Apple Almond Chicken Salad

Apple almond chicken salad is an easy lunch that’s full of flavor, without a lot of bother.  You can either start with rotisserie chicken from the store, or roast your own.  The flavor comes from sweet apples, crunchy almonds, and tangy sour cream.

Switching from all mayo to half sour cream and half mayo adds more zing, and makes the salad a lot less heavy. I don’t just mean calories.  I find all mayo is just too greasy.  If you don’t have sour cream, Greek yogurt works really well too.

This recipe was inspired by an online food group I belong to. There are themes most months and this time it was apples. So I decided to switch my usual chicken salad up a bit.  Goodbye grapes and hello apples!

Use a rotisserie chicken and this recipe is done in five minutes. Or, do it yourself (think of this as two recipes in one). The roast chicken is delicious for dinner too.

If you want to roast the chicken yourself, mix up 1 tsp olive oil, a small clove of garlic (chopped), and 1 tsp rosemary in a small ramekin. Season the chicken with salt and pepper and then coat it with the olive oil mixture.  Roast at 400 degrees for 30 to 35 minutes.

Then let it cool, and remove the skin. Eat the skin as a chef’s treat (this is an important step!). Shred the chicken, and prepare the rest of the salad. Roasting at a higher temperature keeps the meat juicy while the skin gets crispy and golden brown.

Apple Almond Chicken Salad

Prep Time: 5 minutes

Total Time: 5 minutes

Category: Lunch Recipes for One

Cuisine: American

1 serving

apple almond chicken salad


  • 1 cooked chicken thigh, shredded
  • 1 small apple, cut in chunks
  • 2 tsp mayonnaise
  • 2 tsp sour cream or plain Greek yogurt
  • 1 tsp ground almonds


  1. Add all ingredients to a bowl and mix them together.

Apple Almond Chicken Salad Substitutions and Variations

  • Use chopped almonds or other nuts, like walnuts or pecans
  • Try switching the rosemary in the roast coating with tarragon instead
  • If you use rotisserie chicken, add some fresh rosemary or tarragon to the salad
  • Go back to the grapes
  • Toss in some craisins (sweetened cranberries)

More Chicken Salad Recipes

Chicken Caprese Salad Panini Sandwich

Chicken Salad Recipe with Greek Yogurt and Dried Currants

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Smoked Salmon Artichoke Salad

This super-easy smoked salmon artichoke salad requires absolutely no cooking. And it’s ready in about 10 minutes.  It not only looks good (check out all those beautiful colors: green, orange, pink, and red), but it’s got the zing of citrus, smoky, salty salmon and zesty marinated artichokes.  The balsamic dressing and the parmesan add a savory flavor. It’s a great combination because the bitter greens from the spinach play off against the sweet oranges, the salty parmesan, and the smoked fish.

It’s a great lunch just for yourself (especially if you’re hungry and in a hurry). Or, scale it up and serve it to company. It’s elegant enough for a party if you’re having one.

Full credit for the original recipe goes to Azlin Bloor, who serves bite-size individual smoked salmon salad servings (with blood oranges) as a fancy appetizer for her catering clients.

Since we’re not catering, or necessarily fancy, this version will just cut everything up and serve it all together in a single bowl.  You can use blood oranges if you like. I went with the regular navel oranges, since they seem to be particularly good this year.

I also used smoked salmon bits (which my grocery store sells for less than the carefully sliced kind).  Look for it in your local store, and save a bit of money.  Lastly,  I substituted spinach for arugula, since I prefer it, and it’s more readily available.

Smoked Salmon Artichoke Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Category: salad

Cuisine: Continental


smoked salmon artichoke salad

A smoked salmon and artichoke salad that's both pretty to look at and delicious to eat. There's sweet oranges, green spinach, and salty salmon. Plus shaved parmesan for a bit of umami.


  • 1 orange
  • 2 oz smoked salmon
  • 2 oz marinated artichokes
  • 1/4  red onion
  • 1/4 cucumber
  • 1 handful spinach
  • shaved parmesan
  • 2 1/4 tsp balsamic vinegar
  • 2 1/4 tsp white wine vinegar
  • 1 1/2 tsp extra virgin olive oil
  • a few grains of salt


  1. Peel the orange, and cut it into wedges.
  2. If you have sliced salmon, cut it into small pieces (about bite size). If you got salmon ends, it's already cut up so you don't have to do anything.
  3. Fish out the artichokes from the jar (maybe 4 or 5 pieces) and pat them dry with a paper towel.
  4. Slice the onion (thin slices).
  5. Peel and slice the cucumber (thinly).
  6. Wash the spinach and pat dry.
  7. Put all the salad ingredients in a serving bowl and toss.
  8. Whisk the dressing ingredients in a small bowl.
  9. Top the salad with the dressing, a quick grinding of black pepper, and the shaved parmesan

Smoked Salmon Artichoke Salad Substitutions and Variations

  • Get fancy and use the blood oranges, or try Cara Cara oranges
  • If you like arugula use that or lambs lettuce or even kale (you want a bitter green for this so it contrasts with the sweet and salty flavors)
  • Top the salad with some mint or other “sweet” herbs
  • Try it with other smoked fish, like smoked trout

More Smoked Salmon and Artichoke Recipes

smoked salmon pasta with tomato cream sauceSmoked Salmon Pasta with Tomato Cream Sauce

A little bit of cream for richness, and smoky, salty salmon for lots of flavor.  It’s elegant, easy to prepare, and good enough for company.


tomato artichoke pasta saucePasta with Tomato Artichoke Sauce Recipe

A rich tomato sauce, thickened with spicy crushed red pepper and savory oregano. Satisfying and filling, without any meat.


egg and pasta gratinEgg and Pasta Gratin with Chives

I know, I’m internet recipe changing my own recipe. However, some smoked salmon will make this even better and add a touch of salty smoky goodness.   Or simply add some of the smoked salmon to scrambled eggs (cook the eggs, then toss in the salmon for a few seconds, to heat it up)

Leftover Roast Lamb Eggplant and Spinach Salad for One

Hot. Cold. Then hot again. Anyone else getting whiplash from this weather? The calendar says fall, but the thermometer reads summer.  To beat the heat, try a leftover roast lamb eggplant spinach salad.  You can use leftover lamb from my Greek lamb breast recipe, or just broil a lamb chop.

This salad is a festival of tastes, textures, and colors.  You get luscious lamb topped with tender golden-brown eggplant over earthy spinach, refreshing crisp cucumbers, and sweet tomatoes.  Then the whole thing is finished with a rich garlicky lemon mayonnaise.

I’ve sauteed the eggplant in a skillet (because I didn’t want to heat up the oven), but you can grill it if you prefer, or bake it in the oven (400 degrees for about 20 minutes).  Then just add spinach and your favorite salad ingredients.

I have adapted this from a Silver Palate cookbook recipe which called for pignoli nuts and olives.  I had neither, so I filled in with cucumber and tomato. You could also put in mushrooms, sprouts, experiment with different kinds of olives, or top it with toasted nuts.  See the “substitutions” section below for more ideas.

You can either make the mayonnaise from scratch (homemade mayonnaise is divine, just remember to use it up quickly), or just dress up some store-bought mayonnaise with a bit of garlic and lemon juice.  I like to “freshen” up commercially made mayo with lemon and olive oil whenever I use it.  It tastes more like homemade that way.

Have this for a quick dinner, or make it for lunch.  I think of it as an entree salad; it works for any time you want something filling without a lot of fussing (or waiting).

Leftover Roast Lamb Eggplant Spinach Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Category: entree salad

Cuisine: Greek

one serving

leftover roast lamb eggplant spinach salad

A great way to use up leftover lamb or get a hearty meal without a lot of cooking. This works for dinner or for lunch.


  • 1/4 lb. or so leftover roast lamb (or one lamb chop, broiled), cut into cubes
  • 5-6 slices eggplant, cut into 1/4 inch strips
  • salt
  • 1T olive oil
  • 1 1/2 to 2 cups spinach, washed
  • 1/2 beefsteak tomato, cut in wedges (or 4-6 cherry tomatoes)
  • sliced cucumber (about 1/4 cup)
    Lemon Garlic Mayonnaise Dressing
  • 1 small clove garlic, mashed
  • pinch kosher salt
  • 2 T mayonnaise
  • 1 1/2 tsp olive oil
  • 3/4 tsp lemon juice
  • salt and pepper to taste


  1. If using pre-cooked lamb, take it out of the fridge and let it come to room temperature. If you are cooking a lamb chop, broil it for 7-8 minutes (turning once) and let cool while you prepare the eggplant.
  2. Spread the eggplant out on a colander or a cutting board and sprinkle with salt. Let stand for 15 minutes and then rinse.
  3. Dry off the eggplant with a paper towel.
  4. Heat the oil in a small skillet and add the eggplant slices. Saute until the eggplant turns golden brown.
  5. Add the spinach, eggplant, and lamb to a medium-size bowl.
  6. Add the cucumber and tomatoes.
  1. Combine the dressing ingredients in a small bowl and mix to combine. Taste and correct seasoning and/or add more lemon juice if necessary.
  2. Pour dressing over the salad.

Leftover Roast Lamb Eggplant Spinach Salad Substitutions and Variations


  • Top with pignoli nuts, chopped almonds, or chopped walnuts
  • Add 1/4 C feta cheese and some mint
  • Add some sliced apples
  • Make some orzo and add that to the salad
  • Try different veggies like zucchini, bell pepper or squash

More Lamb Recipes for One Person

Greek Lamb Breast Recipe

Lamb and Lentil Soup Recipe

Moroccan Lamb Stew with Almonds and Raisins

One Person Slow Roasted Lamb Breast Provencal Recipe


Lemony Cucumber Salad Recipe with Dill

A lemony cucumber salad is the perfect antidote to a brutally hot day. And, with July nearly here, the temperature (at least in NY) is forecast to soar well into the 90s! This salad is cool, refreshing, and you don’t have to cook anything.  It’s also ready in about five minutes. So, it’s great when you have a bad case of the hungries and don’t want to wait a long time to eat (look further down the page for tips on making this a full meal).

I made my cucumber salad with romaine lettuce, English cucumber (the long seedless kind), fresh lemon juice, and dill.  If you use the English cucumber, you don’t have to peel it; which is a welcome extra shortcut.  I used dried dill, but fresh is even better, if you have some.

Made this way, it’s a wonderful, easy side salad, which would go nicely with some salmon in yogurt dill sauce.

On the other hand, if you would rather have a meal that’s a bit heartier,  toss in some sort of extra protein. You could add a sliced hardboiled egg,  a bit of crumbled feta or goat cheese, or even shredded leftover chicken.  With the protein, the recipe as written is enough for lunch.  If you want to have it for dinner, double the quantities of everything.

Lemony Cucumber Salad Recipe

Prep Time: 5 minutes

Category: salad

Cuisine: American

one serving

lemony cucumber salad recipe

A quick, summery side salad, Or, make it a whole meal with a hardboiled egg, feta cheese, or chicken.


  • 1 1/2 C romaine or green leaf lettuce, washed and patted dry
  • 1/4 (about 4 inches worth) seedless cucumber, sliced
  • 1/2 tsp lemon juice
  • salt and pepper
  • generous pinch dried dill
  • 2 1/2 tsp olive oil
  • Grated lemon peel (garnish)


  1. Toss the lettuce and cucumber in a medium size bowl.
  2. In a small bowl, mix the lemon juice, salt, pepper, and dill.
  3. Add the olive oil and stir to combine.
  4. Pour the dressing over the salad.
  5. Garnish with freshly grated lemon peel

Taste the dressing before you add the olive oil and then adjust the seasonings if needed.  Adding the oil last helps the dressing emulsify (blend together better).

Lemony Cucumber Salad Recipe Substitutions and Variations

  • Add some sliced bell pepper
  • Garnish with freshly snipped scallions
  • Add protein (hard boiled egg, chicken, feta)
  • Vary the greens you use (try green leaf lettuce, arugula, or a salad mixture)
  • Add some chopped tomato

More Cucumber and Salad Recipes

Blueberry Spinach Salad with Feta Cheese and Walnuts 

Chopped Israeli Salad for One Person

Spicy Sesame Noodles Recipe for One Person

Peanut Butter and Cucumber on Rye Bread

Cold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Ever get stumped by what to do with leftover steak?  Steaks aren’t sold for one person, generally. The portions are too big!  It’s not enough for another steak dinner, and too much to toss without guilt.  You could make a steak sandwich, or try something a bit different and toss it into a steak salad.

Add some veggies, goat cheese, and a homemade red wine vinaigrette and you’ve got a delicious dinner without any cooking.  Cold leftover steak salad is the perfect solution for late summer  or busy days when the thought of turning on the stove is too much to bear.

This recipe is inspired by a steak salad on Food Network.  I liked the basic idea, but wasn’t about to buy three kinds of greens, extra red onions, or bleu cheese (since bleu cheese and I don’t get along).  I used just one kind of lettuce (green leaf) instead and swapped the bleu cheese for herbed goat cheese.

This is best with leftover steak (since it’s already cold), but you can pan fry your steak and let it rest (or chill in the fridge) while you do something else. Use the rest for a steak sandwich or in a stir fry.


Cold Leftover Steak Salad

Category: dinner

Cuisine: American

one serving

cold leftover steak salad

A great way to use up leftover steak. It's also a good way to get dinner fast, or on a hot day, without cooking anything.


  • 1 1/2 to 2 cups green leaf lettuce (or mixed greens)
  • 2-3 campari tomatoes, cut in wedges (or 4-6 cherry tomatoes)
  • sliced cucumber (about 1/4 cup)
  • one or two mini bell peppers, sliced
  • 1 oz. herbed goat cheese
  • 1/4 lb. leftover cooked steak, sliced thin
    Red Wine Vinaigrette Dressing
  • 2T red wine vinegar
  • 2 1/4 tsp lemon juice
  • 1/2 tsp honey
  • 1 small garlic clove, minced
  • salt and pepper
  • 1/4C olive oil


  1. Add the greens, tomatoes, cucumber, and bell pepper to a medium-size bowl.
  2. Toss everything together.
  3. Add the goat cheese and the steak.
  4. Put the vinegar, lemon juice, honey, garlic, and salt and pepper in a small bowl or ramekin. Whisk together with a fork. Slowly add the oil, and mix everything together.
  5. Pour over the salad.


If you don't have leftover steak, pan fry it with salt, pepper, and a dash of Worcestershire sauce. Cook for 5-8 minutes until desired doneness (depending on how thick the steak is).

Cold Leftover Steak Salad Substitutions and Variations

  • Add a bit of Dijon mustard to the vinaigrette
  • Go for the bleu cheese if you like it
  • Use a handful of mixed greens (or make the entire salad with them)
  • Add half a sliced scallion
  • Saute some shallots and add them to the dressing

More Salad Recipes

Chicken Caprese Salad Panini Sandwich

Vegetarian Eggplant Sandwich for One Person

Chopped Israeli Salad for One Person

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette


French Dijon Mustard Vinaigrette Potato Salad

Anyone else here a starch fiend (waits and looks for raised hands)? I just love potato salad, but I’m not that crazy about the usual heavy versions loaded with mayo. This Dijon mustard vinaigrette potato salad is different. It’s French, for one thing, which means there’s no mayo in it. Instead, it has olive oil, lemon juice, and Dijon mustard for a bit of bite.

It’s really easy to make, without a lot of fussing. You can eat it warm out of the pan, at room temperature, or chilled. Since there’s no mayonnaise, it also travels well if you’re going on a picnic or to a barbecue (make more!).

The best part? No peeling (oh, the scandal)!  That makes the prep time faster. And, you get more vitamins too.

French Dijon Mustard Vinaigrette Potato Salad

Prep Time: 5 minutes

Cook Time: 20 minutes

Category: side dish

Cuisine: French

1 serving

dijon mustard vinaigrette potato salad

A welcome change from the usual heavy on the mayo potato salad. This French Dijon mustard vinaigrette version has no mayo and is super easy to make.


  • 2 medium Yukon gold potatoes (skin on), about 1 3/4 to 2 cups
  • kosher salt to taste
  • 1 1/2 teaspoons chicken broth
  • 3/4 teaspoon fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • salt to taste
  • lemon pepper to taste*
  • 1-2 teaspoons chopped green bell pepper for garnish.
  • *lemon pepper is dried lemon peel mixed with black pepper; if you don't have any use lemon zest and a grinding of black pepper.


  1. Fill a two quart saucepan with water, and set it on high heat to boil.
  2. While the water is heating, cut the potatoes into small chunks (quarters, or eighths, depending on how big the potatoes are).
  3. Drop the potatoes in the boiling water and add some salt.
  4. Cook the potatoes about 15-20 minutes, until they are fork tender, then drain them.
  5. While the potatoes are cooking, make the dressing.
  6. Measure the chicken broth, lemon juice, mustard, salt and lemon pepper into a small bowl and mix together.
  7. Slowly drizzle the olive oil into the mustard mixture, and whisk together until it all combines to make a dressing.
  8. Pour the dressing over the potatoes and toss gently until they’re thoroughly coated.
  9. Sprinkle green bell pepper pepper over the salad.


I like to use Yukon gold potatoes, but you can use white or new red potatoes (not russet, they don’t boil very well), if you prefer.

Potato Salad Cookbooks

Williams Sonoma Collection: Potato

Oh, the humble potato. It’s not so humble after William Sonoma finishes with it. And their potato salads have artichokes, feta cheese, or red bell pepper. (There’s also recipes for fries, and roasted fingerling potatoes). One reviewer said she got it from the library – but her family wouldn’t let her return the book! So, rather than risk a giant fine, she bought a copy.

Potato Salad: 65 Recipes from Classic to Cool

Every kind of potato salad, from creamy to tangy. There’s even a recipe for potato salad made with beer, and an upscale version with caviar.


Potato Salad: Fifty Great Recipes

Potato salad with seafood, pesto, nicoise, and tarragon and lamb. Lots of delicious combinations you may have never thought of.

More Potato Salad Recipes Without Mayo

German potato salad – Bacon, vinegar, and onions give this potato salad a nice tang.
Italian potato salad – Lots of garlic (don’t kiss anyone after you eat it), and a few simple ingredients. Best served at room temperature.
Greek potato salad – Made with feta cheese, parsley, and onion (no mayonnaise in sight).
Herb Potato Salad – Recipe from Ina Garten with tarragon and wine.

Dijon Mustard Vinaigrette Potato Salad Substitutions and Variations

  • add a hard boiled egg
  • mix up your potatoes (try it with some red potatoes)
  • crumble cooked bacon over the salad
  • add tarragon to the dressing
  • use scallions instead of the bell pepper
  • add a splash of white wine to the dressing
  • replace the lemon juice with champagne vinegar


More Summer Salad Recipes

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

No Mayo Healthy Cole Slaw Recipe for One

Cottage Cheese Yogurt and Fruit Salad

Blueberry Spinach Salad with Feta Cheese and Walnuts



White Bean Salad with Sun Dried Tomatoes

I spotted this white bean salad with sun dried tomatoes when I was shopping.  It sounded delicious: beans, sun dried tomatoes, olive oil, spinach.  Healthy and tasty!

The price was a bit of a turn off though: $8.00 a pound?! For beans?  Nope.  I had dry beans at home, but it was too hot to start cooking them. So, I trotted over to the canned beans section. Instead of $8.00 a pound, I got a whole can of beans for 88 cents (on sale!).  Score!

The rest was easy (and no cooking needed on a hot day).

Just soak the sun dried tomatoes, pour the beans into a bowl, roughly chop the spinach, chop some onion, and let it sit for a while to let the flavor develop.

White Bean Salad with Sun Dried Tomatoes

Category: side dish

Cuisine: American

one generous serving

white bean salad sun dried tomatoes


  • 1/2 can white beans (about 8 ounces)
  • 1 tablespoon chopped onion
  • 1/4 cup spinach, roughly chopped
  • 2-3 sun-dried tomatoes (soaked in warm water) and chopped
  • 1 teaspoon vinegar
  • 1 tablespoon olive oil
  • pinch dried oregano
  • salt and pepper to taste


  1. Pour the beans into a small bowl.
  2. Add the onions, spinach, tomatoes, vinegar, olive oil, oregano, salt and pepper.
  3. Stir to combine.


This makes one or two servings (depending on if you're eating it as lunch or a side dish). For more flavor, let it sit for an hour. Even better, let it sit overnight in the fridge.

Substitutions and Variations for White Bean Salad with Sun Dried Tomatoes

  • Add some olives and mozzarella cheese
  • Substitute fresh basil for the dried oregano
  • Make it a dip: roast some garlic, add that to the salad, and put it in your mini-chopper or blender. Or, do this with the remaining beans.
  • Use different colored beans or several different kinds. Put the rest of the can(s) in soup or chili.

More Bean Recipes

Black Beans and Rice Recipe for One Person

Lentil Bean Sausage Soup

Moroccan Chicken and Bean Soup

Small Batch Spicy Stovetop Chili Recipe


Chopped Israeli Salad for One Person

Chopped Israeli salad isn’t quite what you might assume. It doesn’t have lettuce or carrots.  It’s not even eaten when you’d expect. Israeli salad isn’t for lunch or dinner. Instead people eat it for breakfast with eggs, hummus, pita bread, fish, and olives. Not being much of a standard American breakfast person, I approve!

Of course, all of those things make a great lunch too, especially on a hot day when  you don’t want to get anywhere near a stove or an oven. I adapted this recipe from a comment on Tori Avery’s web site. 

She had a recipe for Israeli salad, and a commenter, Schelly Talalay Dardashti, pointed out that there’s a Persian version called “salad e-shirazi.”

She said it calls for red onion and parsley (neither of which I had).  However, I did decide to follow her suggestion and use lime juice instead of lemon juice and add mint.

Make sure to use either Persian cucumbers or English cucumbers (rather than the standard kind).  The Persian (or mini) cucumbers are shorter and thinner than standard cucumbers and usually sold in sealed packages.  The English (or hothouse) cucumbers are the long, skinny ones individually wrapped in plastic wrap.

They’re easier to cut up and you don’t have to peel them! Also, the standard cukes tend to be more bitter.

I cut everything up, mixed it together, and left it out on the counter for a couple of hours (there’s nothing to spoil quickly) so that the flavors would blend.  Also, if you put tomatoes in the fridge, they start to lose their flavor.

You can serve this salad with the pita and etc. I mentioned above for a light meal or as a side dish with a sandwich or some eggs. You can make plain scrambled eggs, a frittata, or keep the Persian theme going and serve it with Persian eggs. I added about 1/4 C of eggplant I had left over (recipe here and it’s even for one person).

There’s no picture of the eggs because I was hungry and started eating before I remembered to take one!

Chopped Israeli Salad for One

Prep Time: 10 minutes

Category: side dish

Cuisine: Middle Eastern

one serving

israeli chopped salad

A versatile salad that works for breakfast, as a side dish with a sandwich, or with pita, feta, and olives for lunch.


  • 1/3 C Persian cucumber (about half a cucumber)
  • 1/3 C tomatoes (I used grape tomatoes, you can use beefsteak)
  • 1 tsp onion, diced
  • 2 tsp olive oil
  • 2 tsp lime juice
  • salt and pepper
  • sprig of fresh mint (mix a few leaves in the salad, use the rest for garnish)


  1. Cut the cucumber and tomatoes into small chunks. The smaller the better. I cut the cucumber in half, then cut the half lengthwise, then gradually smaller dice. Do the tomatoes the same way.
  2. Dice the onion.
  3. Add the vegetables to a small bowl.
  4. Add the olive oil, lime juice, salt and pepper and mint.
  5. Toss to mix thoroughly.
  6. You can eat this right away, but it's better to let it sit for an hour or two to let the flavors blend.

Substitutions and Variations for Chopped Israeli Salad

  • Try the full standard Persian version, “salad-e-shirazi,” which is made with seeded cukes and tomatoes, red onion, parsley, mint, salt, pepper, lemon juice (or lime juice) and a bit of olive oil.
  • Make it more filing with some crumbled feta cheese.
  • Add some red bell pepper (or try orange or yellow for more color), cut into tiny pieces
  • Chop some radishes and add them to the salad
  • The Book of Jewish Food has a variation popular with Baghdadi Jews in India: add grated ginger and some chopped chili peppers.

Ingredients and Tools for Chopped Israeli Salad

Oxo Lemon/Lime Reamer

You can squeeze the lime with your hands, but it’s a bit messy.  It’s much easier (and neater) to use a reamer instead. And since it’s made by Oxo, it’s comfortable to use.  Tip: Leave the fruit out to get to room temperature (or zap it in the microwave for 5 seconds). It will juice more easily.

Oxo Salad Chopper (mezzaluna) and bowl

You can use a sharp knife to cut up your salad, but it’s even easier with a salad chopper.  The double blades chop the salad, veggies, cheese, etc into tiny little pieces. And it takes a lot less effort. Just rock your hand back and forth.

More One Person Salad Recipes

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Blueberry Spinach Salad with Feta Cheese and Walnuts

Cottage Cheese Yogurt and Fruit Salad

Chicken Salad Recipe with Greek Yogurt and Dried Currants

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

It’s too hot to do much cooking, but this Mixed Greens Egg Potato and Chicken Salad doesn’t require too much time standing over the stove. You only have to boil the egg and the potato.  You can use leftover chicken if you have it, or grab a rotisserie chicken from the market.

I call it (in my head) Fairway Market salad, because that’s where I got the idea.  It’s pretty flexible, but the constants (at least for me), are the chicken, spinach (and/or mixed greens), boiled potato, and hard boiled egg.

Since it was too hot to roast a chicken, I got a rotisserie chicken and used that for my salad.

You can change it to suit your own tastes or whatever you have in the fridge. Substitute tuna instead of chicken, or use all spinach or all romaine instead of the mixed greens.  Try cooked corn kernels instead of the potato. The idea is to get a mixture of flavors and colors, rather than stick rigidly to a recipe.

If you want it vegetarian, or don’t have a cooked chicken, you can leave it out.  On a cooler day, make an extra chicken thigh and season it with lemon, garlic, olive oil, salt and pepper. I adapted the salad dressing recipe from Ina Gartner.

Spinach Egg Potato and Chicken Salad with Mustard Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Category: salad

Cuisine: American

one serving

mixed greens egg potato chicken salad

A healthy, summery salad, full of veggies. This is flexible, so add different vegetables, nuts, bacon, or cheese to suit your taste (and what's in your fridge).


  • One to two large handfuls mixed greens and/or spinach leaves (washed thoroughly and patted dry)
  • One large egg
  • One small potato
  • 1/4 cucumber, sliced
  • 4-5 grape tomatoes, sliced in half (or one small beefsteak tomato, sliced in wedges)
  • 1-2 slices prosciutto or cooked bacon (optional)
  • 3-4 sugar snap peas (string removed and cut up into chunks)
  • 1/3 C shredded cooked chicken
  • 1/4 tsp Dijon mustard
  • 1/4 tsp chopped garlic
  • 2 1/2 tsp white wine vinegar or lemon juice
  • salt and pepper to taste
  • 2 T olive oil


  1. Cut the potato into chunks, and add them to a small pan filled with water. Cover and bring to a boil. Once the water is boiling, turn the heat down to a simmer and cook about 20 minutes.
  2. While the potato is cooking, fill a small enamel pan with water and add the egg. Cover the pan and bring to a boil. Once it's boiling, reduce the heat to a simmer and cook for 10-12 minutes (use the longer time if the egg is right out of the fridge). Remove the egg, and rinse it under cold running water to stop the cooking process and make it easier to peel.
  3. When the potato cubes are done, strain them, and rinse under cold water (so you don't have a hot potato in your cold salad).
  4. Now, add the greens, cucumber, tomatoes, bacon or prosciutto, snap peas, and whatever other veggies you like, to a large bowl. Add the chicken.
  1. Mix together the mustard, garlic, vinegar, salt and pepper in a small bowl.
  2. Gradually add the olive oil, stirring with a whisk or a fork so that it blends together.
  3. Pour the dressing over the salad and toss it.


If you're lazy, you can cook the potato and the egg in the same pan. Remove the egg after 10-12 minutes of simmering. Let the potato cook another 10 minutes. This way, there's only one pan to wash instead of two.

Substitutions and Variations for Mixed Greens Egg Potato and Chicken Salad

  • Make the dressing with lemon juice instead of vinegar
  • Add some whole or sliced almonds
  • Top with grated parmesan or manchego cheese
  • Cook a couple of slices of bacon and crumble them over the top
  • Slice some mushrooms and add them to the salad
  • Add feta cheese or Monterey Jack cheese

More Chicken and Salad Recipes

Chicken Salad Recipe with Greek Yogurt and Dried Currants

Single Serving Asian Chicken Salad with Cabbage Recipe

Strawberry Spinach Salad with Feta Cheese and Balsamic Dressing

Single Serving Asian Chicken Salad with Cabbage Recipe

As colorful as it is tasty, this Asian chicken salad with cabbage proved to be an inspired invention. I was sick and didn’t feel like cooking much, plus I could hardly taste anything. This colorful, spicy salad helped improve my appetite. It looked pretty (with the cabbage, peppers, and carrots), and I could taste it! It was also a good way to keep using up the giant cabbage I got from FreshDirect.

The dressing is straight from a recipe I found online in The New York Times recipe section. I don’t like a lot of dressing, so this made about 4 servings of dressing for me. Your mileage may vary.

This chicken salad is pretty easy to make, and you can quickly make the Asian dressing in advance if you like.

Before I got sick I had defrosted a chicken thigh that I had to use up, so I just seasoned that with ginger, garlic, a bit of soy sauce, and some sriracha. Then all I had to do was pop it in the oven for an hour.  Easy!

The recipe would work just fine with leftover rotisserie chicken, or even some leftover Chinese pork.

If you don’t want meat, you could add cold noodles, ramen noodles, slivered almonds, or extra veggies.

Asian Chicken and Cabbage Salad Recipe for One

Category: lunch

Cuisine: Asian

one serving

asian chicken salad with cabbage

A slightly spicy, bright, and colorful asian chicken salad that's hard to resist (even when you're sick).


  • Salad
  • 1/4 C red cabbage, shredded
  • 1 carrot, cut in chunks, or shredded
  • 4-5 mini bell peppers, top removed, and sliced
  • 1/8 (about an inch or two) seedless cucumber
  • Chicken
  • 1 chicken leg or thigh
  • Powdered ginger
  • Powdered garlic
  • Soy sauce
  • Sriracha
  • Dressing
  • 1 garlic clove, chopped fine
  • 1 tsp fresh ginger, chopped
  • 3 T rice vinegar
  • 1 tsp soy sauce
  • 1 tsp brown sugar
  • 5 T canola oil
  • 2 T sesame oil


  1. Season the chicken and bake in a 350 degree oven for one hour. Remove and let sit until it is cool enough to handle.
  2. Prepare the veggies and mix them together in a large bowl.
  3. Make the dressing by combining all the ingredients in a mini-chopper and pulsing until all the ingredients are chopped up and mixed together.
  4. Once the chicken has cooled, remove the meat from the bone.
  5. Put the veggies and chicken in a large bowl and pour the dressing over it.


I included the cooking time for the chicken in the recipe preparation notes. If you use pre-cooked chicken the whole thing will be finished in 15 minutes.

I had a big bag of mini mixed bell peppers, so I used those (they also helped make the food look more appealing) and a seedless cucumber, so that’s what I used.

You could use regular bell peppers, add snow peas, mushrooms, or regular cucumbers too.  Food should be flexible, and unless it’s baking, you should adjust recipes to fit what you have or what you prefer to eat.

Ingredients and Tools to Make Asian Chicken Salad with Cabbage

black and decker mini chopper

Black & Decker Food Chopper

I use this all the time. It’s so much easier than dragging out a big food processor. And, with space at a premium, it’s a lot easier to store it too. Use it for the dressing, to chop garlic or onions, cut up potatoes, and make pesto without making a big mess.

Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle
This stuff has become so popular it’s almost a cliché, but it’s also versatile enough to use in eggs, salads, meatballs, or on chicken. Just a little bit adds a big punch of flavor, without being too spicy or too sweet.


More Single Serving and Small Batch Cabbage, Chicken, and Asian Recipes

Small Batch Unstuffed Cabbage Rolls Recipe

Quick Creole Cabbage and Sausage Recipe

Singapore Noodles with Chicken

Chili Garlic Chicken Thigh Recipe for One

Easy Chicken Curry Recipe