This is the most flavorful corn salad recipe we’ve ever made! We love the sweet crunch of the corn with the tangy lime juice and briny feta cheese.

We have both fallen hard for this recipe. You’ll use fresh, raw corn to make it, which makes it quick and simple to prepare. Plus, the fresh corn stays crisp and sweet in the salad. It’s seriously delicious. I’ve served this salad to friends on a few occasions, and everyone is always amazed at how good it is. (I also love this corn and black bean salad.)

This salad is pretty much the epitome of summer salads! It’s perfect for your next cookout and would be amazing served next to our super tender ribs, these mouthwatering carnitas, and even our favorite bean burgers.

Key Ingredients

• Corn: When we originally shared this recipe, many of our readers didn’t know that you can eat raw corn. I’m here to tell you that you can and that it’s incredible! Try fresh corn in this recipe, and you’ll never look back. If you are not sure about raw corn, use roasted corn, grilled, boiled, or quickly sautéed corn instead.
• Bell pepper and Green onion: These add color and fresh flavor.
• Tarragon: We use a little fresh tarragon in this salad, which is delicious with the lime juice. If you have trouble finding it, leave it out.
• Feta: We use crumbled feta cheese in this recipe, which we love. However, you can try cotija cheese for a more Mexican-style corn salad.
• Lime: Fresh lime juice is the base of our easy salad dressing. It’s zippy and wonderful with the sweet corn.
• Sour Cream: This is our secret to the best corn salad. It adds a little creaminess (we only use 1 tablespoon). You can substitute mayonnaise, vegan mayonnaise, or even plain yogurt.

Find the full recipe with measurements below.

How to Make Corn Salad

This salad comes together quickly, all in one bowl. Here’s a brief overview of how you will make it:

1. Cut kernels off ears of corn.
2. Add the corn, along with all the other ingredients, to a big bowl.
3. Toss well, then let the salad sit for 1 hour to let all the flavors mingle.

Our Secrets for the Best Corn Salad

Tip 1: Don’t be afraid of raw corn. Raw (uncooked) corn is fabulous in this salad. It’s so fresh and crisp. If you are not convinced, you can substitute with boiled, sautéed, or grilled corn (like in our grilled avocado guacamole).

To remove corn kernels from the cob, use a corn kernel remover or stripper, or do what I do: hold the ear upright and carefully cut down with a sharp knife, letting the kernels fall away from the cob. Be sure to watch our video to see me do it.

Tip 2: Add extra flavor and crunch. In addition to corn, we include red bell pepper, which adds sweetness and color, sliced green onion, and fresh tarragon. We admittedly don’t cook with tarragon a whole lot, but it really makes this salad delicious! If you have any leftover tarragon, use it in our chicken salad.

Tip 3: Add crumbled cheese. This salad is loosely inspired by Mexican street corn salad, but instead of cotija cheese, we find feta works a bit better with the other flavors in this particular salad. I love crumbling the cheese into tiny bits so that every bite includes some feta (as opposed to keeping it in larger chunks like in Greek salad).

Tip 4: Don’t skip the sour cream. We only use 1 tablespoon of sour cream in the salad, but it helps the dressing adhere to the corn. You can leave it out for a dairy-free or vegan option, but I must admit, it genuinely enhances the salad’s flavor. If you don’t have sour cream, Greek yogurt or mayo are possible substitutes.

Tip 5: Let your salad sit. For the best flavor, we highly recommend allowing it to sit in the fridge for an hour or two before serving. This time allows the flavors to marinate, resulting in an even more delicious salad. It will also last a few days when stored in an airtight container in the fridge, making this a perfect summer make-ahead side dish!

Serving Suggestions

Enjoy this easy corn salad as a side or a fresh topping (like salsa with tortilla chips). It’s excellent added to tacos, burritos, and rice bowls. I especially love it with our roasted cauliflower tacos, ground turkey tacos, or shrimp tacos.

It also makes a perfect side dish for grilled meats and veggies. We love it next to grilled steak or roast chicken, and it is lovely paired with seafood like Cajun shrimp, seared scallops, and baked salmon, as well as this grilled swordfish with coriander and lime. I’m also a major fan of it with these pork burgers!

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I can’t get enough of this black bean and corn salad! Our recipe is simple with tomato, onion, and fresh lime. Serve it on the side or with chips like salsa.

This black bean and corn salad is not so much a recipe as a “throw everything we adore into a big bowl and stir” kind of thing. It’s also fantastic when you make it in advance, which means it’s perfect for meal prepping and gatherings.

It’s fresh, crisp, and a little smoky from smoked paprika, which takes this salad to a new level! For another favorite way to use corn, see this corn salad recipe with feta.

Key Ingredients

• Black Beans: I use canned black beans, but drain and rinse them before adding them to the bowl with the other salad ingredients. You can also cook dried black beans from scratch. Here’s our black beans recipe if you need it.
• Corn: I love raw corn in this salad (the same goes for this corn salad). I’m often asked if raw corn is okay to eat, and I’m here to say yes! Raw corn is super crisp, sweet, and crunchy, and it’s excellent in this recipe. You could also grill the corn until blistered and add it to this salad like I do for this grilled avocado guacamole. Rinsed canned or thawed frozen corn are good substitutes.
• Tomatoes: I love the pop of sweetness from fresh tomatoes. Use what you love. I look for a juicy, sweet tomato. The tomato releases juices as it sits with the other salad ingredients, making the dressing even more delicious.
• Onion, Garlic, and Jalapeño: Sweet or white onion is great here. I add a little garlic, and the jalapeño adds a bit of heat. If you are sensitive to spicy food, remove the seeds and white membrane from inside the pepper before chopping it (that’s where most of the heat is).
• Lime and Olive Oil: Fresh lime juice and olive oil combine with salt and pepper for our simple dressing. I love it!
• Smoked Paprika: Smoked paprika tastes smoky (as the name suggests) but isn’t spicy (unless you specifically use Hungarian or hot-smoked paprika). Chipotle powder is also excellent here but is spicy, so add to your taste.

Find the full recipe with measurements below.

How to Make Black Bean and Corn Salad

Tip 1: Prepare the corn. I love fresh corn for this salad. To use fresh corn, start by removing the husks and silky threads. Stand each cob upright on a cutting board and, holding it steady, slice downward with a sharp knife to remove the kernels.

Tip 2: Make the salad in a big bowl. This recipe keeps cleanup simple (hooray!). Once your corn is ready, add all the salad ingredients to a large bowl, toss to combine, and enjoy.

Serving Suggestions

This black bean corn salad has so many serving options. Try it alongside grilled chicken, juicy pork chops, Asian-marinated shrimp, or even scrambled eggs. You can also serve it like a salsa with homemade tortilla chips or as a topping for grilled bread for bruschetta.

We also love it tucked into these veggie burritos or piled on top of our shrimp tacos.

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Classic never goes out of style, and these Caprese salad skewers prove it. Creamy herby mozzarella, juicy cherry tomatoes, fragrant basil, and a drizzle of balsamic glaze — it’s one of those appetizers that disappears the moment you put it on the table.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Appetizer Recipes

At A Glance

• Ready In: 15 minutes
• Serves: 12
• Diet: Gluten-free, vegetarian, low-carb, nut-free
• Nutrition Highlights: Good source of calcium and protein from mozzarella; antioxidant-rich tomatoes and basil
• Main Ingredients: Cherry tomatoes, mozzarella pearls or baby bocconcini, fresh basil, balsamic glaze
• Flavor Profile: Fresh, creamy, herby, with a sweet-tangy balsamic finish
• Meal-Prep Friendly: Assemble up to 24 hours ahead; add balsamic glaze just before serving
• Best Served With: Antipasto platter, charcuterie board, summer BBQ spread, or as a standalone party appetizer

Caprese skewers are the kind of recipe that looks like you’ve put in a lot more effort than you actually have — and I mean that as the highest compliment. Herb-flavored Mozzarella pearls (or baby bocconcini) bring a lovely, aromatic creaminess that takes things up a notch from plain fresh mozzarella, and paired with sweet cherry tomatoes and fragrant basil, every bite is basically summer on a stick.

I love reaching for this one when I need a show-stopping appetizer that requires zero cooking and minimal cleanup. The balsamic glaze does the heavy lifting in the flavor department — that sweet-tangy drizzle pulls everything together beautifully and makes the whole platter look incredibly elegant.

Make these for your next dinner party, garden gathering, or even a casual Friday night spread, and watch them vanish before you’ve had a chance to grab one for yourself.

You might also like these recipes: Caprese wreath, peach Caprese salad, mozzarella salad with balsamic tomatoes, stracciatella with anchovies & balsamic peppers, or these 30 best vegetarian appetizers.

What You’ll Need

How To Make Caprese Salad Skewers

Recipe Tips

• Dry the mozzarella first. Moisture is the enemy here. A quick pat with paper towel makes a big difference to the final result.
• Add the balsamic at the last minute. The skewers look their best when the glaze is freshly drizzled. If you add it too early, it pools and loses that beautiful glossy finish.
• Choose the right skewers. 6–8-inch wooden skewers are ideal for this assembly. They’re long enough to hold three tomatoes comfortably without being unwieldy to eat. If you’re making a mini version for a cocktail party, toothpicks work great with smaller amounts per stick.
• Use herb-flavored mozzarella if you can find it. It genuinely makes a difference. If you can only find plain fresh mozzarella, that’s completely fine — you can also marinate plain mozzarella pearls in a little olive oil, dried Italian herbs, and a pinch of salt for 30 minutes before assembling.
• Substitutions: Grape tomatoes or chopped Roma tomatoes work in place of cherry tomatoes. Plain mozzarella pearls can be swapped for herb-flavored ones.
• Make ahead: Assemble the skewers up to 24 hours in advance, cover, and refrigerate. Add the balsamic glaze just before serving.
• Storage: Once dressed with balsamic glaze, the skewers are best enjoyed within 2 hours (the basil will start to darken). Undressed skewers can be stored in an airtight container in the fridge for up to 3 days.

Serving Suggestions

These caprese salad skewers are endlessly versatile. They’re brilliant on their own as a passed appetizer at a summer party, but they also shine as part of a larger Italian-inspired spread — think an antipasto platter with cured meats, marinated olives, artichokes, and crusty bread. They look stunning standing upright in small shot glasses with a tiny drop of balsamic at the bottom, which is a fun trick for dinner parties that always gets a reaction.

For a more casual setting, just lay them flat on a large board alongside my hot honey prosciutto flatbread pizza and a good charcuterie board, and call it a summer spread. They pair beautifully with a crisp Pinot Grigio, an Aperol spritz, or sparkling water with lemon.

If you’ve tried these caprese salad skewers or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness.

Summah summah summahhhhhhtime!

I kinda can’t believe it since here in Minnesota we were all “April Blizzard” a minute ago, but you guys, it’s totally here. And I totally had it for dinner last night.

Here’s what it tasted like:

• juicy strawberries
• crisp salty bacon
• sweet green lettuce
• bursts of sweet corn
• creamy avocado chunks
• and smoky chipotle grilled chicken! REPEAT: GRILLED!

How To Make Our Chipotle Cobb Salad:

Heya! FYI, book links are Amazon affiliate links.

This dream team of ingredients better known as a Summer Chipotle Chicken Cobb Salad is coming to our hearts today from the What’s Gaby Cooking Cookbook.

Remember when I published those BEST EVER chicken tinga tacos and told you about my friend Melissa’s amazing book and then talked about how I hardly ever promote books? But then I turned around and told you how great THIS one was, too? LOL to me. It’s just dumb luck that both of these came out when they did.

We’re not paid for any cookbook promotions – I just like to show you the ones that we like and give you a sneak at their best recipes.

And this one is one that I like. And this might be one of its best recipes. Tied with the cilantro vinaigrette, which I couldn’t not use again for this salad. I know Gaby says to use the champagne vinaigrette with this salad, but GABY COME ON YOU CAN’T TEASE US LIKE THAT. One good lick of that cilantro dressing and you’re done. Goodbye. This is your life now.

Okay, salad ingredients. As mentioned, there is a lot of fresh summery goodness going on here, and it looks like so:

The more “involved” part of the recipe (if you can even call it that) is just plopping your chicken in some spices and a few chipotle peppers and letting it marinate for a while before grilled.

WORTH IT, you guys! So worth it.

Also probably more normal to take a picture of the grilled chicken rather than the raw marinated stuff, but who said anything about normal.

Bjork and I ate this salad on the deck on a random Tuesday night and we both mega-loved every lip-lickin juicy bite. It’s now one of my favorite summer dinners.

It’s a little spicy, a lot crunchy, and those bites of sweetness in between are so super rewarding.

Thank you, Summer Chipotle Chicken Cobb Salad, for making all our dreams come true.

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Description

This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness. Recipe republished from the What’s Gaby Cookin’ cookbook!

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For the Chipotle Chicken:

For the Summer Cobb Salad:

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1. Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate while you prep your other ingredients.
2. Prep salad: Prep all your salad ingredients (cook the bacon, slice the strawberries, cut the corn off the cob, etc.).
3. Grill the chicken: Heat an outdoor grill (or grill pan) to about 400 degrees. Place chicken on the grill and grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill and let rest for ten minutes. Slice against the grain.
4. Salad: Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve!

Notes

Greens: We used spring greens in the pictures on this post, but we love this with just spinach too depending on what you have on hand!

• Prep Time: 1 hour
• Cook Time: 10 mins
• Category: Dinner
• Cuisine: American

Keywords: chipote chicken, chipotle chicken cobb salad, cobb salad

Nutrition label does not include the Cilantro Vinaigrette – head to the recipe to find its nutritional information!

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One More Thing!

This recipe is part of our best sugar free recipe page. Check it out!

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There is something almost unfairly good about this cantaloupe and prosciutto salad — sweet melon, salty cured ham, and a ball of creamy burrata that spills open onto the plate like the best kind of accident. It’s ready in 10 minutes, it looks like something from a restaurant, and people absolutely lose it when you bring it to the table.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Summer Appetizer & Salad Recipes

At A Glance

• Ready In: 10 minutes
• Serves: 4
• Diet: Gluten-free, vegetarian-adaptable (without prosciutto)
• Nutrition Highlights: Good source of vitamin C and calcium from the burrata; cantaloupe is hydrating and rich in beta-carotene
• Main Ingredients: Cantaloupe, prosciutto, burrata, balsamic glaze, fresh basil
• Flavor Profile: Sweet, salty, creamy, and tangy — with a fresh herby finish
• Meal-Prep Friendly: Best assembled fresh; prep components separately and assemble just before serving
• Best Served With: Crusty bread, focaccia, a crisp white wine, rosé, or an Aperol spritz

This is the kind of thing I pull together when I need something that looks impressive but asks almost nothing of me — a melon and prosciutto salad elevated by a whole ball of burrata that you slice open tableside so the creamy interior tumbles out over everything.

The sweet cantaloupe (called rockmelon in Australia) and salty, paper-thin prosciutto are a classic Italian pairing for a reason: it just works. Add a drizzle of good olive oil and balsamic glaze, a scattering of torn basil and mint, and a pinch of flaky sea salt, and you have something that feels genuinely luxurious.

Serve it as a summer appetizer, a light lunch with crusty bread, or the kind of weekend starter that makes a Sunday feel special. It’s one of those plates where the ingredients do all the work.

You might also like these recipes: peach Caprese salad, mozzarella salad with balsamic tomatoes, stracciatella with anchovies & balsamic peppers, prosciutto wrapped asparagus, watermelon salad with feta cheese, mint & cucumber, or Caprese wreath.

What You’ll Need

How To Make Cantaloupe Prosciutto Burrata Salad

Recipe Tips

• Ripe cantaloupe is non-negotiable. Press the stem end — it should give slightly. A ripe one will also smell sweet and fragrant. An underripe melon will taste flat no matter how good the other ingredients are.
• Score the burrata before serving, not before. Make the cut right before you bring the plate out so the filling doesn’t run everywhere in the kitchen. The presentation is half the appeal.
• Quality ingredients matter here. This is a simple dish, so there’s nowhere to hide. Good prosciutto (sliced fresh at a deli), a beautiful ball of burrata, and genuinely good olive oil make a real difference.
• Add the herbs last. Basil wilts fast, especially in warm weather. Add the basil and mint right before serving.
• Swap the melon. Honeydew, watermelon, and ripe peaches all work brilliantly in place of cantaloupe for this melon and prosciutto salad. Peaches especially are wonderful in summer.
• Make it more substantial. Add a base of peppery arugula/rocket underneath the cantaloupe for a more salad-like presentation. The bitterness of the arugula is a great counterpoint to the sweet melon.
• Skip the prosciutto for a vegetarian version. The cantaloupe burrata combination is equally beautiful without the meat, especially if you add a handful of nuts like crushed pistachios or toasted pine nuts for a salty crunch.
• Storage: This prosciutto and melon appetizer is really best assembled and served immediately. Once the burrata is cut, the filling will continue to run. Leftover assembled salad can be stored in an airtight container in the fridge for up to 1 day, though the texture of the burrata will change.

Serving Suggestions

This cantaloupe and prosciutto salad is ideal as a starter or light appetizer — the kind of thing you put in the center of the table at a summer dinner party and watch disappear in minutes. It pairs beautifully with a chilled glass of crisp white wine, rosé, or an Aperol spritz. Serve it with thick slices of crusty sourdough or focaccia to scoop up the burrata. If you’re building out a spread, it works well alongside a charcuterie board, a simple green salad, or other Italian-style bites.

If you’ve tried this cantaloupe, prosciutto and burrata salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This is the wedge salad recipe we are always happy to eat. Crispy lettuce, a thick homemade dressing, bacon, and a quick tomato-onion pickle. It’s a good one!

Take us to a classic steakhouse, and there’s a very good chance at least one of us will order a wedge salad. We’re picky about it, though. The lettuce should be generous, the dressing needs to be thick and seriously blue cheesy, and tomatoes are a must (bacon is also up there on the expectations list).

We eat this homemade wedge salad for dinner, sometimes on its own or alongside some protein like grilled steak or baked salmon.

Key Ingredients

• Iceberg Lettuce: The classic choice for wedge salads! Grab a larger head and remove any tattered or browned leaves. Then, trim the bottom so the stalk isn’t brown. Slice into four wedges, and you are ready for the salad. Halved romaine lettuce hearts are great, too.
• Bacon: We love thick-cut bacon for this and usually cook it in the oven, which creates less mess than in a skillet. Cook your bacon until crisp, then chop it to top the salad.
• Tomato: Use the best tomatoes available. We’ve shown a medium slicer tomato in the photos, but cherry tomatoes or heirloom tomatoes are also excellent.
• Onion: We prefer sweet onions and quickly pickle them for 5 minutes to tone down their raw, sharp flavor. Yellow or red onions work nicely, too.
• Blue Cheese Dressing: We use our homemade blue cheese dressing and highly recommend you do, as well. It’s easy to pull together and tastes much better than what’s sold at the supermarket. You’ll need mayo, sour cream (or yogurt), blue cheese, lemon juice, and parsley. Then, to thin it a little, a bit of milk or buttermilk. When shopping for blue cheese, we prefer buying wedges rather than pre-crumbled cheese, and especially love gorgonzola.

Find the full recipe with measurements below.

How to Make a Wedge Salad

Tip 1: Make a tomato-onion quick pickle. The first step to making our wedge salad recipe is to combine thinly sliced sweet onion, chopped tomatoes, a bit of rice wine vinegar, and a pinch of salt. Then set this aside while you make the dressing and salad. As the onion sits, it softens, and the raw flavor tones down a little, and the tomato releases some of its juices (which are wonderful spooned over the salad).

Tip 2: You can make the dressing ahead. Our dressing below sits well in the fridge for up to a week. It also only takes 5 minutes to make, so if you are up for a quick meal-prep session, make the dressing, and you will be one step closer to a homemade wedge salad later on in the week. As you make it, you’ll notice it’s quite thick. Add a tablespoon or two of milk to thin it out a bit, or wait until you are ready to build your salad and thin it out then.

Tip 3: Assembling the salad. Place your wedge of iceberg onto a plate, then drizzle the thick, creamy dressing over it, making sure to get it into the nooks and crannies of the lettuce. Then pile on your pickled onion and tomato, chopped bacon, fresh herbs, and more blue cheese (if you like). Finish with a pinch of freshly ground black pepper and enjoy! By the way, you can also cut your lettuce into slabs, like we do for this strawberry iceberg salad.

Serving Suggestions

This salad makes a fantastic appetizer, but we mostly enjoy it as our main meal with a little extra protein added to it. Think a side of lemon dill salmon, juicy chicken breasts, marinated steak, or grilled chicken.

More Classic Salads

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I love this Chicken and Avocado Salad with Lime and Cilantro, and it’s a great year-round salad with the perfect combination of flavors. And if you’re not a cilantro fan, see my suggestion for making this without cilantro!

PIN the Chicken and Avocado Salad to try it later!

Chicken and Avocado Salad with Lime and Cilantro was inspired by a recipe my sister Pam discovered on Pinterest! And my version of this tasty salad is a recipe I’ve made over and over since Pam first told me about it. She sent me an e-mail that had just a list of ingredients. So I worked on the salad and made up my own amounts and directions!

My version of this favorite salad has chunks of chicken and avocado, and I mix the lime and mayonnaise to make a dressing. And my family has some cilantro avoiders, so I often make an equally-delicious version without cilantro. Through the years I’ve made this chicken and avocado salad for so many parties. And if you like these ingredients, I bet this salad is going to be a keeper for you too!

The salad became so popular on the site that a few years ago I decided I should improve the photos. I also realized now I usually make a slightly larger amount than the original recipe. So this recipe is the new-and-improved version of this chicken and avocado salad, with slightly more chicken, avocado, and cilantro than the original version. Feel free to adjust ingredients and amounts any way that suits your fancy! And I think this combination will be good no matter how you switch it up!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• cooked chicken
• avocados
• fresh squeezed lime juice; I used my fresh-frozen lime juice
• salt, to taste
• green onion
• chopped fresh cilantro (optional, see notes)
• mayo

How to make this chicken and avocado salad without Cilantro:

If you’re one of those people with the anti-cilantro tastebuds, simply triple the amount of green onion and skip the cilantro. This salad will still be amazing without cilantro, I promise!

Can you make this salad with rotisserie chicken?

Yes, I highly recommend using rotisserie chicken for this salad if you don’t want to take time to poach some chicken breasts. I’ve made this with rotisserie chicken I cut up myself and also with the pre-cut rotisserie chicken that comes in a big pack at Costco!

How long will Chicken and Avocado Salad keep in the fridge?

I’ve enjoyed this salad for lunch when it had been in the fridge overnight. But the avocado is a fragile ingredient and I don’t think it would last in the fridge for more than a day or two, and this salad is always best freshly made.

How low in carbs is the Chicken and Avocado Salad?

This amazing salad is not only extra flavorful but the salad only has 2 net carbs per serving and 18 grams of protein!

How to make Chicken and Avocado Salad with Lime and Cilantro:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I used three cups of diced chicken rotisserie chicken from Costco, and we cut it into chunks of chicken that weren’t too small.
2. Dice up 2 medium avocados, and toss them with fresh-squeezed lime juice. 
3. Slice the green onion. (Use about 3/4 cup sliced green onion if you’re skipping the cilantro.
4. Chop up fresh cilantro. (We chopped the cilantro very fine so the cilantro flavor would be all through the salad.)
5. I mixed mayo and fresh squeezed lime juice to make the dressing; use more or less dressing to taste. (Remember there is already some lime juice on the avocado, so if you’re not that crazy about lime you could use a bit less.)
6. Put chicken in a bowl large enough to hold all the ingredients, add sliced green onions and dressing and mix well, so all the chicken is coated with dressing.
7. Add avocado with the lime juice that’s in the bottom of the bowl and mix gently to combine.
8. Then add finely chopped cilantro and gently mix again, just until it’s barely combined. Season with salt to taste.
9. Serve the salad right away or chill for a few hours before serving.
10. This salad will keep in the fridge for a day, although the avocado is best when it’s freshly made.

Make it a Low-Carb Meal:

Chicken and Avocado Salad with Lime and Cilantro could be a nice side dish for a pot-luck. But if you wanted to use it as a main dish salad I’d serve with something like Olive Bread, Savory Almond Flour Bread, or Low-Carb High-Fiber Savory Muffins on the side.

More Salads with Chicken or Avocado:

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken and Avocado Salad with Lime and Cilantro would be perfect for low-carb eating plans, including Keto. The salad would be approved for any phase of the original South Beach Diet, but remember that avocados and mayonnaise are both a limited food for South Beach.  

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This mega-popular recipe for chicken and avocado salad was first posted in 2012, and I have made it so many times since then. It was updated with new photos and more information in 2021 and was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This Chicken Salad with Basil also has grated Parmesan, and this is the salad I think of when basil plants show up in the stores! And personally I think chicken and basil is a perfect flavor combination.

PIN the Chicken Salad with Basil to try it later!

Today I’m reminding you about this amazing Chicken Salad with Basil! This is a recipe you should make as soon as you see basil plants showing up in the grocery store. OR if you have basil growing in your garden, you can make it it all summer long! 

I’m a huge fan of fresh basil, and I’ve been growing basil and freezing the basil for many years, so I’m excited when basil season gets started every year. And this basil-loaded chicken salad recipe is one of my favorite summer salads. Through the years I’ve decided you just can’t ever put too much chopped basil in this salad.

And yes, I used the word SUMMER, but please don’t hesitate to make this salad any time you have chicken and fresh basil on hand! If you have to buy basil in the grocery store you can get away with using less in this recipe. But please try it if you’re a fan of these flavors. I could eat this over and over again and never get tired of it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• diced cooked chicken, or see notes below to cook the chicken
• mayo
• buttermilk (or milk although I like the tangy flavor from the buttermilk
• green onion
• fresh basil leaves
• coarsely grated Parmesan Cheese
• salt and fresh ground black pepper to taste

If you have to buy fresh basil, here’s how to make it last longer:

If you don’t have a basil plant growing in the window or basil in the garden, you might want to check out how to preserve fresh basil for weeks on the countertop. If you haven’t tried this, I promise you’ll be amazed amazing how long it lasts!

Can you use basil in a tube for the Chicken Salad with Basil?

You might be able to guess I’m not much of a fan of those chopped herbs that come in a tube. But if that’s the best option you have I’m guessing this salad will still be quite tasty using that.

How low in carbs is the Chicken Salad with Basil?

This favorite salad with fresh basil only has 2 net carbs per serving with 23 grams of protein!

More Tips for Cooking with Fresh Basil:

I’m such a fan of basil that I wrote a post about Cooking with Fresh basil. That has all my favorite recipes using basil and ideas for making pesto, making basil vinaigrette, and freezing fresh basil!

How to make Chicken Salad with Basil:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. You can make the salad with leftover rotisserie chicken if you have some.
2. If you’re starting from scratch, trim chicken breasts and cut into thirds lengthwise. I used a mixture of canned chicken broth and water to cook the chicken, combined with 2 teaspoons of Italian Herb Blend(affiliate link). You could use poultry seasoning if you don’t have the Italian blend.
3. When the liquid comes to a boil, add the chicken and cook at the barest simmer until it’s cooked through, about 15 minutes.
4. Drain the chicken into a colander and let it drain very well.
5. Then cut the chicken into cubes about 3/4 inch square.
6. I used Herb Scissors (affiliate link) to cut the basil into thin strips. If you’re using basil from the garden, give it a wash in a Mini Salad and Herb Spinner (affiliate link).
7. After you slice the fresh basil, chop the green onions, and prepare freshly-grated Parmesan.
8. Whisk together the mayo and buttermilk (or milk) so it’s smooth; then stir in the basil strips, chopped green onion, and a Parmesan.
9. Gently stir the dressing into the cubes of chicken, season to taste with salt and fresh-ground black pepper, and serve.
10. This Chicken Salad with Basil can also be chilled for a few hours before serving; enjoy!

Make it a Low-Carb Meal:

You could serve it with any of these side dishes to make this salad into a low-carb meal:

See all my Chicken Salad Recipes:

Salads made with leftover chicken are something I make often, and there 24 different chicken salad recipes in my huge round-up of Low-Carb and Keto Chicken Salads!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken Salad with Basil is great for any low-carb diet plan, including Keto, and also for any phase of the original South Beach Diet. South Beach would recommend you use light mayo and use portion control due to the amount of fat; other low-carb diets will prefer full-fat mayo.

Find More Recipes Like This One:
Use Salad Recipes to find more low-carb salads like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This salad with my favorite summer herb was first posted in 2005! I’ve made it so many times since then, and it was last updated with more information in 2026.

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This yogurt marinated chicken is where three of my favorite cuisines collide — Middle Eastern yogurt-marinated meat, Mediterranean fresh herb salad, and a touch of Asian-inspired curry spice that ties it all together into one very happy plate.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Mediterranean Inspired Recipes

At A Glance

• Ready In: 50 minutes + 30 minutes marinating time (or overnight)
• Serves: 6
• Diet: High-Protein, Gluten-Free (with rice or potatoes as a side), Nut-Free
• Nutrition Highlights: High in lean protein from chicken breast, fiber from chickpeas and fresh vegetables, and healthy fats from olive oil
• Main Ingredients: Chicken breast, Greek yogurt, curry powder, garlic, cherry tomatoes, cucumbers, sumac, fresh herbs
• Flavor Profile: Creamy, gently spiced, tangy, and fresh with a herby, citrusy finish
• Meal-Prep Friendly: Store chicken, salad (undressed), and sauce separately in the fridge for up to 3 days. Don’t dress the salad until serving.
• Best Served With: Instant couscous, steamed rice, or roasted potatoes

I’ve always been a little obsessed with the way yogurt is used in Middle Eastern cooking — not just as a condiment, but as a marinade that genuinely transforms the meat. It tenderizes, it flavors, and when you grill chicken that’s been sitting in it, you get this gorgeous, slightly charred crust with the juiciest interior.

This grilled chicken recipe is my riff on that tradition, with Greek yogurt, a touch of mild curry powder (hello, Asian fusion detour), and lots of garlic. The curry powder is a deliberate twist — it adds warmth without heat and a subtle golden hue to the finished chicken that I absolutely love. Then there’s the sumac salad: juicy cherry tomatoes, crisp Lebanese cucumbers, red onion, and a generous handful of fresh mint and cilantro (coriander), all dressed in a lime, red wine vinegar, and sumac dressing that is genuinely addictive.

It’s the kind of weeknight meal I make when I want to feel like I’ve traveled somewhere wonderful without leaving the kitchen. The best part? You can have the chicken marinating in yogurt overnight, prep the salad in advance, and have dinner on the table in under 20 minutes of active cooking.

You might also like these recipes: coconut yogurt chicken, chicken shawarma baked rice, Mediterranean pasta salad, healthy chicken bites (baked or air fried), Persian salad with pomegranate, or Mediterranean couscous salad.

What You’ll Need

How To Make Yogurt Marinated Chicken with Herby Sumac Salad

Watch The Video

Recipe Tips

• Marinating time matters. 30 minutes is fine, but overnight marinating gives you noticeably juicier, more flavorful chicken. Great for prepping ahead.
• Check the temp on the thicker pieces. The smaller tenderloin pieces will cook faster than the larger breast halves. I use a meat thermometer on the thicker pieces and pull the smaller ones off a minute or two earlier.
• Don’t skip resting the chicken. Even a couple of minutes of resting before slicing makes a real difference to juiciness.
• Hold off on dressing the salad. Toss the salad together just before serving so the herbs stay bright and the cucumbers stay crisp. The onion can sit in the dressing for a bit — it actually benefits from it.
• Swap the side freely. Couscous is my go-to here, but this is equally good with steamed rice or crispy roasted potatoes. To keep the whole meal gluten-free, go with rice or potatoes instead of couscous.
• Storage. Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a pan or microwave. Dress the salad fresh each time.
• Make it your own. Try this with bone-in chicken pieces for a slower cook, or use it as a marinade for lamb chops — it works beautifully with both.

Serving Suggestions

This is a complete meal on its own — especially if you’re generous with the couscous and chickpeas. The way I love to serve it for a dinner party or a relaxed weekend dinner is family-style: a big platter of sliced grilled chicken, a bowl of couscous, the salad, and the yogurt sauce set out in the middle of the table for everyone to help themselves. The salad juices pooling at the bottom of the bowl are liquid gold — spoon them over the top of everything before digging in. If you’re keeping things lighter, skip the couscous and serve with just the salad and sauce. Leftovers make an excellent next-day lunch bowl or wrap filling.

You can also serve this dish with my Persian salad, my cucumber tomato feta salad, this Mediterranean-style green bean and potato salad, or roasted cauliflower with lemon tahini sauce.

If you’ve tried this yogurt marinated chicken with herby sumac salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This southern potato salad has everything you love about the classic — creamy dressing, chunky potatoes, boiled eggs, pickles — just made a little lighter with the addition of Greek yogurt and a handful of fresh veggies that add crunch and color.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes You Might Like

At A Glance

• Ready In: 35 minutes + chilling time
• Serves: 6–8
• Diet: Gluten-free, nut-free
• Nutrition Highlights: Good source of protein (from eggs), high in potassium, lighter than traditional versions
• Main Ingredients: Waxy potatoes, hard-boiled eggs, light mayo, Greek yogurt, dill pickles, celery, radishes
• Flavor Profile: Creamy, tangy, lightly smoky, well-seasoned with a touch of sweetness
• Meal-Prep Friendly: Keeps for up to 4 days in the fridge — actually gets better overnight
• Best Served With: Grilled chicken, burgers, BBQ ribs, sandwiches, or anything off the grill

If you’ve been searching for a southern potato salad recipe that actually delivers on that creamy, tangy, comfort-food feeling — this is it. What makes it a little different from the usual is the dressing: instead of going all-in on mayo, I use a half-and-half blend of light mayo and plain Greek yogurt, which keeps everything creamy and rich without feeling heavy. The smoked paprika adds a subtle warmth and depth that I’ve become a little obsessed with in potato salads.

And the radishes — they’re not always traditional in a southern-style potato salad, but they add this lovely peppery crunch that I really love here.

The key trick is folding the warm potatoes straight into the dressing so they soak up all that tangy, mustardy goodness as they cool. Make this the night before, and it tastes even better — the flavors settle into each other beautifully.

More Potato Salad Recipes:
• Vinegret (Ukrainian Beet Salad)
• Crispy Smashed Potato Salad
• Creamy Potato Salad with Pickles
• My Special Potato Salad with Apple, Capers & Dill
• No Mayo Potato Salad Romesco Dressing
• Green Bean And Potato Salad

What You’ll Need

How To Make Southern Potato Salad

• In a large bowl, whisk together the light mayo and Greek yogurt until smooth. Add the Dijon mustard and yellow mustard (if using), then stir in the pickle juice, salt, pepper, smoked paprika, and a small touch of sugar or honey. Taste — it should be tangy and punchy, a little stronger than you think it needs to be. It mellows once the potatoes go in.
• Add the warm potato slices straight into the bowl with the dressing and fold gently to coat. The warmth helps them soak up all that flavour. Add the chopped eggs, celery, red onion, dill pickles, and radishes, and fold everything together.
• Using a spoon, lightly press and break up a few of the potato pieces so you get that mix of intact rounds and creamy, mashed bits — roughly 80% chunky and 20% creamy. That’s the sweet spot for a proper southern feel.
• Cover and refrigerate for at least 2 hours, or overnight if you can. Before serving, stir well and taste. If it’s thickened up, loosen with a splash of pickle juice or a spoon of yogurt. Top generously with fresh chives and a good sprinkle of smoked paprika — don’t be shy with either.

Watch The Video

Recipe Tips

• Don’t overcook the potatoes. You want them fork-tender, not falling apart. Check them early — they can go from perfect to mushy fast.
• Steam-dry after draining. Letting the potatoes sit in the colander for a few minutes (or back in the warm pot, off the heat) means they absorb dressing instead of releasing water into it.
• Add the dressing while the potatoes are still warm. This is one of the most important steps. Warm potatoes are porous and soak up so much more flavor than cold ones.
• Make it ahead. This is genuinely one of those salads that gets better with time. Make it the night before if you can.
• Adjust before serving. After chilling, the potatoes will have absorbed some of the dressing. Give it a taste and loosen with a little extra pickle juice or a spoon of yogurt if needed.
• Swap the radishes for cucumber or leave them out entirely for a more traditional southern potato salad with egg.
• Make it dairy-free by using all mayo and skipping the Greek yogurt (use a dairy-free alternative or just extra mayo).
• Storage: Keeps well in an airtight container in the fridge for up to 4 days. I don’t recommend freezing potato salad.

Serving Suggestions

This southern potato salad is pretty much the perfect BBQ side — it goes with everything. I love it alongside grilled chicken, burgers, pulled pork, or ribs. It’s also great as part of a spread with coleslaw and some crusty bread. If you’re bringing it to a picnic or potluck, make it the night before and transport it cold — it travels really well. For a lighter meal, serve it alongside a simple green salad.

If you’ve tried this southern potato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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