This Crispy Parmesan Crusted Fish was a love at first bite moment. The note I made to myself after testing this recipe the first time was “Holy moly, this was good!“.

It’s a super easy fish recipe (like, under 30 minutes easy) that’s a bit more dressed up than my Easy Baked Fish and was immediately deemed worthy of repeat by my family. And as a nice bonus, the leftovers reheat beautifully.

Ingredient Notes

• Mild white fish fillets: Haddock, cod, halibut, or pollock all work really well. Choose firm, flaky fillets that will hold up to the topping. I recommend looking for vacuum-sealed frozen fillets for the freshest flavor.
• Mayonnaise: Creates a creamy base that keeps the fish moist and helps the topping adhere.
• Dijon mustard: Adds subtle tang and depth of flavor without overpowering the dish.
• Cream-style horseradish: Adds a mild bite that really enhances the flavor.
• Fresh lemon juice: Brightens and balances the creamy topping. I like to slice a lemon into wedges for serving.
• Grated Parmesan cheese: Adds savory flavor and helps create a lightly crisp, golden crust.
• Plain panko breadcrumbs: Light and airy breadcrumbs that create a crispier topping than traditional breadcrumbs.
• Fresh parsley: Adds a pop of color and fresh flavor to the topping.
• Olive oil: Helps the panko brown and crisp up in the oven.

How to Make Parmesan Crusted Fish

1. Prepare the creamy Dijon topping: In a small bowl, combine the mayonnaise, Dijon mustard, cream-style horseradish, lemon juice, and 1 tablespoon of the Parmesan cheese.
2. Make the panko-Parmesan topping: In another small bowl, combine the panko, parsley, olive oil, and the remaining 1 tablespoon Parmesan.
3. Prep the fish: Pat the fish fillets dry with paper towels, place them on a parchment-lined baking sheet, and season with salt and pepper.
4. Add the topping: Spread the creamy mixture evenly over the top of each fillet.
5. Add the crumbs: Sprinkle the panko mixture over the fish and lightly press it into the coating to help it adhere.
6. Bake: Bake at 425°F for 12 to 15 minutes, or until the fish flakes easily with a fork.

Serving Suggestions

Make your life easy and pair this Parmesan Crusted Fish with some simple sides. Serve it with rice or pasta like Almond Rice Pilaf, Orzo with Peas and Parmesan, or Easy Parmesan Noodles. For something green, try Sautéed Green Beans or Sautéed Broccolini. It’s also delicious with potatoes, like Parsley Potatoes or Lemon and Garlic Roasted Potatoes.

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Crispy Parmesan Crusted Fish

This Parmesan Crusted Fish is topped with a creamy Dijon layer and a light, crispy panko-Parmesan crust that bakes up golden and full of flavor. It’s an easy, restaurant-style seafood dinner that's quick enough for a busy weeknight.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 281kcal

Author Valerie Brunmeier

Ingredients

• 4 mild white fish fillets (about 6 ounces each), like haddock, cod, halibut or tilapia
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon cream-style horseradish
• 1 tablespoon fresh lemon juice
• 2 tablespoons grated Parmesan cheese divided
• ¼ cup plain panko breadcrumbs
• 1 tablespoon finely chopped fresh parsley (or 1 teaspoon dried parsley flakes)
• 2 teaspoons olive oil
• Lemon wedges optional for serving

Instructions

• Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
• Pat the fish fillets dry with paper towels and place them on the prepared baking sheet. Season evenly with salt and pepper.
• In a small bowl, combine the mayonnaise, Dijon mustard, cream-style horseradish, lemon juice, and 1 tablespoon of the Parmesan cheese.
• In a second small bowl, combine the panko, parsley, olive oil, and remaining 1 tablespoon Parmesan.
• Spread the Dijon mixture evenly over the top of each fillet. Sprinkle the breadcrumb mixture over the top and lightly press it into the coating to help it stick.
• Bake for 12 to 15 minutes. The fish is done when it flakes easily with a fork and is opaque all the way through. If you have an instant-read thermometer, it should register 145°F in the thickest portion.
• Serve with lemon wedges, if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven or air fryer until warmed through to help maintain the crisp topping.

Nutrition

Calories: 281kcal | Carbohydrates: 4g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 391mg | Potassium: 544mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

Adapted from Taste of Home

More Easy Fish Dinners

30 Minute Meals

Blackened Mahi Mahi

30 Minute Meals

Easy Baked Fish

30 Minute Meals

Crispy Oven Baked Fish

Tacos

Fish Stick Tacos

Why You’ll Love This Recipe

I’ve been making this sauce for years to drizzle over tacos and burrito bowls, and it’s especially good with seafood like Blackened Fish Tacos or shrimp. It also doubles as a dip for tortilla chips, which always seems to happen when I make a batch. It’s one of those recipes that instantly upgrades just about anything you drizzle it on.

If you’ve ever ordered fish tacos or bowls at a restaurant, you’ve probably had something similar to this. It’s often called a cilantro lime crema, and it’s that cool, tangy drizzle that pulls everything together.

It comes together in minutes in the food processor and keeps well in the fridge, so it’s easy to make ahead and have on hand. Low effort with big flavor payoff!

Ingredient Notes

• Sour cream + mayonnaise: This combo creates the perfect balance of tangy and creamy. I typically use light sour cream since it’s what I keep on hand and it works great. You can also use full-fat if you prefer. Plain Greek yogurt can be substituted for the sour cream, but it will be a little tangier.Cilantro: Fresh cilantro gives the sauce its signature flavor. Use the leaves and tender stems for the best taste.
• Jalapeño: Adds a mild kick. Remove the seeds and ribs for less heat, or leave some in if you want it spicier. I recommend tasting a small piece before adding it so you can gauge the heat level.
• Lime juice: Fresh lime juice brightens everything up and ties the flavors together. Bottled won’t have quite the same flavor.
• Garlic: Just a small amount adds depth without overpowering the sauce.
• Salt and pepper: Essential for bringing all the flavors together. Adjust to taste after blending.

How to Make Cilantro Lime Sauce

1. Add all the ingredients to the bowl of a food processor or blender.
2. Blend until creamy and well combined.

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Cilantro Lime Sauce

This creamy Cilantro Lime Sauce is bright, fresh, and full of flavor. Drizzle it over fish tacos, bowls, or grilled meats for an easy, restaurant-style finish.

Course Condiment, Sauces

Cuisine Mexican

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 115kcal

Author Valerie Brunmeier

Ingredients

• ½ cup sour cream full fat or light
• ⅓ cup mayonnaise
• ½ bunch cilantro thick stems removed
• ½ jalapeño seeded and coarsely chopped
• 1 lime juiced
• 1 teaspoon minced garlic
• salt and freshly ground black pepper to taste

Instructions

• Add all the ingredients to the bowl of a food processor or blender and process until completely smooth. Transfer to a bowl, cover, and refrigerate until ready to serve.

Notes

Yield: Makes about ¾ to 1 cup.

Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days. Stir before serving.

Nutrition

Calories: 115kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 95mg | Potassium: 60mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 0.1mg

I try to include a main dish salad on the menu once a week. It’s a great way to load up on veggies and protein and take a break from carb-heavy meals.

Protein-loaded salads like my Grilled Chicken Caesar Salad, Taco Salad with Catalina Dressing, and this Steak Salad go over in a big way in my house. The hearty ingredients are what make these salads feel like dinner.

Ingredients and Substitutions

• Steak: Sirloin steak is an excellent choice for this salad because it’s lean, flavorful, and slices beautifully. See below for more cuts that work.
• Greens: I like to combine chopped romaine heart (for crunch) with peppery baby arugula. Sub baby spinach or spring mix for the arugula if you’d like.
• Apple: A crisp, sweet variety like Honeycrisp or Fuji works best. Slice it into thin matchsticks for easy bites and toss with a little lemon juice to prevent browning. See the recipe card for matchstick slicing instructions.
• Grape tomatoes: The elongated shape and firm texture of grape tomatoes make them easy to cut in half for easier eating. Sub a mix of red and yellow cherry tomatoes for even more color.
• Blue cheese crumbles: Adds a bold, creamy contrast to the fresh ingredients. If you prefer a milder flavor, you can substitute gorgonzola, feta, or goat cheese.
• Walnuts: Lightly toasting the walnuts enhances their flavor and adds a nice crunch. It only takes a few minutes and is worth the extra step.
• Balsamic vinaigrette: A slightly sweet vinaigrette pairs perfectly with the savory steak and tangy blue cheese. My Honey Balsamic Vinaigrette ties all the flavors together. Browse all of my homemade dressing recipes for more options.

What Cut of Steak to Use

Top sirloin is my top choice for this salad. It’s lean, flavorful, and slices beautifully, making it perfect for layering over greens.

If you’d like to switch it up, flank steak (aka skirt steak) or boneless ribeye are also great options. Flank steak has a more pronounced beefy flavor, while ribeye is richer and more marbled.

No matter which cut you choose, cook it to medium-rare (130 to 135 degrees F) or medium (140 to 145 degrees F), then slice it thinly against the grain for the best texture.

I like to use a quick stovetop-to-oven method in a cast iron skillet for cooking sirloin, which makes this recipe work any time of year. See my post on How to Cook Sirloin Steak for step-by-step instructions and perfect results. In the summer, the grill is a great option too.

How to Make Steak Salad

1. Combine the chopped romaine and arugula in a large salad bowl or platter.
2. Arrange the sliced steak over the greens.
3. Add the avocado, apple matchsticks, and radishes in sections around the steak.
4. Top with the tomatoes, red onion, blue cheese, and walnuts, then drizzle with balsamic vinaigrette just before serving.

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Steak Salad Recipe with Apple and Blue Cheese

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 540kcal

Author Valerie Brunmeier

Ingredients

• 1 small artisan romaine heart well chopped
• 2 generous handfuls arugula
• 6 to 8 grape tomatoes halved
• 3 radishes thinly sliced
• Red onion very thinly sliced, to taste
• ½ medium red apple unpeeled, cut into thin matchsticks (directions below)
• 1 teaspoon lemon juice to keep the apple from browning
• 1 large avocado sliced
• 1 pound top sirloin steak cooked and sliced against the grain
• ¼ to ⅓ cup toasted chopped walnuts
• ¼ to ⅓ cup crumbled blue cheese
• ½ cup Honey Balsamic Vinaigrette

Instructions

• Toss the chopped romaine and arugula in a large serving bowl or on a large platter. Top with the grape tomatoes, radishes, red onion, apple, and avocado.
• Arrange the sliced sirloin steak over the salad. Sprinkle with toasted walnuts and crumbled blue cheese.
• Drizzle with Honey Balsamic Vinaigrette just before serving. Toss lightly, or leave untossed and serve the dressing on the side.

Notes

For the apple matchsticks

1. Stand the unpeeled apple upright and slice off the four “cheeks” around the core – top-to-bottom cuts that give you flat, seedless pieces.
2. Lay each piece flat and slice it into thin planks. Stack a few planks and cut them into thin matchsticks.
3. Place the matchsticks in a small bowl and toss with lemon juice to prevent browning. Refrigerate if not assembling the salad immediately. Can refrigerate for up to an hour or two.

Steak: No matter which cut you choose, cook it to medium-rare (130 to 135 degrees F) or medium (140 to 145 degrees F), then slice it thinly against the grain for the best texture.  The steak can be cooked up to a day ahead, then sliced and refrigerated. Let it sit at room temperature for about 15 to 20 minutes before serving.

Salad dressing: The vinaigrette can be made several days in advance and stored in a mason jar in the fridge. Just let it sit out while you prep the salad to take the chill off, then give it a good shake before serving.

Prep the components: The greens, vegetables, and toppings can all be prepped ahead and stored separately in the refrigerator.

Wait to assemble: For the best texture, assemble the salad just before serving and add the dressing at the end.

Nutrition

Calories: 540kcal | Carbohydrates: 16g | Protein: 32g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 73mg | Sodium: 511mg | Potassium: 949mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3181IU | Vitamin C: 15mg | Calcium: 127mg | Iron: 4mg

A Fresh Take on Sub Sandwiches

Sometimes it just feels like a sandwich kind of night and for it to count as dinner, it’s got to be hearty and full of flavor. Recipes like my Philly Cheesesteaks with Peppers and Onions and Slow Cooker Drip Beef Sandwiches definitely hit the spot, but when I’m looking for something a little lighter, these Italian-style Chicken Sub Sandwiches are just the thing.

Instead of piling the rolls high with a variety of cured meats, I use marinated lean chicken breast and layer on plenty of flavor with toppings like melted provolone cheese, briny banana peppers, and shredded lettuce tossed in a simple vinaigrette.

These subs are perfect for an easy dinner or a casual game day spread.

Ingredient Notes

• Chicken: Use thin-sliced boneless, skinless chicken breasts, but keep in mind they may still need to be pounded a bit thinner. Aim for about ¼-inch thickness so it will cook quickly and work well for a chicken sandwich.
• Chicken marinade: A simple mix of olive oil, Dijon mustard, minced garlic, Italian seasoning, paprika, salt, and pepper adds great flavor with pantry staples.
• Sub rolls: Look for sturdy rolls with a slightly crisp exterior and soft interior so they hold up to the filling without getting soggy. Think traditional deli-style sub rolls, not a hard baguette or fluffy, unsubstantial hoagie bun.
• Iceberg lettuce: Shredded iceberg adds that classic crisp, fresh crunch. Romaine can be substituted if you prefer.
• Vinaigrette: A quick mix of olive oil, red wine vinegar, sugar, oregano, and salt lightly coats the lettuce and adds that classic deli-style flavor.
• Provolone: Mild provolone melts beautifully over the chicken. You can swap in mozzarella if needed.
• Banana peppers: These add a tangy, slightly sweet bite. Pepperoncini work well too.
• Mayonnaise (optional): Adds a creamy layer to the rolls, but the sandwiches are still great without it.

How to Make Chicken Sub Sandwiches

1. Toss the chicken with the marinade, cover, and chill for at least 20 minutes to allow the flavors to soak in.
2. Cook the chicken in a skillet over medium heat until browned and cooked through.
3. While the chicken cooks, toss the shredded lettuce with the oil, vinegar, and seasonings.
4. Reduce the heat, top with provolone, and cover until the cheese is melted.

Assemble the Subs

1. Spread mayonnaise on the cut sides of the rolls, if using.
2. Place the cheesy chicken on the bottom half of each roll.
3. Top with tomato, red onion, and banana peppers.
4. Finish with dressed lettuce, then close the sandwiches and serve.

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Italian Chicken Sub Sandwiches

These Italian Chicken Sub Sandwiches are stacked with tender marinated chicken, melty provolone, and all the crisp, fresh toppings you love in a classic deli sub. It’s a great way to satisfy that sub sandwich craving with a fresher, lighter spin.

Course Lunch, Main Course, Sandwiches

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 554kcal

Author Valerie Brunmeier

Ingredients

For the Chicken

• 4 thin-sliced boneless skinless chicken breasts (about 1 ½ pounds)
• 3 tablespoons olive oil divided
• 2 teaspoons Dijon mustard
• 1 teaspoon minced garlic
• ¾ teaspoon Italian seasoning
• ¼ teaspoon paprika
• ½ teaspoon kosher salt
• Freshly ground black pepper to taste
• 4 slices provolone cheese

For the Subs

• 4 sub rolls split
• 3 cups shredded iceberg lettuce
• 1 tablespoon extra virgin olive oil
• 1½ teaspoons red wine vinegar
• ¼ teaspoon granulated sugar
• ⅛ teaspoon dried oregano
• pinch kosher salt
• Sliced tomatoes as needed
• Banana peppers as needed
• Red onion thinly sliced, as needed
• Mayonnaise optional and as needed

Instructions

Prep and Cook the Chicken

• Pound the chicken breasts to ¼-inch thickness before beginning, if needed.
• In a medium bowl, combine 2 tablespoons of the olive oil, Dijon mustard, garlic, Italian seasoning, paprika, salt, and pepper. Add the chicken and toss to coat evenly. Cover and marinate for at least 20 minutes, or up to 4 hours.
• Heat the remaining 1 tablespoon olive oil in a large skillet over MEDIUM heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side, or until cooked through and nicely browned.
• Reduce heat to LOW. Lay a slice of provolone over each piece of chicken. Cover the skillet and cook for 30 to 60 seconds, just until the cheese is melted. Remove from heat.
• While the chicken cooks, in a medium bowl, whisk together the olive oil, red wine vinegar, sugar, oregano, and salt. Add the shredded iceberg lettuce and toss gently to coat.

Assemble the Sandwiches

• For a better filling-to-bread ratio, you can gently pull out a little of the soft interior of the rolls, if desired. If your rolls are not substantial, toast them until lightly crisp on the edges so they’ll hold up better.
• Spread mayo on the rolls, if desired. Place the cheesy chicken on the bottom half of each roll. Top with dressed lettuce, tomato slices, banana peppers, and red onion. Close the sandwiches and serve immediately.

Nutrition

Calories: 554kcal | Carbohydrates: 42g | Protein: 49g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 122mg | Sodium: 809mg | Potassium: 1047mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1487IU | Vitamin C: 25mg | Calcium: 206mg | Iron: 13mg

I created this veggie-loaded Spring Grain Salad when we had out-of-town guests coming and I was planning a menu for a spring lunch. It’s light, full of fresh, in-season produce with some substance from a mix of hearty grains, and there are so many ways you can make it your own (see my suggestions below).

It’s just one more way I’ve been making use of those handy pouches of microwavable rice and grains. They can be cooked, cooled, and tossed into fresh salads like this one, and they’re such a great shortcut for getting dinner on the table.

Ingredient Notes

• Mixed grains: I used Seeds of Change 7 Whole Grains which I found at Costco. It’s a super convenient blend of seasoned brown rice, barley, quinoa, and more. You’ll need about 3 cups cooked grains and you can substitute with any blend of hearty grains you like.
• Asparagus: Look for firm, bright green stalks. Trim off the woody ends before cutting into pieces.
• Radishes: Thinly sliced radishes add a crisp texture and a slightly peppery bite that balances the richness of the grains and cheese.
• Cherry or grape tomatoes: A mix of colors adds a nice pop of color.
• Goat cheese or feta: Both work well for this salad. Goat cheese is creamy and mild, while feta is a bit saltier with a briny flavor.
• Pine nuts: Toasting enhances their flavor and adds a buttery crunch. Pine nuts can be pricey, so feel free to substitute with sliced almonds, slivered almonds, or chopped walnuts. Sunflower seeds or pepitas (pumpkin seeds) are also great nut-free options. Toast before using for the best flavor.
• Apple Cider Vinaigrette: This lightly sweet, tangy dressing pairs beautifully with the grains and spring vegetables. Use as much or as little as you like.
• Baby arugula: Adds a fresh, peppery base. You can substitute with baby spinach or a spring mix if you’d like.

How to Make Spring Grain Salad

1. Blanch the asparagus. Cook the asparagus pieces in simmering water for 3 to 5 minutes, just until crisp-tender. Drain and rinse under cold water (or transfer to an ice bath) to stop the cooking and keep the color bright. Drain well.
2. Toast the pine nuts. Add the pine nuts to a dry skillet over MEDIUM-LOW heat. Cook, shaking the pan frequently, for about 3 minutes or until lightly golden. Transfer to a plate to cool.
3. Combine and dress the salad. In a large bowl, combine the cooked grains, asparagus, tomatoes, radishes, green onions, half of the cheese, and half of the pine nuts. Drizzle with dressing to taste and toss gently to combine.
4. Assemble and serve. Arrange the arugula on a serving platter and spoon the grain mixture over the top. Sprinkle with the remaining cheese and pine nuts and drizzle with additional dressing if desired.

Make-Ahead and Storage Tips

Prep components ahead: Blanch the asparagus, toast the pine nuts, and prepare the dressing up to a day in advance. Store each component separately in airtight containers.

Cook the grains in advance: Microwavable grains can be cooked and refrigerated a day ahead. Let them cool completely before storing.

Assemble before serving: For the best texture, wait to toss the salad with the dressing until just before serving.

Store leftovers: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind the arugula will soften once dressed.

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Spring Grain Salad with Asparagus and Radishes

This Spring Grain Salad is a fresh, colorful mix of tender asparagus, crisp radishes, and hearty grains tossed with a light apple cider vinaigrette. It’s a simple, make-ahead friendly option that works just as well for entertaining as it does for an easy lunch or dinner.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 282kcal

Author Valerie Brunmeier

Ingredients

• 1 bunch asparagus
• ¼ cup pine nuts divided
• 2 (8.5 ounce) pouches microwavable mixed grains cooked and cooled
• 1 cup cherry or grape tomatoes assorted colors, halved
• ½ cup radishes thinly sliced
• 2 green onions thinly sliced
• 1 cup crumbled goat cheese or feta divided
• 1 recipe Apple Cider Vinaigrette divided
• 3 cups baby arugula

Instructions

Blanch the Asparagus

• Slice and discard the woody ends from the asparagus and cut the spears into 1½-inch pieces.
• Add about 1 to 2 inches of water to a large saucepan and bring it to a simmer. Add the asparagus, cover, and cook for 3 to 5 minutes, or until crisp-tender. It’s easy to overcook, so watch closely.
• Immediately drain and rinse the asparagus in a colander under cold running water until it is cold to the touch. This stops the cooking process and helps it retain its bright green color. If preferred, transfer the asparagus to a bowl of ice water instead. Drain very well before adding it to the salad. If making ahead, refrigerate the asparagus until ready to assemble the salad.

Toast the Pine Nuts

• Place the pine nuts in a single layer in a small skillet over MEDIUM-LOW heat. Toast, shaking the skillet occasionally, for about 3 minutes, or until lightly golden. Watch closely, they can burn quickly.
• Transfer to a small plate to cool (don’t leave them in the skillet or they will brown further).

Assemble the Salad

• Add the cooked grains, chilled blanched asparagus, tomatoes, radishes, green onions, about half of the cheese and half of the cooled pine nuts to a large bowl. Drizzle with dressing to taste and toss gently to combine.
• Spread the arugula out over a large platter or place it in a serving bowl. Pour the grain salad mixture over the top, then garnish with the remaining crumbled cheese and pine nuts. Drizzle with a little additional dressing, if desired, and serve.

Notes

Make-ahead tips:

• Blanch the asparagus, cool, and refrigerate in an airtight container.
• Toast the pine nuts and store them in an airtight container at room temperature.
• Cook and cool the grains and refrigerate in a separate container.
• Prepare the dressing and refrigerate until ready to assemble the salad.

When ready to serve, combine the salad ingredients and dress just before serving.

Nutrition

Calories: 282kcal | Carbohydrates: 31g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 204mg | Potassium: 399mg | Fiber: 4g | Sugar: 6g | Vitamin A: 969IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 3mg

This easy Garlic Butter Chicken skillet has been a lifesaver for me more than once. It’s the kind of simple, reliable recipe you can turn to when you’re feeling overworked, overloaded, or just plain exhausted.

I love to serve it with Almond Rice Pilaf (the rice pictured in this post) for a dinner I can tackle any night of the week.

Ingredient Notes

• Chicken: I make this recipe lean and fast with boneless, skinless chicken breasts cut into even-sized pieces so they cook quickly.
• Olive oil: Used for searing and sautéing the chicken.
• Green beans: Fresh green beans are best for that crisp-tender texture. Trim the ends and cut them in half if they’re long for easier eating.
• Seasoning: This simple blend of salt, Italian seasoning, onion powder, paprika, and black pepper adds savory flavor with a hint of herbiness and color. It complements the garlic butter without overpowering it.
• Garlic: Finely mince for the best texture. Fresh garlic is key here since it’s the main flavor in the butter sauce.
• Butter: Just enough to coat everything and carry the garlic flavor. You can add a little more if you’d like it extra rich.
• Lemon juice: A squeeze of fresh lemon juice brightens the dish at the end and balances the richness of the butter.
• Parsley: Adds a fresh pop of color and flavor at the end.

How to Make Garlic Butter Chicken and Green Beans

1. Season the chicken: Add the chicken to a skillet and sprinkle with the seasoning blend. Toss to coat.
2. Cook the chicken: Cook over medium-high heat until browned and cooked through. Transfer to a plate.
3. Cook the green beans: Sauté the green beans in the same skillet, then add a little water, cover, and cook until tender-crisp.
4. Finish and serve: Melt the butter with the garlic in the microwave, then return the chicken to the skillet. Add the garlic butter and parsley, and toss to coat. Finish with fresh lemon juice.

Storage Tips

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Reheat: Warm gently in the microwave or in a skillet over low heat until heated through. Add a splash of water if needed to loosen the sauce.

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Skillet Garlic Butter Chicken and Green Beans

This Skillet Garlic Butter Chicken and Green Beans comes together in one pan with a simple garlic butter sauce and a blend of flavorful seasonings. It's a 30 minute meal that's perfect for a busy weeknight.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 372kcal

Author Valerie Brunmeier

Ingredients

• 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 12 ounces fresh green beans trimmed and halved
• 3 tablespoons olive oil divided

Seasoning

• ¾ teaspoon kosher salt plus additional for green beans
• ½ teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper plus additional for green beans

Garlic Butter Sauce

• 4 to 5 cloves garlic very finely minced
• 2 tablespoons butter or to taste (see Notes below)
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lemon juice about ½ lemon

Instructions

Cook the Chicken

• Pat the chicken dry with paper towels. In a small bowl, combine the salt, Italian seasoning, onion powder, paprika, and black pepper.
• Heat 2 tablespoons olive oil in a large skillet over MEDIUM-HIGH heat. Add the chicken, sprinkle the seasoning evenly over the top, and toss to coat. Spread it out in an even layer and cook, undisturbed, for about 2 minutes to develop browning.
• Stir and continue cooking until cooked through, about 4 to 5 minutes total. Transfer the chicken to a plate and set aside.

Cook the Green Beans

• Add the remaining tablespoon of olive oil to the same skillet over MEDIUM-HIGH heat. Add the green beans and cook, tossing frequently, for 2 to 3 minutes. Season lightly with a pinch of salt and pepper. Reduce heat to MEDIUM-LOW and add 3 tablespoons of water. Cover and cook for 4 to 7 minutes, until tender-crisp.

Make the Garlic Butter and Finish

• In a microwave-safe bowl, combine the butter (see Notes below) and minced garlic. Microwave for 1 minute, stir, then microwave for another minute, watching closely so the garlic doesn’t burn.
• Return the chicken to the skillet with the green beans and increase the heat to MEDIUM. Pour the garlic butter over the top, add the parsley, and toss gently to coat. Cook, stirring, for 1 to 2 minutes.
• Remove from the heat and finish with the fresh lemon juice.

Notes

Butter: For a richer sauce, you can increase the butter to 3 tablespoons.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Reheating: Warm gently in the microwave or in a skillet over low heat until heated through. Add a splash of water if needed to loosen the sauce.

Nutrition

Calories: 372kcal | Carbohydrates: 8g | Protein: 38g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 685mg | Potassium: 849mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1026IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 2mg

These Baked Sweet Potato Halves roast cut-side down until the natural sugars caramelize into a deeply golden, glossy surface. This simple sheet pan method transforms sweet potatoes into something incredibly soft, rich, and almost candy-like.

These Baked Sweet Potato Halves (inspired by this recipe) are ridiculously delicious. I’m not usually one to jump on viral recipes, but this one caught my eye on Instagram and I had to try it.

That deeply caramelized surface and no-fuss method have me making them on repeat as an easy side dish. Like my Roasted Sweet Potatoes, they work well with a wide variety of main dishes and go perfectly with chicken, steak, or pork.

Ingredient Notes

• Sweet Potatoes: Look for medium sweet potatoes that are similarly sized so they cook evenly. Red-skinned sweet potatoes (often labeled garnet or jewel) have a naturally sweet, creamy texture that works especially well here.
• Olive Oil: A light coating of olive oil helps the cut surface caramelize and prevents sticking.
• Kosher Salt and Black Pepper: Season the cut side before baking to enhance the natural sweetness and add a little contrast. You don’t need any cinnamon or additional spices. Keep it simple and let the flavor of the sweet potato shine.

How to Make Baked Sweet Potato Halves

1. Rub the halved sweet potatoes with olive oil, coating both the skin and cut sides. Season the cut sides with a sprinkle of kosher salt and black pepper.
2. Place the sweet potatoes cut-side down on a baking sheet.
3. Bake at 375 degrees F until very tender, keeping them cut-side down the entire time.
4. Remove from the oven and let them rest for a few minutes, then flip over and serve.

FAQ

Storage and Reheating Tips

Store leftover sweet potato halves in an airtight container in the refrigerator for up to 4 days.

To reheat, place them on a baking sheet and warm in a 350 degree F oven until heated through. This helps restore some of the caramelized texture. They can also be reheated in the microwave, but the texture will be softer.

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Baked Sweet Potato Halves (Viral Method)

These Baked Sweet Potato Halves roast cut-side down until the natural sugars caramelize into a deeply golden, glossy surface. This simple sheet pan method transforms sweet potatoes into something incredibly soft, rich, and almost candy-like.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 87kcal

Author Valerie Brunmeier

Ingredients

• 2 medium red-skinned sweet potatoes
• 4 teaspoons extra virgin olive oil or as needed
• Kosher salt to taste
• Freshly ground black pepper to taste

Instructions

• Preheat oven to 375 °F with a rack set in the center position.
• Scrub the sweet potatoes under cool water and dry them well with paper towels. Using a sharp knife, carefully slice each one in half lengthwise.
• Drizzle the cut side of each sweet potato half with olive oil, using your hands to lightly coat both the cut side and skin. Season the cut side with kosher salt and pepper, to taste.
• Place the sweet potatoes cut-side down on a parchment-lined baking sheet.
• Bake for 45 minutes to 1 hour, or until very tender and deeply caramelized on the cut side. Cooking time will vary depending on the size of your sweet potatoes.
• Let the sweet potatoes rest for a few minutes before removing them from the baking sheet. Serve as is or with butter, if desired.

Notes

For deeper caramelization: You can bake the sweet potatoes directly on an unlined baking sheet. The cut sides will brown more deeply, but be sure to check them near the end of the cooking time to prevent over-browning.

Serving tip: These sweet potatoes are delicious on their own, but can also be served with a pat of butter or your favorite toppings.

Storage: Store leftover sweet potato halves in an airtight container in the refrigerator for up to 4 days.

Reheating: Place them on a baking sheet and warm in a 350 degree F oven until heated through. This helps restore some of the caramelized texture. They can also be reheated in the microwave, but the texture will be softer.

Nutrition

Calories: 87kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 166mg | Potassium: 272mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10955IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 0.4mg

More Sweet Potato Recipes

Side Dish

Roasted Sweet Potatoes

Thanksgiving

Maple Glazed Sweet Potatoes

Side Dish

Sweet Potato Gratin

Side Dish

Sheet Pan Roasted Vegetables

A Note From My Kitchen

I almost always make a batch of chicken salad when the kids come home to stay. It’s quick to make, thanks to rotisserie chicken, and such a convenient thing to have in the fridge for easy meals whenever anyone gets hungry.

This BLT Chicken Salad is the 8th in my growing collection of chicken salad recipes. Everyone in my family has their favorite. Some are crazy about the Napa Almond Chicken Salad, while others head straight for the Curry Chicken Salad. But this one may just win my vote.

Think of it like chicken salad meets a BLT sandwich. It’s got all the classic flavors you love, tossed in a creamy, slightly tangy dressing. I love it tucked into romaine heart leaves for a low-carb lunch, but it’s just as delicious piled onto brioche slider buns or rolled up in a wrap for an easy meal.

I’ve made it for a light dinner more than once, and the leftovers are perfect for lunch the next day. It’s one I’ll be keeping on repeat around here.

Ingredient Notes

• Rotisserie chicken: A great shortcut that keeps this recipe quick and easy. You can also use any simply cooked, chopped or shredded chicken breast you have on hand.
• Cooked bacon: Cook until crisp for the best texture and flavor. Chop it into bite-size pieces before adding.
• Grape tomatoes: Diced small for flavor throughout. Cherry tomatoes work but I find grape tomatoes are usually a bit firmer and easier to dice. If you’re tomatoes are extra juicy, pat them dry with a paper towel.
• Celery: Adds a fresh crunch that balances the creamy dressing.
• Red onion: Finely minced so it adds flavor without overpowering.
• Dressing: A creamy, slightly tangy blend of mayonnaise, lemon juice, apple cider vinegar, Dijon mustard, and simple seasonings that ties everything together.
• Fresh herbs (optional): Chopped parsley or chives add a fresh pop of color and flavor.

How to Make BLT Chicken Salad

1. Combine the base ingredients. Add the chopped chicken, celery, and red onion to a large mixing bowl.
2. Toss with dressing. In a separate bowl, whisk together the mayo with the other dressing ingredients and pour it over the chicken mixture. Stir until evenly coated.
3. Add bacon and tomatoes. Fold in the chopped bacon and diced tomatoes, mixing just until combined.
4. Chill and serve. Cover and refrigerate for 15 to 30 minutes before serving to let the flavors come together.

Storage and Make-Ahead Tips

Store in an airtight container in the refrigerator for up to 3 to 4 days. Give it a good stir before serving.

This chicken salad can be made in advance for easy meal prep lunches, and the flavor only gets better as it chills. Add the bacon just before serving if you want to keep it extra crisp. If it seems a little dry after refrigerating, stir in a small spoonful of mayonnaise to refresh it.

Serving Suggestions

• Spoon into romaine heart leaves for a low-carb option.
• Serve on sliced sourdough, croissants, or slider buns.
• Roll it up in wraps for an easy grab-and-go meal.

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BLT Chicken Salad

This BLT Chicken Salad is creamy, crunchy, and packed with classic BLT flavor, with crispy bacon, juicy tomatoes, and tender chicken in every bite. Spoon it into lettuce wraps or pile it onto your favorite bread for an easy lunch or dinner.

Course Lunch, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 375kcal

Author Valerie Brunmeier

Ingredients

For the Salad

• 3 to 3 ½ cups cooked chopped chicken (rotisserie chicken works great)
• ¼ cup finely chopped celery
• 3 tablespoons finely minced red onion
• 6 to 7 slices bacon cooked crisp and chopped
• ¾ cup diced grape tomatoes

For the Dressing

• ¾ cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon fine ground sea salt or to taste
• ¼ teaspoon freshly ground black pepper or to taste
• Chopped fresh parsley or chives optional add-ins

Optional for Serving

• artisan romaine heart leaves for lettuce wraps
• sliced sourdough, croissants, wraps, brioche buns, or slider rolls

Instructions

• In a medium bowl, combine the chicken, celery, and red onion. Set aside.
• In a small bowl, whisk together the mayonnaise, lemon juice, apple cider vinegar, sugar, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
• Pour the dressing over the chicken mixture and stir until evenly coated.
• Gently fold in the bacon and tomatoes, mixing just until combined.
• Cover and refrigerate for 15 to 30 minutes before serving to allow the flavors to blend.

Notes

How to cook the bacon (skillet): Cook bacon in a skillet over medium heat, turning occasionally, until crisp. Transfer to paper towels to drain, then chop once cool.

How to cook the bacon (oven): Arrange bacon in a single layer on a foil-lined baking sheet. Bake at 400°F until crisp, about 15 to 20 minutes. Transfer to paper towels to drain before chopping.

To lighten it up: You can replace a portion of the mayonnaise with plain Greek yogurt. You may want to reduce the lemon juice and vinegar slightly to keep the dressing from becoming too tangy.

Make-Ahead and Storage Tips

• If your tomatoes are extra juicy, pat them dry to keep the salad from getting watery.
• Store in an airtight container in the refrigerator for up to 3 to 4 days. Give it a good stir before serving.
• Add the bacon just before serving if you want to keep it extra crisp.
• If it seems a little dry after refrigerating, stir in a small spoonful of mayonnaise to refresh it.

Nutrition

Calories: 375kcal | Carbohydrates: 3g | Protein: 29g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 581mg | Potassium: 330mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

A Note From My Kitchen

There’s something that just works about the simplicity of Chicken Milanese. There’s no complicated sauce, just crispy, savory chicken complemented by a super fresh arugula salad dressed with a simple vinaigrette. It’s a meal I could happily eat every week.

If you’re not familiar, Chicken Milanese is a classic Italian dish made with thin chicken cutlets coated in breadcrumbs and pan-fried in oil until golden and crisp.

I’ve ditched the oil and the mess and instead bake a sheet pan full of breaded chicken cutlets, then melt a little shredded cheese on top for another layer of savory flavor. Baking them all at once means no standing at the stove cooking in batches, and cleanup is a breeze.

What’s not to love about crispy, cheese-topped chicken? Both the grownups and kids alike are going to love this one!

Ingredient Notes

• Chicken: Boneless, skinless chicken breasts are pounded thin so they cook quickly and evenly. After pounding, slice the large pieces in half to create four portions.
• Italian Seasoned Panko: Panko breadcrumbs create a light, crispy coating. Italian seasoned panko adds extra flavor. You can substitute plain panko mixed with a little Italian seasoning in a pinch.
• Parmesan Cheese: Grated Parmesan is mixed with the breadcrumbs to add flavor and help create a crisp coating. Additional shaved Parmesan is tossed with the salad for a salty finish.
• Eggs and Dijon Mustard: The eggs help the breadcrumbs adhere to the chicken. A small amount of Dijon mustard adds nice flavor to the coating.
• Mozzarella or Havarti Cheese: A layer of shredded cheese is added at the end and briefly broiled until melted. Mozzarella melts beautifully, but I love to use Havarti for it’s great meltability and rich flavor.
• Baby Arugula Salad: A simple salad of baby arugula, cherry or grape tomatoes, and shaved Parmesan is piled on top of the chicken before serving. The peppery greens add freshness that balances the crispy chicken and melted cheese.
• Simple Vinaigrette: Olive oil, red wine vinegar, garlic, a pinch of sugar, salt, and pepper are whisked together to create a light vinaigrette for the salad.

How to Make Chicken Milanese

1. Pound the chicken: Place the chicken breasts between sheets of plastic wrap and use the flat side of a meat mallet to pound them very thin. Slice the large pieces in half to create four portions and season with salt and pepper.
2. Set up a breading station: Place the flour in one shallow dish. In a second dish, whisk the eggs with the Dijon mustard. In a third dish, combine the seasoned panko and grated Parmesan.

1. Dredge in flour: Working with one piece at a time, dredge the chicken in the flour, shaking off any excess.
2. Dip in the egg mixture: Coat the chicken in the egg mixture, making sure both sides are fully covered.
3. Coat with breadcrumbs: Press the chicken into the seasoned panko and Parmesan mixture until well coated.
4. Transfer to the baking sheet: Place the breaded cutlets on the prepared baking sheet and repeat with the remaining pieces.
   

5. Bake the chicken: Bake until the coating is crisp and the chicken is cooked through, about 15 to 20 minutes.
6. Add the cheese: Remove the baking sheet from the oven and top each piece with shredded cheese.
7. Broil briefly: Return the baking sheet to the oven and broil for 1 to 2 minutes, until the cheese is melted and lightly golden.
8. Toss the salad: Combine the arugula, tomatoes, and shaved Parmesan in a bowl. Drizzle with the vinaigrette and toss to coat. Serve the salad on the side or piled on top of the chicken.

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Chicken Milanese

Crispy baked Chicken Milanese with a bright, peppery arugula salad is a restaurant-quality meal that’s easy to make at home. It’s fresh, family-friendly, and perfect for any night of the week.

Course Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 537kcal

Author Valerie Brunmeier

Ingredients

• 2 boneless skinless chicken breasts about 1 ½ pounds
• Salt and freshly ground black pepper to taste
• ½ cup all-purpose flour
• 1 cup Italian seasoned panko breadcrumbs
• ⅓ cup grated Parmesan
• 2 large eggs
• 1 teaspoon Dijon mustard
• 1 cup shredded mozzarella cheese or havarti cheese
• Lemon wedges for serving

For the Salad

• 4 cups baby arugula
• 1 cup cherry or grape tomatoes halved
• ¼ cup shaved Parmesan or more to taste
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic minced
• Pinch of sugar
• Salt and freshly ground black pepper to taste

Instructions

• With an oven rack set in the center position, preheat oven to 425 °F convection. If you don’t have a convection setting, just increase the bake time slightly, as needed. Generously coat a large baking sheet with nonstick cooking spray (like avocado oil spray) or drizzle it with olive oil and spread it around.
• Working with one chicken breast at a time, place it between two sheets of plastic wrap and using the flat side of a meat mallet, pound it gently, flipping to pound both sides, until it’s about ¼-inch in thickness. Repeat with the 2nd chicken breast. Slice the now very large pieces of chicken in half for 4 servings. Season the chicken with salt and pepper, to taste, and set them aside.
• In one shallow plate add the flour. In another shallow plate add the breadcrumbs and Parmesan and in another plate, whisk the eggs with the Dijon mustard.
• Start by coating the chicken in the flour mixture, shaking off any excess. Dip it into the egg mixture next, coating both sides, then dredge it through the breadcrumb mixture, being sure it’s well coated. Place the breaded chicken on the prepared baking sheet and repeat with the remaining pieces.
• Spray the tops of each piece with additional nonstick cooking spray (or a drizzle of olive oil) and transfer the baking sheet to the oven for 15 to 20 minutes, or until the center has reached 165 °F. No need to flip.
• While the chicken is baking, add the arugula, cherry tomatoes, and shaved parmesan to a bowl. In a small bowl whisk the olive oil, vinegar, garlic, sugar, salt, and pepper, to taste. Drizzle the dressing over the salad and toss to combine.
• Remove the chicken from the oven and move the oven rack one position higher. Set the oven to BROIL.
• Top each piece of chicken with shredded cheese and return the baking sheet to the oven. Cook until the cheese has melted and is just beginning to be slightly golden. Remove from the oven and allow it to rest and cool slightly for 5 to 10 minutes.
• Serve the chicken with lemon wedges with the salad on the side or piled on top.

Notes

Storage and Reheating: Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 350°F oven or air fryer to help keep the coating crisp.

Nutrition

Calories: 537kcal | Carbohydrates: 25g | Protein: 55g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 230mg | Sodium: 920mg | Potassium: 923mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1122IU | Vitamin C: 14mg | Calcium: 449mg | Iron: 3mg

Why You’ll Love This Recipe!

This gorgeous green salad has spring written all over it. The combination of textures and flavors from the tender butter lettuce, crisp-sweet sugar snap peas, crunchy radishes, and creamy goat cheese gives it an irresistible bite.

It’s one of my favorite ways to use my light, bright, and slightly sweet Champagne Vinaigrette. This dressing has a way of elevating simple ingredients and makes this Butter Lettuce Salad loaded with spring produce something you’ll want to serve on a special menu. But don’t wait! You can toss this easy salad together anytime for a satisfying side dish with a weeknight meal.

If you love butter lettuce salads, you’ll also need to try my Butter Lettuce Salad with Grapes and Gorgonzola, another fresh and flavorful option.

Ingredient Notes

• Butter lettuce: Look for “living” butter lettuce with the roots still attached, typically sold in a clamshell. This tender variety is sometimes labeled Bibb or Boston lettuce and stays exceptionally fresh and delicate. Just trim off the root ball and gently separate the leaves.
• Lettuce blend: I love using Little Gems (like Organic Girl) or a baby lettuce blend here. A mix that includes red butter lettuce adds a little rich color contrast with all the bright green ingredients.
• Sugar snap peas: Choose stringless snap peas and slice them on a slight diagonal for nice bite-size pieces. They add a fresh crunch that works beautifully with the tender butter lettuce leaves.
• Radishes: Slice them very thin so their peppery bite doesn’t overpower the delicate greens. If you can find watermelon radishes, they’re a beautiful option and add a pop of pink color to the salad.
• Cheese: Goat cheese adds a creamy tang, but feta works well too if you prefer a slightly saltier flavor.
• Fresh herbs: Chives add a mild onion flavor while dill brings a fresh, slightly citrusy note. Either one works nicely here.
• Champagne Vinaigrette: This light, slightly sweet vinaigrette ties this simple salad together without overpowering the delicate greens. If you’d like to switch things up, this salad also works well with other light vinaigrettes. See my collection of salad dressings for more options.

How to Make Butter Lettuce Salad with Snap Peas and Radishes

1. Step 1: Prep the Greens
   Trim the root ball from the butter lettuce. Tear the leaves into bite-size pieces, rinse well, and spin dry in a salad spinner. Tear the baby lettuce blend into bite-size pieces and add all the greens to a large serving bowl. Add the sliced snap peas and radishes, then sprinkle in about half of the goat cheese.
2. Step 2: Dress and Finish the Salad
   Drizzle the Champagne vinaigrette over the salad and gently toss to coat. Top with the remaining goat cheese, sprinkle with chives or dill, and finish with freshly ground black pepper if you’d like.

Variations

Swap the cheese: Goat cheese adds a creamy tang, but feta works beautifully if you prefer a slightly saltier flavor.

Add avocado: Sliced avocado adds richness and pairs nicely with the crisp snap peas and radishes.

Add some crunch: A sprinkle of toasted almonds, pistachios, or walnuts adds great texture.

Make it a main dish: Top the salad with grilled chicken, salmon, or shrimp for a light and satisfying meal.

Change the herbs: A garnish of fresh chives will add a mild onion flavor, while dill brings a fresh, slightly citrusy note. Both work wonderfully with the Champagne vinaigrette.

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Butter Lettuce Salad with Snap Peas and Radishes

This Butter Lettuce Salad with Snap Peas and Radishes is light, fresh, and full of crisp spring flavor. It’s tossed with a homemade Champagne vinaigrette and finished with creamy goat cheese for an easy side that pairs beautifully with just about any meal.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 209kcal

Author Valerie Brunmeier

Ingredients

• 1 head butter lettuce clamshell package
• 5 ounces greens baby lettuce blend or little gems (like Organic Girl Little Gems)
• 1 cup stringless sugar snap peas sliced crosswise on a slight diagonal into about ½-inch pieces
• 6 to 8 radishes very thinly sliced
• 4 ounces goat cheese or feta cheese crumbled and divided
• ¾ cup Champagne Vinaigrette
• 1 to 2 tablespoons chopped fresh chives or dill
• Freshly ground black pepper optional and to taste

Instructions

• Trim the root ball from the butter lettuce. Tear the leaves into bite-sized pieces and rinse and spin in a salad spinner. Tear the little gems into bite-size pieces and place both in a large, shallow serving bowl or on a large platter.
• Add the snap peas, radishes and about half of the goat cheese or feta. If making ahead, cover and refrigerate until ready to serve.
• Just before serving, drizzle with the vinaigrette and gently toss to coat. Sprinkle with the remaining cheese, chives or dill, and season with a little pepper, if desired.

Nutrition

Calories: 209kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 86mg | Potassium: 186mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2085IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 2mg