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Green Curry Noodle Soup

Green Curry Noodle Soup is the perfect cold-weather comfort food! Tender noodles in a luscious curry-spiced coconut milk broth with chicken and veggies — what’s not to love?!

Green Curry Noodle Soup Recipe

Where I’m at, a bit of a cold spell has hit and we’ve been covered in a thick blanket of snow for the last few days. Which only means one thing — a hearty and comforting bowl of soup is in order!

While this Chicken Curry Soup was the first thing to come to mind, I also had a craving for some noodles and this tasty Vegetarian Thai Green Curry. So in an attempt to mash up all the cravings, we ended up with this very green, Green Curry Noodle Soup! It checks off all the boxes and is seriously comforting in the cold weather! Plus the whole family went nuts about it and it doesn’t take too long to whip together — win-win!

What Is Green Curry Sauce Made Of?

Green curry paste will differ a bit from brand to brand but typically you’ll find fresh green chiles, garlic, wild ginger, shallot, lemongrass, salt, Kaffir lime, sugar, galangal, spices (coriander seeds, cumin, cardamom, turmeric), pepper in the ingredient list.

The green curry paste in this recipe is the main flavor of this soup. Over the past few years, red and green curry pastes have become more mainstream and easier to find in regular grocery stores.

Where to find: You’ll likely find it in the international section of your grocery store. You’ll also find it in Asian grocery stores or online.
What brand to use: We’ve tested this soup with both Maesri® and Thai Kitchen®.

Is Green Curry Spicy?

Green curry paste can be fairly spicy or completely mild– depending on the brand.

The intensity of the curry paste will vary from brand to brand. You’ll want to use enough to ensure bold flavors without too much heat, but keep in mind coconut milk sweetness offsets the heat a lot.

QUICK TIP

Add green curry paste slowly and to taste in this Green Curry Noodle Soup. You can always add more at the end for bolder flavors or more spice!

What Goes Well With Green Curry?

Noodles, chicken, and frozen edamame are our favorite pairings with this Thai Green Curry Soup! More on each below:

Noodles

We love lo mein noodles (also found in the international section of your grocery store) best.
We have also tried ramen noodles (discard seasoning packets) and enjoyed those.
In a pinch even thin spaghetti will work — pretty much any thin long noodles you have on hand is a good bet.
Green curry rice noodle soup: We also tested rice noodles and enjoyed them, but the kids weren’t as enthusiastic.

QUICK TIP

Whatever noodles you opt to add to this Green Curry Noodle Soup, make sure you’re boiling about 4 ounces — we’ve found this to be the perfect amount for the broth and chicken quantity.

Chicken

Buying a pre-cooked and seasoned chicken is a total time saver on its own, but to save even more time on the chicken, you can purchase rotisserie chicken meat already pulled from the bones and shredded or diced — many grocery stores sell this conveniently prepared chicken! Or make this grilled chicken and save some leftovers for this recipe.

To make Vegetarian Green Curry Noodle Soup, leave out the chicken or replace the chicken stock with vegetable stock.

Edamame

Frozen shelled edamame: Edamame is sold fresh or frozen in the store, but I typically use the frozen shelled soybeans since it’s hard for me to find fresh in my area. Don’t worry about thawing or boiling beforehand– they cook perfectly from frozen in the broth.

Coconut Milk Notes

Coconut milk is an integral part of this soup. It’s sweet and nicely balances the spice from the curry paste. It’s also thick and creamy, which makes the soup taste rich and indulgent.
Look for shelf-stable, not refrigerated, cans of coconut milk. You’ll find canned coconut milk on the international aisle, with Latin or Asian products. We used Imperial Kitchen® when testing this recipe.
Use full-fat coconut milk for the best flavor and thickness. Lite coconut milk won’t offset the spice of the curry paste or offer the rich, full flavor that regular coconut milk will.
Stay away from cream of coconut, which is far too sweet. Coconut cream is too thick (and overpoweringly coconut flavored) for this soup.

VARIATIONS

Green Curry Noodle Soup Variations

Fish sauce is a common finishing ingredient in a Thai green curry chicken soup — it adds that final seasoning and umami flavor. Feel free to replace the soy sauce with fish sauce.
To make this Green curry Noodle Soup vegan, use vegetable stock instead of chicken stock and leave out the chicken.
If you can’t find shelled edamame, try frozen peas instead!

Green Curry Noodle Soup Tips

Take time to sauté the curry paste and ground coriander. Instead of immediately dumping everything else into the pot, we want to take time to sauté the ingredients thoroughly, which creates a more heightened flavor dimension.
Finishing the soup. After the soup has simmered, it’s time to really bring the flavors alive! This is where some taste testing and experimentation come on your part. Add in extra fresh lime juice, sugar, soy sauce, salt, etc. all to personal preference. The amounts of these ingredients will vary based on the curry paste and coconut milk you used and your personal taste preferences. Salt is hugely important in helping to bring out and enhance existing flavors.

STORAGE

Green Curry Noodle Soup Storage

One of my favorite things about curry recipes is how well they store! Leftovers only get more and more flavorful as they sit.

That said, separate the broth from the noodles and chicken for storage. If you won’t be eating all of the soup on the same day, package up the noodles and chicken in one container with the broth in a separate one. To enjoy leftovers, heat the broth and pour over the chicken and noodles to warm those through.

More Comforting Soup Recipes

Sweet Potato Coconut Curry Soup with chickpeas
Vegetable Noodle Soup with orzo noodles
Creamy Chicken Noodle Soup with loads of veggies
Chickpea Soup with red lentils
Creamy White Bean and Sausage Soup with baby spinach

Cookies and Cream Muddy Buddies

by Chelsea Lords

Step aside Peanut Butter & Chocolate Muddy Buddies; these Cookies and Cream Muddy Buddies are insanely tasty! This rich, chocolate-y, and cookie-crumb-covered snack mix tastes just like one of America’s favorite cookies — Oreos!

Cookies and Cream Muddy Buddies

This Puppy Chow recipe is such a beloved snack recipe on this site! The most common question I’m asked is “What can I use instead of peanut butter or how can they be made nut-free?” I totally get it! My brother is severely allergic to peanuts, so we certainly couldn’t enjoy these treats growing up. (Don’t worry, I made up for any missed batches my freshman year of college, ha!)

So I finally have a solution: Cookies and Cream Muddy Buddies! These may even trump the peanut butter version; we can’t get enough of this snack mix at my home! It’s ridiculously sweet, super crunchy, and totally reminiscent of Oreo® cookies.

Chocolate Notes

Use high-quality chocolate chips for a better melt and a richer flavor. My favorites are Ghirardelli® or Guittard® (not sponsored).
Microwave the chocolate chips in sturdy, microwave–safe (glass) bowls, rather than plastic or melamine. Melt the chocolate slowly — if it’s overheated, it may turn cloudy and sticky. Going slowly and gradually is the best way to prevent ruined chocolate!
Control the sweetness. These Cookies and Cream Muddy Buddies are very sweet and rich. If you’d prefer a less-sweet mix, use semi-sweet or dark chocolate instead of milk chocolate and leave off the chocolate chip and mini Oreo toppings.
Work quickly. White chocolate sets very quickly, so when adding the toppings to these muddy buddies, sprinkle them on quickly and press them gently into the mix so they harden and set to the white chocolate.

Cookies and Cream Muddy Buddies Tips

Use a high-powered blender or food processor to crush the Oreos. You can also add the Oreos to a large plastic bag (or two; sometimes the cookies rip through plastic bags as they’re crushed), seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed.
While you can certainly use a piping bag and small tip to pipe the melted chocolate onto the mix, you don’t need any special tools. I transfer the melted white chocolate to a small sandwich-sized plastic bag. (See “quick tip” below.)
Line the sheet pan with parchment paper, a Silpat® liner, or even foil before transferring the Muddy Buddies from bowl to tray. If the tray is unlined, it will be nearly impossible to get this snack mix out nicely!

QUICK TIP

Grab a sandwich-sized plastic bag and place in a tall cup. Fold the top of the bag over the edges of the cup and spoon in the melted white chocolate. Once filled, pull the bag out of the cup, squeeze excess air out, and seal the bag. Press the melted chocolate into the lowest corner of the bag and snip off a small corner from the bag. Squeeze to drizzle the chocolate out and over the muddy buddies.

Process shots-- images of the chocolate being added to the Chex cereal and mixed together; white chocolate being melted.

Cookies and Cream Muddy Buddies Toppings

The mini Oreos and chocolate chips you see garnishing these Cookies and Cream Muddy Buddies are tasty and fun, but completely optional.

If adding either addition, work quickly to press the toppings into the white chocolate before it sets.
If you don’t like the idea of large chocolate chips, but want the additional chocolate topping, use miniature chocolate chips instead.
The miniature Oreos further enhance the cookies and cream flavor, but if you’d prefer these to be even smaller, give them a quick coarse chop before topping the mix.

STORAGE

Store in an airtight container or gallon size bag in a cool, dry place; best enjoyed within 2-3 days, but can last up to a week.
For freezing, use a freezer-safe container or bag, remove extra air, and freeze for up to 2 months.

More Delicious Treats

Oreo Balls covered in chocolate
Tiger Butter Fudge only four ingredients
Chocolate Peanut Butter Snack Mix with mini Reese’s cups
Avalanche Cookies no baking required!
Oreo Ice Cream Cake only five ingredients

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Cookies and Cream Muddy Buddies

5 from 1 vote

- Review this recipe

Step aside peanut butter & chocolate Muddy Buddies; these Cookies and Cream Muddy Buddies are insanely tasty! This rich, chocolate-y, and cookie-crumb-covered snack mix tastes just like one of America's favorite cookies -- Oreos!

Print Recipe

Cookies and Cream Muddy Buddies

5 from 1 vote

- Review this recipe

Print Recipe

Course Dessert, Snack

Cuisine American

Keyword Cookies and Cream Muddy Buddies

Prep Time 30

Setting Time 1

Total Time 1 30

Servings 10 -12 servings

Chelsea Lords

Calories 816kcal

Author Chelsea Lords

Cost $6.21

Ingredients

▢ 6 cups Rice Chex cereal
▢ 16 regular Oreos cookies (185g)
▢ 2 cups milk chocolate chips (or use semi-sweet for a less sweet mix)
▢ 3 teaspoons coconut oil (or vegetable/canola oil works), divided
▢ 1 cup white chocolate chips

Optional Toppings

▢ 1/2 cup milk chocolate chips (mini or regular-sized)
▢ 1/2 cup mini Oreo cookies

US - Metric

Instructions

PREP: Line a very large (15x21-inch) sheet pan (or 2 smaller sheet pans) with parchment paper or foil. Set aside. Measure out the Rice Chex cereal and add to a very large bowl.
CRUSH OREOS: Add the 16 Oreos to a high-powered blender or food processor (don't remove the cream filling-- just add in the whole cookies). Blend or pulse until they are all in crumbs. Measure out 1 level cup of crumbs (135g) and set aside the rest of the crumbs for later.
MELTED CHOCOLATE AND OREOS: Add milk chocolate chips and 2 teaspoons coconut oil to a large microwave-safe bowl. Microwave in bursts of 20 seconds, stirring in between each burst for 20 seconds, until chocolate is melted and smooth. Add the 1 cup of crushed Oreos to the completely melted chocolate and stir until combined. Pour chocolate and Oreo mix in the bowl with the cereal. Use a spatula to scrape every bit of chocolate into the cereal. Gently stir the cereal until well coated in the chocolate and Oreo mix. Once well coated, transfer the cereal to the prepared pan(s) in one even layer.
MELT WHITE CHOCOLATE: Add the white chocolate chips and remaining 1 teaspoon coconut oil to a large microwave-safe bowl. Microwave in bursts of 20 seconds, stirring in between each burst for 20 seconds, until white chocolate is melted and smooth. Line a cup with a resealable plastic bag and pour the melted chocolate into the bag. Seal the bag with no air in it and cut off the tip of the bag. Pipe the white chocolate generously over the chocolate-coated cereal until you've used all the white chocolate.
TOPPINGS: Working quickly (white chocolate hardens fast!) sprinkle on the optional chocolate chips and mini Oreo cookies. Sprinkle the reserved remaining cookie crumbs over the mix. Let the mix harden at room temperature until set, about 1 hour (speed this up by refrigerating the tray for 20 minutes). Break the snack mix apart and enjoy! This mix is best enjoyed within 2 days.

Recipe Notes

Nutritional information includes the optional mini Oreos and chocolate chips.

Nutrition Facts

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

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Chickpea Curry

by Chelsea Lords

This flavor-packed Chickpea Curry is loaded with aromatic spiced veggies, tender chickpeas, and a creamy coconut sauce. This plant-based curry is an easy weeknight meal that is naturally gluten-free and vegan.

Try some of our other popular curry recipes next, like this Coconut Curry Chicken, Lentil Curry, Sweet Potato Curry, or Vegetable Curry.

Chickpea Curry

Wow! This curry has quickly climbed to the top of family favorite recipes! My kids can not get enough of it; even my 2-year-old polished off what I’d consider an adult-sized serving and was begging for more. Although, she did leave the rice and naan behind — apparently it wasn’t exciting enough after the chickpeas, ha!

I’ve made this quite a few times and kept it mild for the kiddos, but if you’re looking for a spicy chickpea curry recipe, I also share how to amp up those flavors below.

Let’s Chat Ingredients

Coconut Milk: I highly recommend using full-fat coconut milk for the best flavor and thickness.
Red Curry Paste: Red curry paste makes the dish tasty without needing many extra ingredients. Different brands have different spice levels. Thai Kitchen® is less spicy and tastes good, great for kids. Maesri® has more spice but also a great flavor, and I like it best.
Veggies: Throw all the veggies in a food processor for quicker prep.
Spices: Cooking the spices with the veggies makes the spices taste stronger and adds more flavor. You can adjust the spices to personal preferences.
Fire-Roasted Crushed Tomatoes: The tomatoes make a big difference flavor-wise in this chickpea curry so I recommend good-quality fire-roasted tomatoes but in a pinch any canned crushed tomatoes will work.
Chickpeas: Rinse and dry before adding to the curry.
Lime Juice & Cilantro: These add so much freshness and flavor to the dish.

QUICK TIP

It can be overwhelming to navigate coconut milk options in the grocery store. Look for shelf-stable, unrefrigerated cans of coconut milk. You’ll find canned coconut milk on the international aisle, with Latin or Asian products. Here’s an article outlining the best brands to use. I personally use Imperial Kitchen® since I can find it easily at my local grocery store.

Chickpea Curry Tips

Finely dice the veggies: To avoid any chunks of uncooked carrot or red onion, take your time to be certain the veggies are diced finely and evenly. Short-cut? Quickly pulse these veggies in a food processor!
Add spice. If you want a spicier curry, increase the red curry paste to 3 tablespoons, and/or add in some cayenne pepper (to your preference; start slowly and increase as desired).
Taste and adjust. As with most recipes, taste and adjust the seasonings to your personal preference. Remember you can always add more, but you can’t remove any seasoning.
Take the time to develop flavors. While it may seem tedious to add just a few ingredients at a time (sauté, add a few more, sauté, etc.), we do this to add layers of flavor to the curry. The spices get so much more flavorful by sautéing in the oil, the tomatoes’ sweetness is accentuated, and the chickpeas will become tender quicker.

QUICK TIP

What’s in a name? Chickpeas are really and truly peas, but they have a lot of other names. Some of the most common are garbanzo beans, Egyptian peas, Bengal gram, and cecci beans.

Our three favorite accompaniments to Chickpea Curry are warmed naan, cucumber raita, and cooked basmati rice.

More plant-based recipes

Black Bean Bowls with a cashew cream sauce
Vegetarian Sushi Bowls with Sriracha mayo
Vegetarian Chili with lots of veggies
Moroccan Stew with butternut squash and couscous
Caprese Quinoa Salad with a balsamic vinaigrette

40 Best Salad Recipes

by Chelsea

40 Best Salad Recipes

So what is a salad, anyway? If you call it a mixture of vegetables, sometimes combined with meat, that could also be a casserole, right? At Dictionary.com, the definition of salad is “a usually cold dish consisting of vegetables, as lettuce, tomatoes, and cucumbers, covered with a dressing and sometimes containing seafood, meat, or eggs.” That leaves me with the feeling that salads are merely cold casseroles, and that’s not really how I think of them–the freshest, healthiest foods at many meals. And based on the five-star reviews for salad recipes on our site, I think you’ll agree! Pasta salads, entree salads, side salads…how can you put all of those delicious dishes into one category? I guess that’s the issue. So however you define a salad, take a look at this collection of 40 of our best salad recipes…and let me know what you think!

Many people think of salads as something fresh and crispy that begins with a base of lettuce. That’s a pretty good starting point, but it’s by no means the only way a salad can be created! Look through the categories and then dive in–try several and maybe even blend a few ideas together to make an original salad recipe of your own.

Summer Salads

Summer salads take advantage of seasonal veggies and fruit, but many times you can find nearly-as-great produce year-round. There’s something indescribably about juicy, delicious fruits and vegetables combined with a light dressing that just cannot be beaten! Try a few of these and I bet you’ll agree.

1. Cucumber Salad

This salad is loaded with corn, avocado, cucumbers, and tomatoes and takes just minutes to make. And it’s the best way to use up those garden veggies!
One reader said: “I had a ridiculous amount of fresh tomatoes and cucumbers from our garden last year (I surely will again this year too)…so this recipe is perfect!”

2. Grilled Steak Salad

Nothing screams summer like grilling! This salad is bursting with good ingredients and all topped with a show-stopping lemon-honey vinaigrette.
One reader said: “Hi! I used this recipe tonight in a chili cook-off and it won!! Thanks to much!”

3. Summer Couscous Salad

This Summer Couscous Salad is a summer must. It’s filled with couscous, smooth mozzarella, roasted crisp corn, sweet cherry tomatoes, and creamy avocados all topped with an irresistible white balsamic vinaigrette!
One reader said: “This salad is to die for! So impressed with how much flavor this healthy dish has!”

4. Strawberry Poppy Seed Salad

This show-stopping Strawberry Poppyseed Salad is the absolute best and takes only minutes to whip together. You’ll want this dressing in the fridge at all times.
One reader said: “I made this for dinner tonight. It’s delicious! That dressing is especially divine! The candied almonds gave it a nice crunch and sweetness. Will definitely make this again! Thanks!”

5. Mexican Street Corn Pasta Salad

This wildly popular recipe has over 180, 5-star reviews- and for good reason! It’s the perfect summer salad to bring to a bbq or to just have in the fridge!
One reader said: “My fiancé and I have made this recipe 3 times this past week because it’s just.so.good. We cannot get enough! Thanks for a winning summer recipe!”

Best Salad Recipes For Dinner

Dinner salads are substantial; they can make an entire meal on their own. These entrée salads include pasta, meat, beans and/or other protein sources so that you’re getting all the protein you need. When dinner is this delicious, who needs a heavy roast?

6. Chopped Chicken Salad

With some store-bought shortcuts, this salad can be on the table in minutes. We’re getting all our healthy fats, carbs, and proteins in with this dish and that’s why it makes for the perfect, quick dinner!
One reader said: “So healthy, quick, easy, and delicious!!”

7. Italian Pasta Salad

This salad combines all the best ingredients and makes for the ultimate pasta salad! Make our creamy Italian dressing or grab bottled dressing at the grocery store, whatever you chose you’re going to go crazy for this salad!
One reader said: “This salad came out wonderful. Will add it to my collection. Thanks for sharing.”

8. Chicken Spinach Salad

Get your grill on with this amazing Chicken Spinach Salad. This salad has everything you need to have a well-balanced meal.
One reader said: “This salad is so good I could eat it every day! I made it for my co-worker and I. We both loved it.”

9. Turkey Taco Salad

Turkey Taco Salad is the perfect, healthier alternative to get your taco fix. It’s packed with veggies and topped with a delicious creamy cilantro dressing!
One reader said: “Once again, our dinner was scrumptious — thanks to you! I have been cooking dinners for 36 years, and I can’t remember finding a better selection of dependable, delicious recipes. Your website has become my Corona Cookbook, and I am excited to see what recipes await!”

10. Spring Cobb Salad

This Spring Cobb Salad with the most delicious creamy balsamic dressing is a must-have. Between the eggs, bacon, chicken, and seasonal veggies we have a full-course meal!
One reader said: “This salad absolutely delicious! The dressing was the best dressing I have ever tasted. Thanks for the great recipe!”

Vegetarian Salad Recipes

You won’t miss the meat in these salads–the flavors are so vibrant! Serve them as entrées or sides and wait for the compliments to roll in!

11. Butternut Squash Salad

Butternut Squash Salad is a great holiday or seasonal salad, but please don’t limit yourself to just the winter! This salad deserves a spot all year round! The maple-Dijon vinaigrette is a show-stopper!
One reader said: “This is one of the best salads I’ve ever had….The dressing was delicious with real maple syrup. The squash caramelized around the edges and it was so good. Thank you for this recipe.”

12. Kale Salad Recipe

If you’re not sure about Kale, let me convince you. This Kale Salad is truly life-changing. I share all the secrets on how to make your kale delicious and then we top this salad with all the best ingredients, making for the most amazing salad!
One reader said: “This Kale Salad is INCREDIBLE! We brought it to a bbq this weekend and no one could stop raving about it! So flavorful and delicious!!”

13. Quinoa Fruit Salad

Fresh and lively Quinoa Fruit Salad starts with fresh fruits and tender quinoa is all topped with a tangy citrus vinaigrette.
One reader said: “This salad is amazing! A friend of mine recently turned me on to quinoa and when I saw this recipe I knew I wanted to try it… I can’t stop eating it haha it’s so delicious. Thanks so much for sharing this recipe. It is my new go-to! Yum!”

14. Mandarin Orange Salad

This Mandarin Orange Salad is so loaded with juicy oranges, apples, cranberries, feta cheese, and candied almonds. It’s the perfect vegetarian salad!
One reader said: “I made this for a dinner party and it was one of the most delicious salad ingredient combinations I’ve ever eaten. My guests were gushing with compliments, even the men that aren’t big salad eaters! I’ll make this one again very soon!”

15. Panzanella Salad

Our all-time favorite Panzanella Salad is totally addictive! You’ll love the garlic croutons and tangy balsamic vinaigrette!
One reader said: “hey girl- this salad is amazing!”

Easy Salad Recipes

Most of our salad recipes are pretty straightforward. But sometimes, you just want something super easy, yet super delicious. These easy salads fit the bill!

16. Garden Salad

We can’t talk about easy salad recipes without first hitting this ridiculously easy, and delicious Garden Salad! It whips together in minutes and is packed with flavor!
One reader said: “Delicious but easy salad to make that has amazing taste!”

17. Crispy Chicken Salad

This Crispy Chicken Salad is made with an easy (five-ingredient) honey BBQ dressing. This salad recipe can be made in 25 minutes or less with a few shortcuts!
One reader said: “Was searching for a chicken tender salad and came upon this recipe. Upon seeing it was Chelsea’s I was pretty confident it would be great – it did not disappoint! We both loved it! My husband and I loved it. And we had ALL the ingredients – bonus!”

18. Black Bean Corn Salad

Black Bean Corn Salad is a simple and filling dish bursting with flavor and can be ready in 15 minutes or less!
One reader said: “Oh this is one of my favorite salads! So filling and fresh. Perfect for summer!”

19. Applebee’s Chicken Salad

This easy restaurant copycat Applebee’s Chicken Salad uses so many store-bought shortcuts, you can have this salad on the table in minutes.
One reader said: “Nothing beats this Applebee’s Chicken Salad! It’s delicious and so quick and easy to make. I will even go as far as to say it’s better than the actual Applebee’s Chicken Salad!”

20. Israeli Salad

We love this simple Israeli Salad with veggies, parsley, and a quick lemon-olive oil dressing.
One reader said: “My granddaughter made this several nights ago and she added an avocado and it was delicious. Great salad and will use the recipe a lot.”

Green Salad Recipes

Green salads may sound traditional, but trust me: these salads are totally rocking with flavor! Nutritionists advise eating plenty of greens every day and these salads make it easy and delicious.

21. Costco Kale Salad

This Costco Kale Salad copycat is loaded with great ingredients and the lemon poppy seed dressing whips together in just a few minutes.
One reader said: “I am not much of a kale fan but I LOVE this salad. YUM!! Thanks for the recipe!”

22. Spinach Salad

Our favorite Spinach Salad with apples, red onions, sweetened dried cranberries, feta cheese, crumbled bacon, candied honey pecans is tossed with an incredible apple-Dijon vinaigrette that takes minutes to assemble.
One reader said: “This recipe and dressing were amazing! I just made it for my family and even my two boys gobbled it down….Thanks for an awesome recipe!”

23. Italian Salad

Delicious and healthy Italian Salad with a perfect Italian dressing and plenty of veggies is easy to customize.
One reader said: “OMG…this salad was amazing. Can’t wait to have friends over to make a big one. Thank you”

24. Beet Salad

You’re going to go crazy for our Beet Salad, complete with all the best toppings and a drizzle of our favorite citrus-balsamic vinaigrette!
One reader said: “OMG this looks delicious! You can just see the flavor in this salad! So vibrant! Love it”

25. Orange Pomegranate Salad

This Orange Pomegranate Salad is not only beautiful but is delicious, too! It has all the best ingredients and is topped with the most irresistible citrus vinaigrette
One reader said: “I made this for Christmas Eve dinner along with roasted veggies and ham. It was delicious! I loved everything about it!”

Pasta Salad Recipes

If you love pasta and also love salad, these recipes will be sure to satisfy. These delicious pasta salads are always crowd favorites and the first ones to go at potlucks! Try some of these easy, five-star recipes, and be prepared to be wowed!

26. Mediterranean Pasta Salad

Mediterranean Pasta Salad overflows with delicious ingredients, including miniature farfalle pasta, sun-dried tomatoes, Kalamata olives, artichokes, and feta cheese. It’s all topped off with the most amazing oregano-lime vinaigrette!
One reader said: “I absolutely loved this recipe! I’ve been mostly vegan for 45 years, and this was a huge hit with my family! Such a delicious summer meal! Thank you.”

27. Asian Pasta Salad

This viral Asian Pasta Salad is famous for a reason. It is loaded with pasta, spinach, sliced almonds, red peppers, juicy mandarin oranges, carrots, and fresh herbs. It’s all drizzled in an addicting sesame-soy sauce!
One reader said: “Made this for a Sunday dinner gathering. It was a hit. The bowl was licked clean. Everyone loved it. Provided a nice light cooling salad for the heat of summer. Love it will make it again.”

28. Broccoli Grape Pasta Salad

Our favorite Broccoli Grape Pasta Salad is naturally sweetened and loaded with flavor!
One reader said: “Another GREAT recipe! Delicious, colourful, and so easy to make. All my guests asked for the recipe. Many thanks for your wonderful recipes.”

29. Orzo Pasta Salad

Mediterranean-inspired Orzo Pasta Salad with fresh ingredients and a delicious lemon dressing.
One reader said: “One of the best pasta recipes I have ever made. It isn’t hard to make either.”

30. BBQ Pasta Salad

Need an unforgettable salad for your next summer party or potluck? Look no further, this BBQ Pasta Salad is an absolute show-stopper!
One reader said: “I made this last night….It was soooo good. Will make this again!”

Easy Side Salads

Even the best entrée can use a side dish to round out the meal. Salads are a great choice because they’re light, delicious and add in a nice serving or two of vegetables. Here are some of our favorites!

31. Black Bean Corn Avocado Salad

This delicious Black Bean Corn Avocado Salad is fresh, vibrant, and so flavorful! Serve this salad as a side or grab a bag of chips and eat it as your main dish!
One reader said: “Not much of a salad person, but I could eat this for every meal. No other salad compares!”

32. Potato Salad

The best Potato Salad ever! It’s made with Yukon Gold potatoes, hard-boiled eggs, onions, celery, and of course the best creamy dressing!
One reader said: “I really liked this recipe. I wanted a change from my great grandma’s recipe, which is yummy, but pretty sweet. This is tangy and creamy but not too sweet. It’s just what I was looking for. Thanks, Chelsea.”

33. Broccoli Salad

Broccoli Salad is the perfect summer side dish. The salad is dressed with a creamy mayo-based dressing that is naturally sweetened and loaded with flavor!
One reader said: “It was a very simple recipe to make. It didn’t take long to do and everyone loved it. Thank you”

34. Olive Garden Salad

This Olive Garden Copycat Salad is seriously to die for. It’s simple, packed with good-for-you ingredients, and all topped with the best Italian dressing!
One reader said: “I always just get salad and breadsticks at Olive Garden. NOW I don’t have to go there anymore! This SALAD looks yummy and tastes even better than the version that inspired it. WAY less salty. Love it!”

35. Asian Cucumber Salad

A simple and tasty Asian Cucumber Salad that is light and healthy and makes a perfect side dish for just about any dinner!
One reader said: “I paired this salad with a Chicken Satay and Peanut Sauce dish and it was exactly what was needed. It was yummy. I loved that it came together quickly as well.”

Best Salad Dressings

Dressings are the crowning glory of salads. The flavors tie everything together and add a jolt of zesty flavor. Many of these dressing recipes are great mix-and-matchers–they can be added to just about any salad, and swapped for other dressings when you find one that you love.

36. Greek Salad Dressing

The best Greek Salad Dressing ever! It’s fresh and the perfect accompaniment to so many dishes!
One reader said: “This dressing has taken all my salads to the next level!”

37. Italian Dressing

Italian Dressing made from scratch is a complete game changer — it’s so much better than store-bought! It’s the perfect crowd-pleasing dressing!
One reader said: “I’ve been putting this dressing on literally everything recently!!”

38. Poppy Seed Dressing

This is our favorite creamy Poppy Seed Dressing! This dressing is thick and creamy with the perfect amount of sweetness and brightened with pops of lemon zest and crackly, crunchy poppy seeds.
One reader said: “I’m a huge poppyseed dressing fan and this was the best I’d ever had! Thanks!”

39. Cafe Rio Dressing

No wonder Cafe Rio Dressing is all the rage in the States — there is nothing better than this creamy cilantro-lime dressing!
One reader said: “I have made this a few times and it is so delicious! Thank you for sharing it.”

40. Balsamic Vinaigrette

This simple Balsamic Vinaigrette takes mere minutes to whip together and has nicely balanced flavors and a great thickness!
One reader said: “We are obsessed with this balsamic vinaigrette. I could seriously drizzle it on everything! Thanks for a great recipe!”

Salad FAQs

1What are salads, anyway?

My mental vision of salads is a bowl of greens, veggies, and dressings, all tossed together. That’s pretty basic since you can also have pasta salads, entree salads, composed salads…but the general idea is a mixture of cold, fresh ingredients and a delicious dressing.

2How do you wash salad greens?

Salad greens generally need a rinse of cool water, and then a thorough drying. If salad greens are too wet, the dressing won’t cling well and you’ll end up with a soggy mess.

I like to use a salad spinner to get out the excess water, but you can also lay the greens on a towel or paper towel and blot.

3Why is my leftover salad dressing clumping?

Most likely it’s the olive oil in the recipe. Olive oil becomes solid when chilled–which is perfectly normal. To resolve this, take the dressing out of the fridge 20 minutes before serving, so that it can warm up enough to re-mix.

4How do you store leftover salad?

The short answer is that you don’t. The dressing and other juicy ingredients will make the greens soggy and if pasta is involved, it will continue to absorb liquids until it’s inedible.

There’s a solution, though! If you expect to have leftovers, only add dressing to the amount you’ll use right away. Store the salad components separately: greens and sturdy veggies together, and juicy ingredients, and dressing in individual containers. Combine when ready to serve.

More Salad Recipes

Bean Tostadas

by Chelsea Lords

These crispy Bean Tostadas are crazy simple to make and loaded with flavor! They start with crispy tostada shells, and are loaded with smashed avocado, saucy spiced pinto beans, veggies, and a quick cilantro-lime sauce.

Bean Tostadas

Pinto Bean Tostadas are part of my second mini-series “cook once & enjoy all week long” with these homemade Pinto Beans. A quick run-down: Prepare dried pinto beans (I promise, they’re simple!) in the slow cooker or pressure cooker (AKA Instant Pot®) at the beginning of the week. Enjoy those beans as a side dish that day for dinner and then use the leftovers in recipes throughout the week. (Or freeze the leftovers and use them in place of canned pinto beans for future recipes.)

These tostadas whip together in twenty minutes or less with pre-made pinto beans… and those pinto beans have only gotten more flavorful as they’ve sat overnight!

Beyond these Pinto Bean Tostadas, I also share how to use those homemade Pinto Beans in these Bean and Cheese Burritos and these Pinto Bean Tacos. Cook once and enjoy some kitchen shortcuts for the remaining meal preparation throughout the week!

QUICK TIP

Did you miss the first mini-series? We did another series using these homemade Black Beans in this very recipe you’re ready, these Southwest Egg Rolls, this Chipotle Chicken Salad, and these Black Bean Bowls

Ingredients In Bean Tostadas

Tortilla: Bake the tortillas until they’re crispy but not too brown. This makes them strong enough to hold the toppings without getting too tough.
Pinto Beans: Homemade pinto beans are amazing in this, but canned ones work just as well. If using canned, be sure to rinse.
Toppings: The sky is the limit for topping your tostada. My favorites are romaine lettuce, cherry tomatoes, cotija cheese, and lots of cilantro-cashew sauce.
Cilantro-Cashew Sauce: Use a powerful blender & soak your cashews before to get an ultra-smooth consistency.

What is a tostada?

A tostada is basically a taco, but it’s flat! It’s usually made with a fried corn tortilla and topped with refried beans and a myriad of toppings (anything you’d find on a taco could go on a tostada!) In this recipe, we’re using baked corn tortillas instead (Don’t worry– they still get super crispy and crunchy!) and adding just a few simple toppings.

Bean Tostada Base (Baked instead of Fried!)

While you can buy pre-made tostada shells, making your own is so simple and I think it tastes a lot better. While either will work, I’ll share a few notes about homemade tostadas:

Use thin corn tortillas (Not sure where to start? Here’s an article breaking down the major brands of corn tortillas so you can better navigate what brand you’d enjoy). My family enjoys Mission’s® extra-thin corn tortillas with these bean tostadas (not sponsored).
Spray both sides of the tortillas with cooking spray. I use an olive oil-based spray (canola works as well) and give each side a good spritz.
Don’t forget the salt. Add a sprinkle of salt to each side.
Bake the tortillas, spaced out. Give each tortilla plenty of space (I like using a 15×21-inch baking sheet for plenty of room). Bake, flip, and bake again,
Watch closely. Different brands of corn tortillas will vary in bake time and not every oven is the same. Watch the tortillas carefully to avoid burning.

Bean Tostada Toppings

I use crunchy romaine lettuce, fresh cherry tomatoes, cotija cheese, and lots of cilantro-cashew sauce (more on this below).

Here are some other options:

If you’re making the Pinto Bean Tostadas in this mini-series, use leftover cabbage instead of romaine. I’d recommend very thinly slicing the cabbage and tossing it in sauce first.
Iceberg lettuce (or pre-chopped “taco” lettuce in the produce section of the store) is also a great option for topping these tostadas.
We loved adding some leftover pickled red onions (see how to make quick-pickled onions in this Chicken Tinga Tacos post)
Fresh herbs like cilantro or green onions
Pico de gallo or salsa
Sour cream or Mexican crema (we like to use lite sour cream on these!)

Cilantro-Cashew Sauce

This sauce is packed with good ingredients but without the typical inclusions of mayo or sour cream! What do we use instead? Cashews! We’re so hooked on this sauce and we’ve used it in a few recent recipes. And also, as I mentioned earlier, this is intentional so you can prep the sauce early in the week with the beans and use it on recipes throughout the week. A few quick sauce notes:

Soak the cashews to ensure they’re softened enough. Since I usually forget to soak the cashews overnight, I’ve found a short-cut: pour boiling water over the cashews and let them stand for 45 minutes to an hour. Soft cashews in a fraction of the time!
Use roasted and salted cashews. The cashews can make or break this sauce! Be sure to get whole cashews that have been roasted and salted for maximum flavor.

Other Delicious Recipes

Shrimp Tacos with a creamy cilantro-lime sauce
Taco Bowl with seasoned ground beef
Mexican Zucchini Boats low-carb, mega-flavor meal
Healthy Tacos with black beans and corn
Loaded Sweet Potatoes Inspired by Mexican Street Corn

30 Healthy Dinner Recipes

by Chelsea

30 Healthy Dinner Recipes

These are our top 30 fan-favorite healthy dinner recipes!

What does a healthy dinner look like? Just about everybody has a different definition. So rather than focus on low-carb, vegan, keto, no-sugar, Whole 30, low sodium, low fat–or a dozen other categories of nutrition–let’s pay attention to the recipes that are generally healthy overall. They’ve got plenty of fresh veggies, simple meats, and pure ingredients. If you follow one of the many nutrition plans (like I just mentioned), you may have to skip a few of these–and if you’re on any of the keto/low carb/low sodium/vegan approaches, you’re probably very accustomed to scrutinizing ingredient lists already. The recipe collection below focuses on healthy dinner recipes that include seafood, chicken, soups, and vegetarian options. That’s a great starting point for healthy meal choices! Read on and you’ll see what I mean.

Easy Healthy Dinner Recipes

Eating healthy meals doesn’t have to be complicated! After all, veggies and meats are pretty healthy, so why add fussy, unhealthy things to them? Keep them simple and you’ll keep them healthy. We have sheet pan recipes, as well as some of your favorites using chicken, turkey, and quinoa. These healthy dinner recipes have received five-star reviews on our site–try them and see what everyone’s raving about!

1. One-Pan Italian Sausage and Veggies

One–Pan Italian Sausage and Veggies is loaded with nutritious and good-for-you ingredients. This dish makes for a filling, simple, and nutritious meal.

One reader said: “This was so delicious!! I made it on Sunday for my meal-prepped lunches for the week and added some veggie pasta with it instead of rice. So so yummy, I loved it every day and kept me so full!”

2. Turkey Meatloaf

This Turkey Meatloaf recipe is made with ground turkey, plenty of veggies, and a delicious tangy glaze. These mini meatloaves are so easy to make and packed with good-for-you healthy ingredients.

One reader said: “Just tried these tonight–very tasty! I put zucchini in there as well!”

3. Quick Chicken Curry

Quick Chicken Curry is ready in a hurry — we’re using all the shortcuts to keep things as simple as possible while still delivering loads of flavor.

One reader said: “This is one of my all-time favorite recipes! I kid you not, we make it at least once a week! It’s so yummy and so dang easy! Keep up the good work with these recipes! We’ve never had something from your site we haven’t loved!”

4. Quinoa Fried Rice

Quinoa Fried Rice can be ready in about 30 minutes. It’s such a nutritious and easy meal for any night.

One reader said: “The best fried rice dish ever! And so easy to make. It’s the perfect weeknight dinner”

5. Chopped Chicken Salad

Chopped Chicken Salad employs all kinds of shortcuts to have a nutritious and hearty salad on the dinner table in a hurry!

One reader said: “So healthy, quick, easy, and delicious!!”

Healthy Recipes For Two

Cooking for two presents challenges, especially if you don’t want lots and lots of leftovers. These healthy dinner recipes for two give delicious results that are sized for just two people.

6. Vegetarian Gyros

You won’t miss the meat in these Vegetarian Gyros! This easy, weeknight meal can be ready in about 30 minutes or less if you’ve got an air fryer!

One reader said: “Thank you for the awesome recipe. Made a lovely lunch!”

7. One-Pan Healthy Chicken and Veggies

A sheet pan dinner with chicken, tons of veggies, an easy seasoning mix, and cheese! Healthy, hearty, easy to make, and so delicious!

One reader said: “I made this last week, and couldn’t wait to make it again tonight. It may be the tastiest meal I’ve ever cooked!”

8. Honey Mustard Chicken Sausage and Veggies

We’re pulling out the air fryer to make this ridiculously easy Honey Mustard Chicken Sausage and Veggies! Chicken sausage, carrots, and broccoli are tossed with herbs, and air fried.

One reader said: “Made this for my husband and I. I used our local Lupo’s chicken Italian sausage and also added some asparagus to the vegetable mix. We absolutely loved this recipe!! Definitely a keeper.”

9. Thai Quinoa Salad

This crunchy, flavor-packed Thai Quinoa Salad is loaded with good-for-you ingredients: crisp veggies, sweet mango, fresh herbs, and a medley of greens. This simple salad is tossed with a peanut dressing that takes minutes to whip together in the blender.

One reader said: “Took for a birthday potluck at work. Everybody loved it and wanted the recipe.”

10. Chickpea Salad Sandwich

This Chickpea Salad Sandwich is loaded with a creamy chickpea filling that includes lots of fresh veggies and herbs. Pile it on some toasted bread with lettuce, tomato, and onion for a hearty, flavorful, and nutritious meal.

One reader said: “I could hug you! This recipe was amazing! I’ve been a vegetarian for a year & a half & have been looking for a recipe to replace my traditional chicken salad sandwich. This does the trick for me. The combination of flavors & textures was perfect. It was easy to put together too. Thank you.”

Healthy Chicken Dinner Recipes

Most of us consider chicken to be a healthy ingredient. It’s what you add WITH the chicken that can turn the recipe into an unhealthy one. These healthy dinner recipes use nutritious and tasty ingredients to create chicken dinners you can be proud to serve. Lettuce wraps, stir-fries, chicken salad, fajitas, and burrito bowls: who could ask for more?

11. Rotisserie Chicken Stir-Fry

This simple Rotisserie Chicken Stir-Fry uses a few store-bought shortcuts to minimize chopping and prep time. Add a simple, but flavor-packed stir-fry sauce and enjoy dinner on the table in about 20 minutes!

One reader said: “Tastes great and it was the fastest dish yet that I have made out of all. Thanks again!“

12. Chicken Lettuce Wraps

Flavorful Chicken Lettuce Wraps with ground chicken, tons of veggies, and a delicious sauce to coat it all!

One reader said: “Love these! Such a delicious, easy and healthy option for dinner or lunch!“

13. Grilled Fajita Chicken

The BEST fajita marinade for grilled chicken breasts or thighs. Serve grilled chicken with your favorite fajita toppings!

One reader said: “Chelsea, thank you so much for this fajita recipe, I made it last night for dinner and it was outstanding! The flavors in the marinade are fantastic. I will be making this again soon!“

14. Healthy Chicken Salad

With over 100 rave reviews, Healthy Chicken Salad is made with shredded chicken, crisp celery, dried sweet cranberries, juicy grapes, and crunchy sliced almonds. It’s coated in a mayo-less three-ingredient dressing.

One reader said: “A new favorite and perfect way to get my pregnancy craving fix of chicken salad! And double plus for quick lunches!“

15. Chicken Burrito Bowls

Chicken Burrito Bowls made with taco-seasoned chicken, cilantro-lime rice, salsa, guacamole, corn, beans, and a delicious creamy cilantro sauce.

One reader said: “I made it for a meal, not individual meal prep. It was delicious– especially the dressing!!“

Healthy Vegetarian Dinner Recipes

Just because a recipe is vegetarian doesn’t necessarily mean it’s healthy. These ones are, though! They combine familiar favorite flavors with healthy cooking techniques, and you end up with delicious healthy dinner recipes that are meat-free and full of flavor.

16. Vegetarian Sushi Bowls

Quell your sushi cravings without any meat! Vegetarian Sushi Bowls start with sushi rice and are topped with ripe avocado, shelled edamame, carrot ribbons, chopped mangoes, and crisp cucumbers. Add in some seaweed sheets and a creamy sriracha mayo as the perfect finishing touch!

One reader said: “This is honestly my go-to dish! It’s a total crowd pleaser and fits everyone’s dietary needs! It’s so yummy and delicious! Thanks for sharing!“

17. Vegetarian Lettuce Wraps

These easy Vegetarian Lettuce Wraps are brimming with coconut rice and roasted veggies, then are topped with a green onion vinaigrette.

One reader said: “So, so, so good!! We enjoyed it so much we are making it again this week!“

18. Lentil Curry

Lentil Curry is packed with protein, lentils, and seasoned veggies that have been simmered in fire-roasted crushed tomatoes and creamy coconut milk.

One reader said: “I’m usually just a lurker on food blogs but I have to say THANK YOU so much for this recipe. I’ve made it three times since you posted it, and it’s the first healthy meal I cook that I find myself craving. The zing of the lemon zest is delightful.“

19. Hummus Wraps (With Chickpeas!)

These Hummus Wraps can be ready in under 30 minutes and start with tasty, crisp chickpeas, loads of fresh veggies, and smooth hummus-topped tortillas.

One reader said: “Hi I can’t wait to try this recipe. I am looking for healthy lunch ideas!“

20. Sweet Potato Buddha Bowl

This nourishing Sweet Potato Buddha Bowl is served over quinoa with black beans and an herby cilantro and parsley sauce.

One reader said: “This was amazing! My husband, who thinks every meal is better with meat, raved about it. The chimichurri made the entire dish pop!! Will definitely make it again.“

Healthy Soup Recipes

Serve up some soup and enjoy warm, comforting meals. Might as well make them healthy as well! Make them vegetarian or meaty, brimming with vegetables and delicious broth. We have Chicken Tortilla, Cauliflower, Curry, White Bean and Kale, and Chicken Vegetable Soup. What does that old commercial say? Soup is good food! And soup makes the best comforting healthy dinner recipes!

21. Healthy Chicken Tortilla Soup

This Healthy Chicken Tortilla Soup has loads of hidden veggies, tender shredded chicken, and plenty of plant-based protein in the form of quinoa and beans!

One reader said: “GOODNESS! This is delish and so simple, my whole family loved this (including 3- and 5- year-old boys!). I just threw the jalapeño in whole and removed it once it was finished cooking to avoid any spice bites for the kiddos. Thanks for a new favorite!“

22. Cauliflower Soup

This hearty, vegetable-loaded Cauliflower Soup is rich, thick, and creamy! With tender bites of cauliflower and a luxuriously flavorful soup base, even your kids will be hooked on veggies!

One reader said: “This is a new family favorite! It’s just starting to get cold here and this soup will be on regular rotation!“

23. Sweet Potato Coconut Curry Soup

This creamy, comforting, hearty, and nutritious Sweet Potato Coconut Curry Soup is loaded with good-for-you ingredients like chickpeas, sweet potatoes, and kale. It’s also dairy-free and vegan!

One reader said: “This soup is to die for!!! The cilantro and lime on top are a must in my opinion. I made it for Thanksgiving and I’m going to make it again today! The leftovers were even better than the day of.“

24. White Bean and Kale Soup

This vegetarian White Bean and Kale Soup is hearty and packed with plant-based protein. You can also add in some shredded, cooked chicken if desired.

One reader said: “This is the first recipe of yours that I made, Chelsea, and it’s the one that inspired my current love of healthy cooking. I had never even tried quinoa or kale before making this recipe, nor had I made a soup (or really anything) from scratch. We make this recipe constantly for guests now and love how easy it is. Thank you for inspiring my obsession with healthy recipes!“

25. Chicken Vegetable Soup

Chicken Vegetable Soup is a healthy meal loaded with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes.

One reader said: “I made this yesterday and it was delicious!! Thank you so much for the healthy and flavorful recipe! I’m excited to try some more recipes from your site.“

Healthy Seafood Recipes

Seafood is a perfect beginning to healthy dinner recipes because it’s naturally healthy. Jazz it up with some great seasonings and you’ll be swimming in compliments, so to speak. Tilapia, shrimp, or tuna: take your pick!

26. Cilantro-Lime Shrimp Bowls

Spicy shrimp with cilantro-lime rice, black beans, avocado, and a creamy cilantro lime sauce. These Cilantro-Lime Shrimp bowls are bound to be a family favorite!

One reader said: “This is one of the top 5 recipes I’ve tried of yours. SO good and SO easy. Perfect amount of spice and flavor.”

27. Blackened Tilapia with a Pineapple Salsa

Pan-seared Blackened Tilapia with delicious and simple pineapple salsa.

One reader said: “I don’t like fish but decided I’d try a fish recipe once a week to try new food. I LOVED this! I’ll definitely be making it again!”

28. Lemon Garlic Shrimp

This easy Lemon Garlic Shrimp is made with fresh lemon, garlic, and butter in about 20 minutes or less! This simple meal is packed with flavor and is sure to become a family favorite.

One reader said: “This was very tasty! My 12-year-old son commented how much he enjoyed this meal. The flavors are excellent! Super delicious! Thanks!”

29. Tuna Stack

These simple Tuna Stacks are an explosion of flavor! We use some simple tricks to make these stacks come together so nicely!

One reader said: “I made this last night and it was delicious. My husband hates mango with a passion and said he wouldn’t eat it. I made him take a bite and he instantly changed his mind. It’s his new favorite. This is going on our weekly menu. Thanks for the recipe!”

30. Tuna Salad Wrap

A quick, easy, and nutritious Tuna Salad Wrap with creamy-sriracha tuna and lots of crunchy veggies all wrapped in a tortilla!

One reader said: “Made these and they were wonderful! My husband says that they are definitely a “make-again” meal as they were fun, tasty, and healthy. I used half the amount of suggested sriracha, afraid that it would be too spicy for us, but I think next time I will try the full suggested amount, as halving it didn’t make it spicy at all.”

Bonus Recipes!

Healthy desserts to go with your dinners:

Chocolate Healthy Ice Cream made with sweet potatoes–not bananas!
Gluten and Dairy Free Chocolate Zucchini Cake (from our friends over at A Couple Cooks)
Peanut Butter Banana Bars made with oats instead of flour
Healthy Brownies made with Greek yogurt and oats
Healthy Banana Muffins made without any refined sugar!

Healthy breakfasts to start your day:

Overnight Oats with four different and unique recipes
Avocado Toast with five different ways to prepare it!
Healthy Zucchini Muffins made with Greek yogurt and sweetened with banana
Microwave Oatmeal with lots of ideas for how to top your oatmeal
Acai Bowl with four different and unique recipes

60 Best Chicken Recipes

by Chelsea

60 Best Chicken Recipes

Be truthful. When your family hears that they’re having chicken for dinner–again–do they sigh and groan just a little? Chicken is one of the most commonly served meats, and for good reason. It’s lean and healthy, super versatile, and moderately priced. The bad part about chicken, though, is that it’s easy to fall into the chicken rut. It gets boring. Well, Chelsea’s here to save the day! I’ve got 60 chicken recipes, and every single one of them is a winner-winner-chicken-dinner choice! You could serve one each day for two whole months and never repeat a recipe. So what are you waiting for? Get your shopping list ready and at the very top of it, write in big letters: CHICKEN. You can thank me later!

What kind of chicken? Most of these recipes use boneless chicken breast or thigh meat, and of course, we’ll never turn down some delicious rotisserie chicken from the grocery store. We’ll use this meat to create the largest panoply of recipes–salads, potpies, soups, skewers, casseroles, stir-fries, wraps, tacos, low-carb dishes, pasta dishes, easy dishes, slow cooker dishes…about the only type we aren’t including is vegetarian dishes. Go figure! Do you like ethnic foods? We have Mexican, Italian, Asian and even American dishes that have gotten five-star reviews. Let me stop now so you can keep scrolling to see what I’m talking about. Poultry Power!! I tell you, it’s a winner for us!

Grilled Chicken Breast Recipes

It’s easy to get lazy when cooking chicken because there’s nothing much easier than slapping a couple of chicken breasts in a pan and heating them through. But with just a little extra attention, chicken breasts can provide a variety of taste sensations. Marinades, sauces, and different heat sources can make a real difference!

1. Grilled Chicken Marinade

The very best Grilled Chicken Marinade! You can whip this marinade together in minutes and take any chicken to a whole new level!

One reader said: “I haven’t even cleared the table yet, but I had to leave a comment. The recipe is aptly named. This is amazing chicken! My thought on tasting the first bite was that the marinade makes the chicken taste almost like steak. Tender, moist steak. Delicious!! I’ve saved the recipe in 3 locations so that I don’t misplace it!”

2. Grilled Chicken with Avocado Salsa

We’re combining all the best flavors in this Grilled Chicken Breast with Avocado Salsa. Be prepared for the freshest flavors and most amazing texture to your chicken!

One reader said: “Absolutely unreal. I own a catering company and try TONS of recipes. This was full of fabulous flavors & textures, and to top it up it was beautiful!!!! Thank you”

3. Grilled Curry Chicken

Get all the flavors of an intricate curry recipe with half the work. Just whip together this easy curry marinade, marinate, and grill your chicken! You’re going to go crazy for this one!

One reader said: “This was a great way to change up our standard grilled chicken! It turned out so delicious! I will be making this all summer long!”

4. Grilled Fajita Chicken

The BEST fajita marinade for grilled chicken breasts or thighs. Serve this grilled chicken with all your favorite fajita toppings and enjoy a healthy, well-rounded, and delicious meal!

One reader said: “Chelsea, thank you so much for this fajita recipe, I made it last night for dinner and it was outstanding! The flavours in the marinade are fantastic. I will be making this again soon!”

5. Chicken Kabobs

These Chicken Kabobs are made with ripe mangoes, juicy marinated chicken, cherry tomatoes, red onions, and zucchini. We also mix up a delicious four-ingredient sriracha sauce for dipping!

One reader said: “That marinade was incredible! It was such a great flavor for the chicken.”

Chicken Salad Recipes

Chicken salad may conjure up images of creamy mayonnaise-based concoctions, and trust me, there’s something about a pure chicken salad that makes a summertime lunch even better. But there’s more than one way to fix a chicken salad! Use fresh veggies, light vinaigrette dressings, and creative combinations and you’ll be serving up delicious dinners all year long. As an added bonus, many of these chicken salad recipes can use up leftover meat and veggies!

6. Chicken Spinach Salad

This Chicken Spinach Salad is filled with seasoned chicken breasts, strawberries, oranges, blueberries, feta, and toasted almonds. And it’s all topped with the best four-ingredient balsamic vinaigrette. It’s the ultimate, well-rounded salad!

One reader said: “This salad is one of my family’s very favorites, even our 7 and 4-year-old love it?? It’s so good I’m even making it for company today.”

7. Spring Cobb Salad

Spring Cobb Salad is insanely delicious and has all the best ingredients! We’re topping this salad with chicken, bacon, hard-boiled eggs, veggies, and of course, topping it with my personal favorite: creamy balsamic dressing!

One reader said: “This salad is absolutely delicious! The dressing was the best I have ever tasted. Thanks for the great recipe!”

8. Chicken Taco Salad

Chicken Taco Salad is healthy, perfectly seasoned, and filled with all our favorite taco toppings! No need to skip Taco Tuesday– fit this chicken taco salad right into your diet!

One reader said: “This really was the yummiest taco salad!! All of the ingredients went so perfectly together. Yum!!”

9. Applebee’s Chicken Salad

You’re not going to believe how delicious and simple this copycat Applebee’s Chicken Salad is! We use a few store-bought shortcuts and this yummy salad can be on the table in minutes!

One reader said: “Nothing beats this Applebee’s Chicken Salad! It’s delicious and so quick and easy to make. I will even go as far as to say it’s better than the actual Applebee’s Chicken Salad!”

10. Chopped Chicken Salad

This Chopped Chicken Salad is a nutritious and hearty salad that comes together so quickly! It’s all drizzled in an amazing lemon-Dijon vinaigrette and it’s truly irresistible!

One reader said: “So healthy, quick, easy, and delicious!!”

Chicken Pot Pie Recipes

Chicken salads may be what you think of in the summer, but chicken pot pie is the ultimate wintertime comfort food. Pot pies fill the same need as salads: they take bits and pieces of leftovers and combine them into a meal. Pot pies use warm, soothing sauces and gravies instead of chilled dressings, but they’re just as scrumptious in their own way.

11. Corn Chowder Pot Pie

Corn Chowder Pot Pie is channeling all the best parts of a Chicken Corn Chowder! It’s insanely comforting and delicious. And our secret to keeping it simple? Puff pastry dough!

One reader said: “I have never in my life had a better pot pie. Mind = blown!”

12. Chicken Pot Pie Pasta

This crazy simple Chicken Pot Pie Pasta is made in one pot and is packed with delicious ingredients! We employ some shortcuts so you can have this comforting dish on your table in 30 minutes!

One reader said: “Everyone loved this! Even my husband took some to work the next day (he very seldom takes leftovers). It made a lot so I shared it with some friends. They thought I spent a lot of time ‘slaving’ over a hot stove to make it. Now everyone wants the recipe!”

13. Chicken Pot Pie

This is our favorite Chicken Pot Pie with a flaky pie crust, perfectly seasoned cream sauce, and robust filling.

One reader said: “Delicious!! I’ve made many chicken pot pies over the years and have tried numerous recipes. This will be my go-to from now on. Savory and hearty filling. Wonderful flavor!”

14. Chicken Pot Pie Soup

Chicken Pot Pie Soup combines all your favorite elements from a Chicken Pot Pie in a soup! It’s the ultimate comfort food!

One reader said: “I made it today. Great recipe. Absolutely delicious. A very comforting comfort food.”

15. Chicken Orzo

This one-pot meal channels so many of the flavors from a Chicken Pot Pie! It’s simple, delicious, and ultra comforting!

One reader said: “So delicious!! Cannot wait to make this again!”

Chicken Thigh Recipes

Chicken thighs are more moist and flavorful than breasts–and here’s a bonus!–they’re usually cheaper per pound, as well. You’ll be the thigh master with these recipes!

16. Green Chile Chicken Enchilada Soup

Green Chile Chicken Enchilada Soup is one of the most popular recipes on our site! With over 200 rave reviews, there is no question why it’s so popular! It’s hearty, creamy, and flavor-packed!

One reader said: “Oh my goodness! I made this tonight since I’m always looking for something easy and tasty. It was SO good. I could have eaten 3 or 4 bowls, but I’m also 8 months pregnant so I can’t fit that much food in me at once! I’m so looking forward to my leftovers tomorrow. Thank you for the great recipe!”

17. General Tso Ramen

This sweet and spicy General Tso Ramen combines tender chicken, sautéed mushrooms, and bok choy with ramen noodles and a flavor-packed fragrant stir-fry sauce.

One reader said: “I made this tonight for dinner and we LOVED it! I did use broccoli instead of bok choy, though. Will definitely be making this again! Thank you!”

18. BBQ Chicken Sandwich

This show-stopping, flavor-packed BBQ Chicken Sandwich is made with slow-cooked saucy chicken thighs. It’s the perfect, busy summer BBQ recipe!

One reader said: “One of the best BBQ Sandwich recipes.”

19. Crockpot Chicken Wild Rice Soup

Crockpot Chicken-Wild Rice Soup is loaded with lots of veggies, tender, succulent chicken, and a deliciously seasoned wild rice blend. Throw everything into a slow cooker and enjoy the delicious aromas until dinnertime!

One reader said: “So delicious!! Cannot wait to make this again!”

20. Teriyaki Chicken Skewers

Teriyaki Chicken Skewers are lined up with fresh veggies, pineapple, chicken breasts, and the most amazing teriyaki sauce. Serve it all over a bed of coconut rice and you’re in for a real treat!

One reader said: “These taste as good as they look. Feels like I brought Tucanos to my home. Fun to use my grill to create something other than steak.”

Slow Cooker Chicken Recipes

When life gets busy, the slow cooker is my secret weapon. Dinner can cook all day while I’m doing a dozen other things. Come suppertime, most of the work is done and the family gets a tasty meal and I get the credit. Slow cookers are a busy cook’s best friend! Take a look at these time-saving, five-star rated recipes.

21. Crockpot Cajun Chicken

We love this simple Crockpot Cajun Chicken and have a feeling you will too! It’s full of good-for-you ingredients and it couldn’t be simpler!

One reader said: “This was delicious. Really good. I will be making this again … very soon.”

22. Crockpot Chicken Quinoa Soup

Crockpot Chicken Quinoa Soup is nutritious, protein-packed, and filling! The combination of quinoa, veggies, shredded chicken, and Italian-inspired herbs make this dish!

One reader said: “This soup is fantastic! No really- it’s amazingly easy and so warm and comforting. You literally dump all the ingredients into the crock pot and for us, 4 hours later it was done. We left the house, and when we opened the door it smelled like Thanksgiving. We plunged into the soup and it was so satisfying and delicious.”

23. Crockpot White Chicken Chili

This viral Crockpot White Chicken Chili is famous for good reason! It’s unbelievably delicious and is bound to win you first place at any chili cook-off!

One reader said: “Made this for a work chili-cook off and I won!! It was fantastic!”

24. Crockpot Creamy Chicken and Wild Rice Casserole

This slow-cooked Creamy Chicken and Wild Rice Casserole is easy to prepare and packed with flavor!

One reader said: “Just made this in my crockpot today. It was a hit with my husband. Thanks for a great recipe! You have such great recipes.”

25. Chicken Corn Chowder

Chicken Corn Chowder is wildly popular with hundreds of rave reviews! It’s so delicious and couldn’t be easier! This dump-and-go slow cooker recipe is going to be a new favorite!

One reader said: “This was amazing! I doubled the recipe and shared with my neighbors and parents. Everyone LOVED it! I have never been able to find a good corn chowder recipe that had good flavor! Thanks so much!”

Chicken Casserole Dishes

Why do casseroles get such a bad rap? Maybe it’s because too many of them rely on cans of condensed soups for their bases. These recipes will change your view on casseroles, because they’re incredibly delicious, and even though there isn’t a can of soup in any of them, they’re still super easy and quick to put together. Try these and let me know which ones are your favorites!

26. Chicken Enchilada Casserole

This Chicken Enchilada Casserole is saucy and delicious! The casserole is baked to bubbly cheesy perfection and topped with your favorite enchilada toppings.

One reader said: “I made this today and I had to come back to thank you for the recipe! I don’t make enchiladas often but this casserole is so easy and delicious I know I will be making it A LOT.”

27. Chicken Poppy Seed Casserole

This Chicken Poppy Seed Casserole has a shortcut for cooking the rice and broccoli quickly–and that makes this dish come together efficiently and easily.

One reader said: “This is my kind of dinner!”

28. Coconut Chicken and Rice

This Coconut Chicken and Rice is the ultimate dump-and-leave-it casserole dish! It couldn’t be easier and it’s sure to be a crowd pleaser!

One reader said: “Thanks for the wonderful recipe! Thank you for persisting with your experimentation or as you call it, “trial and error.” It is worth it!”

29. Chicken Divan

Easy Chicken Divan is a flavorful and cheesy chicken and broccoli casserole. We aren’t using any mayo or cream of mushroom soup and we are using a few healthier swaps. You’ll love the swaps to make this retro dish a bit lighter!

One reader said: “What an easy meal! My whole family loves this so much! Thank you!”

30. Chicken Parmesan Pasta

This simple Chicken Parmesan Pasta is completely assembled and prepared in one pan! Just bake everything to cheesy perfection and serve a dish everyone will love!

One reader said: “This recipe is a STAPLE in our household!! Thanks, Chelsea!”

QUICK TIP

Any recipe that calls for cooked chicken pieces can also use rotisserie chicken meat from the grocery store. You can buy the whole chicken, or if you prefer, buy the meat already taken off the bones. Talk about a super-convenient time saver! What did we ever do without rotisserie chickens, anyway?

Easy Chicken Recipes

Let’s face it: some days are tougher than others. On those extra-difficult days, you need something easy to fix for dinner. But easy doesn’t mean tasteless–and these recipes will prove that. They’ve received five-star reviews and wonderful comments. If you’re less experienced, take advantage of these tried-and-true, easy-peasy recipes that will make you the star of the dinner table.

31. Asian Chicken Lettuce Wraps

We can’t get enough of these Asian Chicken Lettuce Wraps! Were combining chicken, chow mien noodles, mangos, and sesame seeds all in a lettuce wrap. Then drizzling everything with a simple five-ingredient dressing!

One reader said: “This was really good and I will be making it again. It was a hit at my house!.”

32. Chicken Caesar Wrap

Only four ingredients are needed for a delicious Chicken Caesar Wrap!

One reader said: “I love these wraps–they are so yummy! These are a filling and healthy choice for sure! Thanks for the recipe ChelseasMessyApron!”

33. Chicken Melts

One of our favorite quick and easy dishes is these Chicken Melts, they come together in minutes and are a dish the whole family will love!

One reader said: “I can’t even tell you how much my family loves these Chicken Melts! They are the quickest dinner or lunch and everyone goes crazy for them! Thank you so much for such an awesome recipe!”

34. Rotisserie Chicken Tacos

Super simple Rotisserie Chicken Tacos with all the shortcuts to make these the easiest tacos!

One reader said: “OMG….these are great, so easy, and will definitely go into our menu rotation. They are a wonderful way to use up that last bit of rotisserie chicken!”

35. Chicken Salad

The best chicken salad recipe out there! This is the perfect dish for entertaining or for a quick lunch/dinner!

One reader said: “One of the best chicken salads to date. It was still marvelous.”

Low-Carb Chicken Recipes

If you’re eating low carb these days, chicken is probably one of your go-to meal choices. But chicken doesn’t have to be boring or tasteless. These recipes below will prove my point in the most delicious way! Eat healthy and eat well!

36. Chicken Larb

Easy Thai Chicken Larb is packing in the flavor with all the best ingredients. The best part? This entire sweet and spicy dish can be ready in under 30 minutes!

One reader said: “I could eat this everyday..no joke! It is so good & flavorful!”

37. Balsamic Chicken and Veggies

One-pan Balsamic Chicken and Veggies is sweet, healthy, simple, and leaves you with minimal cleanup! It’s a great low-carb weeknight dinner!

One reader said: “This meal was one of the best one-pan dinners I’ve made! I’m going to make this once a week! Thanks so much for sharing!”

38. Chicken Lettuce Wraps

These Chicken Lettuce Wraps are the perfect low-carb option! We’re loading these lettuce wraps with ground chicken, tons of veggies, and a delicious sauce to coat it all!

One reader said: “Love the flavor and crunch of these lettuce wraps!”

39. Black Pepper Chicken

This easy, 30-minute, Black Pepper Chicken stir fry with veggies and a delicious peppery stir fry sauce. It’s the perfect low-carb, high-protein dinner!

One reader said: “This is one of my favorite dinners, not only to eat but to make too!”

40. Curry Chicken Salad

Curry Chicken Salad whips together in just 15 minutes; it’s packed with flavor and requires minimal ingredients!

One reader said: “Chelsea, this recipe is so good. I just made it for lunch and it is so tasty. I love the texture of the cashews with the raisins and chicken and the dressing has a great flavor. Thank you for sharing your recipe. I can say I will be making it often.”

Chicken and Pasta

41. Chicken Pasta

This is our all-time favorite Chicken Pasta! This Italian-seasoned rotini pasta is tossed with chicken, sun-dried tomatoes, and spinach!

One reader said: “I made this last night and it was wonderful! Even though I didn’t have pesto on hand, the sauce still had so much flavor and was a nice change of pace from the fettuccini alfredo I normally make. I don’t usually use sun-dried tomatoes but I enjoyed them in this dish.”

42. Creamy Chicken Pasta

Creamy Chicken Pasta starts with fettuccine cooked to perfection and it’s tossed with chicken, mushrooms, spinach, and the best garlic-herb cheese!

One reader said: “I tried this last night and it was delicious! It was still so good. This all came together really quickly.”

43. Chicken And Broccoli Pasta

Chicken And Broccoli Pasta combines saucy pasta shells with tender broccoli and seasoned chicken in the quickest garlic-butter Alfredo sauce. It’s the perfect comfort food!

44. Chicken Ramen Noodles

Our ramen recipes are famous on this website and for good reason! Chicken Ramen Noodles is simple, flavorful, and tastes like it’s fresh from a restaurant!

One reader said: “This was delish! I added a little red pepper for color and a small can of baby corn I cut up. Easy, once prepped.”

45. Chicken Broccoli Alfredo

Chicken Broccoli Alfredo is a rich and filling dinner with tender pasta, crisp bacon, succulent chicken, and crisp-tender broccoli. The best part? We make a few swaps to make this Alfredo sauce so much lighter!

One reader said: “We made this dish for dinner tonight and it was delicious and easy! One of our new favorites, thanks for sharing.”

Mexican Chicken Recipes

Chicken and pasta go together like apple pie and ice cream. The combination creates flavor magic! Try some of these tasty pasta dishes that take advantage of chicken’s versatility.

46. Chicken Tacos

These Mexican street corn Chicken Tacos are beyond simple and a total game changer! You won’t believe the flavor in this dish!

One reader said: “I can’t say enough about this recipe. I’ve made it twice this week. My family loved it! So, so good!”

47. Mexican Chicken and Rice

Mexican Chicken and Rice is creamy and cheesy and all made in one skillet. It’s packed with delicious flavors and you can add all your favorite toppings to enjoy this hearty meal!

One reader said: “This was absolutely fabulous!!! The cream cheese made everything else melt in your mouth. Leftovers were even better!! Thank you for giving me another idea for my dinner repertoire. Super Yummy!!”

48. BBQ Chicken Tacos

BBQ Chicken Tacos with Coleslaw come together in minutes! We use packaged coleslaw with coleslaw dressing and load that up in a toasted tortilla with rotisserie chicken and BBQ sauce! It couldn’t be easier and more delicious!

One reader said: “These tacos are my wife’s favorite recipe– they are to die for! So good!”

49. Chicken Tinga Tacos

Robustly flavored Chicken Tinga Tacos start with charred tortillas, and are layered with shredded chicken, guacamole, and quick pickled red onions. These tacos are the best!

One reader said: “These are SOOO yummy!!!! I think the cotija cheese is a must, providing a sharp creaminess that balances the flavors of the chicken. They are great with the avocado, but honestly, they are perfect with just the onion and the cheese. Thanks for another fantastic recipe!”

50. Chicken Fajita Bowl

These Chicken Fajita Bowls are a family favorite! Start your bowl with rice, top it with fajita-seasoned chicken, and finish it with your favorite fajita toppings.

One reader said: “I made this the other night. I didn’t change a thing! Everyone loved this recipe! This will be my go-to chicken fajita bowl! No need to look for anything better. Very easy also.”

Curry Chicken Recipes

There’s something about curry dishes that warms my soul. There’s a bit of heat, for sure, but you can modify it to suit your needs. The combination of flavors is so comforting, so nourishing and so memorable. If you’re new to Asian cuisine, these recipes are a great place to start.

51. Mango Chicken Curry

This Mango Chicken Curry is insanely delicious! The “secret” to this delicious curry? Blending mango in the coconut curry sauce and then adding even more mango to the finished dish!

One reader said: “Wow! I could eat this curry for every meal!”

52. Chicken Curry Soup

Cozy and comforting Chicken Curry Soup with an incredible seasoning blend and lots of veggies.

One reader said: “Nothing compares to this Chicken Curry Soup! It’s a winner, maybe my all-time favorite soup! It has the best flavor and couldn’t be more delicious!”

53. Chicken Curry

You can easily make Chicken Curry in about 30 minutes in just one pot. This recipe packs a serious flavor punch with fresh ginger, onions, garlic, red curry paste, and creamy coconut milk.

One reader said: “I just made this dish and it’s delicious!!! I didn’t change anything and loved it with the cilantro, which I have never tried before. Very good and I will make this again. Thank you!”

54. Yellow Chicken Curry

This Thai Yellow Chicken Curry is the perfect comfort food! You can have it ready in about 45 minutes or less!

One reader said: “My boyfriend and I made this over the weekend… amazing!! We compared it to eating at an Indian restaurant. The dish had great flavor & was easy to make! Will be making again!”

55. Quick Chicken Curry

With a few store-bought shortcuts we’re whipping together the most delicious, simple chicken curry!

One reader said: “This is one of my all-time favorite recipes! I kid you not we make it at least once a week! It’s so yummy and so dang easy! Keep up the good work with these recipes! We’ve never had something from your site we haven’t loved!”

Chicken Soup Recipes

Soothing, nutritious soup–does it get any better? Make any of these chicken soup recipes and you’re sure to have a new favorite on your hands.

56. Chicken Parmesan Soup

This quick and easy Chicken Parmesan Soup can be on the table in about 20 minutes! It’s packed with flavor, good-for-you ingredients, and all the best flavors from Chicken Parm!

One reader said: “This was a big hit from kid to adult at movie night at our place. Loved how easy it was to make and how easy it would be to add to for other tastes.”

57. Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup is brimming with veggies, chicken, and noodles. It’s all made in one pot and it’s always a kid favorite!

One reader said: “I made this soup tonight and it is honestly the best creamy soup I have ever had. I made it exactly how the recipe said and would not change anything. Thank you so much for sharing!”

58. Chicken and Rice Soup

This is the perfect light-yet-filling soup that everyone needs! It’s healthy, uses good-for-you ingredients, and is a favorite!

One reader said: “We love Chicken Rice Soup! It’s one of our favs around here.”

59. Chicken Sweet Potato Soup

With almost 300 rave reviews you’re not going to believe how delicious this Chicken Sweet Potato Soup is! It’s all the rave for good reason! It’s comforting, nutritious, and delicious!

One reader said: “This is absolutely the bomb – I can not get enough of this! This is a true winner – thanks Chelsea!”

60. Creamy Chicken Tortellini Soup

Creamy Chicken Tortellini Soup has lots of veggies and the perfect seasoning blend. This easy, hearty, and delicious soup can be ready in 30 minutes!

One reader said: “This was off the chart!!! Great taste, easy to make, and fun. The wife loved it. Thanks!”

A Few More Recipes:

Orange Chicken
Rotisserie Chicken Stirfry
Coconut Chicken and Rice
Chicken Melts
Chicken Stroganoff
Or try this Lemon Baked Chicken from my friend at The Stay At Home Chef. She posts wonderful recipes!

Pinto Bean Tacos

by Chelsea Lords

These Pinto Bean Tacos are light, healthy, fresh, and crunchy! They start with saucy pinto beans and are loaded with cilantro-lime slaw, crisp fresh corn, and quick pickled red onions. We’re totally hooked on these nutritious and filling tacos!

Pinto Bean Tacos

Pinto Bean Tacos are part of my second mini-series “cook once & enjoy all week long” with these homemade pinto beans. A quick run-down: Prepare some dried pinto beans (I promise, they’re simple!) in the slow cooker or pressure cooker at the beginning of the week. Enjoy those beans as a side dish that day for dinner and then use the leftovers in recipes throughout the week. (Or freeze the leftovers and use them in place of canned pinto beans for future recipes.)

Once you’ve made Pinto Beans, they only get more intensely flavorful as sit overnight. They also thicken up a lot and become even creamier. Plus, they warm up super quick on the stovetop and the total assembly time of these tacos is ridiculously fast. Especially if you’ve made the sauce ahead of time! (You may recognize it from the Pinto Bean Tostadas I shared earlier this week — it’s the same recipe for even more recipe prep overlap.) Make the beans and sauce at the beginning of the week and re-purpose them into quick, easy, and nutritious meals throughout the week: win, win, win!

Beyond these Pinto Bean Tacos, I also share how to use those homemade beans in these Bean and Cheese Burritos and these Pinto Bean Tostadas. Cook once and enjoy some kitchen shortcuts for the remaining meal prep throughout the week!

QUICK TIP

Did you miss the first mini-series? We did another series using these homemade Black Beans in this very recipe you’re reading, these Southwest Egg Rolls, this Chipotle Chicken Salad, and these Black Bean Bowls

Don’t want to make Pinto Beans from scratch? No worries!

If you don’t have time or desire to make beans from scratch, no worries! Refried beans work great in place of the from-scratch pinto beans. Of course, I highly recommend the Pinto Beans from scratch, but with all the other delicious components in these tacos, refried beans will still be delicious!

If using refried beans instead, use fresh refried beans in the produce section of your store or a good can of refried beans for the best possible flavor.

If you are making the pinto beans from scratch and would like to make them vegetarian (so these tacos can be vegetarian), leave out the bacon and sauté the veggies in 2 tablespoons olive oil instead.

Tortillas

We love corn tortillas with beans and slaw. They can be tricky to work with, though, because they break easily and dry out quickly. I recommend charring the tortillas for the best flavor and texture! When charring, I recommend working with one at a time, leaving the rest in the bag so the others don’t dry out too quickly.

We like thin corn tortillas best for these tacos. My family enjoys Mission’s® extra-thin corn tortillas (not sponsored).

Here’s how we char the tortillas:

Spray both sides of the tortillas with cooking spray. I use an olive oil-based spray (canola works as well) and give each side a good spritz.
Very lightly char each side of the tortilla over an open flame on the stovetop. If you don’t have an open flame, warm for 10-15 seconds in a skillet.
Immediately remove the tortilla from the heat and fold in half. Place under a towel and repeat until all the tortillas are charred.
Once all the tortillas have been charred and folded, add the beans and other toppings.

QUICK TIP

If you don’t love corn tortillas, use flour ones. Even though flour tortillas fold nicely, I still like to spray them with cooking spray and brown them in a skillet or over an open flame; this adds so much flavor! If using flour tortillas, I like to get the unbaked ones (by TortillaLand®; not sponsored) and cook them in a skillet first.

Pinto Bean Taco Toppings

Below is a great break-down of our favorite toppings for these tacos. While you don’t need to add all these toppings, I’d say the saucy cabbage and quick-picked red onions are must-have inclusions.

Fresh corn on the cob. While you can cook or grill the corn (directions in this Elote post), we like it best raw! It adds a nice crunch to the tacos. No corn on the cob? Frozen corn (thawed) or even canned (drained) will work too.
Quick-pickled red onions. Making pickled red onions can be a process, so I’ve shared my “cheater” quick version which takes less than 5 minutes, and four ingredients (pantry staples) to throw together. And these red onions seriously pack a flavor punch!
Saucy cabbage. To add some mega crunch (we need to complement the creaminess of the beans), we add in cabbage. But first, toss that cabbage with about half of the cilantro cashew sauce to give it plenty of flavor and zip!
Avocado. A ripe avocado adds a great creaminess and flavor to these tacos. Guacamole works too!
Cilantro cashew sauce. More on this magical sauce below!
Cotija cheese. I love the subtle flavor of cotija and it’s a fairly salty cheese, so it adds the perfect finishing “seasoning” to these pinto bean tacos.

Cilantro-Cashew Sauce

This sauce is packed with good ingredients but without the typical inclusions of mayo or sour cream! What do we use instead? Cashews! We’re so hooked on this sauce, we’ve added it to a few recent recipes. And also, as I mentioned earlier, this is intentional so you can prep the sauce early in the week with the beans and use on recipes throughout the week. A few quick sauce notes:

Use a powerful blender to get an ultra-smooth consistency. Otherwise, there might be unpleasant chunks of cashews.
Soak the cashews to ensure they’re softened enough. Since I usually forget to soak the cashews overnight, I’ve found a short-cut: Pour boiling water over the cashews and let them stand for 45 minutes to an hour. Soft cashews in a fraction of the time!
Use roasted and salted cashews. The cashews can make or break this sauce. Be sure to get whole cashews that have been roasted and salted for maximum flavor.
Store leftovers in an airtight container in the fridge. If you’ve made the sauce ahead of time, give it a good stir before drizzling over these Pinto Bean Tacos.

More taco favorites

Fish Tacos with a creamy seasoned cilantro-lime sauce
Taco Stuffed Sweet Potatoes with black beans
Ground Beef Naan Tacos with a quick raita sauce
Steak Tacos with a corn-herb topping
Healthy Tacos with a cilantro pesto

Bean and Cheese Burritos (With Seasoned Rice)

by Chelsea Lords

These Bean and Cheese Burritos are a flavor explosion! They’ve got creamy and seasoned pinto beans, Mexican-spiced rice, crisp corn, and savory black beans. We add creaminess and plenty of cheesiness by adding in sour cream and two types of cheese! Crisp up these tasty vegetarian burritos in a skillet or an air fryer!

Bean and Cheese Burritos

These burritos are part of my second mini-series “cook once enjoy all week long” with these homemade Pinto Beans. A quick run-down: prepare dried pinto beans (I promise, they’re simple!) in the slow cooker or pressure cooker (AKA Instant Pot®) at the beginning of the week. Enjoy those beans as a side dish that day for dinner and then use the leftovers in recipes throughout the week. (Or freeze the leftovers and use them in place of canned pinto beans for future recipes.)

Bean and Cheese Burritos come together so fast with pre-made pinto beans–which have only gotten more flavorful as they’ve sat overnight. Plus, you don’t need to warm the leftovers; they’ll warm up with everything else.

Beyond these burritos, I also share how to use those homemade pinto beans in these Pinto Bean Tacos and these pinto Bean Tostadas. Cook once and enjoy some kitchen shortcuts for the remaining meal preparation throughout the week!

QUICK TIP

Bean and Cheese Burrito Tips

Warm tortillas to help them be more pliable (and roll easier): Stack the tortillas on a large plate and place a damp paper towel over top. Microwave for 20 seconds to steam the tortillas. Keep any tortillas that aren’t being filled covered with this damp paper towel.
Use large burrito-size tortillas to avoid filling spilling out or the tortillas ripping. If using smaller tortillas, reduce the quantities of ingredients added.
Crisp these Bean and Cheese Burritos. I know, microwaving is so convenient but for a knock-your-socks-off burrito experience, take an extra 5 minutes to get these crispy in the air fryer or in a skillet. I promise it’s quick and totally worth it!
Allow time for the rice to steam. Once the liquid has evaporated in the seasoned rice, allow the rice to stand (still covered) and steam for 5-10 minutes before using. This keeps the rice from getting mushy or sticky.

Bean and Cheese Burrito Storage

Store freshly made burritos in an air-tight container for up to 5 days. Wrap each burrito individually in plastic wrap (or wax or parchment paper) and then place all the wrapped burritos in a freezer bag. Enjoy throughout the week.
Freeze: Wrap each burrito individually in plastic wrap (or wax or parchment paper) and then place all the wrapped burritos in a freezer bag. Label the bag and freeze for up to 3 months.

Bean and Cheese Burrito Cooking Options

(See “quicktip” below)

Cooking from the fridge: Place the burrito in a skillet or on a grill pan and cook over medium-low heat until the outside is brown and crispy and the cheese is melted on the inside.
Cooking from the fridge in an air fryer: Unwrap the burrito, spray all sides with cooking spray, and place seam side down in the air fryer. Cook at 360 degrees F for 6-10 minutes (flipping halfway through) or until the burrito is crispy and browned to your desired preference. (This is the timing for one burrito; with more burritos be sure to space out the burritos and slightly increase cook time)
Cooking from frozen in an air fryer: Tightly wrap the burrito in foil and cook for 18-20 minutes, flipping halfway through. (The foil keeps the outside from getting too crispy before the inside is fully heated.)
Cooking in the microwave from frozen: Set the microwave to the defrost setting for approximately 7-9 minutes, or the defrost-by-weight setting (1 pound). Once the burrito is thawed, crisp in the skillet if desired.
Cooking in the oven from frozen: Wrap the burrito in foil and bake for 35-40 minutes in a 350 degrees F oven. Crisp in a skillet after baking if desired.

QUICK TIP

Microwaves, ovens, and air fryers can vary quite a bit. Watch these burritos carefully and adjust time as needed.

VARIATIONS

Variation ideas

Don’t have time/desire to make the pinto beans from scratch? Use a can of refried beans instead!
Replace the green onions with freshly chopped cilantro (use 2 tablespoons instead)
Cut down the spice by eliminating the jalapeños and using McCormick chili powder (which is very mild)
Increase the spice by adding in 1/8 teaspoon (or more!) of cayenne pepper
Switch up the cheese! Use a different cheese or a blend of cheeses. We love combining Monterey Jack and extra sharp cheddar cheese best!

Bean and Cheese Burritos Topping suggestions

Honestly, these Bean and Cheese Burritos are brimming with flavor, so they really don’t need a whole lot in way of toppings. We enjoy them with a side of sour cream (fat-free or lite is great!) and usually this salsa recipe (or store-bought salsa).

Fresh lime juice and cherry tomatoes, plus a little sprinkle of cotija cheese are also some toppings we’ll occasionally include.

More delicious vegetarian meals

Vegetarian Enchiladas with black beans
Vegetarian Chili with tons of veggies
Healthy Tacos with a cilantro pesto
Sweet Potato & Black Bean Burrito Bowls with a creamy sauce
Moroccan Stew with butternut squash

Totchos

by Chelsea Lords

Skip the chips and make nachos with tots instead! These Totchos use Tater Tots as the base and are topped with seasoned meat, crisp corn, savory black beans, and loads of melty cheese! Add your favorite nacho toppings and dig in!

What Are Totchos?

If you’ve never had Totchos you’re in for a mega treat! Totchos are essentially nachos, but made with Tater Tots instead of chips. The tots create a delicious crispy potato base. On top of the base, these nachos are piled high with practically endless topping options — whatever you like best!

We love topping our Totchos with taco-seasoned ground beef, corn, black beans, and loads of cheese. Once they come out of the oven you can then add on other fresh toppings such as guacamole (or diced avocados), diced cherry tomatoes, jalapeños, cilantro, fresh lime, etc.

These Beef Totchos make for a great addition to a game day menu or party, but they also make a fun weeknight meal.

QUICK TIP

Tater Tots are a trademarked product of the Ore Ida company. They’re crispy potato puffs, and in other countries, they’re called potato croquettes, potato gems, potato royals, potato pom-poms, oven crunchies, or hash bites. In Canada, they’re called tasti taters and spud puppies. Just goes to show you that everybody loves their tots!

What Are Totchos Made Of?

The secret to the best Totchos recipe is using tasty Tater Tots — they are the base after all!

Hands-down our favorite tots are Alexia® Crispy Bite-Size Sweet Potato Puffs (not sponsored). If you’ve never tried these, you are in for a real treat! They’re mega flavorful, light, and crispy on the outside, tender on the inside. Here’s where to check if your local store carries them.

If you aren’t able to access these puffs, grab regular tots instead!

Topping Ideas

Just think about what you like on your nachos and go from there! Some to consider:

diced tomatoes or pico de gallo
diced bell or jalapeño peppers
fresh cilantro or parsley
a wedge or two of lime
diced raw red onion
diced or sliced avocado (or try this guacamole recipe)
sour cream

Tips

Don’t overcrowd the pan: If the Tater Tots are too close to each other or overlapping, they’ll steam instead of roast. I recommend using an extra-large sheet pan (15 x 21 inches) to get the tots nice and crisp.
Serve quickly: Totchos don’t sit well. I recommend eating them right out of the oven as soon as they’ve been topped. (Leftovers aren’t great — halve the recipe instead!)
Add freshly grated cheese: This helps to avoid grainy or greasy Totchos. Pre-shredded cheese has a cellulose coating that doesn’t melt as well in recipes like this one.

Variations

Make Vegetarian Totchos: Use plant-based meat crumbles instead of ground beef or leave out the meat entirely. If leaving out the meat, add in an extra can of black beans. (Season the beans and corn with the same seasoning blend outlined in the recipe.)
Healthy Totchos: To make a healthier version of this recipe, roast some sweet potatoes and use those as the base instead of Tater Tots. Here’s a recipe for our favorite roasted sweet potatoes. Replace the beef with ground turkey.
Chicken Totchos: Prepare 3 cups of shredded chicken using this recipe: Rotisserie Chicken Tacos. Add the prepared seasoned chicken atop the Tater Tots and continue on with the recipe.
Swap the meat: We’ve tested this recipe with ground turkey instead of beef and loved that as well.

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Incredible Pinto Beans! (Crockpot or Instant Pot)

by Chelsea Lords

You won’t believe how simple these from-scratch Pinto Beans are — no soaking required! These beans are deeply savory with a smoky flavor and have the best creamy texture!

Prepare these pinto beans as a delicious side dish and then re-purpose leftovers in a number of ways outlined below — this recipe has so many possibilities. This recipe was tested in both a slow cooker and Instant Pot.

Slow Cooker Pinto Beans

I am so excited about this recipe! It’s a slightly more involved (but overall simple) side dish, but a total time saver in the long run. We have been using these beans as a way to “cook once” and then enjoy meals with them all week long.

The first night we enjoy them as a side dish and after that, we use them in different meals throughout the week. They’ve made dinner prep a cinch–and there is no compromise when it comes to flavor. In fact, having these ultra-flavorful pinto beans makes meals *much* more flavorful than cracking open a can of pinto beans!

I’ll share all the ways we’ve used these pinto beans, as well as how to convert this recipe into refried beans (without the re-fry). You’ll never want to go back to canned refried beans again!

Ingredients In Pinto Beans

Dried Pinto Beans: No need to soak them first; they’ll cook fine, but be sure to rinse them before using, dried beans are known for having little rocks or dirt on them.
Bacon: Cook until crispy leaving some bacon grease behind for a flavor base for veggies
Veggies: Chop together in a blender for quicker prep.
Fire-roasted Crushed Tomatoes: Fire-roasted adds a nice smoky flavor.
Seasonings: Feel free to adjust seasonings to preference adding more cumin for warmth or more chili powder for heat
Chicken Stock Or Broth: For a vegetarian option, use vegetable stock.

Slow Cooker versus Pressure Cooker

I love using the slow cooker because it keeps the beans at the perfect temperature — just below a simmer — which results in incredibly creamy and tender beans. That said, I have also tested this recipe in the pressure cooker (AKA Instant Pot®), and the beans are amazing prepared that way as well. They do end up with slightly more liquid in the Instant Pot, but it’s very easy to get these beans to your ideal liquid-to-bean ratio. More on this later!

Whichever one you use, it may take a bit of experimenting your first time. All slow cookers and pressure cookers cook slightly differently, but once you’ve figured out the time for your specific machine, you’ll no longer have any guesswork.

Slow Cooker Pinto Beans Preparation Tips

It may be tempting to throw everything in the slow cooker and let it go, but sautéing the veggies in the rendered bacon grease is where we get tremendous amounts of flavor. It adds layers of flavor to these beans.
Season to taste. Depending on how salty the chicken stock used is, and the actual type of salt you’re using (not all salts season the same!) you’ll want to adjust the amount of salt to personal preference. If the beans taste flat, it’s probably as easy a fix as adding in some more salt!
Preparation short-cuts. These beans should be simple to make, and while the chopping can take a good amount of time, you can save time by chopping all the veggies in a food processor. Using store-bought chicken stock is also a time-saving shortcut; we’re adding loads of flavor without extra work. (By the way, why use both chicken stock and water? We tested all different ratios of water to chicken stock and found 1:1 to be the perfect complement to the beans without overpowering the flavor.)
Don’t soak the pinto beans. Another shortcut with this recipe is that we do not need to soak the beans before cooking. The amount of liquid in this recipe is ideal to get the beans ultra-tender, without spending hours soaking ahead of time.

Adjusting this recipe to your personal preference

These beans are easy to adjust to your personal preference. We like them with plenty of liquid because they thicken up so much overnight and make for incredibly creamy and thick beans the next day. If you’d prefer less (or no) liquid, simply drain out excess once the beans are cooked. Somewhere in between? Drain out the liquid, but reserve it. Add liquid back slowly until beans are at your desired consistency.

Pinto beans without liquid: Simply drain out the liquid after cooking the beans.
Creamy pinto beans: (our favorite way to serve these!) Remove 3 cups of beans and liquid after cooking, blend this mixture in a high-powered blender, and stir this mixture back into the slow cooker or pressure cooker. (Note that they may seem a bit thin, but they thicken a lot after standing at room temperature for about an hour and even more so in the fridge overnight.) I tested this recipe with less liquid, but we preferred the creamier texture that 6 cups of liquid brings.
Refried beans: Drain out all of the liquid, and reserve it. Blend all of the beans. (Either transfer to a blender or use a hand mixer right in the pot.) Gradually add back the bean liquid until you’re at the desired consistency. Remember, these too thicken a lot overnight, so you may want more liquid than you think initially.

The photos in this post are the beans after being stored overnight — our favorite consistency to use in tacos, tostados, and burritos. See more ideas below for repurposing leftovers!

Repurposing Pinto Beans into meals for the week

These humble beans become the springboard for multiple meals. That’s particularly appealing since pinto beans are widely available, extremely inexpensive, and offer a mild flavor and creamy texture. Here are some of the ways you can use Pinto Beans in meals throughout the week:

Pinto Bean Tacos or these Bean Tostadas both are incredible with these pinto beans (and whip together so quickly with pinto bean leftovers!)
Baked Pinto Bean tacos: Layer hard corn tortilla shells in a 9×13-inch pan. Bake (toasted shells won’t get as soggy) at 400 degrees for 5 minutes. Then fill each shell with about 1/4 cup pinto beans, 2-3 tablespoons diced rotisserie chicken, and 1-1/2 tablespoons sharp Cheddar cheese. Bake at 400 degrees for 10-15 minutes or until the cheese is melted. Top with your favorite taco toppings.
Pinto Beans and rice: Spoon the beans over steamed rice (or even better, cilantro-lime rice!). If you’re feeling extra sassy, drizzle on some cilantro-lime sauce (recipe on this shrimp tacos post).
Add beans to bulk up a soup or chili. (They’d be amazing in this vegetarian chili.)
In a taco salad: Replace the black beans in this Chicken Taco Salad.
Add to a wrap, quesadilla, or tostada.
Use in this 7 layer bean dip: Replace the refried beans with Pinto Beans.
Add to bean and cheese burritos.
Or: Refrigerate or freeze these beans in individual 1.5 cup portions so you can use them instead of canned beans for any recipes calling for pinto beans.

Freezing leftover Pinto Beans

Begin by labeling air-tight freezer bags. Let beans cool completely and then scoop beans into prepared freezer bags. Leave plenty of space in the bags for expansion. Seal and transfer to the freezer until you need them. Beans keep in the freezer for about 6 months.
Thawing: You can add frozen beans directly to recipes like chili or beans and rice. (They thaw quickly in the pot.) For recipes where you need to start with thawed pinto beans, pull them out the night before and let them thaw in the fridge, or for a quicker thaw, add the sealed bag to a large bowl of cool water until thawed through.

More delicious side dish recipes

Caprese Quinoa Salad with a balsamic dressing
Salsa quick food processor salsa recipe
Green Beans with bacon and almonds
Roasted Sweet Potatoes with a savory seasoning mix
Israeli Salad cucumber and tomato salad

M&M Cookie Bars

by Chelsea Lords

M&M Cookie Bars are quicker than cookies to make and just as tasty! These bars are chewy, tender, and packed with chocolate and M&M’s.

Why We Love These M&M Cookie Bars

Speed: Bake quickly without needing to chill.
Customizable: Choose from various M&M flavors to personalize the taste.
Festive Look: Colorful and fun, perfect for special occasions and celebrations.
Texture: Chewy and rich with a luxurious feel.
Fail-safe: Tips ensure perfect results every time.

Ingredients

Butter: Adds richness and tenderness.
Brown and White Sugars: Sweeten, with brown sugar adding moisture.
Eggs: Bind and enrich, with extra yolk for a denser texture.
Vanilla and Maple Syrup: Enhance flavor with sweetness.
Flour: Provides structure.
Baking Soda: Aids in rising in your M&M cookie bars.
Chocolate Chips and M&M’s: Add chocolatey flavor and festive color.

How To Make M&M Cookie Bars

Preheat oven to 325°F and prep a 9×13-inch pan.
Melt butter, then cool. Mix with sugars, egg, yolk, vanilla, and syrup.
Combine flour, baking soda, and salt. Add chips and M&M’s.
Bake in pan for 23-28 minutes until set.
Cool, cut into bars, and enjoy.

Cookie Bar Tips

Cool Butter: Let melted butter cool to prevent greasy bars.
Measure Flour: Spoon and level for accurate, better tasting bars.
Bake Time: Watch closely; remove when edges are lightly browned.
Mix Gently: Overmixing can lead to tough M&M cookie bars. Stir until just combined.
Chocolate Choice: Use quality chocolate for better taste.
Pan Lining: Parchment paper simplifies removal and cleanup.

STORAGE

Airtight Container at Room Temperature: Keep bars fresh for up to 1 week.
Refrigerate: For extended freshness, refrigerate up to 2 weeks.
Freeze: Wrap well; freeze M&M cookie bars for up to 3 months. Thaw at room temperature.

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