We trade lettuce or cabbage to lay our chicken, radish, scallions, clementine and almonds on a bed of shredded Brussels sprouts. Pack salad and dressing separately and toss together when ready to eat.
This saucy spin on classic Buffalo wings is low-carb and flavor-packed.
These sandwich hacks are the greatest thing since sliced bread.
Who needs a bun? We’ve subbed in lettuce and kept all of the flavors you love in these can't-miss burger salads.
Here’s help for what to pack and what to eat when you need to bring your A-game to the afternoon.
Halloumi Is the Mediterranean Staple You Should Keep In Your Fridge. Here’s a Tasty Salad to Use It.
Seared-till-golden halloumi cheese is the star of this meatless salad with arugula, lentils, zucchini and a perfectly balanced Dijon vinaigrette.
You don’t have to choose between pizza and quesadillas, this easy tortizza lunch incorporates the best of both.
This easy, hearty Roasted Vegetables & Goat Cheese Pasta Salad is delicious served cold (but great warm, too). Kitchen getting too stuffy for your liking in this summer heat? Head outside, fire up the BBQ and easily prep all your veg on the grill.
This cold soba salad makes the perfect packed lunch: The longer the noodles sit in the peanut dressing, the more flavorful they become.
Wrapped in buttery lettuce leaves, this sweet and savory chicken is packed with dynamic flavor for an irresistible dinner.
Scrubbing the beets and leaving the skins on means you don’t have to peel them later, and slicing helps them to roast faster. The fish adds a delicately smoky note, while the chickpeas help boost the protein level of this creative fall vegetable salad.
Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini. If you can't find poblano pepper, a red or green bell pepper can substitute.
Not your average quinoa bowl, this version spoons a warm sesame sauce spiked with refreshing orange over wild salmon and a bevy of tender veggies.
Vibrant in color and loaded with flavor, this slaw is the perfect side for protein. You can prep it entirely at home and take it on the road – or take it camping, as Melissa Urban suggests in her book. If making it ahead, simply pack the salad, dressing and garnishes separately and toss together right before serving.
The fiber- and protein-rich filling with tempeh and pinto beans is packed with flavor while a bonus tomatillo sauce gives this plant-based dish a zesty kick. Because they’re frozen separately, both the filling and sauce retain maximum flavor and texture when reheated. It’s like a taco kit in your freezer!
Covered with a tangy glaze, these chicken thighs stay juicy as they roast. And with just two pans to wash, you get a break on the dishes.
This veggie-rich salad with pops of dried cherries can be fully assembled and dressed the night before. Store-bought rotisserie chicken makes it hassle-free, too.
All the flavors of your favorite deli bagel — in salad form! With the dressing, croutons and eggs made in advance, this satisfying meal is ready in less time than a lunch run.
Sweet and salty, this salad leaves you satisfied thanks to fiber-rich farro. All the elements can be made in advance and tossed just before serving.
If you're looking to fuel up for a long run or intense workout, eating a high-fiber recipe, such as this quinoa-based salad, a few hours before you go will provide a comfortable, consistent stream of energy.