Greek Chickpea Salad

Chickpea salads are my favorite salads. A few of my go-to’s include: Easy Chickpea Salad, Chickpea, Avocado, & Feta Salad, Fall Chickpea Salad, and Roasted Cauliflower Chickpea Salad. I also REALLY love this Greek Chickpea Salad because Greek…

Chickpea salads are my favorite salads. A few of my go-to’s include: Easy Chickpea Salad, Chickpea, Avocado, & Feta Salad, Fall Chickpea Salad, and Roasted Cauliflower Chickpea Salad. I also REALLY love this Greek Chickpea Salad because Greek flavors are always SO good. If you like my Greek Quinoa Salad and Greek Tortellini Salad, I…

Panzanella

This panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.

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My friends, don’t sleep on this simple Panzanella salad! It’s a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time. What’s not to love?!?!

Overhead shot of panzanella salad in a white bowl.

What Is Panzanella?

Panzanella is a hearty Tuscan salad and an OG food waste recipe. It was created by Italian peasants to keep stale bread out of the trash and to use up garden produce before it spoiled. It can be made with almost any combination of fruits and veggies, but traditionally, the stars of the show are juicy summer tomatoes and crusty bread that’s had time to absorb the salad’s tangy dressing.

Ingredients You’ll Need

You’ll need some day-old bread, ripe tomatoes, some fresh greens, and any other summer fruit and veg you want to take advantage of. You can dress it with your favorite bottled dressing, or you can use our easy homemade balsamic vinaigrette. Beth and I added mozzarella pearls because, YES. Then we just drizzled it with a little olive oil and vinegar that we emulsified in a mason jar. (That’s just chef-speak for shaking the ever-living life out of it until the oil and vinegar transform into a creamy dressing.)

How Long Does Panzanella Last?

While it lives forever in my dreams, in real life, Panzanella doesn’t last longer than a day. You’ll need to make it an hour or so before serving to give the bread time to soak up the dressing.

Can I Meal-Prep Panzanella?

I’ve had lots of success prepping Panzanella components ahead of time. Chop and toast the bread, cool it, then store it in an air-tight container with a folded paper towel in it to absorb humidity. Slice and salt the tomatoes and store them in an airtight container as well. The salt forces them to release their juices, which you can then incorporate into your dressing. Chop the rest of your ingredients and also store them in your fridge in an airtight container. Then it’s as easy as mixing everything together with greens and dressing. Toasted bread will stay fresh at room temperature for a few days. Chopped produce will also stay fresh for a few days in the fridge.

Side view of panzanella salad in a white bowl.
Overhead shot of panzanella salad in a white bowl with wood serving spoons next to it.

Panzanella

This scrumptious Panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.
Course Salad
Cuisine Italian
Total Cost $13.54 recipe / $2.26 serving
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 2 cups each
Calories 254kcal
Author Monti – Budget Bytes

Ingredients

  • 3 cups bread, cubed $2.00
  • 1/4 cup olive oil, divided $0.64
  • 1 pint cherry tomatoes $3.49
  • 1 nectarine $0.90
  • 1 cucumber $0.69
  • 1/2 red onion $0.40
  • 10 oz. baby spring mix $3.49
  • 4 oz. mozzarella pearls $1.75
  • 1 tsp salt $0.08
  • 1 Tbsp red wine vinegar $0.10

Instructions

  • Preheat the oven to 400°F. Line a sheet pan with parchment paper. Slice the bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
  • While the bread toasts, wash all of the produce. Slice cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine in 1/2 inch thick slices. Slice the red onion in 1/4 inch thick half moons.
  • Once the bread has toasted, pull it from the oven, and allow it to cool.
  • Add the toasted bread to a very large bowl and top with salad greens. Top the greens with tomatoes, nectarines, cucumbers, red onions, and mozzarella pearls.
  • Add remaining olive oil, vinegar, and salt to a small mason jar or other container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
  • Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!

Nutrition

Serving: 2cups | Calories: 254kcal | Carbohydrates: 23g | Protein: 9g | Fat: 15g | Sodium: 664mg | Fiber: 3g
Overhead shot of panzanella salad in a white bowl with wood serving spoons next to it.

How to Make Panzanella- Step by Step Photos

Overhead shot of cubed bread in a sheet pan being dressed with olive oil .

Slice three cups of day-old (or fresh) bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.

Overhead shot of chopped onions, tomatoes, cucumbers, and nectarines on a wood cutting board.

While the bread toasts, wash all of the produce. Slice the pint of cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine into 1/2 inch thick slices. Slice half of a red onion in 1/4 inch thick half moons.

Overhead shot of panzanella salad croutons in a sheet pan.

Once the bread has toasted, pull it from the oven, and allow it to cool.

Overhead shot of panzanella salad components.in a white bowl.

Add the toasted bread to a very large bowl and top with 10 oz. of salad greens. Top the greens with tomatoes, nectarines, cucumbers, and red onions. Finish with mozzarella pearls (not pictured here.)

Overhead shot of panzanella salad being dressed in a white bowl with wood serving spoons next to it.

Add the remaining 3 tablespoons of olive oil, the tablespoon of vinegar, and the teaspoon of salt to a small mason jar or another container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.

Overhead shot of panzanella salad in a white bowl.

Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!

Side shot of panzanella salad in a white bowl.

Check out these other great summer salads

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Macaroni Salad

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.

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You can’t have a summer potluck or BBQ without a big ol’ bowl of macaroni salad. It’s a classic summer comfort food. Cold, creamy, carby, and delicious. And cheap! Which is great because we all need that right now. But macaroni salad isn’t just good for gatherings, it’s also a great side to meal prep for your lunches for the week.

Overhead view of macaroni salad in a bowl.

What’s In Macaroni Salad?

Macaroni salad starts with a base of one of our favorite budget-friendly ingredient, macaroni. We add a little celery, bell pepper, and red onion for color and crunch, and a couple of hard-boiled eggs to give the salad more heft. All of this gets finished off with a super creamy dressing made with mayo, Dijon, sweet pickle relish, vinegar, sugar, salt, and pepper. Classicly creamy, sweet, tangy, crunchy, and delicious.

Adjust the Sweetness

There are two main camps when it comes to macaroni salad, sweet and not so sweet. I like my macaroni salad with just a touch of sweetness to balance the acidity and creaminess of the dressing, so that’s what you’ll get with the recipe below. If you like a sweet macaroni salad, you can simply add more sugar to taste (up to about ¼ cup sugar).

What Else Can I Add to Macaroni Salad?

Macaroni Salad is another one of those great catch-all recipes. You can add all sorts of ingredients for color, texture, and flavor. Here are some ideas for other ingredients to add to your macaroni salad:

  • Cheddar cheese cubes
  • Broccoli florets
  • Peas
  • Black olives
  • Shredded carrots
  • Diced ham
  • Chopped parsley

How Long Does Macaroni Salad Stay Good?

Macaroni salad can be kept in the refrigerator for about 4-5 days. The macaroni will continue to absorb moisture as it sits in the refrigerator, so you may find it gets a little drier each day. If taking your macaroni salad to a potluck or BBQ, make sure to not let it sit out at room temperature for more than two hours.

close up side view of macaroni salad in a bowl.
close up side view of macaroni salad in a bowl.

Macaroni Salad

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.
Course Lunch, Side Dish
Cuisine American
Total Cost $4.89 recipe / $0.61 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 ¾ cup each
Calories 332kcal
Author Beth – Budget Bytes

Ingredients

  • 2 hard-boiled eggs $0.48
  • 1/2 red bell pepper $0.75
  • 1/2 red onion $0.20
  • 2 ribs celery $0.47
  • 8 oz. macaroni $0.67

Dressing

  • 1 cup mayonnaise $1.16
  • 1 Tbsp Dijon mustard $0.18
  • 1 Tbsp sweet pickle relish $0.08
  • 1 Tbsp red wine vinegar $0.10
  • 1 Tbsp sugar $0.01
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02

Instructions

  • Chop the salad ingredients first, so they're ready to go. Dice the hard-boiled eggs, bell pepper, onion, and celery.
  • Boil the macaroni until tender, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
  • While the macaroni is boiling, prepare the dressing. Stir together the mayonnaise, Dijon, relish, red wine vinegar, sugar, salt, and pepper.
  • Combine the cooled and drained macaroni, egg, bell pepper, celery, and onion in a bowl. Pour the dressing over top, then stir until everything is well combined and coated in dressing.
  • Serve the macaroni salad immediately or refrigerate until ready to eat.

Nutrition

Serving: 0.75cup | Calories: 332kcal | Carbohydrates: 25g | Protein: 6g | Fat: 23g | Sodium: 385mg | Fiber: 2g

How to Make Macaroni Salad – Step by Step Photos

Chopped salad ingredients on a cutting board.

Chop the macaroni salad add-ins first. Dice two hard-boiled eggs (here’s a tutorial on how to make hard-boiled eggs, if needed), ½ of a red bell pepper, 2 ribs of celery, and ½ of a red onion.

Cooked macaroni in a colander.

Next, boil 8oz. elbow macaroni until tender. Drain the pasta in a colander and rinse briefly with cool water to cool down the pasta.

Dressing ingredients in a bowl.

While the macaroni is cooking, prepare the dressing. Combine 1 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp sweet relish, 1 Tbsp red wine vinegar, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp freshly cracked pepper.

Macaroni and salad ingredients in a bowl.

Add the cooked and cooled macaroni to a large bowl along with the chopped egg, bell pepper, celery, and red onion.

Dressing poured over the salad ingredients.

Pour the prepared dressing over the salad in the bowl.

Finished macaroni salad in a bowl.

And now your macaroni salad is ready to eat! Make sure to keep it in the refrigerator if you don’t plan to serve it right away, and give it a good stir again just before serving.

close up side view of macaroni salad in a bowl.

Need more recipe ideas for your summer gatherings? Check out our round-up of Recipes for Summer BBQs and Potlucks.

The post Macaroni Salad appeared first on Budget Bytes.

Lemony White Bean Salad

This simple Lemony White Bean Salad is an expensive, light, and fresh option for summer meals or your weekly meal prep.

The post Lemony White Bean Salad appeared first on Budget Bytes.

I’ve been leaning on canned beans a lot lately because they’re just super fast and easy to make things with, and, as grocery prices continue to climb, they’re an inexpensive way to fill my belly. I made this super simple Lemony White Bean Salad the other day for meal prep and it was too easy and too good not to share. It makes a great side dish, or you can add a few more ingredients to make it a meal!

Overhead view of lemony white bean salad in a bowl.

What’s in this White Bean Salad?

I love simple food, and this bean salad is a great example. It’s just white beans, thinly sliced red onion, a little parsley, and a quick homemade lemon vinaigrette. Quick, simple, delicious, and FRESH.

What Kind of White Beans Are Best

For this salad, you want a bean that is fairly large and firm so they don’t fall apart when the salad is stirred together. I used cannellini beans, but butter beans would also do well. I would avoid using navy beans or great northern beans for this recipe.

What to Serve with White Bean Salad

I served this salad as part of my weekly meal prep along with some Garlic Marinated Chicken, and a few triangles of pita. It would also go great with Mediterranean Turkey Burgers, Baked Cod, Chimichurri Chicken Kebabs, or as an addition to a Hummus Lunch Box.

What Else Can I Add?

Because this recipe is so simple and basic, there are a lot of ways to dress it up and make it into something new! So browse your fridge and pantry for ingredients that might need to be used up, because chances are you can add them to this salad! Here are a few ideas:

  • Fresh or sun dried tomatoes
  • Crumbled feta
  • Fresh spinach
  • Any fresh herbs (scallions, chives, basil, tarragon, cilantro, rosemary)
  • Cucumbers
  • Sautéed kale
  • Tuna
  • Grilled chicken
  • Thinly sliced radishes
  • Diced avocado
White bean salad in meal prep containers with chicken and pita.
Shown with pita bread and Garlic Marinated Chicken.
Overhead view of a bowl of lemony white bean salad.

Lemony White Bean Salad

This simple Lemony White Bean Salad is an expensive, light, and fresh option for summer meals or your weekly meal prep.
Course Dinner, Lunch, Side Dish
Cuisine Mediterranean
Total Cost $2.53 recipe / $0.42 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 ½ cup each
Calories 151kcal
Author Beth – Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.32
  • 1 Tbsp lemon juice $0.04
  • 1/2 Tbsp red wine vinegar $0.05
  • 1 tsp Dijon mustard $0.06
  • 1 clove garlic, minced $0.08
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 2 15oz. cans Cannellini beans $1.78
  • 1/4 red onion, thinly sliced $0.08
  • 2 Tbsp chopped fresh parsley $0.10

Instructions

  • Make the vinaigrette first. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon, minced garlic, salt, and pepper.
  • Rinse and drain the cannellini beans. Thinly slice the red onion and roughly chop the parsley.
  • Place the beans, onions, and parsley in a bowl, then pour the vinaigrette over top. Stir to combine. Taste and adjust the salt or pepper to your liking.

Nutrition

Serving: 0.5cup | Calories: 151kcal | Carbohydrates: 23g | Protein: 8g | Fat: 5g | Sodium: 373mg | Fiber: 7g
Close up side view of Lemony White Bean Salad in a bowl.

How to Make Lemony White Bean Salad – Step by Step Photos

Lemon vinaigrette in a bowl.

Make the Lemon Vinaigrette first so the flavors have a few minutes to chill. Simply whisk together 2 Tbsp olive oil, 1 Tbsp lemon juice, ½ Tbsp red wine vinegar, 1 tsp Dijon mustard, 1 clove of minced garlic, ⅛ tsp salt, and ⅛ tsp freshly cracked pepper.

Cannellini beans draining in a colander.

Rinse and drain two 15oz. cans of cannellini beans.

Salad ingredients being combined in a bowl.

Thinly slice about ¼ of a red onion and roughly chop about 2 Tbsp of parsley. Add the beans, onions, and parsley to a bowl, then pour the vinaigrette over top.

White bean salad stirred together in a bowl.

Stir the ingredients together until well combined. Taste and adjust the salt or pepper to your liking.

Overhead view of a bowl of lemony white bean salad.

You can serve the salad immediately or let it chill in the refrigerator for a while. It will be good for 3-4 days and the flavors will blend more as time goes on. Always give it a good stir to redistribute the flavors just before serving!

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Herby Potato Salad

This Herby Potato Salad has tender baby potatoes, a bright and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs.

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I don’t know about you, but I could eat potato salad every day of my life and not get sick of it. But it might be nice to have different flavors of that potato salad from time to time, and this Herby Potato Salad is the perfect light and fresh potato salad option for spring. It has tender baby potatoes, a light and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs. Simple, fresh, and sunny!

overhead view of an oval platter full of herby potato salad.

What Type of Potatoes to Use

Baby potatoes are my first choice for this potato salad because they’re bite-sized, the skin is tender, and they hold their shape well in the salad. BUT they can be pricey compared to most potatoes, so you can use another waxy variety, like Yukon Gold or red potatoes, instead. If you’re using a larger potato, simply cut them into one-inch cubes.

Can I Use Different Herbs?

Yes! The great thing about this recipe is that you can swap out whatever fresh herbs you have access to. I used parsley, green onion, and basil, but you could use any of the following herbs as well:

  • Cilantro
  • Dill
  • Tarragon
  • Chives
  • Thyme
  • Oregano

Do You Serve Herby Potato Salad Warm or Cold?

Either way! I think warm might be my favorite, but I’m not going to turn down this tangy potato salad the next day when it’s chilled! After some time in the refrigerator, the dressing soaks into the potatoes a bit more and adds even more flavor.

What to Serve with Herby Potato Salad

This simple potato salad would go great with any type of roasted or grilled meat, like Baked Chicken Drumsticks or Herb Roasted Pork Tenderloin, or as a side to a light burger, like Mediterranean Turkey Burgers. This salad would also be really awesome as part of a vegetarian platter when paired with Mediterranean Coleslaw and Hummus.

side view of a platter full of herby potato salad.
side view of a platter full of herby potato salad.

Herby Potato Salad

This Herby Potato Salad has tender baby potatoes, a bright and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $4.50 recipe / $1.13 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 258kcal
Author Beth – Budget Bytes

Ingredients

Lemon Dijon Vinaigrette

  • 1/4 cup olive oil $0.64
  • 2 Tbsp lemon juice $0.08
  • 1 Tbsp red wine vinegar $0.10
  • 2 tsp Dijon mustard $0.12
  • 1 clove garlic, minced $0.08
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 1.5 lbs. baby potatoes $2.99
  • 1 tsp salt (to salt water for boiling) $0.05
  • 2 Tbsp chopped fresh parsley $0.01
  • 2 Tbsp chopped fresh basil $0.20
  • 1 green onion, chopped $0.10

Instructions

  • Make the vinaigrette first. Combine the olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper in a bowl. Whisk the ingredients together until smooth, then set the dressing aside.
  • Wash the potatoes and slice them in half (or into 1-inch pieces).
  • Place the potatoes in a pot, cover with water, and add 1 tsp salt. Bring the pot of water to a boil over medium-high heat. Boil the potatoes until tender (8-10 minutes).
  • Drain the potatoes in a colander and let them cool until they are still warm bu no longer steaming.
  • While the potatoes are cooling, chop the parsley, basil, and green onion.
  • Place the drained and slightly cooled potatoes in a bowl. Pour the vinaigrette over top and stir to coat. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the dressing.
  • Finally, add the chopped herbs and stir to combine. Taste and adjust the salt and pepper to your liking. Serve warm or refrigerate until ready to serve.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Sodium: 767mg | Fiber: 4g

How to Make Herby Potato Salad – Step by Step Photos

lemon dijon vinaigrette ingredients in a bowl

Prepare the vinaigrette first. Add ¼ cup olive oil, 2 Tbsp lemon juice, 1 Tbsp red wine vinegar, 2 tsp Dijon mustard, 1 clove garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a bowl.

Whisked lemon Dijon vinaigrette in a bowl.

Whisk the ingredients together until smooth, then set the dressing aside.

baby potatoes sliced in half on a cutting board.

Wash and slice 1.5 lbs. baby potatoes in half. If using a different variety of potatoes, cut them into 1-inch cubes.

Salt being sprinkled into a pot with potatoes and water.

Add the potatoes to a pot, cover with water, then add 1 tsp salt to the water. Bring the pot of water up to a boil over medium-high heat. Boil the potatoes until fork tender (about 8-10 minutes, depending on the size), then drain in a colander.

Boiled potatoes draining in a colander.

Allow the potatoes to cool until warm, but no longer steaming.

Chopped herbs on a cutting board.

While the potatoes are cooling, chop about 2 Tbsp each of your fresh herbs (this is flexible, you can use more or less to your liking).

Dressing being poured over the potatoes in a bowl.

Transfer the drained and slightly cooled potatoes to a bowl and pour the dressing over top. Stir until the potatoes are coated. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the vinaigrette.

Herbs added to the potato salad in the bowl.

Add the chopped herbs to the potato salad and stir to combine. Give it a taste and adjust the salt or pepper if needed.

Overhead view of a platter full of potato salad with a fancy serving spoon.

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Tomato Basil Chicken

A garlicky marinade and tangy tomato pan sauce make this Tomato Basil Chicken an easy and flavorful option for dinner.

The post Tomato Basil Chicken appeared first on Budget Bytes.

Last summer I made this Tomato Basil Vinaigrette and I’ve been dying to turn it into a pan sauce for chicken ever since. Well, I finally did it and the result was just as easy and delicious as expected! The garlicky marinade and tangy tomato pan sauce make this simple chicken extra flavorful! Quick, easy, delicious, and perfect for busy weeknights. :)

A sliced tomato basil chicken breast on a plate with garlic bread and a salad

Can I Use Fresh Basil?

Sure! I used dried because it’s a bit more budget-friendly, but if you have access to fresh basil it will definitely take this dish over the top. I’d probably use about a tablespoon chopped in the marinade and then another teaspoon added into the pan sauce. You can also sprinkle some fresh basil over the finished dish.

What Else Can I Add?

This is my favorite part of every recipe. I love sharing ideas for other things you can add to the dish to make it extra special, if you want. Here are some modifications to take this tomato basil chicken over the top:

  • Make it creamy: stir a splash of heavy cream or a couple tablespoons of cream cheese into the sauce.
  • Add grape tomatoes: after removing the chicken from the pan, add halved grape tomatoes and sauté until softened before adding the ingredients for the pan sauce.
  • Add bacon: cook some bacon in the pan before the chicken, then crumble it over the finished dish.
  • Make it cheesy: top each piece of chicken with a slice of fresh mozzarella. Place a lid on the skillet to melt the mozzarella.

What to Serve with Tomato Basil Chicken

I like to keep things easy, so I paired my chicken with a simple side salad and some homemade garlic bread. It would also go great with something like Cucumber Tomato Salad, Lemon Parsley Pasta, or Pesto Cheese Toast.

Side view of tomato basil chicken in the skillet
Garnished with chopped parsley for color.
Side view of tomato basil chicken in the skillet

Tomato Basil Chicken

A garlicky marinade and tangy tomato pan sauce make this Tomato Basil Chicken an easy and flavorful option for dinner.
Course Dinner, Main Course
Cuisine American
Total Cost $7.76 recipe / $1.94 serving
Prep Time 10 minutes
Cook Time 20 minutes
Marinate Time 30 minutes
Total Time 1 hour
Servings 4
Calories 303kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup olive oil $0.64
  • 2 Tbsp red wine vinegar $0.20
  • 4 cloves garlic, minced $0.32
  • 1 tsp dried basil, divided $0.10
  • 1/4 tsp salt $0.02
  • 1/8 tsp freshly cracked black pepper $0.02
  • 1.3 lbs. boneless, skinless chicken breast $6.24
  • 1/2 cup chicken broth $0.07
  • 2 Tbsp tomato paste $0.14
  • 1/4 tsp sugar $0.01

Instructions

  • In a small bowl, combine the olive oil, red wine vinegar, minced garlic, ½ tsp dried basil, salt, and pepper.
  • Use a sharp knife to fillet the chicken breasts into two thinner pieces each.
  • Place the chicken breast pieces in a shallow dish and pour the marinade over top. Flip the chicken a couple of times to make sure all surfaces are coated. Marinate the chicken for 30 minutes, or up to one day (refrigerated), flipping once or twice throughout.
  • Heat a large skillet over medium. Once the pan is hot, transfer the chicken pieces to the skillet. There should be enough oil from the marinade to prevent sticking. Cook the chicken for about five minutes on each side, or until golden brown and cooked through, then remove it to a clean plate.
  • Add the tomato paste, chicken broth, the remaining ½ tsp dried basil, and sugar to the skillet. Use a whisk to combine the ingredients and dissolve any browned bits off the bottom of the skillet.
  • Let the sauce simmer over medium-low heat for about five minutes, or until slightly thickened. Return the chicken to the skillet and spoon the sauce over top. Serve and enjoy.

Nutrition

Serving: 1piece | Calories: 303kcal | Carbohydrates: 3g | Protein: 32g | Fat: 17g | Sodium: 489mg | Fiber: 1g
A fork lifting a sliced piece of tomato basil chicken off the plate

How to Make Tomato Basil Chicken – Step by Step Photos

Chicken marinade in a bowl with a whisk

Make the marinade first. In a small bowl, combine ¼ cup olive oil, 2 Tbsp red wine vinegar, 4 cloves of minced garlic, ½ tsp dried basil, ¼ tsp salt, and ⅛ tsp freshly cracked pepper.

Filleted chicken breasts on a cutting board

Use a sharp knife to fillet two boneless, skinless chicken breasts into two thinner pieces each.

Marinating chicken in a shallow dish

Place the chicken pieces in a shallow dish and pour the marinade over top. Flip the chicken a couple of times to make sure it’s all coated. Marinate the chicken for 30 minutes, or up to one day (refrigerated).

Cooked chicken in the skillet

Heat a large skillet over medium. Once hot, transfer the chicken to the skillet and cook for about five minutes on each side, or until browned and cooked through. Transfer the cooked chicken to a clean plate.

Pan sauce ingredients being added to the skillet.

Add ½ cup chicken broth, 2 Tbsp tomato paste, the remaining 1/2 tsp dried basil, and ¼ tsp sugar to the skillet. Use a whisk to combine the ingredients and dissolve any browned bits off the bottom of the skillet.

Finished pan sauce with a whisk

Simmer the sauce over medium for about five minutes or until it has slightly thickened.

Chicken returned to the skillet and coated in sauce.

Return the chicken to the skillet and spoon the sauce over top.

Side view of sliced chicken on a plate with garlic bread and salad.

I garnished with a bit of chopped parsley just for some color, but you don’t need it for flavor. If you have fresh basil to use as garnish, that would definitely add both color AND flavor!

Tomato basil chicken in the skillet

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Easy White Bean Salad

This quick white bean salad is bursting with Mediterranean flavor! It’s great for a fast lunch or an easy side…

A Couple Cooks – Recipes worth repeating.

This quick white bean salad is bursting with Mediterranean flavor! It’s great for a fast lunch or an easy side dish.

White Bean Salad

We’re always on the hunt for quick and easy lunch ideas over here. Here’s our newest invention you can mix up in minutes: White Bean Salad! It’s bursting with Mediterranean flavor from simple ingredients: bell pepper brings a crunch, parsley an herbaceous bite, and red wine vinegar brings a zing of acidity. Top with a sprinkle of feta, and it’s irresistibly tasty with minimal effort. We often lean on bean recipes for healthy lunches, and this simple mix hits it out of the park for us. It also does double duty as an easy side dish!

Ingredients in white bean salad

This white bean salad is perfect for lunches: we created the recipe as something you could whip up on the fly right before eating. Or, it’s great as a party salad: especially for summer picnics or potlucks! The ingredients are optimized for it to stay well in the refrigerator, but it’s great for eating right away. Here’s what you’ll need for this white bean salad:

  • Navy beans or cannellini beans (see below)
  • Red pepper
  • Red onion or shallot
  • Parsley
  • Olive oil
  • Red wine vinegar
  • Dijon mustard
  • Salt and pepper
  • Feta cheese
White Bean Salad

Navy beans vs cannellini

This white bean salad leans on a bean that’s worth seeking out: navy beans! They’re small and have a velvety texture and nutty flavor. Cannellini beans are easiest to find at the grocery, but they can sometimes taste a little mushy. Navy beans have a nice pop when you bite into them, which makes them our top choice for this salad.

Navy beans are worth seeking out, though sometimes we have a harder time finding them at our local grocery (yes, we’ve made some extra grocery trips!). Of course, you can substitute cannellini beans if desired and this salad still tastes great.

Olive oil & vinegar quantities

One note on the oil and vinegar quantities in this white bean salad! We’ve provided two options depending on how you’re serving it.

  • Use less oil and vinegar if eating right away. Make it to eat for lunch right away, and you can get away with ½ tablespoon oil and vinegar. It tastes great right when you mix it up.
  • Use more if storing it refrigerated or making for a party. Use 1 tablespoon each oil and vinegar and it makes more of a marinated bean salad texture. This is best here because it can dry out in the fridge or as it sits.
White Bean Salad

Make a double batch for a party

Want to make this white bean salad for a party? The quantity in the recipe below makes enough for 2 large lunch servings or 4 small servings as a side dish. We kept it this size because we eat it primarily as a lunch salad: and it’s easy to double.

Making it for a party or entertaining? Make a double batch! You’ll want to use the larger quantity of oil and vinegar for the party size, which will be 2 tablespoons each oil and vinegar. Click the 2x button in the recipe below.

Ways to serve this white bean salad

This white bean salad is ultra versatile: it works from healthy lunches to picnics to cookouts to quick sides! Here are a few ways to serve it:

  • For lunches, stored in a covered jar
  • With shrimp like baked shrimp or sautéed shrimp as a fast and easy meal
  • With salmon like baked salmon or pan seared salmon
  • At a picnic or potluck (double recipe)
  • With chopped ripe tomatoes when in season
  • With other fresh herbs like basil, oregano, chives or thyme when in season

More bean salad recipes

Love a good bean salad? We could eat them every day of the week. Here are a few more ways to use beans:

This white bean salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta cheese.

Print
White Bean Salad

Easy White Bean Salad


  • Author: Sonja Overhiser
  • Total Time: 10 minutes
  • Yield: 2 large or 4 side dish servings
  • Diet: Vegetarian

Description

This quick white bean salad is bursting with Mediterranean flavor! It’s great for a fast lunch or an easy side dish.


Ingredients

  • 1 can navy beans* (or cannellini beans)
  • ½ cup diced red bell pepper (or substitute sliced ripe cherry tomatoes, when in season)
  • 1 tablespoon finely chopped red onion or shallot
  • 2 tablespoons finely chopped parsley (or green onion top or other herbs)
  • 1/2 to 1 tablespoon olive oil
  • 1/2 to 1 tablespoon red wine vinegar
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons feta cheese (omit for vegan)

Instructions

  1. Drain and rinse the beans.
  2. Dice the bell pepper. Mince the red onion, and chop the parsley.
  3. In a bowl, mix together all ingredients (if you’re eating right away, use the ½ tablespoon oil and vinegar; if making to refrigerate or for a party where it will sit out, use 1 tablespoon). Taste and add additional salt if desired. Saves up to 3 days refrigerated; taste and add additional salt, olive oil and vinegar after storage.

Notes

*If making for a party, make a double recipe (use the 2x button).

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side dish
  • Method: No cook
  • Cuisine: Salad

Keywords: White bean salad

A Couple Cooks - Recipes worth repeating.

Roasted Butternut Squash Orzo Salad

I love roasted butternut squash, it is one of my favorite fall vegetables. I could eat it plain all day long, but I also love it in this Roasted Butternut Squash Orzo Salad. My easy orzo salad is one of the most popular salad recipes on our blog and I …

I love roasted butternut squash, it is one of my favorite fall vegetables. I could eat it plain all day long, but I also love it in this Roasted Butternut Squash Orzo Salad. My easy orzo salad is one of the most popular salad recipes on our blog and I think you will love the…

The post Roasted Butternut Squash Orzo Salad appeared first on Two Peas & Their Pod.

Chicken Salad with Apples

I’m kind of obsessed with chicken salad lately. It’s easy to prepare, super filling, and the perfect cold meal during these hot summer months. I especially love this chicken salad with apples because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing that has a bright fresh flavor thanks […]

The post Chicken Salad with Apples appeared first on Budget Bytes.

I’m kind of obsessed with chicken salad lately. It’s easy to prepare, super filling, and the perfect cold meal during these hot summer months. I especially love this chicken salad with apples because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing that has a bright fresh flavor thanks to the addition of yogurt. And as usual, there are plenty of ways you can add to or swap out ingredients in this chicken salad, so keep reading for ideas! 

Originally posted 10-10-2011, updated 8-5-2021.

Overhead view of a bowl of chicken salad with ingredients on the sides

What Kind of Cooked Chicken to Use

I cooked up some fresh chicken breasts just before making my chicken salad (see the step by step photos below the recipe), but rotisserie chicken is a really convenient option. If using rotisserie chicken, simply pull the meat from the bone, remove the skin, and give the meat a rough chop. You’ll need about 3 cups of chopped chicken for this recipe. You can also use canned chicken breast, if needed, although that option will have the least desirable texture and flavor of the three options.

What Else Can I Add to My Chicken Salad?

Chicken salad is so flexible. Nuts pair really well with the flavors of this salad, so you can try adding some almonds or chopped pecans. Finely diced celery is also nice for some extra crunch. And if you don’t have dried cranberries, golden raisins or fresh grapes also work really well in this recipe.

How Long Does This Chicken Salad Last?

Chicken salad is usually good in the refrigerator for 3-4 days, but it can vary depending on the freshness of your chicken and the conditions inside your refrigerator. This salad should not be frozen.

How to Serve Chicken Salad with Apples

You can eat chicken salad several different ways. The most common is as a chicken salad sandwich and you can do this on your favorite bread, on a croissant (like in the photos), or in a wrap. Chicken salad is also a great topper for a green salad, or you can serve it with crackers and a delicious dip (you might want to chop the chicken and apples a little smaller in that case).

Overhead view of chicken salad sandwiches with croissants

Love chicken salad? You might also like Curry Chicken Salad or Broccoli Cheddar Chicken Salad.

Side view of a bowl of chicken salad with apples, croissants in the background

Chicken Salad with Apples

This chicken salad is packed with sweet and crunchy apples, tart dried cranberries, and a light and creamy homemade dressing.
Total Cost $10.35 recipe / $2.59 serving
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 367kcal
Author Beth - Budget Bytes

Ingredients

  • 3 cups chopped cooked chicken $7.97
  • 1 apple (1.5 cups chopped) $0.76
  • 1/4 cup diced red onion $0.20
  • 1/4 cup dried cranberries $0.22
  • 1/3 cup mayonnaise $0.53
  • 1/3 cup plain yogurt $0.35
  • 1 Tbsp Dijon mustard $0.18
  • 1 Tbsp red wine vinegar $0.10
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Chop the cooked chicken and the apple into small pieces. Finely dice the red onion.
  • Place the chicken, apple, onion, and dried cranberries in a large bowl.
  • Combine the mayonnaise, yogurt, Dijon, red wine vinegar, salt, and pepper in a bowl. Stir until smooth.
  • Pour the dressing over the salad ingredients in the bowl and stir until everything is coated. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1Serving | Calories: 367kcal | Carbohydrates: 15g | Protein: 34g | Fat: 19g | Sodium: 395mg | Fiber: 2g

Side view of a bowl of chicken salad with apples, croissants in the background

How to Make Chicken Salad with Apples – Step By Step Photos

Cooked chicken breast in a skillet

You’ll need about 3 cups chopped cooked chicken for this recipe, so if you’re not using rotisserie chicken, you’ll want to cook some chicken first. I used two chicken breasts (about 1.3 lbs. total). I filleted each breast in half to make two thinner pieces, which helps them cook more quickly and evenly. Then I just cooked them in a skillet with a little oil over medium heat until they were golden brown on each side and cooked to an internal temperature of 165ºF.

Chopped chicken on a cutting board

Allow the chicken to cool for 5-10 minutes before chopping it into small pieces.

Chopped apple on a cutting board

Chop one apple into small pieces (about 1.5 cups). You’ll probably want to use a variety of apple that is sweet or sweet-tart, like a Fuji or Gala. Also finely dice about ¼ cup red onion.

Chicken salad ingredients in a bowl

Add the chopped chicken, diced apple, diced red onion, and ¼ cup dried cranberries to a bowl.

chicken salad dressing ingredients in a bowl

To make the salad dressing, combine ⅓ cup mayonnaise, ⅓ cup plain yogurt, 1 Tbsp Dijon mustard, 1 Tbsp red wine vinegar, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Stir until evenly combined and smooth.

Dressing being poured over the chicken salad ingredients

Pour the prepared dressing over top of the salad ingredients.

Finished chicken salad with apples in a bowl

Stir until the salad ingredients are combined and coated with dressing. Serve immediately, or refrigerate until ready to eat.

Chicken salad sandwiches made with croissants on a wooden cutting board

The post Chicken Salad with Apples appeared first on Budget Bytes.

Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.

The post Homemade Italian Dressing appeared first on Budget Bytes.

I love making simple homemade vinaigrettes, and this classic Italian dressing has been a favorite lately. This dressing is similar to the bottled “Italian dressing” that you’d find in the grocer store, except made with simple ingredients that you’ll find in your fridge and pantry. It’s the perfect mix of bright lemon and vinegar, flavorful herbs, and savory Parmesan to take your homemade salads up to the next level.

a small glass carafe with Italian dressing with a salad bowl in the back

What’s in Italian Dressing?

This all-purpose homemade dressing is a simple vinaigrette base packed with dried herbs and Parmesan. The base is olive oil and red wine vinegar, plus a little lemon juice to freshen things up and Dijon mustard to help emulsify the vinegar into the oil. I added a hefty dose of herbs, in the way of an Italian seasoning blend for convenience, plus a little garlic, and a touch of sugar to soften the acid every so slightly. Lastly, grated Parmesan adds so much umami and depth of flavor that it will make you want to eat the dressing by the spoonful!

Can I Skip the Sugar?

Technically you can skip the sugar if you really have to, but even that small dose of sugar goes a long way toward creating a really smooth dressing and reducing any bitterness, so I don’t suggest skipping it if at all possible. It’s only ½ tsp for the entire batch, so the dose per serving is extremely small.

Can I Skip the Parmesan?

Yes. This still makes a really stellar vinaigrette even without the Parmesan. I will say that the Parmesan totally takes the dressing to the next level, but I find plain vinaigrettes quite enjoyable on their own as well. So if you want to make a vegan dressing or just don’t have Parmesan on hand, don’t let it hold you back from making this homemade dressing.

How to Store Levtover Italian Dressing

Store your leftover dressing in an air-tight container in the refrigerator for about a week. The olive oil may solidify when the dressing gets very cold but will liquify again if set out at room temperature for 5-10 minutes.

How to Serve Italian Dressing

The flavors in this simple dressing are so universal that it will taste good on just about any salad. But it’s also great on pasta salad, on a simple sliced tomato and mozzarella salad, or even as a marinade for chicken! I think this dressing would also be amazing soaked into a crusty piece of bread as part of a pressed deli sandwich. YES!

Overhead view of a spoon in a jar full of homemade italian dressing
Italian dressing in a glass carafe in front of a bowl of salad

Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.
Total Cost $1.89 recipe / $0.24 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 2 Tbsp each
Calories 130kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/2 cup extra virgin olive oil $0.84
  • 3 Tbsp red wine vinegar $0.30
  • 1 Tbsp lemon juice $0.04
  • 2 tsp Dijon mustard $0.12
  • 1/4 tsp garlic powder* $0.02
  • 1 Tbsp Italian seasoning blend $0.30
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 1/2 tsp sugar $0.01
  • 2 Tbsp grated Parmesan** $0.22

Instructions

  • Add all of the ingredients to a jar or bowl. If using a jar, screw the lid on tightly and shake until the ingredients are incorporated. If using a bowl, whisk until the ingredients are incorporated. Give the dressing a quick shake or whisk just before serving.

Notes

*You can use one minced clove of fresh garlic in place of the garlic powder if you prefer a stronger garlic flavor.
**Bottled grated Parmesan with cellulose (an anti-caking agent) may clump slightly, but will still taste great.

Nutrition

Serving: 2Tbsp | Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Sodium: 180mg | Fiber: 1g

How to Make Italian Dressing – Step by Step Photos

Italian dressing ingredients in a jar

Combine ½ cup extra virgin olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon, ¼ tsp garlic powder, 1 Tbsp Italian seasoning blend, ½ tsp salt, ¼ tsp freshly cracked pepper, ½ tsp sugar, and 2 Tbsp grated Parmesan in a bowl or jar.

mixed Italian dressing in a jar

If using a jar, close the lid on the jar tightly then shake until the ingredients are incorporated. If using a bowl, whisk the ingredients together until incorporated.

Italian dressing being poured over a large salad

Serve your homemade Italian dressing over your favorite salad, sliced vegetables, or even as a marinade for chicken! (yes, that salad recipe is coming soon!)

Italian dressing in a glass carafe in front of a bowl of salad

The post Homemade Italian Dressing appeared first on Budget Bytes.