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Curry Chicken Pasta Salad
Lunch American

Curry Chicken Pasta Salad

4.2

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
  2. 2 Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
  3. 3 Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
  4. 4 Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.

By CassieT.

Simply Egg Salad
Lunch American

Simply Egg Salad

4.6

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
  2. 2 Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
  3. 3 Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
  4. 4 Spread over your favorite bread, stuff into pita halves or scoop some onto your favorite salad greens.

By Egg Farmers of Ontario

Tangy Pesto Potato Salad
Lunch American

Tangy Pesto Potato Salad

4.0

Prep
15 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
  2. 2 Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

By ELKEHINZE

Beet Salad with Apple and Tofu
Lunch American

Beet Salad with Apple and Tofu

5.0

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Place beets into a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce heat, cover, and simmer until beets are soft and can easily be pierced with a fork, about 40 minutes. Drain and rinse under cold water. Peel and cut into cubes.
  2. 2 Heat oil in a skillet over medium heat. Cook and stir smoked tofu until hot, 2 to 3 minutes. Combine tofu, beets, and apple in a bowl.
  3. 3 Mix yogurt, horseradish, and maple syrup in a small bowl and season with salt and pepper. Pour over salad and mix well. Let stand until flavors combine, about 15 minutes.

By francesca

Tarragon Chicken Salad
Lunch American

Tarragon Chicken Salad

4.3

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
  2. 2 Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

By jessica

Broccoli Buffet Salad
Lunch American

Broccoli Buffet Salad

4.7

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Make the dressing: Mix yogurt, mayonnaise, sugar, and lemon juice together in a 2-cup liquid measure.
  2. 2 Make the salad: Stir broccoli, onion, raisins, sunflower seeds, and feta together in a salad bowl.
  3. 3 Pour dressing over salad and toss to coat. Season with salt and pepper. Cover and refrigerate for 2 hours before serving.

By kelcampbell

Quick and Easy Curry Chicken Salad for Lunches
Lunch American

Quick and Easy Curry Chicken Salad for Lunches

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
  2. 2 Serve immediately or refrigerate until ready to serve.

By Stirs and Stripes

California Club Chicken Wraps
Lunch American

California Club Chicken Wraps

4.6

Prep
15 min
Cook
1 min
Total
16 min

Instructions

  1. 1 Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
  2. 2 Cook tortillas in the microwave until warm and pliable, about 30 seconds.
  3. 3 Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

By BethAnne923

Fabienne's Cucumber Salad
Lunch American

Fabienne's Cucumber Salad

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place cucumbers in a colander; sprinkle with salt. Set aside until cucumbers release water, about 30 minutes.
  2. 2 Pat cucumbers dry to remove excess salt; transfer to a large bowl. Add onion, pistachios, lemon zest, lemon juice, garlic, black pepper, and cayenne pepper; stir in yogurt until evenly mixed.
  3. 3 Arrange lettuce leaves in a serving bowl; add cucumber salad to middle of the bowl. Surround cucumber salad with tomatoes. Refrigerate for flavors to blend, at least 30 minutes.

By Fabienne Riesen

Spicy Fish Soup
Lunch American

Spicy Fish Soup

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spray a large saucepan with cooking spray and heat over medium-high heat. Add onion and sauté, stirring often, until translucent, about 5 minutes. Add garlic and chili powder; sauté until fragrant, about 2 minutes.
  3. 3 Stir in chicken broth, chile peppers, and cumin; bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
  4. 4 Add tomatoes, bell pepper, shrimp, and cod; increase the heat to medium and return to a boil. Reduce the heat to low, cover, and simmer for 5 more minutes.
  5. 5 Gradually stir in yogurt until heated through.

By CHEFETTE

Picky Kids Healthy Banana Muffins
Lunch American

Picky Kids Healthy Banana Muffins

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.
  2. 2 Mix bananas in the bowl of a stand mixer fitted with the paddle attachment until smooth. Blend in yogurt, sugar, butter, applesauce, eggs, and vanilla extract.
  3. 3 Mix whole wheat flour, cinnamon, baking powder, baking soda, and salt together in a large bowl. Pour into banana mixture; stir until moistened. Fold chocolate chips into the batter.
  4. 4 Scoop batter into the prepared muffin tins, filling each cup 2/3 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.

By me

Best-Ever Cucumber Dill Salad
Lunch American

Best-Ever Cucumber Dill Salad

4.6

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
  3. 3 Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth.
  4. 4 Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.

By Margie

Curried Salmon Pasta Salad
Lunch American

Curried Salmon Pasta Salad

4.6

Prep
Cook
Total

Instructions

  1. 1 Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

By USA WEEKEND columnist Jean Carper

Buddha Bowl Power Menu
Lunch American

Buddha Bowl Power Menu

Prep
30 min
Cook
20 min
Total
590 min

Instructions

  1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
  2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
  3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
  4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
  5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

Bushala (Swiss Chard Soup)
Lunch

Bushala (Swiss Chard Soup)

2.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
  2. 2 Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.

By Traci-in-Cali

Salmon Salad
Lunch

Salmon Salad

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Crumble salmon into a 1-quart bowl, removing any bones or skin.
  2. 2 Mix together mayonnaise, yogurt, celery, capers, and ground black pepper in a small bowl. Add mayonnaise mixture to salmon and stir until well combined.
  3. 3 Serve salmon mixture on a bed of lettuce leaves.

By jessica

Romanian Roasted Eggplant Spread
Lunch European

Romanian Roasted Eggplant Spread

5.0

Prep
20 min
Cook
45 min
Total
100 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
  2. 2 Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
  3. 3 Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
  4. 4 Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

By SAFAD

Butternut Squash-Sweet Potato Ginger Bisque
Lunch

Butternut Squash-Sweet Potato Ginger Bisque

4.0

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
  2. 2 Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.

By BJ.

Summer Soup of Butternut and Corn
Lunch

Summer Soup of Butternut and Corn

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat the olive oil in a Dutch oven over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
  2. 2 Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the Dutch oven from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yogurt and nutmeg.

By the butterfly