Some days you just need a lunch that’s hassle-free, flavorful and will keep you satisfied all afternoon long. Hungry Lady Salad Episode 47 – my Curry Cashew Chicken Salad – ticks all of those boxes! It’s high in protein thanks to both the yogurt base and chicken; it’s salty, sweet, chewy and has just the right amount of crunch with raw vegetables like celery and red onion, plus the cashews of course! This salad is ideal for meal prepping on a Sunday because, like so many of my salads, you can make it on the weekend and enjoy it all week long. I also love that I can grab a rotisserie chicken from the grocery store making it super-fast to put together. It can be enjoyed in so many different ways, but some of my personal favorites include in lettuce leaf cups, tucked into a sandwich, scooped up with crackers, or on its own with a spoon!

How To Make My Curry Cashew Chicken Salad

Step 1. In a large bowl, whisk the curry powder, yogurt, mayonnaise, one tablespoon of apple cider vinegar, apricot preserves, and salt.  

Step 2. To the bowl of dressing, add the shredded chicken.

Step 3. Add the onion and celery and toss to combine. 

Step 4. Arrange the lettuce leaves on plates and scoop the chicken salad onto each one.  Top with the cilantro and cashews and serve. 

Step 5. Enjoy!

What Else Can I Use?

• You can use any curry powder you like, or even curry paste.  Be mindful that curry powders range from mild to very spicy in heat so choose according to your tastes.
• If you don’t have apricot or orange preserves and don’t want to buy some, a tablespoon or two of honey will serve a similar purpose.
• The cilantro and cashews act as a garnish component, so if you’re not a fan of cilantro just replace with parsley or leave it out.
• If you have a nut allergy, just omit the cashew garnish.

This Curry Cashew Chicken Salad is special because:

It’s salty, sweet, chewy, crunchy – lots of flavor and texture going on here!
It’s fast and easy to put together, especially if you grab a rotisserie chicken from the grocery store!
It can be enjoyed in so many different ways: in lettuce leaf cups, tucked into a sandwich, scooped up with crackers, or on its own with a spoon!

Salads That Make Meal Prepping Easy

Kimchi Tuna Salad (Gluten Free, Dairy Free)
The Best Mayo-Free Tuna Salad (Paleo, Dairy Free, Gluten Free)
10 Minute Salmon Salad with Capers, Dill and Lemon (Gluten Free)
Rainbow White Bean Salad (Gluten Free)
Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

If you make my Curry Cashew Chicken Salad, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Say hello to Episode 43 of Hungry Lady Salads! We’re coming really close to having a delicious meal-in-a-bowl-salad for every week of the year, and honestly, I’m not mad about it (I can tell, neither are you!)

This vibrant Carrot Salad with Chickpeas, Raisins and Honey-Harissa Dressing is a nod to Morocco, and was inspired by a trip I took there many years ago. The combination of carrot, chickpea, fruit and harissa is a staple of Moroccan cuisine and these flavors together really do pack a punch! It’s sweet and savoury, a little bit spicy, but overall incredibly hearty and fresh, meaning you’ll stay full and satisfied for longer!

It’s a great make-ahead salad that will keep in the fridge all week for healthy lunches – even on the busiest of days – and perfect for when you peer into the fridge and find you don’t have any salad greens on hand.

Watch Me Make My Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing

If you’re in need of some more Hungry Lady Salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing

Step 1. In a small bowl, cover the raisins with boiling water and let them sit to reconstitute while the prep the rest of the salad.  

Step 2. In a large serving bowl, whisk together the shallot, lemon juice, mustard, honey, harissa, a pinch of salt and pepper.  Stream in the olive oil, whisking to combine.

Step 3. Grate the carrots either by hand or using the grating attachment of a food processor.

Step 4. To the serving bowl of dressing, add the shredded carrots and chickpeas.  Using a slotted spoon or fork, lift the plump raisins out of the water and add those in along with the parsley, chives, and another pinch of salt.   Toss well to combine.  

Step 5. Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge.

Step 6. Enjoy!

THE FULL RECIPE AND INGREDIENTS ARE WAITING FOR YOU AT THE BOTTOM OF THIS POST, WITH A PRINTABLE VERSION FOR IF YOU FALL IN LOVE WITH THIS RECIPE AS MUCH AS I HAVE!

The Tools I Used To Make This:

• Oxo Hand Grater
  OR
• Food Processor with Grater Attachment

What Else Can I Use?

• I don’t bother peeling the carrots when they are organic and/or locally grown.  You’re welcome to, or you can skip it and just scrub the skins with a damp cloth.
• You can use another chili paste if you don’t have Harissa, even sriracha will work.  
• If you don’t care for any spice, leave the harissa out.  If you want it more spicy, double it.
• White beans can be subbed in for the chickpeas.

This Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing is special because:

It’s great for making ahead of time and lasts all week in the fridge – perfect for healthy lunches!

It’s gluten-free, dairy-free and vegan!

It’s the perfect salad to make when you don’t have salad greens on hand, or you have a particular craving for a salad with a bit of spice!

Even More Hungry Lady Salads

Erewhon’s Famous Kale + White Bean Salad

Carrot + Avocado Salad (Vegetarian, Gluten Free)

Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten Free)

If you make my Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

I love a good twist on a classic, and for good reason – sometimes, although a recipe is well loved, it’s time to spice things up a bit. Well, my Kimchi Tuna Salad has just entered the chat.

Kimchi is a traditional Korean fermented side dish made primarily from cabbage and radishes, seasoned with a variety of spices and chili pepper. Its tangy, spicy, and slightly sour taste is what makes it so distinctive and irresistible. What sets kimchi apart from other condiments is its incredible health benefits, particularly for your gut. Kimchi is packed with probiotics, which are beneficial bacteria that aid digestion and promote a healthy gut microbiome.

The best part is, you don’t have to travel far to find kimchi. Nowadays, it’s readily available not only in Asian markets but also in most general markets. Have a look for it next time you’re there – it’s normally in the refrigerated section!

But back to this salad: we’re combining the bold flavors of kimchi with the richness of tuna, in a gluten free, dairy free medley of textures, tastes and gut-boosting probiotics that will guarantee you’ll be coming back for more.

Watch Me Make My Kimchi Tuna Salad

If you’re in need of some more Hungry Lady Salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Kimchi Tuna Salad

Step 1. Place a colander in a medium bowl and drain the kimchi. Press on the kimchi with the back of a spoon or cup to get more liquid out. Coarsely chop the kimchi; this should work out to be about 2 cups now.

Step 2. To the medium bowl with the kimchi juice, add the rice wine vinegar, fish sauce, mayo, red pepper flakes and sesame oil; whisk to combine. Stir in the tuna and chopped green onion, breaking up the tuna into large chunks.

Step 3. Add the chopped kimchi and stir to combine. If it seems like there is too much liquid for your taste, feel free to drain a bit off. I like it with a lot of liquid as a “dressing.”

Step 4. Serve with a sprinkle of sesame seeds or Furikake.

Step 5. Enjoy!

What Else Can I Use?

• Kimchi is the star here, so I don’t suggest a substitute.  If you want another gut friendly tuna salad, check out this Sauerkraut Tuna Salad
• I like to use tuna in water for this, but you can also use tuna packed in oil.  Just drain it first.
• No rice wine vinegar?  You can use apple cider vinegar.
• If you want to limit the spice, leave the red pepper flakes out.
• A gentle reminder that eggs aren’t dairy! Mayo is made with eggs, so this recipe is dairy free.

This Kimchi Tuna Salad is special because:

It’s a gut-friendly twist on a classic salad
It’s gluten AND dairy free
It will last up to 5 days in the fridge

Seafood Favorites

The Best Mayo Free Tuna Salad (Paleo, Dairy Free, Gluten Free)
Spicy Sambal Shrimp Lettuce Cups (Gluten Free, Dairy Free, Paleo)
Maple-Gochujang Salmon (Air Fryer AND Oven) (Gluten Free, Dairy Free, Paleo)
Baked Stuffed Shrimp Casserole (Gluten-Free)

If you make my Kimchi Tuna Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Ever since posting my original Celery Chopped Salad with Feta, Dates and Nuts, I’ve had dozens and dozens of you messaging me asking for another version. You all loved it so much and wanted more ways to eat it, so I knew I had to oblige. Another version you will have! And here it is.

Blue cheese and celery is a classic combination (have you every seen buffalo wings served without it?!), and Gorgonzola is my blue of choice here. Gorgonzola, the namesake of a province in Italy, is soft and creamy blue cheese with a slightly acidic finish. This tartness balances beautifully with the fresh and crispy celery, and then add in the sweetness of the apricots and this salad is guaranteed to be your new go-to – plus it lasts all week in the fridge!

Watch Me Make My Celery Chopped Salad with Apricots, Gorgonzola, and Pecans

If you’re in need of some more Hungry Lady Salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Celery Chopped Salad with Apricots, Gorgonzola, and Pecans

Step 1. Separate the leaves from the stalks of the celery.  Slice the stalks thinly on a bias and discard the leaves.  

Step 2. If your celery is a little wilted, place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing.  

Step 3. To toast the pecans, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes.  Note:  if you are making this salad ahead, store the nuts separately and mix in just before serving to maintain their crunch!

Step 4. Place sliced celery stalks and leaves in a medium sized bowl.  

Step 5. Add the shallot, chopped pecans, apricots, gorgonzola, lemon juice, apple cider vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, top with chopped parsley, and toss to combine. 

Step 6. Enjoy!

What Else Can I Use?

• Can’t find gorgonzola, but you can find another blue cheese such as Stilton?  Use it!
• Don’t like blue cheese?  Try goat cheese or parmesan
• If you don’t have apricots, use any dried fruit.  Dried plums or cherries would work nicely.
• Almonds or walnuts can be substituted for the pecans.
• If you don’t eat nuts, use roasted pumpkin seeds.
• To add more protein, feel free to throw in some shredded rotisserie chicken.
• Vegetarian and want to add protein?  Throw in some cooked lentils.

This Celery Chopped Salad with Apricots, Gorgonzola, and Pecans is special because:

It’s the perfect balance of tart, sweet and fresh in every bite

It’s a beautiful twist on a chopped salad, especially if you need to use up celery or have to improvise when you don’t have traditional salad greens on hand.

It lasts all week in the fridge!

Chopped Salad Recipes

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

The Famous La Scala Chopped Salad

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

If you make my Celery Chopped Salad with Apricots, Gorgonzola, and Pecans, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

The very first Hungry Lady Salad of 2023! This will make you rethink celery.
I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand but crave that fresh, bright flavor that only a salad can bring. And before you question the usability of the celery you forgot in the back of your refrigerator, I have a hack for you! If your celery is a little wilted, simply place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing. You can thank me later.

Watch Me Make My Celery Chopped Salad with Dates, Feta and Nuts

If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.

How To Make My Celery Chopped Salad with Dates, Feta and Nuts

Step 1. Seperate the celery stalks and leaves. Slice the stalks thinly on a bias and roughly chop the leaves.  

Step 2. To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes. 

Step 3. Place sliced celery stalks and leaves in a medium sized bowl.  

Step 4. Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine. 

Step 5. Enjoy!

What Else Can I Use?

• Queso fresco is a great substitute for feta, as is parmesan
• Pecans or walnuts are my preference here, almonds are good too.
• If you’re nut-free, try using toasted sunflower seeds
• With the meaty dates, cheese, and nuts I find this a satisfying light lunch on its own, though you could throw in some leftover rotisserie chicken as well.

This Celery Chopped Salad with Dates, Feta and Nuts is special because:

It’s fast, easy and incredibly filling

It’s gluten-free and vegetarian

You can make the salad ahead of time – just leave the nuts off until you’re ready to serve to preserve their crunch!

It’s a great way to use up celery, or improvise when you don’t have traditional salad greens on hand.

Chopped Hungry Lady Salads

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

The Famous La Scala Chopped Salad

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

If you make my Celery Chopped Salad with Dates Feta and Nuts, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

If you’ve been following along for a while, you will know that I consider myself an advocate for meal-in-a-bowl salads that actually fill you up, and trust me when I tell you this Kale Chopped Salad delivers. I am all about quick, easy, AND delicious, so not only is this salad incredibly fast to throw together, (perfect for when you’re craving something healthy and filling but don’t want to spend an hour in the kitchen) but the dressing is absolute magic in 3-ingredients.

Make this Hungry Lady Salad in advance and store it for up to 5 days in the fridge, or dig in the moment it’s ready! 

Watch Me Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

If you’re in need of some more meal-in-a-bowl salads, be sure to follow me on Facebook, or see all of my Hungry Lady Salads (and so many other delicious recipes!) over on Pinterest.

How To Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

Step 1. In a large salad bowl, combine the salad ingredients.  

Step 2. In a small bowl, combine the dressing ingredients and whisk or blend until very smooth.

Step 3. Pour dressing over the salad and mix well.

Step 4. Enjoy!

What Else Can I Use?

• Sometimes I have a craving for homemade hummus, but for the sake of time and effort, I highly recommend the Boar’s Head Hummus for a high-quality, readily available option
• I love Tuscan Kale, also known as Lucinato or Dinosaur Kale for this salad and most raw preparations.  It’s softer than curly kale, though you could certainly use that if that’s what you can find.
• Use diced onion or shallot instead of the green onions.

This Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing is special because:

It comes together in a flash
It’s packed with flavor
You don’t have to stress about your knife skills!
It keeps in the fridge for up to 5 days

More Hungry Lady Salads:

Famous La Scala Chopped Salad

Roasted Sweet Potato + Kale Salad With Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)

Mediterranean Chopped Salad With Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

‘Cheesy’ Vegan Kale Salad With Farro

If you make my Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!