23+ Flavorful Summer Entrée Salad Recipes to Keep You Cool and Satisfied

As the sun beats down and the temperatures rise, there’s nothing quite as satisfying as a fresh and flavorful summer entrée salad.

These light yet filling dishes not only keep you cool but also provide a nourishing mix of vitamins, proteins, and healthy fats.

Whether you’re hosting a backyard barbecue, preparing a quick lunch, or simply craving something fresh and vibrant for dinner, these 23+ summer entrée salad recipes have you covered.

From grilled chicken and shrimp to vibrant veggies and refreshing fruits, each salad offers a unique combination of ingredients that bring out the best of summer’s bounty.

With zesty dressings, protein-packed additions, and a variety of textures, these salads make for the perfect warm-weather meals.

In this blog post, we’ve curated an array of delicious and easy-to-make entrée salads that will help you embrace the season in the tastiest way possible.

Whether you’re a vegetarian, a seafood lover, or a fan of classic favorites, there’s a salad recipe here for everyone.

23+ Flavorful Summer Entrée Salad Recipes to Keep You Cool and Satisfied

Summer is the perfect time to explore new flavors and get creative with your meals, and these 23+ summer entrée salad recipes are the ideal way to do just that.

They offer a refreshing escape from the usual heavy dishes, providing light yet hearty meals packed with nutrients, bold flavors, and satisfying textures.

Whether you’re grilling, tossing, or mixing, these salads are versatile enough to suit any occasion—be it a casual lunch, a family dinner, or a festive outdoor gathering.

So, the next time you’re craving a meal that’s light on the stomach but full of flavor, turn to these delicious salads.

Grilled Chicken & Avocado Salad with Lime Vinaigrette

A refreshing and hearty summer salad featuring grilled chicken, creamy avocado, crisp greens, and a zesty lime vinaigrette dressing.

The flavors are balanced, with a mix of smokiness from the grilled chicken and the richness of the avocado, making it a perfect light yet satisfying entrée.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups mixed salad greens (arugula, spinach, and baby kale)
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the dressing:

• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill for 6-7 minutes on each side, until cooked through and slightly charred. Let the chicken rest for a few minutes before slicing it thinly.
2. While the chicken is resting, toss the salad greens, diced avocado, cherry tomatoes, red onion, and cilantro in a large bowl.
3. In a small bowl, whisk together the lime juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss to coat evenly. Top with sliced chicken.

This Grilled Chicken & Avocado Salad with Lime Vinaigrette is the perfect combination of light, fresh ingredients with bold flavors. It’s ideal for summer meals, offering both nutrition and satisfaction.

The smoky grilled chicken complements the creamy avocado, while the lime vinaigrette adds the perfect tangy touch to each bite. It’s easy to prepare and can be served as a stand-alone entrée or as part of a larger summer meal.

Watermelon, Feta & Mint Salad with Balsamic Glaze

A vibrant, sweet, and savory salad that combines juicy watermelon, crumbly feta cheese, and fresh mint, topped with a drizzle of balsamic glaze.

It’s a perfect refreshing dish for hot summer days, with the sweetness of the watermelon balancing the sharpness of the feta and the herby freshness of mint.

Ingredients:

• 4 cups cubed watermelon
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic glaze
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint leaves.
2. Drizzle with olive oil and toss gently to combine, ensuring the ingredients are evenly distributed.
3. Season with salt and pepper to taste.
4. Plate the salad and drizzle with balsamic glaze for a burst of flavor.

The Watermelon, Feta & Mint Salad with Balsamic Glaze is an ideal entrée salad for warm summer days. The refreshing watermelon hydrates and cools, while the feta cheese adds a creamy, salty contrast.

The mint gives an herbal lift, and the balsamic glaze ties it all together with its sweet, tangy finish. This salad can serve as an appetizer or a light main course for those looking for something light and refreshing but full of flavor.

Shrimp & Mango Salad with Cilantro Lime Dressing

A tropical-inspired salad that features juicy shrimp paired with sweet mango, crunchy bell peppers, and a tangy cilantro lime dressing.

This salad is light but satisfying, making it the perfect entrée for warm weather, where vibrant and fresh ingredients are the star.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 mango, peeled and diced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup red onion, thinly sliced
• 4 cups mixed greens (such as romaine, arugula, and spinach)
• 1/4 cup fresh cilantro, chopped

For the dressing:

• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Heat a grill pan or skillet over medium heat. Season the shrimp with olive oil, salt, and pepper. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove from the heat and set aside to cool slightly.
2. In a large bowl, combine the mixed greens, diced mango, bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, honey, cumin, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss to coat evenly. Top with the cooked shrimp.

This Shrimp & Mango Salad with Cilantro Lime Dressing is a vibrant, tropical dish that’s perfect for a light summer entrée. The sweetness of the mango and the tang of the cilantro lime dressing beautifully complement the succulent shrimp, creating a refreshing yet satisfying meal.

It’s a great option for those looking for something a little different from the typical summer salad, and the combination of flavors is sure to impress. This salad is not only a feast for the taste buds but also for the eyes, with its bright colors and fresh ingredients.

Grilled Steak Salad with Roasted Corn and Avocado

A bold, savory summer salad that combines tender grilled steak, sweet roasted corn, creamy avocado, and crisp greens, all brought together with a smoky dressing.

It’s an entrée that delivers hearty satisfaction while still feeling light enough for a summer meal.

Ingredients:

• 1 lb flank steak
• 2 ears of corn, husked
• 4 cups mixed greens (arugula, spinach, and romaine)
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the flank steak with olive oil, salt, and pepper. Grill for 4-5 minutes per side, depending on the thickness, until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing thinly against the grain.
2. Grill the corn on the cob for 10-12 minutes, rotating frequently until the kernels are charred and tender. Remove from the grill and cut the kernels off the cob.
3. In a large bowl, combine the mixed greens, sliced avocado, cherry tomatoes, red onion, and roasted corn.
4. In a small bowl, whisk together olive oil, apple cider vinegar, smoked paprika, Dijon mustard, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently. Top with the sliced steak.

This Grilled Steak Salad with Roasted Corn and Avocado is the epitome of a satisfying summer meal.

The smoky grilled steak pairs perfectly with the sweet roasted corn and creamy avocado, while the tangy dressing adds a nice contrast to the richness of the ingredients. It’s a hearty yet fresh salad that’s filling enough to be an entrée, making it a great choice for outdoor gatherings or a family meal.

Panzanella Salad with Tomatoes, Cucumber, and Basil

A classic Italian summer salad, Panzanella is perfect for showcasing the best seasonal produce.

This version features juicy tomatoes, crunchy cucumbers, and fresh basil, all tossed with cubes of toasted bread and a tangy dressing, making it a delicious and light entrée salad.

Ingredients:

• 4 cups crusty bread (preferably a day or two old), cut into cubes
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Toast in the oven for 10-12 minutes until golden and crispy.
2. In a large bowl, combine the toasted bread cubes, cherry tomatoes, cucumber, red onion, and torn basil leaves.
3. In a small bowl, whisk together the remaining olive oil, red wine vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss everything together gently, making sure the bread absorbs the dressing.

Panzanella Salad with Tomatoes, Cucumber, and Basil is a perfect entrée salad for summer when tomatoes and cucumbers are at their peak. The toasted bread adds a satisfying crunch, while the fresh veggies and basil create a burst of flavor with every bite.

The tangy red wine vinegar dressing ties everything together, making this simple yet satisfying salad an excellent choice for hot weather or casual outdoor meals.

Greek Salad with Lemon-Oregano Dressing

A Mediterranean-inspired salad that’s brimming with bold flavors, this Greek Salad is packed with fresh vegetables, Kalamata olives, feta cheese, and a tangy lemon-oregano dressing.

It’s a healthy and refreshing entrée salad that pairs well with grilled meats or as a stand-alone meal.

Ingredients:

• 1 cucumber, sliced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese, crumbled
• 4 cups mixed greens (romaine, arugula, or spinach)

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, and mixed greens.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper.
3. Drizzle the dressing over the salad and toss everything together until evenly coated.

Greek Salad with Lemon-Oregano Dressing is a vibrant and nutritious choice for a summer entrée salad. The crisp cucumber, juicy tomatoes, and briny olives combine beautifully with the creamy feta and tangy lemon-oregano dressing.

This salad is not only refreshing but also packed with flavor, making it a perfect dish for a light lunch, a picnic, or as a side to grilled meats. Its Mediterranean influences bring a satisfying depth of taste to any summer meal.

Grilled Salmon Salad with Lemon-Dill Dressing

This light yet satisfying salad features perfectly grilled salmon, complemented by a fresh combination of greens, cherry tomatoes, cucumber, and a tangy lemon-dill dressing.

It’s a nutrient-packed entrée that’s both flavorful and refreshing, perfect for a healthy summer meal.

Ingredients:

• 2 salmon fillets
• 4 cups mixed greens (arugula, spinach, and baby kale)
• 1/2 cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the salmon fillets with olive oil, salt, and pepper. Grill for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from the grill and set aside.
2. In a large bowl, toss together the mixed greens, cucumber, cherry tomatoes, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, fresh dill, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss to coat. Flake the grilled salmon into bite-sized pieces and add it on top of the salad.

Grilled Salmon Salad with Lemon-Dill Dressing is a perfect combination of light, fresh ingredients and rich flavors. The grilled salmon adds a smoky depth, while the lemon-dill dressing brightens the dish with a zesty, herby twist.

This salad is perfect for a summer dinner, offering a balance of protein, healthy fats, and vegetables in every bite. It’s an easy-to-make yet elegant entrée that’s sure to impress.

Caprese Salad with Balsamic Reduction

A classic Italian salad, Caprese features juicy tomatoes, fresh mozzarella, and fragrant basil, all topped with a sweet balsamic reduction.

This simple yet flavorful salad is ideal as a light entrée or as part of a larger summer meal, offering the perfect balance of sweet, savory, and tangy flavors.

Ingredients:

• 4 medium tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the balsamic reduction:

• 1/2 cup balsamic vinegar
• 2 tablespoons honey

Instructions:

1. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the mixture has thickened into a syrup-like consistency. Remove from heat and let cool.
2. Arrange the tomato and mozzarella slices in an alternating pattern on a platter.
3. Scatter the torn basil leaves over the top.
4. Drizzle the olive oil and balsamic reduction over the salad and season with salt and pepper to taste.

Caprese Salad with Balsamic Reduction is a simple yet elegant entrée that bursts with freshness and flavor. The combination of ripe tomatoes, creamy mozzarella, and aromatic basil is a classic, while the balsamic reduction adds a delightful sweet tang that elevates the dish.

This salad is perfect for warm summer evenings, either as a standalone meal or paired with grilled meats. It’s light, satisfying, and incredibly flavorful with every bite.

Roasted Sweet Potato & Quinoa Salad with Tahini Dressing

This hearty and nutritious salad brings together roasted sweet potatoes, protein-packed quinoa, and a creamy tahini dressing.

It’s a filling and wholesome entrée that’s perfect for a summer meal, offering a blend of earthy and savory flavors that feel indulgent yet healthy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup cooked quinoa
• 4 cups arugula or mixed greens
• 1/4 cup red onion, thinly sliced
• 1/4 cup pomegranate seeds (optional)
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the tahini dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• Water, as needed to thin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
2. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, arugula, and red onion.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (or honey), and a little water to thin to your desired consistency. Season with salt and pepper.
4. Drizzle the tahini dressing over the salad, toss gently, and sprinkle with pomegranate seeds if using.

Roasted Sweet Potato & Quinoa Salad with Tahini Dressing is a satisfying, nutrient-dense dish that combines hearty vegetables, protein, and whole grains. The roasted sweet potatoes add a natural sweetness, while the quinoa offers a nutty depth.

The creamy tahini dressing ties everything together with a rich and tangy finish. This salad is perfect for a light yet filling summer meal or as a nourishing side dish, offering a balance of flavors and textures that will leave you feeling full and energized.

Chicken Caesar Salad with Homemade Croutons

A twist on the classic Caesar salad, this version features grilled chicken for added protein, topped with crunchy homemade croutons and a creamy homemade Caesar dressing.

It’s a refreshing yet filling summer entrée, offering a perfect balance of savory, crispy, and creamy elements.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup homemade croutons (see instructions below)
• Salt and pepper, to taste

For the dressing:

• 1/2 cup Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

For the croutons:

• 2 cups cubed crusty bread (day-old)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or a grill pan to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill for 5-6 minutes per side until fully cooked. Let the chicken rest before slicing into strips.
2. To make the croutons, preheat the oven to 375°F (190°C). Toss the bread cubes with olive oil, garlic powder, salt, and pepper, then spread on a baking sheet. Bake for 10-12 minutes, flipping halfway through, until golden and crispy.
3. In a small bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, lemon juice, minced garlic, Parmesan, salt, and pepper to create the Caesar dressing.
4. In a large bowl, toss the chopped romaine lettuce with the Caesar dressing until well coated.
5. Top the salad with sliced chicken, homemade croutons, and grated Parmesan cheese.

Chicken Caesar Salad with Homemade Croutons offers a deliciously satisfying blend of smoky grilled chicken, crunchy croutons, and creamy dressing.

The homemade croutons add an extra layer of texture and flavor, making this salad feel indulgent yet fresh. It’s perfect for a light but filling summer meal, whether for lunch or dinner, and can be served as a stand-alone entrée or alongside a grilled dish.

Thai Beef Salad with Spicy Lime Dressing

A bold and vibrant summer salad featuring tender grilled beef, fresh herbs, crunchy vegetables, and a spicy lime dressing.

This Thai-inspired salad offers a delightful mix of sweet, sour, salty, and spicy flavors, making it a refreshing yet filling entrée.

Ingredients:

• 1 lb flank steak
• 4 cups mixed greens (such as arugula, cilantro, and spinach)
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/2 red onion, thinly sliced
• 1/4 cup fresh mint leaves, torn
• 1/4 cup fresh cilantro leaves, chopped

For the dressing:

• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon chili flakes (adjust to taste)
• 1 clove garlic, minced
• 1 tablespoon olive oil

Instructions:

1. Preheat the grill to medium-high heat. Season the flank steak with olive oil, salt, and pepper. Grill for 4-5 minutes per side for medium-rare, or cook to your desired doneness. Let the steak rest for a few minutes before slicing it thinly against the grain.
2. In a large bowl, combine the mixed greens, cucumber, carrot, red onion, mint, and cilantro.
3. In a small bowl, whisk together the fish sauce, lime juice, honey, chili flakes, garlic, and olive oil for the dressing.
4. Drizzle the dressing over the salad and toss to combine. Top with the sliced steak.

Thai Beef Salad with Spicy Lime Dressing is a bold and flavorful dish that combines juicy grilled beef with the freshness of vegetables and the zing of a spicy lime dressing. The balance of herbs, vegetables, and the kick from the chili flakes creates an exciting, satisfying entrée salad.

This dish is perfect for those who enjoy a little spice and want something fresh and filling for a summer meal. It’s ideal for a light dinner or a special lunch with friends and family.

Roasted Beet and Goat Cheese Salad with Walnuts

This earthy and rich salad combines roasted beets with creamy goat cheese, crunchy walnuts, and fresh arugula, all dressed in a tangy balsamic vinaigrette.

It’s a beautifully balanced entrée salad that’s both refreshing and indulgent, perfect for any summer occasion.

Ingredients:

• 4 medium beets, peeled and diced
• 4 cups arugula or mixed greens
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 cup red onion, thinly sliced
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
2. In a large bowl, toss the arugula with the roasted beets, crumbled goat cheese, toasted walnuts, and sliced red onion.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper for the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.

Roasted Beet and Goat Cheese Salad with Walnuts is an elegant and delicious entrée that combines earthy beets with the creamy richness of goat cheese and the crunch of walnuts.

The balsamic dressing adds a tangy sweetness that ties all the flavors together, making it a perfect dish for a light but satisfying summer meal. This salad is great for those looking for a balance of rich and fresh flavors, and it can easily be served as a main dish or as part of a larger meal.

Spicy Black Bean and Corn Salad with Cilantro-Lime Dressing

A vibrant, protein-packed salad featuring black beans, sweet corn, crisp bell peppers, and fresh cilantro, all tossed in a zesty cilantro-lime dressing.

This salad is both hearty and refreshing, making it the perfect entrée for a summer meal, whether for a BBQ or a quick weeknight dinner.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, corn, bell pepper, red onion, cilantro, and avocado.
2. In a small bowl, whisk together the lime juice, olive oil, honey, cumin, chili powder, salt, and pepper for the dressing.
3. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.

Spicy Black Bean and Corn Salad with Cilantro-Lime Dressing is a refreshing and colorful dish that’s packed with flavor and texture. The black beans provide protein and heartiness, while the corn adds sweetness, and the avocado gives a creamy richness.

The cilantro-lime dressing ties it all together with a tangy kick, making this salad a perfect option for a light but filling summer entrée or side dish. It’s also easy to prepare, making it ideal for gatherings or meal prep.

Roasted Chicken Salad with Grapes, Walnuts, and Blue Cheese

A sweet and savory salad that combines roasted chicken, juicy grapes, crunchy walnuts, and tangy blue cheese.

This balanced entrée salad is perfect for a light yet satisfying meal, offering a mix of textures and flavors that are perfect for summer.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups mixed greens (arugula, spinach, and romaine)
• 1 cup red grapes, halved
• 1/4 cup walnuts, toasted
• 1/4 cup blue cheese, crumbled
• Salt and pepper, to taste

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Season the chicken breasts with olive oil, salt, and pepper, and roast for 20-25 minutes until cooked through. Let the chicken rest before slicing into strips.
2. In a large bowl, combine the mixed greens, halved grapes, toasted walnuts, and crumbled blue cheese.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper for the dressing.
4. Drizzle the dressing over the salad and toss to combine. Top with the sliced roasted chicken.

Roasted Chicken Salad with Grapes, Walnuts, and Blue Cheese is a flavorful and satisfying entrée that’s perfect for summer. The juicy grapes provide a sweet contrast to the tangy blue cheese, while the walnuts add a satisfying crunch.

The roasted chicken adds a hearty touch, making this salad filling and balanced. It’s a versatile dish that can be enjoyed for lunch or dinner and can be made ahead for meal prep or served at a gathering.

Chickpea and Cucumber Salad with Feta and Lemon-Tahini Dressing

A light and refreshing vegetarian salad that combines protein-packed chickpeas with crunchy cucumbers, creamy feta cheese, and a tangy lemon-tahini dressing.

It’s an easy-to-make, nutrient-dense salad that’s perfect for a summer entrée or as a side dish to complement grilled meats.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

For the dressing:

• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• Water, to thin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced cucumber, cherry tomatoes, red onion, crumbled feta, and parsley.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, honey, salt, and pepper. Add water a little at a time to thin the dressing to your desired consistency.
3. Drizzle the dressing over the salad and toss gently to combine.

Chickpea and Cucumber Salad with Feta and Lemon-Tahini Dressing is a light, flavorful, and nutrient-packed entrée salad that’s perfect for a summer meal. The chickpeas provide protein and fiber, while the cucumber and tomatoes add a refreshing crunch.

The creamy feta and tangy lemon-tahini dressing bring depth and richness to the dish. This salad is ideal for vegetarians, easy to prepare, and can be served as a main course or alongside other summer dishes.

Watermelon, Feta, and Mint Salad with Lime Vinaigrette

A fresh and vibrant salad that perfectly balances the sweetness of watermelon with the salty tang of feta cheese and the freshness of mint.

The zesty lime vinaigrette enhances the flavors, making this a wonderfully refreshing entrée for hot summer days.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, torn
• 1/4 red onion, thinly sliced (optional)
• Salt and pepper, to taste

For the lime vinaigrette:

• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, torn mint leaves, and red onion (if using).
2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper for the dressing.
3. Drizzle the vinaigrette over the salad and toss gently to combine.

Watermelon, Feta, and Mint Salad with Lime Vinaigrette is the ultimate summer salad. The juicy watermelon is the star, and when paired with the tangy feta and fresh mint, it creates an incredible combination of flavors. The lime vinaigrette adds a refreshing zesty kick that ties everything together.

This salad is a perfect side dish or a light entrée to enjoy on a hot summer day. It’s easy to make and packed with flavor, making it ideal for barbecues or picnics.

Shrimp and Avocado Salad with Mango Salsa

This tropical-inspired salad features succulent shrimp, creamy avocado, and a sweet, tangy mango salsa.

It’s a delicious and refreshing entrée that’s perfect for summer, offering a burst of flavor with every bite.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup mango, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Heat a grill or skillet to medium-high heat. Season the shrimp with olive oil, salt, and pepper. Grill or sauté the shrimp for 2-3 minutes per side, or until they are pink and opaque. Set aside.
2. In a medium bowl, combine the diced mango, red bell pepper, red onion, and cilantro to make the mango salsa.
3. In a large bowl, gently toss the shrimp with diced avocado and mango salsa.
4. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper for the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.

Shrimp and Avocado Salad with Mango Salsa is a tropical and light entrée that combines the sweetness of mango with the creamy texture of avocado and the savory flavor of shrimp. The fresh salsa brings a burst of color and flavor, while the lime-honey dressing adds just the right amount of sweetness and tang.

This salad is perfect for a summer lunch or dinner, offering a fresh, satisfying meal that’s both light and filling. It’s ideal for a beachside meal or a backyard gathering.

Grilled Veggie and Hummus Salad

A hearty and nutritious salad packed with grilled vegetables, creamy hummus, and a sprinkle of feta cheese.

The smoky grilled veggies pair wonderfully with the richness of hummus, making this a satisfying vegetarian entrée salad perfect for summer.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 eggplant, sliced into rounds
• 1/2 red onion, sliced
• 4 cups mixed greens (spinach, arugula, or spring mix)
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and sliced

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

For serving:

• 1/2 cup hummus

Instructions:

1. Preheat the grill to medium-high heat. Toss the zucchini, bell pepper, eggplant, and red onion with olive oil, salt, and pepper. Grill the vegetables for 4-5 minutes per side, or until tender and slightly charred.
2. In a large bowl, toss together the grilled vegetables, mixed greens, crumbled feta, and Kalamata olives.
3. In a small bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper for the dressing.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve the salad with a generous dollop of hummus on top or on the side.

Grilled Veggie and Hummus Salad is a hearty, satisfying, and nutrient-packed entrée that’s perfect for vegetarians and anyone looking for a fresh summer meal. The smoky grilled vegetables provide deep flavor, while the creamy hummus and feta add richness and texture.

The balsamic dressing brings the right amount of tanginess to balance the dish. This salad is ideal for a light lunch or dinner, and it’s versatile enough to be served as a side dish or on its own. It’s simple to make and bursting with fresh summer flavors.

Grilled Peach and Burrata Salad with Prosciutto

A sweet and savory salad that combines juicy grilled peaches, creamy burrata cheese, and salty prosciutto, all drizzled with a balsamic glaze.

This beautiful salad is perfect for summer, offering a delicious balance of flavors that’s both refreshing and indulgent.

Ingredients:

• 4 ripe peaches, halved and pitted
• 8 oz burrata cheese
• 4 slices prosciutto
• 4 cups arugula
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the balsamic glaze:

• 1/4 cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat the grill to medium-high heat. Brush the peach halves with olive oil, salt, and pepper. Grill the peaches for 2-3 minutes per side, until lightly charred and softened.
2. While the peaches are grilling, prepare the balsamic glaze by simmering balsamic vinegar and honey in a small saucepan over medium heat until thickened, about 5-7 minutes.
3. On a large platter, arrange the arugula, grilled peach halves, prosciutto slices, and burrata cheese.
4. Drizzle the balsamic glaze over the salad and season with salt and pepper to taste.

Grilled Peach and Burrata Salad with Prosciutto is a luxurious and flavorful entrée that combines the smoky sweetness of grilled peaches with the creamy richness of burrata and the savory bite of prosciutto. The balsamic glaze adds a touch of sweetness and tang, balancing all the ingredients beautifully.

This salad is perfect for a summer brunch, lunch, or dinner, and it’s sure to impress with its elegant presentation and delightful flavor combinations.

Mediterranean Chickpea Salad with Lemon-Oregano Dressing

A light and vibrant salad featuring chickpeas, cucumbers, tomatoes, olives, and feta cheese, all tossed in a zesty lemon-oregano dressing.

This Mediterranean-inspired dish is packed with flavor, making it a satisfying yet healthy summer entrée.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 red onion, thinly sliced
• Salt and pepper, to taste

For the lemon-oregano dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, olives, feta, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper for the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

Mediterranean Chickpea Salad with Lemon-Oregano Dressing is a light, refreshing entrée that’s full of bold and tangy flavors.

The chickpeas provide protein, while the crunchy cucumber and juicy tomatoes add freshness. The feta cheese adds a creamy saltiness, and the lemon-oregano dressing ties everything together with its bright and zesty flavors.

This salad is perfect for a healthy lunch or dinner on a warm summer day, and it’s easy to prepare for meal prep or gatherings.

Grilled Chicken and Mango Salad with Avocado Lime Dressing

A tropical-inspired salad featuring tender grilled chicken, juicy mango, creamy avocado, and mixed greens, all tossed with a refreshing avocado lime dressing.

This salad is perfect for summer, offering a balance of sweet, savory, and tangy flavors that feel light yet filling.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 ripe mango, peeled and diced
• 1 avocado, diced
• 4 cups mixed greens (spinach, arugula, and romaine)
• 1/4 cup red bell pepper, diced
• Salt and pepper, to taste

For the avocado lime dressing:

• 1 ripe avocado
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste
• Water to thin, if necessary

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill for 5-6 minutes per side until cooked through. Let the chicken rest for a few minutes before slicing it into strips.
2. In a large bowl, combine the mixed greens, diced mango, avocado, and red bell pepper.
3. In a blender or food processor, combine the avocado, lime juice, olive oil, honey, salt, and pepper. Blend until smooth, adding water if needed to thin the dressing to your desired consistency.
4. Toss the salad with the avocado lime dressing and top with the sliced grilled chicken.

Grilled Chicken and Mango Salad with Avocado Lime Dressing is a bright, tropical salad that combines the savory richness of grilled chicken with the sweetness of mango and the creaminess of avocado. The lime dressing adds a tangy, refreshing finish that enhances the flavors of the dish.

This salad is perfect for a light yet satisfying summer meal and works great as a main entrée for a healthy lunch or dinner. It’s a great option for anyone looking for a flavorful, vibrant, and filling salad.