meal.
kani cucumber salad with seaweed wraps

Similar Recipes

shrimp kebab

Air Fryer Shrimp and Pineapple Kebabs

shrimp and corn

Sheet Pan Shrimp with Cauliflower and Corn

salmon salad

Salmon Salad Stuffed Avocado

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Frequently Asked Questions

How long does this kani salad last in the fridge?

It stays fresh for up to 3 days in an airtight container. Just give it a quick toss before serving.


What kind of mango should I use?

Use a ripe mango that gives slightly when squeezed. Ataulfo or honey mangos are especially sweet and easy to slice.


What if I don’t have rice vinegar?

You can substitute with apple cider vinegar or white wine vinegar—just start with a little less and taste as you go.

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Tropical Jicama Pineapple Salsa: Your New Favorite Refreshing Summer Topping

Jicama Pineapple Salsa

If you’re craving something bright, crisp, and totally addictive to level up your summer meals, this Jicama Pineapple Salsa is about to be your go-to. It’s juicy, crunchy, zesty, and just what you need when the heat is on and you’re firing up the grill. This isn’t your average salsa—this is a tropical twist that brings island vibes with every bite.

Let’s dive into how ridiculously easy and flavor-packed this salsa is, plus all the reasons why it deserves a front-row spot in your weekly meal prep lineup!

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 148mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 103IU | Vitamin C: 29mg | Calcium: 14mg | Iron: 0.4mg

Jicama Pineapple Salsa

Jicama Pineapple Salsa

Tropical Jicama Pineapple Salsa

This vibrant jicama pineapple salsa combines crisp jicama, sweet pineapple, and zesty lime for a refreshing, easy-to-make summer topping.
No ratings yet
Prep Time 4 minutes
Course Side Dish
Cuisine American, Asian, Caribbean, Latin
Servings 4
Calories 40 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cup jicama (peeled and diced)
  • 1 cup pineapple (peeled and diced)
  • 1 shallot (peeled and thinly sliced)
  • 1/4 cup cilantro (chopped)
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Wash and prep your ingredients. Rinse everything clean and get your cutting board ready.
  • Dice the jicama into small, bite-sized cubes. This root veggie is super crisp and brings that refreshing crunch.
  • Dice the pineapple into similar-sized pieces for a juicy, tropical punch.
  • Thinly slice the shallot—this adds a mild, sweet zing that balances out the sweetness.
  • Roughly chop the cilantro for that pop of herbaceous freshness.
  • Combine it all in a mixing bowl. Toss in the jicama, pineapple, shallots, and cilantro.
  • Drizzle with lime juice, sprinkle with salt and pepper, and mix it all up until well combined.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 40kcalCarbohydrates: 10gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 148mgPotassium: 130mgFiber: 2gSugar: 5gVitamin A: 103IUVitamin C: 29mgCalcium: 14mgIron: 0.4mg

Why You’ll Love This Salsa

  • It’s a flavor explosion. Sweet pineapple, crisp jicama, zingy shallots, and bright lime juice? Say no more.
  • It’s a tropical take on your usual salsa. Forget tomatoes—this mix is beachy, juicy, and unexpected in the best way.
  • Perfect for grilling season. Pile it on top of grilled chicken, shrimp, fish tacos, or even steak. It cuts through the richness and adds that wow factor.
  • No cooking required. Seriously. Just chop, mix, and go. Who wants to be stuck over a stove in the summer?
  • Meal prep friendly. It keeps beautifully in the fridge for a few days, and honestly, it gets even better as it sits.
  • Versatile and fun. Use it as a topping, a side, or even as a dip with chips.
  • Low-effort, high-reward. This is one of those recipes that makes you feel like a kitchen rockstar with barely any effort.

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Ingredient Breakdown

  • Jicam: This crunchy, juicy root veggie is the unsung hero of the salsa world. It has a mild, slightly sweet flavor that’s like a cross between an apple and a water chestnut. Jicama’s crisp texture gives the salsa that satisfying bite and keeps it light and refreshing—perfect when you want a crunchy contrast to grilled or rich foods. Plus, it’s super hydrating, which is an added bonus on hot days!
  • Pineapple: The tropical twist you didn’t know you needed! Pineapple brings natural sweetness and juiciness that brightens up the whole salsa. It balances the savory and sharp notes with its fresh, fruity pop. The acidity in pineapple also helps to tenderize and blend flavors, making every bite taste like a mini vacation.
  • Shallot: These little alliums add a mild onion flavor with a touch of sweetness and subtle sharpness. Unlike regular onions, shallots are less pungent and more delicate, so they complement the sweet pineapple and crisp jicama without overpowering them. The thin slices also add a nice textural contrast.
  • Cilantro: Cilantro brings that fresh, herbaceous zing that lifts the entire salsa. It adds a bright green note that complements the citrusy lime juice and ties together the sweetness and crunch with a fresh, almost citrus-like aroma. If you’re a cilantro fan, this herb will make the salsa feel vibrant and alive.
  • Lime Juice: This is the magic binder! Lime juice adds zesty acidity that wakes up all the flavors. It brightens the sweetness of the pineapple, sharpens the shallots, and gives the jicama an extra punch. Lime juice also helps balance the saltiness and pepper for a perfectly harmonious taste.
  • Salt and Pepper: These simple seasonings bring everything together by enhancing the natural flavors of the ingredients. Salt intensifies the sweetness of pineapple and the crispness of jicama, while pepper adds a subtle kick that keeps the salsa from tasting flat or one-dimensional.

Jicama Pineapple Salsa

How to make Jicama Pineapple Salsa

  1. Wash all your ingredients thoroughly. Rinse the jicama, pineapple, shallot, and cilantro under cold running water to make sure they’re clean
  2. Peel the jicama carefully. Use a vegetable peeler or a small knife to remove the tough outer skin. Then, place the peeled jicama on a cutting board and dice it into small, even cubes about half an inch in size. This helps the pieces cook evenly and makes the salsa easier to eat
  3. Peel the pineapple. Cut off the top and bottom, then stand it upright and carefully slice off the skin in strips, removing the “eyes” (the brown spots) as you go. Dice the pineapple into pieces roughly the same size as the jicama cubes
  4. Prepare the shallot. Peel off the papery outer layer. Slice the shallot in half lengthwise, then lay the flat side down and slice it thinly from root to tip. Thin slices will help the shallot blend nicely into the salsa without overpowering it
  5. Chop the cilantro. Gather the cilantro leaves into a small bunch, then roughly chop them with a knife. You don’t need tiny pieces—just enough to spread the fresh flavor evenly
  6. Combine all ingredients in a mixing bowl. Add the diced jicama, pineapple, sliced shallot, and chopped cilantro
  7. Add the lime juice. Squeeze fresh lime juice over the mixture. The acidity will brighten all the flavors
  8. Season with salt and pepper. Start with a little—about a quarter teaspoon each—and adjust to taste. Mix everything well using a spoon or spatula until all ingredients are evenly coated
  9. Taste and adjust. Give it a quick taste and add more lime juice, salt, or pepper if you think it needs a little extra zing
  10. Serve immediately or chill. You can enjoy the salsa right away or cover and refrigerate it for 30 minutes to an hour to let the flavors meld.

Jicama Pineapple Salsa

Meal Prep Pairing Tips:

  • Pair the salsa with grilled chicken for a light and zesty protein boost.
  • Top fish tacos with the salsa to add a crunchy, tropical twist.
  • Serve alongside pulled pork sandwiches for a fresh contrast to the rich meat.
  • Add it as a topping on turkey or veggie burgers to brighten up your meal.
  • Use it as a side salad with grilled shrimp for a quick, flavorful lunch.
  • Mix into grain bowls with quinoa or brown rice for added crunch and flavor.
  • Enjoy it as a refreshing condiment with spicy grilled sausages to cool things down.

Jicama Pineapple Salsa

Similar Recipes

shrimp kebab

Air Fryer Shrimp and Pineapple Kebabs

shrimp and corn

Sheet Pan Shrimp with Cauliflower and Corn

salmon salad

Salmon Salad Stuffed Avocado

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Frequently Asked Questions

What is jicama, and where can I find it?

Jicama is a crunchy, slightly sweet root vegetable often called Mexican turnip or yam bean. You can find it in most grocery stores, usually in the produce section near other root vegetables or in the international aisle.


Can I substitute any ingredients?

You can swap cilantro for parsley if you’re not a fan, and lime juice can be replaced with lemon juice for a slightly different citrus flavor. Avoid substituting jicama, as its unique crunch is key to the dish.


Can I use canned or frozen pineapple instead of fresh?

Fresh pineapple works best for texture and flavor, but if you use canned or frozen, drain it well to avoid adding extra liquid that could make the salsa soggy.

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Zesty Jicama Pepper Slaw: Your New Favorite Summer Sidekick

Jicama Bell Pepper Slaw

Hey meal prep friends! If you’re anything like me, you’re already dreaming of warm summer nights, backyard grills firing up, and colorful meals that taste as good as they look. Well, let me introduce you to your new favorite summer side dish: Jicama Pepper Slaw!

This slaw is crisp, light, citrusy, and absolutely bursting with flavor—and it takes no time to throw together. With just a handful of fresh ingredients and a squeeze of lime, you’ve got a show-stopping side that pairs beautifully with grilled chicken, shrimp skewers, black bean burgers, or even your go-to tacos.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 149mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 648IU | Vitamin C: 30mg | Calcium: 9mg | Iron: 0.3mg

Jicama Bell Pepper Slaw

Jicama Bell Pepper Slaw

Zesty Jicama Pepper Slaw

This refreshing jicama pepper slaw is a crisp, citrusy summer side dish that adds vibrant flavor and crunch to any grilled or plant-based meal.
No ratings yet
Prep Time 10 minutes
Course Side Dish
Cuisine American, Asian, Caribbean, Latin
Servings 4
Calories 22 kcal

Equipment

  • knife
  • mandolin slicer
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cup jicama (peeled and julienne cut)
  • 2 mini yellow bell peppers (thinly sliced)
  • 1 Roma tomato (diced)
  • 1/4 cup cilantro (chopped)
  • 3 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Prep the produce: Give everything a good wash. Peel the jicama and shred it using a mandoline with a julienne blade or a julienne peeler.
  • Slice & dice: Cut your bell peppers in half, remove the seeds, and slice them thin. Dice your tomato and roughly chop the cilantro.
  • Mix it all up: Toss everything into a large mixing bowl. Drizzle on the lime juice, sprinkle with salt and pepper, and give it a solid stir until everything’s combined and coated.
  • Chill (literally): Pop it in the fridge for 10-15 minutes to let those flavors mingle—or eat it right away if you can’t wait!

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 22kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 149mgPotassium: 135mgFiber: 2gSugar: 2gVitamin A: 648IUVitamin C: 30mgCalcium: 9mgIron: 0.3mg

Reasons This Slaw is Your Summer Meal Prep MVP:

  • Crunchy + Juicy = Total Texture Win: That jicama brings the crunch, the peppers add sweetness, and the tomato adds a touch of juiciness—talk about the dream team.
  • Pairs With Everything: Whether you’re grilling steak, baking salmon, or air-frying tofu, this slaw fits right in. It’s a neutral-but-zesty side that complements without overpowering.
  • Zero Mayo, All the Flavor: Unlike creamy slaws, this one keeps it fresh and light with citrus and herbs—so it holds up in the heat and doesn’t weigh you down.
  • Meal Prep Friendly: This slaw holds up beautifully in the fridge for 2-3 days, so go ahead and double the batch. Toss it into your meal prep containers and thank yourself later.
  • Vibrant + Eye-Catching: Between the jicama, golden peppers, bright tomato, and green cilantro, this dish looks like summer in a bowl. It’ll make any plate pop.
  • Hydrating & Light: Jicama is naturally high in water and fiber, making it super refreshing. It’s like edible air-conditioning on a hot day.
  • Quick, Easy, No Fuss: Minimal chopping, no stove or oven required, and no complicated steps—just chop, toss, and enjoy.

The PrepYoSelf Newsletter

Ingredient Breakdown: Why This Slaw Just Works

  • Jicama: The crunch factor-Jicama is like a crisp apple with a neutral, slightly sweet flavor. It’s super hydrating and adds a refreshing bite to the slaw without competing with the other ingredients. It’s the base that soaks up the lime juice and ties everything together.
  • Mini Yellow Bell Peppers: Sweet and sunny-These beauties are sweet, colorful, and bring a gentle pop of brightness to the mix. Yellow bell peppers have less bite than green ones, so they blend beautifully without overpowering the dish.
  • Roma Tomato: Juicy freshness-Roma tomatoes are less watery than other varieties, which makes them great for slaws and salads. They add a mellow acidity and that familiar tomato flavor we all love.
  • Cilantro: Herbaceous brightness
    Cilantro brings a citrusy, slightly peppery punch that lifts the entire slaw. It adds depth and rounds out the raw veggie flavors with something a little more complex.
  • Lime Juice: Zing and zip- Fresh lime juice is the magic ingredient. It adds acidity, acts as a natural preservative, and enhances the flavor of every other ingredient.

Jicama Bell Pepper Slaw

How to Make Jicama Pepper Slaw

  1. Wash and prep all your ingredients. Rinse the jicama, bell peppers, tomato, and cilantro under cold water to remove any dirt or residue. Pat everything dry with a clean towel or paper towel.
  2. Peel and cut the jicama. Use a vegetable peeler or a sharp knife to remove the brown outer skin of the jicama. Once peeled, slice the jicama into thin rounds or slabs. Then, cut those into matchstick-size strips using a mandoline with a julienne blade, or a julienne peeler. If you don’t have either, a sharp knife will work too—just aim for thin, even strips.
  3. Slice the bell peppers. Cut off the tops and bottoms of the mini bell peppers. Slice them in half lengthwise and gently pull out the seeds and white inner ribs. Lay each half flat and slice into very thin strips for a nice crunch and texture.
  4. Dice the tomato. Cut the tomato in half, scoop out some of the seeds if you want less moisture, then dice it into small, bite-sized chunks.
  5. Chop the cilantro. Gather the cilantro into a bunch, then use a sharp knife to roughly chop the leaves and tender stems. Don’t worry about making it perfect—just aim for even pieces.
  6. Combine everything. In a large mixing bowl, add the jicama, sliced peppers, diced tomato, and chopped cilantro.
  7. Dress the slaw. Drizzle the fresh lime juice evenly over the veggies. Sprinkle with salt and pepper. Use a large spoon or salad tongs to toss everything together until all the ingredients are evenly coated and well mixed
  8. Let it chill (optional). For the best flavor, cover the bowl and let the slaw sit in the fridge for 10–15 minutes to allow the flavors to come together. But if you’re in a rush—go ahead and dig in right away!

Jicama Bell Pepper Slaw

Meal Prep Pairing Tips:

  • This slaw makes the perfect crisp, tangy side to grilled proteins like citrus-marinated chicken, blackened fish, shrimp skewers, or smoky tofu steaks
  • For a plant-based meal prep, serve it alongside black beans and quinoa or tuck it into tacos with avocado and a squeeze of lime
  • To liven it up even more, toss in thinly sliced red onion for a sharp bite
  • Add shredded red cabbage for extra crunch and vibrant color
  • Sprinkle in crumbled cotija or feta cheese for a creamy, salty kick
  • For a tropical twist, stir in diced mango or pineapple to complement the citrusy lime and peppery cilantro
  • It’s also delicious layered into a wrap or bowl with rice, beans, grilled meat, and a drizzle of chipotle mayo or jalapeño yogurt sauce for added flavor.

Jicama Bell Pepper Slaw

Similar Recipes

shrimp kebab

Air Fryer Shrimp and Pineapple Kebabs

shrimp and corn

Sheet Pan Shrimp with Cauliflower and Corn

salmon salad

Salmon Salad Stuffed Avocado

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Frequently Asked Questions

How long does this slaw last in the fridge?

 It stays fresh and crunchy for up to 3 days in an airtight container. The lime juice helps preserve the texture and flavor.


What if I don’t have jicama?

You can substitute with shredded green apple, cucumber, or even kohlrabi for a similar crunch and freshness.


What’s the best way to cut jicama if I don’t have a mandoline or julienne peeler?

Use a sharp knife to slice it into thin rounds, then stack and cut those into matchsticks. It takes a bit more time, but it works just as well.

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Blueberry and Cucumber Snack

diced cucumber and pineapple with blueberries

This easy recipe for a Blueberry Cucumber Snack is exactly what busy schedules crave—cool, crisp, and bursting with natural sweetness. If you’re tired of boring snacks or don’t know where to start with healthy eating, you’re not alone. So many people struggle to find simple ways to fuel their day without blowing their budget. That’s why this hydrating snack is a game-changer—it’s light, delicious, and so easy to prep ahead. Keep reading to learn why this snack should be your next weekly staple!

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 75kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 352mg | Fiber: 4g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 57mg | Calcium: 43mg | Iron: 1mg

diced cucumber and pineapple with blueberries

diced cucumber and pineapple with blueberries

Blueberry Cucumber Salad

This refreshing meal prep snack combines diced cucumber, pineapple, blueberries, and fresh lemon juice for a hydrating, naturally sweet, and easy-to-make treat.
No ratings yet
Prep Time 5 minutes
Course Snack
Cuisine American
Servings 2
Calories 75 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cucumber (peeled and diced)
  • 1/2 cup pineapple (diced)
  • 1/2 cup blueberry
  • 1 lemon (cut into wedges)

Instructions
 

  • Rinse and prepare all the ingredients. Dice the pineapple and cucumber into small, blueberry-sized pieces. Combine everything in a bowl and finish with a squeeze of fresh lemon juice.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 75kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 5mgPotassium: 352mgFiber: 4gSugar: 11gVitamin A: 164IUVitamin C: 57mgCalcium: 43mgIron: 1mg

Why You’ll Love It:

  • Quick and Easy – Just 4 ingredients and under 10 minutes to prep.
  • Hydrating – Cucumber and pineapple are packed with water and help you stay refreshed.
  • Naturally Sweet – No added sugar needed thanks to the juicy pineapple and blueberries.
  • Budget-Friendly – Seasonal produce keeps costs low while flavor stays high.
  • Perfect Portion Control – Ideal for grab-and-go snack containers.
  • No Cooking Required – Just chop, mix, and squeeze. That’s it.
  • Versatile Use – Enjoy as a snack, a salad topper, or a light side dish

The PrepYoSelf Newsletter

Ingredients Spotlight

  • 1 cucumber (peeled and diced) – Hydrating, crunchy, and ultra-refreshing.
  • ½ cup pineapple chunks (diced) – Tropical sweetness with vitamin C and digestive enzymes.
  • ½ cup blueberries – Antioxidant powerhouse with a sweet-tart pop.
  • Juice of 1 lemon – Brightens everything and adds a zingy balance to the sweet flavors.

diced cucumber and pineapple with blueberries

Steps to Meal Prep this Healthy Snack

  1. Wash all the ingredients thoroughly.
  2. Peel and dice the cucumber into small, blueberry-sized pieces.
  3. Dice the pineapple chunks to match the same size.
  4. Combine cucumber, pineapple, and blueberries in a bowl.
  5. Squeeze fresh lemon juice over the top and toss gently to coat.
  6. Portion into small airtight containers for easy grab-and-go snacks!

Reference the recipe card below for detailed instructions.

diced cucumber and pineapple with blueberries

Meal Prep Tips

  • Pair it with grilled chicken or fish for a light lunch.
  • Serve it over mixed greens for a fruit-forward salad
  • Enjoy it alongside your favorite yogurt or cottage cheese
  • Add to a picnic board with hummus and pita for a hydrating side.

diced cucumber and pineapple with blueberries

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Oven Baked French Toast Muffins with Strawberries

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Frequently Asked Questions

Can I swap out any ingredients?

Yes! Try strawberries instead of blueberries or mango in place of pineapple.


Can I leave the skin on the cucumber?

You can! Just make sure to wash it well for a crunchier texture.


Can I add herbs?

Yes! Fresh mint or basil adds a delicious twist.

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Easy Shrimp Ceviche

shrimp with tomatoes, onions, cilantro, red onions, and avocado

If you’re a busy person looking for an easy recipe that checks all the boxes—fresh, fast, and full of flavor—this Easy Shrimp Ceviche is your new go-to. Whether you’re dipping your toe into meal prep or just need something light and healthy that doesn’t skimp on taste, this dish delivers. Say goodbye to boring lunches and hello to a zesty, satisfying meal that comes together in minutes. In this post, you’ll learn exactly how to make it, why it works so well for meal prep, and how to pair it for a complete, feel-good meal.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 583kcal | Carbohydrates: 35g | Protein: 52g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 889mg | Potassium: 2083mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1599IU | Vitamin C: 79mg | Calcium: 225mg | Iron: 4mg

shrimp with tomatoes, onions, cilantro, red onions

shrimp with tomatoes, onions, cilantro, red onions, and avocado

Easy Shrimp Ceviche

This easy shrimp ceviche is a refreshing, no-cook meal prep recipe made with juicy tomatoes, red onion, lime, and avocado—ready in minutes and full of flavor.
No ratings yet
Prep Time 10 minutes
Course Appetizer, lunch
Cuisine American, Latin
Calories 583 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 8 oz shrimp (frozen, pre-cooked)
  • 1 cup cherry tomatoes (diced)
  • 1/4 cup red onions (diced)
  • 1/2 cup cilantro (chopped)
  • 1 lime (wedged)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 avocado (sliced)

Instructions
 

  • Defrost shrimp according to package instructions. Pat dry for best texture.
  • Prep your veggies: Dice tomatoes, onions, and chop cilantro. Cut lime into wedges.
  • Mix it up: In a bowl, combine shrimp, tomatoes, onions, garlic powder, salt, pepper, and squeeze in the lime juice.
  • Top with cilantro and give it one last mix.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 583kcalCarbohydrates: 35gProtein: 52gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 365mgSodium: 889mgPotassium: 2083mgFiber: 17gSugar: 8gVitamin A: 1599IUVitamin C: 79mgCalcium: 225mgIron: 4mg

Why This Shrimp Ceviche is a Meal Prep Game-Changer:

  • No cooking required – Pre-cooked shrimp makes this a no-heat hero.
  • Super quick to make – Done in under 15 minutes.
  • Packed with flavor – Lime, cilantro, and garlic hit all the right notes.
  • Fresh and light – Perfect for a post-workout lunch or light dinner.
  • Great for grab-and-go – Pre-portion it in containers and you’re set.
  • Nutrient-rich ingredients – Full of lean protein, healthy fats, and vitamins.
  • Stays tasty for days – The flavors meld beautifully over time.

The PrepYoSelf Newsletter

Ingredients & Why They Work:

  • 8 oz shrimp (frozen, pre-cooked): A lean protein that’s low effort and high in convenience.
  • 1 cup cherry tomatoes (diced): Juicy, sweet bursts that add freshness and color.
  • ¼ cup red onion (diced): Sharp, zesty crunch that balances the dish.
  • ½ cup cilantro (chopped): Herbaceous, citrusy brightness that makes the flavors pop.
  • 1 lime (wedged): Adds the essential acidity to “cook” and brighten the ceviche.
  • ¼ tsp garlic powder: A quick way to boost savory flavor without chopping.
  • ¼ tsp salt & ¼ tsp black pepper: Basic seasonings that elevate everything.
  • 1 avocado: Creamy, satisfying finish that adds healthy fats and richness.

shrimp with tomatoes, onions, cilantro, red onions

Easy Shrimp Ceviche – Step-by-Step Instructions:

  1. Defrost the shrimp: Follow the instructions on the package to thaw your pre-cooked shrimp. Usually, this means placing them in a colander under cold running water for a few minutes. Pat dry with a paper towel to remove excess moisture.
  2. Prepare the vegetables: Rinse and dice into small, bite-sized pieces.
  3. Mix the ingredients: In a medium mixing bowl, combine the shrimp, diced tomatoes, diced red onion, garlic powder, salt, and pepper.
  4. Add lime juice: Squeeze fresh lime juice over the mixture (start with half a lime, then add more to taste). Stir everything gently to combine and coat the ingredients.
  5. Top with cilantro: Sprinkle the chopped cilantro over the top and give it one more gentle stir.
  6. Serve with avocado: Slice or dice the avocado and serve it on top or on the side for a creamy finish. Enjoy right away or chill for 15–30 minutes to let the flavors meld.

Reference the recipe card below for detailed instructions.

shrimp with tomatoes, onions, cilantro, red onions, and avocado

Meal Prep Tips:

  • Tortilla chips or lettuce cups – for a fun, crunchy ceviche taco.
  • Quinoa or brown rice – turns this into a hearty, protein-packed bowl.
  • Black beans and corn salad – add extra fiber and color.
  • Sparkling water with lime – to keep the fresh theme going.

shrimp with tomatoes, onions, cilantro, red onions

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Frequently Asked Questions

Can I use raw shrimp instead of pre-cooked shrimp?

Yes you can, but make sure its from a trusted source. In traditional ceviche, the acidity from lime juice denatures the proteins in raw shrimp, giving it the appearance and texture of being cooked—but it doesn’t kill all harmful pathogens. That means there’s still a risk of foodborne illness.


How can I make it spicier?

Add a dash of hot sauce or some minced Jalapenos.


Can I add other veggies?

Totally! Try diced cucumber, mango, or even jalapeños for a kick.

Posted on Leave a comment

Smoked Salmon and Cucumber Salad

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

If you’re busy, hungry, and ready to finally enjoy a healthy meal prep routine that doesn’t feel like a chore, this smoked salmon and cucumber salad is your new go-to. Let’s face it: most people want to eat better, but complicated recipes and pricey ingredients get in the way. That’s where this easy recipe comes in—it’s light, satisfying, takes just minutes to make, and doesn’t break the bank. In this post, you’ll learn how to whip up a flavor-packed salad that’s perfect for busy weekdays, meal prep success, or anytime you need a refreshing, protein-rich dish fast.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 128kcal | Carbohydrates: 11g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 426mg | Potassium: 666mg | Fiber: 3g | Sugar: 5g | Vitamin A: 504IU | Vitamin C: 40mg | Calcium: 51mg | Iron: 1mg

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

Smoked Salmon Cucumber Salad

This smoked salmon and cucumber salad is a refreshing, protein-packed meal prep recipe made in minutes with simple, flavorful ingredients.
No ratings yet
Prep Time 10 minutes
Course lunch
Cuisine American, Asian
Servings 2
Calories 128 kcal

Equipment

  • knife (or mandoline)
  • cuttiing board
  • mixing bowl
  • tongs

Ingredients
  

  • 4 oz smoked salmon (hot smoked or cold smoked)
  • 1 cucumber (peeled and thinly sliced)
  • 1 roma tomato (diced)
  • 1/4 cup red onions (thinly sliced)
  • 1 lemon (cut into wedges)
  • 1 tablespoon everything but the bagel seasoning
  • 1 package roasted seaweed snack sheets (.14 oz)

Instructions
 

  • Remove smoked salmon from the package and use a fork (or your hands) to shred it into bite-sized pieces. Add to a mixing bowl.
  • Add sliced cucumber, diced roma tomato, and thinly sliced red onions.
  • Squeeze in the juice of a fresh lemon.
  • Sprinkle in half the everything bagel seasoning and crumble in the seaweed snack sheets.
  • Use tongs to gently toss everything until well mixed.
  • Serve immediately or store in an airtight container. Top with the remaining seasoning before serving for extra crunch and pop!
  • For meal prep, keep lemon juice and seaweed separate until ready to eat if you want to keep the texture extra crisp.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 128kcalCarbohydrates: 11gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 426mgPotassium: 666mgFiber: 3gSugar: 5gVitamin A: 504IUVitamin C: 40mgCalcium: 51mgIron: 1mg

Why You’ll Love This for Meal Prep:

  • No cooking required – Perfect for hot days or no-stove meal prep.
  • Takes 10 minutes or less – Hello, stress-free weekday lunches!
  • High-protein and hydrating – Smoked salmon and cucumber are a dream team.
  • Fresh but savory – Everything bagel seasoning + seaweed = BIG flavor.
  • Budget-friendly ingredients – No fancy equipment or overpriced produce here.
  • Stays fresh for days – Ideal for prepping 2–3 servings ahead of time.
  • Portable and packable – Great for work lunches or post-gym fuel

The PrepYoSelf Newsletter

Ingredient Breakdown:

  • 4 oz smoked salmon (hot or cold smoked): Rich in omega-3s and protein. Adds a savory, smoky depth with zero prep time.
  • 1 cucumber (peeled and sliced): Hydrating, crunchy, and cooling. Balances out the saltiness.
  • 1 roma tomato (diced): Juicy, slightly acidic, and adds color and freshness.
  • ¼ cup red onions (thinly sliced): Gives the salad bite and zing.
  • 1 tablespoon everything but the bagel seasoning: Adds that bold, all-in-one flavor hit.
  • 1 package roasted seaweed snack sheets (.14 oz): Brings a pop of umami and crunch.
  • Juice of 1 lemon: Helps brighten and tie all the flavors together.

Easy Recipe Steps

  1. Shred the smoked salmon: Remove the salmon from its package. If it’s in larger pieces, use a fork or clean hands to gently flake it into bite-sized chunks. Add it to a large mixing bowl.
  2. Slice and dice the veggies: Peel and thinly slice the cucumber into rounds or half-moons. Dice the roma tomato into small chunks. Thinly slice the red onion (use a sharp knife or mandoline for extra thin pieces). Add everything to the bowl with the salmon.
  3. Add some brightness: Squeeze the juice of one fresh lemon over the mixture. This helps balance the flavors and keeps everything tasting fresh.
  4. Add flavor boosters: Sprinkle in half of the everything but the bagel seasoning. Crumble the roasted seaweed snack sheets with your hands and add them to the bowl.
  5. Toss it all together: Use tongs or a large spoon to gently mix everything until evenly combined. Try not to overmix—just enough to distribute flavors without breaking up the ingredients too much.
  6. Finish and store or serve: Transfer the salad to a serving dish or meal prep containers. Sprinkle the remaining seasoning on top just before serving for added crunch and flavor. Store in the fridge in an airtight container for up to 3 days.
  7. Tip: For meal prep, keep lemon juice and seaweed separate until ready to eat if you want to keep the texture extra crisp.

Reference the recipe card below for detailed instructions.

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

Meal Prep Pairing Tips

  • Serve with a side of brown rice or quinoa for a heartier meal.
  • Add a slice of whole grain toast or pita for extra fiber and satisfaction.
  • Pair with a fruit salad or citrus wedges for a sweet contrast.
  • Toss in some avocado for healthy fats and creamy texture.
  • For a fun twist, wrap it all up in a rice paper sheet for a spring roll vibe!

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

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Frequently Asked Questions

Hot smoked or cold smoked salmon—what’s better?

Either works! Hot smoked is flakier and more “cooked,” cold smoked is softer and more like lox.


Can I substitute the seaweed snacks?

You can skip them or use crispy kale chips.


What if I don’t have everything bagel seasoning?

Use a mix of sesame seeds, garlic powder, onion flakes, and a pinch of salt.

Posted on Leave a comment

Spicy Sesame Tuna Salad

tuna salad with lettuce and cucumbers

Busy schedule? No problem! This Spicy Sesame Tuna Salad is the ultimate meal prep hack—flavor-packed, pantry-friendly, and ready in minutes! If you’re looking for an easy, protein-rich meal that can be enjoyed cold or hot, this is IT.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 291kcal | Carbohydrates: 6g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 889mg | Potassium: 318mg | Fiber: 1g | Sugar: 2g | Vitamin A: 413IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 3mg

tuna salad with lettuce and cucumbers

tuna salad with lettuce and cucumbers

Spicy Sesame Tuna Salad

This 5-minute Spicy Sesame Tuna Salad is creamy, bold, and packed with protein. Perfect for spring rolls, lettuce wraps, or a melty, toasty sub.
No ratings yet
Prep Time 5 minutes
Cook Time 3 minutes
Course lunch
Cuisine Asian
Servings 2
Calories 291 kcal

Equipment

  • mixing bowl

Ingredients
  

  • 8 oz packaged tuna
  • 1 tablespoon gochujang sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons cream cheese
  • 2 tablespoons mayonnaise
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1/4 cup green onions (chopped)
  • 1 tablespoon lime juice

Instructions
 

  • Drain the tuna well and add it to a bowl.
  • Add the rest of the ingredients to the bowl and carefully fold all the ingredients together until creamy and well combined.
  • Refrigerate it until you are ready to dig in.
  • Enjoy it as a filling for spring rolls, with lettuce wraps, or in a sandwich.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 291kcalCarbohydrates: 6gProtein: 24gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 61mgSodium: 889mgPotassium: 318mgFiber: 1gSugar: 2gVitamin A: 413IUVitamin C: 6mgCalcium: 59mgIron: 3mg

Reasons This Spicy Sesame Tuna Salad is a Meal Prep Dream

  1. Fast & Easy – Takes 5 minutes to make. Perfect for busy days when you need something nutritious but don’t have time to cook.
  2. Pantry-Friendly – Uses canned tuna and staple ingredients you likely already have.
  3. High Protein, Low Effort – Tuna is packed with protein, keeping you full and fueled.
  4. Multi-Use Magic – Enjoy it in spring rolls, lettuce wraps, sandwiches, or even warmed up in a sub for a melty, spicy tuna melt.
  5. Balanced & Flavorful – Creamy, spicy, nutty, and tangy all in one bite!
  6. Great for On-the-Go – Prep it in advance, store in the fridge, and grab it when you need it.
  7. Customizable – Add shredded carrots, cucumbers, or avocado for extra freshness

The PrepYoSelf Newsletter

  • Canned Tuna – The star of the show! It’s high in protein, budget-friendly, and super versatile. The mild, flaky texture absorbs all the bold flavors beautifully.
  • Gochujang Sauce – This fermented Korean chili paste adds a deep, spicy-sweet heat that gives the tuna salad a bold, umami-rich kick. It’s what makes this recipe next-level flavorful!
  • Soy Sauce – Adds saltiness and umami depth, enhancing all the other flavors without overpowering them. It also helps balance the heat from the gochujang.
  • Cream Cheese – The secret ingredient for a super creamy texture! It mellows out the spice while making the tuna salad rich and smooth.
  • Mayo – Helps bind everything together while adding extra creaminess and a slightly tangy richness that complements the bold flavors.
  • Sesame Oil – A little goes a long way! This nutty, toasty oil adds depth and brings out the sesame seeds’ flavor, making the whole dish feel more cohesive.
  • Sesame Seeds – These tiny powerhouses add a subtle crunch and an earthy, toasty nuttiness, reinforcing the sesame oil’s flavor.
  • Green Onions – Bring freshness and a mild oniony bite that cuts through the richness, keeping everything light and balanced.
  • Lime Juice – A splash of lime brightens everything up, adding a refreshing, citrusy zing that balances the heat and richness.

tuna salad in a spring roll

Basic Steps to Prepare Spicy Sesame Tuna Salad

  1. Drain the tuna well – Press out as much liquid as possible to prevent the salad from becoming watery. Add the tuna to a mixing bowl and gently flake it with a fork.
  2. Add the remaining ingredients – Spoon in the gochujang sauce, soy sauce, cream cheese, mayo, sesame oil, sesame seeds, chopped green onions, and a squeeze of fresh lime juice.
  3. Mix everything together – Use a spoon or spatula to gently fold the ingredients until fully combined and creamy. Be careful not to over-mix, so the tuna maintains some texture.
  4. Chill and serve – Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. When ready to eat, enjoy it in spring rolls, lettuce wraps, sandwiches, or even warmed up in a sub!

tuna salad with sub sandwich and lettuce

Ways to Enjoy:

  • Cold & Fresh – Wrap it in lettuce wraps or spring rolls for a light yet satisfying meal.
  • Warm & Toasty – Melt it in a sub sandwich for an ooey-gooey, spicy tuna melt.
  • On-the-Go Snack – Scoop it with rice crackers or cucumber slices for a quick bite.

tuna salad with lettuce and cucumbers

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Frequently Asked Questions

How long does this tuna salad last in the fridge?

It stays fresh for up to 3 days when stored in an airtight container in the refrigerator. Give it a quick stir before serving!


Is there a substitute for gochujang?

If you don’t have gochujang, try sriracha or chili garlic sauce for a similar spicy kick. The flavor will be slightly different, but it will still be delicious!


Can I make this dairy-free?

Yes! Swap the cream cheese for mashed avocado or a dairy-free cream cheese alternative for a similar creamy texture.

Posted on Leave a comment

Pear Arugula Salad

pear and arugula salad with Marcona almonds and shallots

This Pear & Arugula Salad is everything you need—crunchy, sweet, nutty, and perfectly dressed with a fig-infused dressing that’s out of this world! Plus, it’s gluten-free, vegetarian, and loaded with anti-inflammatory, antioxidant-rich ingredients. Let’s get into why this needs to be in your meal prep lineup ASAP!

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 447kcal | Carbohydrates: 34g | Protein: 14g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 808mg | Potassium: 471mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1219IU | Vitamin C: 15mg | Calcium: 368mg | Iron: 2mg

pear and arugula salad with Marcona almonds and shallots

pear and arugula salad with Marcona almonds and shallots

Pear Arugula Salad

This fresh and flavorful salad combines arugula, pear, marcona almonds, parmesan, and shallots, tossed with a sweet and tangy fig dressing for a light, yet satisfying dish.
No ratings yet
Prep Time 10 minutes
Course lunch, Salad
Cuisine American
Servings 2
Calories 447 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 4 cups arugula
  • 1 pear (thinly sliced, remove seeds and stems)
  • 1/4 cup Marcona almonds
  • 1 shallot (peeled, thinly sliced)
  • 2 oz grated parmesan cheese

Salad Dressing

  • 2 tablespoons Trader Joe's Fig Butter
  • 2 tablespoons Trader Joe's Limone Premuto Extra Virgin Olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Make the Dressing: Whisk together fig butter, olive oil, lemon juice, garlic powder, and salt in a small bowl
    Note: You can also use a pre-made vinaigrette dressing such as balsamic dressing or honey mustard dressing.
  • Assemble the Salad: Place arugula in a large bowl and drizzle with dressing. Toss to coat evenly. (For meal prep, store the dressing separately and add before serving!)
  • Build It Up: Arrange dressed arugula on a serving platter. Layer the sliced pears, almonds, shallots, and parmesan on top.

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 447kcalCarbohydrates: 34gProtein: 14gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 25mgSodium: 808mgPotassium: 471mgFiber: 6gSugar: 18gVitamin A: 1219IUVitamin C: 15mgCalcium: 368mgIron: 2mg

Why You’ll Love This Salad

  • Gluten-Free & Vegetarian: Perfect for those avoiding gluten while still enjoying a gourmet-quality meal.
  •  Carb Friendly: With arugula, pears, and marcona almonds, you get nutrient-dense carbs without the heavy starch.
  • Anti-Inflammatory Powerhouse: Olive oil, arugula, and almonds are rich in omega-3s and antioxidants that help reduce inflammation.
  • Antioxidant Boost: Pears, arugula, and shallots are packed with vitamins C and K, plus fiber to support digestion and overall health.
  • Meal Prep Perfection: Prepped in 10 minutes, this salad stays fresh, especially when storing the dressing separately.

The PrepYoSelf Newsletter

Ingredient Notes and Substitutions:

  • Arugula: This leafy green has a slightly peppery, nutty taste that balances the sweetness of the pear. It’s also loaded with vitamin K, folate, and antioxidants, making it a fantastic choice for an anti-inflammatory diet. Substitution: If you prefer a milder green, try baby spinach or mixed greens.
  • Pear: Pears bring a natural sweetness and juicy texture that complements the sharpness of arugula and the crunch of almonds. Plus, they’re high in fiber and vitamin C for digestive and immune support. Substitution: Swap for apple slices (such as Honeycrisp for extra crunch) if pears aren’t available.
  • Marcona Almonds: These Spanish almonds are softer, slightly buttery, and add a satisfying crunch. They’re packed with healthy fats and vitamin E, which help reduce inflammation. Substitution: Use regular roasted almonds, walnuts, or pistachios for a similar crunch. For a nut-free option, try pumpkin seeds (pepitas).
  • Shallot: Shallots provide a mild, slightly sweet onion flavor that enhances the savory elements of the salad. They’re also high in antioxidants and anti-inflammatory compounds.Substitution: Use thinly sliced red onion or even chives for a gentler onion flavor.
  • Grated Parmesan Cheese: Adds a salty, umami-rich element that ties everything together. Parmesan is naturally low in lactose, making it easier to digest for those with mild dairy sensitivities. Substitution: Use feta or goat cheese for a tangier bite, or nutritional yeast for a dairy-free alternative.
  • Trader Joe’s Fig Butter:This provides natural sweetness with deep, caramelized fig flavors that complement the pears beautifully. It’s also packed with polyphenols and fiber for added gut health benefits. Substitution: Swap for balsamic glaze or honey for a similar depth of flavor.
  • Trader Joe’s Limone Premuto Extra Virgin Olive Oil:This lemon-infused olive oil adds brightness while delivering healthy monounsaturated fats that support heart health. Substitution: Use regular extra virgin olive oil with a teaspoon of lemon zest for a similar citrusy touch.
  • Lemon Juice: Enhances the freshness and keeps the pears from browning while adding a little extra vitamin C.
  • Garlic Powder: Adds a subtle savory note without overpowering the delicate flavors.

pear and arugula salad with Marcona almonds and shallots

Basic Steps to Meal Prep Pear Arugula Salad

  1. In a small bowl, combine the fig butter, olive oil, lemon juice, garlic powder, and salt. Whisk together until smooth and set aside. This will be your salad dressing.
  2. In a large salad bowl, add the arugula. Drizzle the prepared dressing over the arugula and toss gently to coat all the leaves evenly. (If you prefer a different dressing, you can use balsamic vinaigrette or your favorite dressing.)
  3. Once the arugula is dressed, transfer it to a serving platter, spreading it out evenly.
  4. Arrange the thinly sliced pear on top of the arugula. Next, sprinkle the marcona almonds, grated parmesan cheese, and thinly sliced shallots over the salad.
  5. Meal Prep Tip: If you’re making this salad ahead of time, store the dressing separately in a small container to keep the salad fresh. Drizzle the dressing on just before you’re ready to eat.

pear and arugula salad with Marcona almonds and shallots

Pro Tips & Techniques for the Perfect Pear & Arugula Salad

  • How to Keep Arugula Fresh & Crisp: If using fresh arugula, wash and dry it thoroughly using a salad spinner to remove excess moisture.
  • How to Slice Pears Perfectly: Use a sharp chef’s knife to cut the pear in half, then quarters. Remove the core with a small paring knife or spoon before slicing.
  • Prevent Browning: Toss sliced pears in a little lemon juice to keep them fresh and prevent oxidation.
  • Achieving the Perfect Dressing Emulsion: Use a whisk or small mason jar to mix the fig butter, olive oil, lemon juice, and spices. Shake or whisk vigorously until the dressing is smooth and well combined. This helps the oil and fig butter emulsify properly for even coating.
  • Meal Prep & Storage Hacks: Store all ingredients separately, especially the dressing, to keep everything fresh and crisp. Keep the dressing in a small leak-proof container (like a mini glass jar or silicone dressing cup) and add just before eating.

pear and arugula salad with Marcona almonds and shallots and baked chicken thighs

Add a Protein for a protein boost:

  • Grilled Chicken Breast: A simple, juicy grilled or roasted chicken breast adds lean protein without overpowering the delicate flavors.
  • Seared Salmon: The richness of salmon pairs beautifully with the tangy dressing and crunchy almonds.
  • Shrimp: Lightly sautéed or grilled shrimp adds a fresh, slightly sweet contrast.
  • Crispy Chickpeas: For a vegetarian, plant-based protein boost, roasted chickpeas provide a crispy, savory bite.
  • Hard-Boiled Eggs: A quick and easy protein option that adds creaminess and extra nutrients.

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Frequently Asked Questions

Can I use a different dressing?

Absolutely! While the fig butter dressing adds a unique flavor, you can swap it for balsamic vinaigrette, honey mustard dressing, or lemon vinaigrette.


What can I substitute for Marcona almonds?

If you don’t have Marcona almonds, try toasted walnuts or pecans (for a nutty crunch), pumpkin seeds (pepitas) (nut-free option), slivered almonds (a more budget-friendly alternative)


Can I swap arugula for another green?

Yes, you can use baby spinach, mixed greens, or baby kale.

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Easy Cottage Cheese Cucumber Salad

cottage cheese cucumber salad with tomatoes, green onions, parmesan cheese

Looking for a snack that’s easy to whip up, tastes amazing, and keeps you full? This Cottage Cheese Cucumber Salad is the perfect recipe for beginner cooks who want something fresh, nutritious, and high in protein. With just a few simple ingredients and no cooking required, you can have this refreshing salad ready in minutes!

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Calories: 150kcal | Carbohydrates: 9g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 708mg | Potassium: 420mg | Fiber: 2g | Sugar: 6g | Vitamin A: 621IU | Vitamin C: 10mg | Calcium: 179mg | Iron: 1mg

cottage cheese cucumber salad with tomatoes, green onions, parmesan cheese

cottage cheese cucumber salad with tomatoes, green onions, parmesan cheese

Easy Cottage Cheese Cucumber Salad

Enjoy this cottage cheese cucumber salad as a refreshing snack or pair it with whole-grain crackers for a complete mini-meal. It’s tasty, healthy, and just too easy not to try!
No ratings yet
Prep Time 5 minutes
Course Salad, Side Dish
Cuisine American, Mediterranean
Servings 2
Calories 150 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cup cottage cheese
  • 1 cucumber (diced)
  • 1 roma tomato (diced)
  • 2 tablespoons green onions (sliced)
  • 2 tablespoons shaved parmesan cheese
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

Instructions
 

  • In a medium bowl, stir together cottage cheese, tomatoes, green onions, grated parmesan cheese, and cucumbers. Sprinkle in the seasonings and stir until well-mixed. Chill until serving.

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 150kcalCarbohydrates: 9gProtein: 15gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 708mgPotassium: 420mgFiber: 2gSugar: 6gVitamin A: 621IUVitamin C: 10mgCalcium: 179mgIron: 1mg

Why This Recipe is a Winner

  • Protein-Packed Goodness: With cottage cheese as the star, this salad delivers a satisfying protein punch, making it a perfect snack to fuel your day.
  • Beginner-Friendly: If you can chop and stir, you can make this! It’s simple enough for anyone starting out in the kitchen.
  • Cool and Refreshing: The crisp cucumber and juicy tomato bring hydrating, fresh vibes—ideal for a hot day or when you need a light, energizing bite.
  • Nutrient-Rich: Packed with vitamins like A, C, and K from the veggies and calcium from the cottage cheese, it’s a snack that works as hard as you do.
  • Quick and Easy: You can whip this up in 5 minutes flat—no cooking required! Perfect for busy days or when you want something delicious with minimal effort.
  • Customizable for Meal Prep: Make a big batch and portion it out for the week. It holds up well in the fridge, making it a reliable go-to snack or lunch side.
  • Low-Calorie, Big Flavor: Seasoned with dill and garlic powder, this salad feels indulgent without packing in extra calories.

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Simple Ingredients

  • Cottage Cheese: The creamy, slightly tangy cottage cheese acts as the base, tying all the ingredients together. Its high protein content makes it satisfying and filling, while its mild flavor complements the fresh veggies without overpowering them.
  • Cucumber: Crisp, refreshing, and hydrating, cucumber adds a crunch that contrasts beautifully with the creamy texture of cottage cheese. Its cool, mild taste makes it a perfect partner for the tanginess of the cheese and the zest of the seasonings.
  • Roma Tomato: Juicy and slightly sweet, Roma tomatoes bring a pop of color and a burst of flavor. Their natural acidity balances the richness of the cottage cheese and enhances the overall taste of the salad.
  • Green Onions: With a mild oniony bite, green onions add a layer of savory depth without being too overpowering. They give the salad a subtle zing that complements the freshness of the cucumber and tomato.
  • Dried Dill: Dill’s herby, slightly citrusy flavor is a game-changer in this recipe. It adds a touch of brightness and pairs beautifully with the cucumber, making the salad feel fresh and light.
  • Garlic Powder: A little garlic powder goes a long way! It adds warmth and a hint of savory flavor that rounds out the creaminess of the cottage cheese and the freshness of the veggies.

cottage cheese cucumber salad with tomatoes, green onions, parmesan cheese

How to Make Cottage Cheese Cucumber Salad

  1. In a medium bowl, combine cottage cheese, cucumber, tomato, green onions, and grated parmesan cheese.
  2. Sprinkle in the dried dill, garlic powder, salt, and pepper. Stir until well mixed.
  3. Taste and adjust seasoning if needed.
  4. Cover and chill in the refrigerator for at least 10 minutes to let the flavors meld together.
  5. Serve as a snack, side dish, or alongside a light lunch.

cottage cheese cucumber salad with tomatoes, green onions, parmesan cheese

Meal Prep Pairing Tips:

  • Whole-Grain Crackers or Pita Chips: Add some crunch by pairing the salad with whole-grain crackers or pita chips. They’re perfect for scooping and add complex carbs to keep you energized.
  • Grilled Chicken Strips: Amp up the protein by including grilled or baked chicken strips. Lightly seasoned chicken complements the salad’s fresh flavors without overpowering it.
  • Hard-Boiled Eggs: For an extra boost of protein and healthy fats, hard-boiled eggs are a simple and portable addition. Slice them up and serve alongside the salad.
  • Quinoa or Brown Rice: Make it a more substantial meal by prepping a side of quinoa or brown rice. Their nutty flavors and chewy textures work well with the creamy salad.
  • Avocado Slices: Creamy avocado slices add healthy fats and a buttery texture, making your meal more satisfying and nutrient-dense.
  • Roasted Sweet Potatoes: Add some natural sweetness and complex carbs with roasted sweet potato wedges. The caramelized edges and earthy flavor complement the fresh salad beautifully. 
  • Fresh Fruit: Pair with a side of fresh fruit like apple slices, grapes, or berries for a sweet and hydrating addition to your meal.
  • Hummus and Veggie Sticks: For extra veggies and a savory dip, include hummus with carrot, celery, or bell pepper sticks. The flavors will pair well with the herbaceous dill in the salad.
  • Lemon or Lime Wedges: Toss in some lemon or lime wedges to squeeze over the salad for an extra citrusy zing. This can brighten the flavors even more!

cottage cheese cucumber salad with tomatoes, green onions, parmesan cheese

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Frequently Asked Questions

Can I use a different type of cheese?

Absolutely! If cottage cheese isn’t your thing, try Greek yogurt, ricotta, or even crumbled feta for a similar creamy texture and flavor.


How long does this salad last in the fridge?

This salad can be stored in an airtight container for up to 2 to 3 days. The cucumber and tomato may release some liquid, so give it a quick stir before serving or drain the excess liquid.


Can I add more veggies?

Of course! Feel free to toss in diced bell peppers, shredded carrots, or even some spinach or arugula for added nutrition and color.

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Cranberry and Pear Chicken Salad with Arugula

cranberry and pear chicken salad with arugula and vinaigrette

Winter is the perfect time to cozy up with vibrant and hearty meals that are as nutritious as they are flavorful. This Cranberry and Pear Chicken Salad with Arugula is the ultimate winter-inspired dish that brings together the tangy taste of fresh cranberries, the sweetness of juicy pears, and the crunch of pecans. It’s an easy recipe for meal prep and versatile enough to wow your holiday gathering or potluck.

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Calories: 540kcal | Carbohydrates: 10g | Protein: 36g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1733mg | Potassium: 612mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1008IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 2mg

cranberry and pear chicken salad with arugula and vinaigrette

Why It’s Perfect for Winter & Meal Prep

  • Seasonal Ingredients: Fresh cranberries and pears are at their peak during the winter months, providing a festive touch and a burst of seasonal flavor.
  • Nutritious & Balanced: Packed with lean protein, healthy fats from pecans, and fiber-rich arugula and fruit, this salad is a well-rounded option to keep your energy up during chilly days.
  • Meal Prep Hero: This recipe stays fresh for up to 3-4 days in the fridge, making it a convenient, grab-and-go option for busy weekdays. Store the chicken salad and arugula separately for maximum freshness.
  • Holiday-Ready: The colorful mix of cranberries, pears, and pecans gives this dish a festive appeal, making it perfect for potlucks, family dinners, or holiday parties.
  • Customizable: Swap out the pecans for walnuts or almonds, add dried cranberries for extra sweetness, or use a different leafy green if arugula isn’t your style.

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Why These Ingredients Work Together Perfectly

  • Shredded Rotisserie Chicken Breast: The chicken is lean, tender, and subtly flavored, making it an ideal protein base that soaks up the flavors of the tangy dressing and sweet fruit. Rotisserie chicken adds convenience and richness, perfect for a quick yet hearty salad.
  • Fresh Cranberries (Chopped): Cranberries bring a tart, slightly bitter edge that cuts through the richness of the chicken and mayonnaise. Their bright flavor and vibrant red color add a festive and seasonal touch, perfect for winter dishes.
  • Pear (Diced): The pear provides natural sweetness and juiciness, balancing the tart cranberries and savory chicken. Its soft texture contrasts beautifully with the crunch of the pecans and arugula.
  • Red Onion (Diced): Red onion adds a pop of sharpness and a mild bite, enhancing the salad’s overall depth of flavor. Its vibrant color also contributes to the visual appeal of the dish.
  • Pecans (Chopped): Pecans add a buttery, nutty crunch that complements the soft texture of the chicken and pear. They also provide healthy fats, making the salad more satisfying and nutritious.
  • Mayonnaise: Acting as a creamy binder, the mayo helps all the ingredients meld together. Its richness balances the tartness of the cranberries and the sharpness of the mustard and onion.
  • Dijon Mustard: Dijon adds a subtle tangy heat and a slightly sharp flavor that enhances the dish’s complexity without overpowering it. It pairs well with the cranberries and mayonnaise for a balanced dressing.
  • Garlic Powder: A touch of garlic powder adds depth and a savory note, tying together the sweet and tangy elements of the dish.
  • Arugula Salad: Arugula’s peppery, slightly bitter flavor balances the sweetness of the pear and cranberries while adding freshness and a vibrant green color to the plate.
  • Vinaigrette (Optional): A light drizzle of vinaigrette enhances the arugula’s flavor and adds an extra layer of acidity, which complements the creaminess of the chicken salad.

cranberry and pear chicken salad with arugula and vinaigrette

Basic Steps to Meal Prep Chicken Salad

  1. Prep Your Ingredients: Use a sharp knife to chop the fresh cranberries into small pieces, dice the pear into bite-sized cubes, and finely dice the red onion. Roughly chop the pecans for added crunch.
  2. Combine the Salad Base: In a large mixing bowl, place the shredded chicken, cranberries, pear, red onion, and pecans.
  3. Make the Dressing: Add the mayonnaise, Dijon mustard, garlic powder, and salt directly into the bowl. Use a large spoon or spatula to mix everything until all the ingredients are evenly coated.
  4. Assemble the Salad: Lay the arugula on a plate or in a meal prep container. Top it with a generous scoop of the chicken salad. For extra flavor, drizzle with vinaigrette just before eating

Reference the recipe card below for detailed instructions.

cranberry and pear chicken salad with arugula and vinaigrette

Meal Prep Tips for Chicken Salad

  • Store Separately: To keep everything fresh, store the chicken salad and arugula in separate containers. This prevents the arugula from wilting due to the moisture in the chicken salad. Add the vinaigrette just before serving.
  • Keep Nuts Crunchy: If you like extra crunch, store pecans separately and add them to the salad just before eating.
  • Use up your leftover ingredients in these other recipes
  • Cranberries Alternative: Dried cranberries can be used in place of fresh for a sweeter flavor. Adjust the amount since they are more concentrated in flavor.
  • Pear Substitution: Swap pears for apples or even mandarin oranges for a sweet, juicy twist.
  • Nut Variations: Almonds or walnuts can replace pecans. For nut-free options, use sunflower or pumpkin seeds.
  • Greens Swap: If arugula isn’t your favorite, try spinach, mixed greens, or kale for a different base.
  • Bread or Crackers: Serve the chicken salad with whole-grain crackers or as a filling in a sandwich or wrap for a heartier meal.
  • Soup Combo: Pair it with a warm winter soup, such as butternut squash or tomato basil, for a comforting and balanced lunch.

cranberry and pear chicken salad with arugula and vinaigrette

cranberry salad

Cranberry and Pear Chicken Salad

This Cranberry and Pear Chicken Salad with Arugula is an effortless way to add a touch of holiday magic to your winter meal rotation.
No ratings yet
Prep Time 10 minutes
Course lunch
Cuisine American
Servings 2
Calories 540 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 8 oz shredded rotisserie chicken breast
  • 1/2 cup fresh cranberries (chopped)
  • 1 each pear (diced)
  • 1/4 cup red onions (diced)
  • 1 oz pecans (chopped)
  • 2 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 4 cups arugula salad
  • 4 tbsp vinaigrette (optional)

Instructions
 

  • Prep Your Ingredients: Chop the fresh cranberries, dice the pear and red onion, and roughly chop the pecans for added crunch.
  • Mix the Salad Base: In a large mixing bowl, combine the shredded chicken, cranberries, pear, red onion, and pecans.
  • Make the Dressing: Add the mayonnaise, Dijon mustard, garlic powder, and salt to the bowl. Mix until everything is evenly coated.
  • Assemble: For each serving, top a bed of arugula with a generous scoop of the chicken salad. If you like, drizzle with your favorite vinaigrette to enhance the flavors.
  • Note: If you don't have rotisserie chicken, boil 10 oz of chicken breast for about 20-25 minutes until it cooks to an internal temperature of 165F. Use a fork to shred with a fork and let it cool before mixing it with the rest of the ingredients.

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 540kcalCarbohydrates: 10gProtein: 36gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 18gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 107mgSodium: 1733mgPotassium: 612mgFiber: 4gSugar: 4gVitamin A: 1008IUVitamin C: 11mgCalcium: 103mgIron: 2mg

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Frequently Asked Questions

How long does the chicken salad last in the fridge?

The chicken salad will stay fresh for 3-4 days if stored in an airtight container in the refrigerator. Keep the arugula separate to prevent wilting.


Can I use a store-bought vinaigrette?

Absolutely! A citrus-based vinaigrette or balsamic vinaigrette works wonderfully with the flavors in this salad.


What’s the best way to shred chicken?

For quick shredding, use two forks to pull the chicken apart. Alternatively, place the chicken in a stand mixer with the paddle attachment and mix on low speed for a few seconds.