Chicken, Lettuce, Cucumber And Avocado Salad | Mixed Green And Chicken Salad


What do you do when you really want to eat something  ASAP as your stomach is growling with hunger pangs and you literally have no time to cook? Well, thanks to the leftover rotisserie chicken and some greens available in my refrigerator. I did some chopping, added some flaxseeds, salad dressing, and TA DA…A healthy bowl of Chicken Salad is ready within no time, LITERALLY!


The creamy avocado, crunchy lettuce, sweet Roma tomatoes, and cucumber, red radish, sour cream with lime and flaxseed makes a great protein and nutrition packed Salad. Enjoy it in Sandwich or wrap with choice of your Salad dressing.


Other Salad Recipes- Lettuce And Broiled Corn Salad, Cucumber Moong Sprout Salad, Mixed Bean Salad, Green Salad, Fruit Salad, Sprouted Moong Salad

Serves 2


  • 2 Rotisserie chicken breast, cut into strips
  • 4 heaped cups Romaine lettuce, chopped into bite-size pieces
  • 1 Avocado, sliced
  • 1 Cup cucumber, sliced
  • ½ Cup red radish
  • 6-8 Roma tomatoes, halved
  • 1 Tbsp sour cream
  • 1 Tbsp lime juice
  • 1 Tbsp olive oil
  • 1 Tsp balsamic vinegar
  • 1 Tbsp feta cheese
  • Sea salt as required
  • 1 Tsp roasted flaxseed

Learn Recipe For Chicken, Lettuce, Cucumber And Avocado Salad | Mixed Green And Chicken Salad


Step 1- In a large mixing bowl, add the chicken strips, romaine lettuce, avocado, cucumber, red radish,  Roma tomatoes

Step 2- Add lime juice, olive oil, balsamic vinegar, roasted flaxseed, feta cheese, sour cream. Gently toss everything and serve




Lettuce And Broiled Corn Salad | Salad Recipes

It takes no time to prepare this salad to stop your hunger pangs. Buttery corn with lemon juice and a ting of red paprika powder is the perfect match to wrap in lettuce and enjoy the salad. This recipe makes an amazing flavor combination and gives you a new to-go salad recipe for a quick brunch or weekend picnic or pool party.



Serves 2


  • 2 Corn on the cob
  • 2-4 Romaine lettuce leaves
  • 2 Tbsp butter (at room temperature)
  • 1 Tbsp lemon juice
  • ¼ Tsp red paprika powder
  • Salt as required


Set the oven to broil. Wash and pat dry the corn on the cobs. Rub butter all over the corn on the cob. Sprinkle salt and red paprika powder as required. Place the corn cobs on the aluminium foil and place them in the heated oven. Broil for 8mins minutes from each side (approx 16-18min total) or until slightly brown on the tips. Remove from the oven, rub some lime and sprinkle salt and spices. Remove the kernels from the cob and serve in the lettuce. Wrap and enjoy.

*You can remove the kernels from the cob before broiling to avoid the mess.


Cucumber Moong Sprout Salad | Salad Recipes

Moong sprouts are wonder food as they are packed with many nutritional values. They are rich in fiber, minerals, vitamins, low in calories, helps in detoxifying your body. They contain a lot of dietary fiber which regulates your digesting. If you are trying to lose weight you can replace your heavy meals with the bowl of sprouts without getting worried about the calories. There are many more benefits of eating sprouts that’s why they are known as wonder or miracle food.


It’s no secret that Moong sprouts are really good our health. But like many others, if you too are struggling with how to included Moong sprouts in your meal then you must start with this healthy cucumber-sprout salad. This is amazingly simple and one of the delicious salad recipe. This is a very refreshing and fulfilling recipe. Replace any of your meal with a bowl of this healthy and refreshing salad and see the difference in a month. 🙂


Prepare it and refrigerate it for 2-3days. Take it as a light and low-calorie lunch for your office. You can prepare it with minimal ingredients and add any veggies you would like to have.


Serves 2


  • 1 Cup moong sprout
  • 1 Cucumber, finely chopped
  • 1 Green chili, finely chopped
  • ½ Cup fresh parsley, chopped
  • 1 Tbsp lemon juice
  • 1 Tsp roasted flaxseed powder (optional)
  • ¼ Tsp red paprika powder
  • Salt as required


In a mixing bowl, take all the ingredients and toss everything well. It’ ready. Serve and enjoy the healthy bowl of refreshing salad.


Mixed Bean Salad | Salad Recipes

Beans are also known as the inexpensive powerhouse of nutrients as they are very much economical and are packed with benefits like fiber, protein, iron, potassium, vitamins, minerals and antioxidants. They are low in fat and hence contains no cholesterol and also they help in controlling your cholesterol. Having a small bowl of them will make you feel full and give you a supply of energy.


I was planning to make something with these beans as they are beautiful. Isn’t it? Economical, easy to prepare, and the powerhouse of nutrients…Mixed Bean Salad which stays fresh for days in the refrigerator. This is so great to prepare because this requires minimum time and ingredients. You can’t go wrong with this easy peasy recipe with just a handful of ingredients. 😀 And you know what the best part is? You can prepare it ahead and refrigerate for later use and enjoy the free time. 😉 This stays fresh for 2-3days.


This three bean salad is superhit for any potluck/ beach party or small get-together at home. Serve with some chips and dips for party appetizers.


Serves 2


  • ½ Cup mixed bean, boiled
  • ½ Cup cucumber, finely chopped
  • 3 Red radish, sliced or chopped
  • 8-10 Cherry tomatoes, cut into halves
  • ¼ Cup fresh parsley, chopped
  • 1 Tbsp lemon juice
  • 1 Tsp roasted flaxseed powder
  • ¼ Tsp red paprika  powder
  • Salt as required



In a mixing bowl, take all the chopped veggies and boiled beans. Add red paprika, roasted flaxseed powder, salt as required, and lemon juice. Toss well and serve.




Green Salad | Mixed Green Salad Recipe

Sometimes it’s very tough to stay away from food when you are a food blogger or a foodie. 😛 So I would personally recommend having a healthy bowl of salad for one meal and detoxify the toxins out of your body and cleanse your system. A perfect bowl of green salad- healthy, fresh, and satisfying bowl can make a great meal. This salad is so delicious, simple, and perfect to have for brunch, lunch, snack, or dinner. 🙂


Include your favorite protein to balance the meal and enjoy the wholesome healthy bowl of green salad. Whenever I prepare salad I try to keep it as simple as that to pair with grilled fish or chicken breast. Top it with some roasted flaxseeds for the perfect crunchiness.


My healthy and fresh bowl of green salad or shades of green 😀 includes fresh crunchy lettuce leaves, creamy soft avocado, crunchy cucumber, fresh parsley, and sweet cherry tomato topped with olive oil, a dash of lemon, crushed basil, roasted flaxseeds, sea salt, and feta cheese.


Any lettuce you like will do here, but for the perfect crunchiness, I would suggest you get Romaine lettuce. Try getting the greens which are seasonal to get the most benefit out of the salad.


Serves 2


  • 6 Romaine lettuce leaves (washed and chopped)
  • 1 Avocado, peeled and sliced
  • 1 Cucumber, small (sliced)
  • 8-10 Cheery tomatoes, cut into halves
  • ½ Cup fresh parsley leaves, chopped
  • 1 Tbsp lemon juice
  • 3 Tbsp feta cheese, crumbled
  • 1 Tsp olive oil
  • 1 Tsp roasted flaxseeds
  • 1 Tsp crushed basil leaves
  • Sea salt, as required


In a large bowl, take all the greens and cherry tomatoes. Add lemon juice, olive oil, sea salt, crushed basil leaves, feta cheese and toss well. Top with roasted flaxseeds and serve.


Sprouted Moong Salad


I always end up making moong dal bhajiyas whenever I soak whole moong dal. Though I don’t soak moong dal very often 😀 But this time somehow I didn’t get time to make bhajiyas so I thought of making Sprouted Moong Salad which my mom used to make 🙂 Well this is a very simple recipe which you all already know. Well…anyway I am posting this because this is one of my favorite salad which my mom used to make for me on weekends. After marriage the most important thing you miss is your MOM and her Recipes 🙂 Anyway I tried the recipe exactly the same way mommy used to make.


A colorful treat to your eyes and low on calories and high on protein. Sprouted moongs are available in the market but mom says prefer making them at home rather than buying because this ensures quality and freshness. AND don’t be sooo lazy, JUST MAKE THEM AT HOME 😀 GOD! She still scolds me like a little child 😛


The salad tastes best when you make them with fresh veggies. Sometimes it’s good to ditch the regular breakfasts and have a bowl of sprouted moong salad or have it as a snack in evening or between your meals..Enjoy Anytime! 😀

Learn Step By Step Recipe With Pictures For Sprouted Moong Salad (Yeah I know nobody needs step by step picture recipe for this 😛 )

Serves 2


  • 2 Cups of sprouted moong beans
  • 1/2 Cup finely chopped onion
  • 1/2 Cup finely chopped cucumber
  • 1/4 Cup finely chopped tomato
  • 2 Tbsp chopped fresh coriander leaves
  • 1 chopped green chili
  • 1 Tbsp lemon juice
  • Black salt as required


It’s always good to use homemade sprouted moong but if you think that it’s a boring process so you can purchase sprout maker for your convenience 😀

Soak whole moong dal overnight, drain water and tie in a wet cotton cloth and leave for 2-3days. Make sure to wet the cloth every day. Once the moong sprout is ready to rinse them with water and add chopped onion, cucumber, tomato and green chili. Mix well

Add black salt, lime juice, and chopped coriander leaves and mix again, serve and enjoy the healthy bowl of salad 🙂


Kala-Chana Chaat/ Salad

Looking for something healthy to start your day? “Kala Chana Chaat/ Salad” is the best option if not in a mood to cook. Kala chana/ black chickpeas are low in fat and high on dietary fiber. Having a bowl of Kala Chana Chaat/Salad will not make you feel hungry for a longer time. Tummy Full, Low Intake Of Extra Calories!


The easiest way to include Kala Chana in your meal is to use them in Salads. Salads are the best detoxing meals for your body. This is a very simple Kala Chana Chaat/ Salad. You can include cucumber, carrot, celery and can make your own variations.


  • 1 Cup soaked Kala chana (soak them overnight, for sprouts- tie soaked chana in a wet cotton cloth and keep in a warm place for 1 or 2 days)
  • 1 Medium finely chopped onion
  • 1 Medium finely chopped tomato
  • 1-2 Chopped green chilies
  • 1/4 Cup chopped coriander leaves
  • 1 Tbsp lemon juice
  • 1 Tsp chaat masala
  • Black salt as required


Step 1- Wash the sprouted chana and mix chopped onion, tomato, green chilies chopped coriander leaves, black salt and chaat masala and toss well

Step 2- Add lemon juice and toss again and serve



Enjoy your Healthy Snack 🙂