Origin Chicken Noodle Salad

This recipe is inspired by Southeast Asian noodle salads, which often combine herbs, vegetables, and protein in a bright, zesty dressing. It’s an easy way to transform simple cooked pasta and leftover chicken into something special.

What I Love About This Recipe

It’s make-ahead friendly and tastes even better after a few hours in the fridge. The fresh herbs, crunchy peanuts, and spicy kick make every bite interesting.

Also Read : Green Goddess Chicken and Cucumber Wraps

Chicken Noodle Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

440

kcal

Ingredients

• 3 garlic cloves, crushed

• ½ cup seasoned rice vinegar

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 tablespoon Sriracha

• 1 tablespoon hoisin sauce

• 1 teaspoon sesame oil

• 1 cooked chicken breast, shredded

• 8 oz spaghetti or thin pasta, cooked and rinsed under cold water

• 1 cup grated carrot

• 1 red bell pepper, thinly sliced

• 4 green onions, sliced

• ⅓ cup each chopped fresh basil, mint, and cilantro

• ½ cup roasted salted peanuts, chopped

Directions

• In a bowl, whisk together all the dressing ingredients until smooth.
• Add the shredded chicken to the dressing, toss to coat, and refrigerate while you prep everything else.
• Cook pasta until al dente, drain, and rinse under cold water. Drain well.
• In a large bowl, combine the cold pasta, dressed chicken, carrots, bell pepper, and green onions. Toss until evenly mixed.
• Cover and chill at least 2 hours or overnight, stirring once or twice if you can.
• Before serving, fold in the peanuts and fresh herbs. Taste and adjust seasoning with extra fish sauce or lime juice if you like.
• Serve cold.v

Notes

• For more crunch, add shredded cabbage or chopped cucumber.
• If you prefer more heat, increase the Sriracha or sprinkle with chili flakes.
• This salad keeps well in the fridge for up to 2 days.

The post Chicken Noodle Salad appeared first on RecipeWikki.

Origin Kakadi Koshimbir

Koshimbir is a traditional Maharashtrian salad, usually made with fresh vegetables and a simple tempering of mustard seeds and green chili. Kakadi means cucumber in Marathi, making this a popular, everyday salad in Indian households.

Why You’ll Love This Recipe

It’s super quick to prepare, naturally hydrating, and loaded with flavors that balance spicy, tangy, and fresh notes. Great for hot days or whenever you want something light and healthy.

Also Read : Good Old-Fashioned Pancakes

Kakadi Koshimbir

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

120

kcal

Ingredients

• 2 medium cucumbers, peeled and finely chopped or grated

• 1 small green chili, finely chopped (optional)

• 2 tbsp fresh coriander leaves, chopped

• 1 tsp mustard seeds

• 1 tsp oil (preferably peanut or vegetable oil)

• 1 tbsp freshly grated coconut (optional)

• Juice of 1 lemon

• Salt to taste

• A pinch of sugar (optional)

• A pinch of asafoetida (hing) (optional)

Directions

• In a bowl, combine the chopped cucumber, green chili, coriander, salt, lemon juice, and sugar if using. Mix well.
• Heat oil in a small pan on medium heat. Add mustard seeds and let them crackle.
• Add a pinch of asafoetida (hing) to the oil, then pour this tempering over the cucumber mixture.
• Toss everything together gently.
• Sprinkle freshly grated coconut on top if you like for added texture and flavor.
• Serve immediately as a refreshing side with your meal.

Notes

• You can leave the cucumber peel on for extra fiber if you prefer.
• Add a few roasted peanuts or sesame seeds for a crunchy twist.
• This salad tastes best fresh but can be refrigerated for a few hours.

The post Kakadi Koshimbir appeared first on RecipeWikki.

Origin Greek Couscous Salad

Couscous comes from North Africa but found its way into Mediterranean cuisine centuries ago. This hybrid salad blends classic Greek-style ingredients (tomato, cucumber, olive, feta) with quick-cooking couscous, making it a modern staple that’s both comforting and refreshing.

Why You’ll Love This Recipe

• Fast & Easy: Ready in under 30 minutes.
• Versatile: Serve it warm, room temperature, or chilled.
• Make-Ahead Friendly: Flavors deepen in the fridge—ideal for meal prep.

Also Read : Roasted Butternut Squash Salad

Greek Couscous Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 1 cup couscous

• 1 cup boiling water or vegetable broth

• 1 cup cherry tomatoes, halved

• 1 medium cucumber, diced

• ½ cup kalamata olives, pitted and halved

• ½ cup crumbled feta cheese

• ¼ cup finely chopped red onion

• ¼ cup chopped fresh parsley

• Optional: 2 tbsp chopped fresh mint

• 3 tbsp extra-virgin olive oil

• 2 tbsp fresh lemon juice

• 1 small garlic clove, minced

• ½ tsp dried oregano

• Salt and freshly ground black pepper, to taste

Directions

• Cook the couscous: Place couscous in a bowl, pour over the boiling water or broth, cover, and let sit 5 minutes. Fluff with a fork.
• Prep the veggies: While couscous rests, halve tomatoes, dice cucumber, slice olives, chop onion, and herbs.
• Make the dressing: In a small jar or bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
• Combine: In a large bowl, mix couscous with tomatoes, cucumber, olives, feta, onion, parsley, and mint (if using).
• Dress & chill: Pour dressing over salad, toss gently, and taste—adjust seasoning as desired. Chill for 15–20 minutes before serving, or enjoy right away.

Notes

• Broth swap: Use chicken or vegetable broth instead of water for extra flavor.
• Grain option: Pearl (Israeli) couscous works great for a chewier texture.
• Protein boost: Stir in chickpeas, grilled chicken, or shrimp to make it a meal.
• Herb twist: Try fresh dill or basil in place of mint for a different aromatics profile.

The post Greek Couscous Salad appeared first on RecipeWikki.

Origin Green Goddess Salad

The “Green Goddess” dressing dates back to the 1920s in California, created at the Palace Hotel in San Francisco. Originally made with tarragon, chervil, anchovy, and mayo, its vibrant green hue and fresh flavor made it an instant classic. This salad takes inspiration from that iconic dressing and builds a whole meal around it.

Why You’ll Love This Recipe

It’s bright, creamy, and bursting with fresh herbs—every bite is both refreshing and satisfying. The mix of textures (crunchy, tender, silky) keeps it interesting, and the herbed dressing makes it feel indulgent without being heavy.

Also Read : Greek Couscous Salad

Green Goddess Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

190

kcal

Ingredients

• 1/2 cup plain Greek yogurt or mayonnaise

• 1/4 cup chopped fresh parsley

• 2 tbsp chopped fresh tarragon (or 1 tsp dried)

• 2 tbsp chopped fresh chives

• 1 small garlic clove, minced

• 1 anchovy fillet or 1 tsp anchovy paste (optional, for umami)

• 1 tbsp lemon juice (fresh is best)

• Salt and pepper, to taste

• Water or olive oil, as needed for thinning

Directions

• Prep the veggies: Blanch or steam asparagus until bright green and just tender; shock in ice water and drain. Slice avocado, snap peas, and cucumber.
• Make the dressing: In a blender or food processor, combine yogurt (or mayo), parsley, tarragon, chives, garlic, anchovy (if using), and lemon juice. Blend until smooth. Season with salt and pepper, and add a little water or olive oil to reach your desired consistency.
• Assemble the salad: In a large bowl, gently toss mixed greens with half the dressing. Arrange avocado, asparagus, snap peas, and cucumber on top.
• Finish & serve: Drizzle remaining dressing over the salad, sprinkle with chives or green onions, and serve immediately.

Notes

• Make it vegan: Swap yogurt/mayo for a plant-based alternative and omit anchovy.
• Herb variations: Feel free to add fresh basil or cilantro for a different flavor twist.
• Advance prep: You can whisk up the dressing a day ahead—just store it covered in the fridge. Toss the greens and add delicate ingredients (like avocado) just before serving.
• Protein boost: Top with grilled chicken, shrimp, or chickpeas to make it a complete meal.

The post Green Goddess Salad appeared first on RecipeWikki.

Origin Greek Couscous Salad

This dish blends traditional Greek salad ingredients — like cucumber, tomato, olives, and feta — with couscous, a quick-cooking grain from North Africa. The result is a delicious fusion that’s easy to prep and perfect for warm days.

Why You’ll Love This Recipe

It’s fresh, vibrant, and comes together in under 30 minutes. Plus, it’s versatile — enjoy it as a side, pack it for lunch, or serve it at a picnic or potluck.

Alos Read : Coffee Panna Cotta

Greek Couscous Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

254

kcal

Ingredients

• 3 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 garlic clove, minced

• ½ tsp dried oregano

• Salt and black pepper to taste

Directions

• Place couscous in a bowl and pour boiling water or broth over it. Cover and let sit for 5 minutes, then fluff with a fork.
• In a large bowl, combine cooked couscous with tomatoes, cucumber, red onion, olives, feta, parsley, and mint if using.
• In a small jar or bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
• Pour dressing over the salad and toss gently to combine.
• Chill for 15–20 minutes before serving to let the flavors meld.

Notes

• This salad keeps well in the fridge for up to 3 days — great for meal prep.
• Add grilled chicken or chickpeas for extra protein.
• Use pearl (Israeli) couscous for a chewier texture if preferred.
• Adjust lemon and herbs to your taste — it’s a flexible recipe!

The post Greek Couscous Salad appeared first on RecipeWikki.

Origin Hearts of Palm and Avocado Salad

Hearts of palm have been enjoyed in tropical regions of Central and South America for centuries. This salad pairs them with creamy avocado to create a modern, healthy dish that’s both satisfying and easy to make.

Why You’ll Love This Recipe

It’s quick to prepare, full of contrasting textures and fresh flavors. The citrus dressing adds a zesty kick that balances the creaminess of the avocado perfectly

Also Read : Churrasco Chicken

Hearts of Palm and Avocado Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 1 can (14 oz) hearts of palm, drained and sliced

• 2 ripe avocados, diced

• 1 cup cherry tomatoes, halved (optional)

• ¼ cup thinly sliced red onion

• 2 tbsp chopped fresh cilantro or parsley

• Juice of 1 lime

• 2 tbsp olive oil

• Salt and pepper to taste

Directions

• In a large bowl, gently toss hearts of palm, avocado, cherry tomatoes, red onion, and herbs.
• In a small bowl, whisk lime juice, olive oil, salt, and pepper.
• Drizzle dressing over the salad and toss gently, careful not to mash the avocado.
• Serve immediately or chill for 15–20 minutes for flavors to meld.

Notes

• Add toasted nuts for crunch, if you like.
• Substitute cilantro with basil or mint for a different flavor.
• Best served fresh to keep avocado from browning.

The post Hearts of Palm and Avocado Salad appeared first on RecipeWikki.

Origin Apple Spinach Salad

This kind of salad is a popular choice in American kitchens, especially during the fall when apples are at their best. It’s all about balancing sweet, tart, and nutty flavors for a healthy, satisfying bite.

Why You’ll Love This Recipe

It’s quick to make, full of fresh ingredients, and offers a lovely mix of textures and flavors — crisp apples, soft spinach, crunchy nuts, and a zesty dressing that ties it all together.

Also Read : Churrasco Chicken

Apple Spinach Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 5 cups fresh baby spinach leaves

• 2 medium apples, thinly sliced (use your favorite variety)

• ½ cup toasted walnuts or pecans

• ¼ cup crumbled feta or goat cheese (optional)

• ¼ cup dried cranberries or raisins (optional)

• 3 tbsp olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and pepper to taste

Directions

• In a large bowl, combine the spinach, apple slices, nuts, cheese, and dried cranberries if using.
• In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
• Drizzle the dressing over the salad and toss gently to coat everything evenly.
• Serve immediately for the freshest taste.

Notes

• Swap nuts for seeds like pumpkin or sunflower seeds if preferred.
• Add grilled chicken or tofu for a more filling meal.
• For a creamier dressing, stir in a spoonful of Greek yogurt or mayonnaise

The post Apple Spinach Salad appeared first on RecipeWikki.

Origin Sweet Restaurant Slaw

This style of slaw is popular across American diners and barbecue joints, known for its refreshing crunch and sweet, creamy dressing.

What I Love About This Recipe

The crisp cabbage and carrots combined with a sweet, tangy dressing make it an ideal side for fried chicken, sandwiches, or grilled meats. It’s simple yet addictive!

Alos Read : Air Fryer Honey Mustard Salmon Bites

Sweet Restaurant Slaw

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

150

kcal

Ingredients

• 4 cups shredded green cabbage

• 2 cups shredded carrots

• ½ cup mayonnaise

• ¼ cup apple cider vinegar

• ¼ cup granulated sugar

• 1 tablespoon Dijon mustard

• 1 teaspoon celery seed (optional)

• Salt and black pepper, to taste

Directions

• In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed (if using), salt, and pepper until smooth.
• Add shredded cabbage and carrots to the bowl and toss well to coat all the vegetables evenly.
• Cover and refrigerate for at least 1 hour to let the flavors meld and the cabbage soften slightly.
• Give the slaw a good stir before serving.

Notes

• For extra crunch, add thinly sliced green onions or bell peppers.
• Adjust sugar based on your preferred sweetness level.
• This slaw is best served chilled and can be made a day ahead.

The post Sweet Restaurant Slaw appeared first on RecipeWikki.

Origin Awesome Pasta Salad

Pasta salads have Italian-American roots and have become a staple in American cookouts and casual gatherings. This version adds a fresh, vibrant twist with crisp vegetables and zesty dressing.

What I Love About This Recipe

The medley of textures and flavors — tender pasta, crunchy veggies, and a bright, herby dressing — makes this salad a favorite any time of year. Plus, it’s easy to customize with your favorite add-ins.

Also Read : Big Mac Crispy Rice

Awesome Pasta Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• ⅓ cup olive oil

• 3 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 garlic clove, minced

• 1 teaspoon honey or sugar

• Salt and pepper, to taste

• 3 cups cooked pasta (rotini, penne, or farfalle)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ½ cup red bell pepper, diced

• ¼ cup red onion, finely chopped

• ½ cup black olives, sliced

• 1 cup mozzarella balls or cubes (optional)

• ¼ cup fresh basil, chopped

Directions

• Cook pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
• In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper.
• In a large bowl, combine pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and basil.
• Pour dressing over salad and toss gently to combine.
• Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

• Add grilled chicken or salami for extra protein.
• Substitute fresh herbs with dried Italian seasoning if fresh isn’t availabel
  
• This salad keeps well in the fridge for up to 3 days.

The post Awesome Pasta Salad appeared first on RecipeWikki.

Origin World’s Best Potato Salad

Potato salad is a beloved dish in many cultures, especially popular in American cookouts. This version takes inspiration from traditional recipes, elevated with fresh herbs and a flavorful dressing.

What I Love About This Recipe

The creamy yet tangy dressing pairs perfectly with tender potatoes and crisp celery. It’s easy to make ahead and gets better as the flavors meld.

Alos Read : Hot Muffuletta Dip

World’s Best Potato Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 3 pounds Yukon Gold or red potatoes, peeled and cut into chunks

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1 teaspoon sugar

• Salt and freshly ground black pepper, to taste

• 3 celery stalks, finely chopped

• 1 small red onion, finely chopped

• 3 hard-boiled eggs, chopped (optional)

• 2 tablespoons fresh dill or parsley, chopped

Directions

• Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until potatoes are tender but firm, about 10–12 minutes. Drain and cool slightly.
• In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
• Add the warm potatoes, celery, red onion, and chopped eggs (if using) to the dressing. Gently toss to coat.
• Sprinkle fresh dill or parsley and mix lightly.
• Chill in the refrigerator for at least 1 hour before serving to allow flavors to develop

Notes

• Use waxy potatoes like Yukon Gold or red potatoes for best texture.
• Adjust the amount of mustard and vinegar for your preferred tanginess.
• Add crispy bacon bits for extra flavor.

The post World’s Best Potato Salad appeared first on RecipeWikki.