These recipes are fresh and fantastic meals-in-a-bowl that are perfect for summer.

Want to hold your salad in the palm of your hand? Try these Tofu & Peach Salad Rolls!

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1. Chicken Cobb Salad with Thousand Island Dressing

Looking for a meal-in-a-bowl? Search no further than this satisfying, crowd-pleasing Cobb Salad, a classic combo of chicken, bacon, avocado, eggs and blue cheese, all tossed in a creamy homemade Thousand Island dressing.


Thousand Island Dressing

1 cup mayonnaise
4 tbsp ketchup
2 tbsp white vinegar
1 tbsp sugar
2 tsp sweet green relish
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Chicken Cobb Salad

8 cups romaine lettuce torn into bite-size pieces
6 bacon slices, cooked crisp and crumbled
5 boneless, skinless chicken breast halves, cooked and diced
3 large eggs, hard boiled and finely chopped
3 large tomatoes, seeded and diced
2 avocados, pitted, peeled and diced
3/4 cup crumbled blue cheese


1) For the dressing, in a medium bowl, whisk mayonnaise, ketchup, vinegar, sugar, relish, salt and pepper. Set aside until ready to use (this recipe makes extra dressing for you to keep in the refrigerator for up to 1 week).

2) In a large bowl, combine lettuce, bacon, diced chicken, egg, tomatoes, avocado and blue cheese. Gently toss with desired amount of dressing.

Serves 6

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2. Chinese Chicken Salad

Chinese chicken salad wasn’t the glorious creation of a steamed-out Shanghai kitchen – it came from big box, suburban restaurant chains that keep you waiting hours to eat their gooey food. That doesn ‘t mean we don’t like them but let’s just say this, our homemade healthful rendition – a towering salad topped with peanuty chicken, crunchy baked noodles and golden almonds tossed in a sweet hoisin dressing – beats a trip to the mall any day.


Peanut Butter Chicken

6 boneless, skinless chicken breast halves, cubed
1/4 cup smooth peanut butter
1/4 cup soy sauce
1 tbsp honey
1 tbsp sesame oil
1/2 tsp grated fresh ginger

Hoisin Peanut Dressing

6 tbsp hoisin sauce
1/4 cup rice vinegar
1/4 cup packed brown sugar
1/4 cup smooth peanut butter
1 tbsp sesame oil
1 tsp grated fresh ginger

Crunchy Noodles

1 (3oz/85g) package ramen noodles, crushed
3/4 cup slivered almonds
1 tbsp melted butter

2 cups snow peas, trimmed and cut on the diagonal
2 cups peeled and grated carrots
1 1/2 cups corn kernels
12 cups shredded iceberg lettuce


1) For the chicken, preheat oven to 350°F. Coat an 11×9-inch baking dish with non-stick cooking spray. Place cubed chicken in baking dish.

2) In a small bowl, whisk peanut butter, soy sauce, honey, sesame oil and ginger. Pour sauce over cubed chicken and bake for 25 minutes or until cooked through. Remove from the oven and cool to room temperature before adding to salad.

3) For the dressing, in a medium bowl, whisk hoisin, rice vinegar, brown sugar, peanut butter, sesame oil and ginger. Set aside.

4) For the crunchy noodles, preheat oven to 350°F and line a baking sheet with aluminum foil. In a small bowl, toss ramen noodles, slivered almonds and melted butter until evenly coated. Spread mixture on prepared baking sheet and bake for 8 minutes or until toasted. Remove from the oven and cool.

5) Fill a medium saucepan with water and bring to a boil over high heat. Add snow peas, turn off heat and cover saucepan for 3 minutes. Drain snow peas and rinse under cold water to prevent further cooking. Drain and set aside.

6) On a large platter, top shredded lettuce with snow peas, carrots and corn. Pile cooked chicken in the center of the platter. Scatter noodle and almond mixture on top of the lettuce, vegetables and chicken. Drizzle with salad dressing and serve.

Serves 8

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3. Sushi Salad with Tofu & Brown Rice

Training to become a sushi chef can take up to 43,800 hours. Making this delicious Sushi Salad of brown rice, marinated tofu, avocado and edamame, all tossed in a ginger wasabi dressing will take you less than 1 hour. We don’t know about you, but we aren’t going to roll our sushi…we’re going to bowl it.


Marinated Tofu

12oz (350g) firm tofu, pressed dry between layers of paper towel and cut into ¾-inch thick strips
2 tbsp soy sauce
1 tbsp mirin
1 tsp grated fresh ginger
½ tsp sesame oil

Brown Rice

1½ cups short grain brown rice
2¾ cups water
2 tbsp rice vinegar
1 tbsp sugar
½ tsp soy sauce

Ginger Wasabi Dressing

¼ cup rice wine vinegar
¼ cup mayonnaise
2 tbsp peanut oil
1 tbsp soy sauce
1 tsp wasabi paste
1 tsp honey
½ tsp grated fresh ginger

1 small English cucumber, peeled and thinly sliced
1 large carrot, peeled and thinly sliced
1 cup shelled frozen edamame, thawed and drained well
1 ripe avocado, pitted, peeled and sliced
1 tbsp toasted sesame seeds
1 nori sheet, cut into thin strips


1) Place tofu in a medium bowl and toss with soy sauce, mirin, ginger and sesame oil. Set aside to marinate for 30 minutes.

2) For the rice, in a fine-mesh strainer, rinse the rice until the water runs clear. Combine rice and water in a medium saucepan. Bring to a simmer, then cover and cook over low heat for 40 minutes. Remove from heat and let steam covered for 5 minutes. Spread rice on a baking sheet. In a small bowl whisk rice vinegar, sugar and soy sauce sprinkle vinegar mixture over the rice let cool.

3) Preheat oven to 400ºF. Line a baking sheet with parchment paper and place tofu in a single layer. Bake for 10 minutes, turn tofu and continue to bake 5 minutes more until golden. Remove from oven and set aside.

4) For the Ginger Wasabi dressing, using a blender, combine rice vinegar, mayonnaise, peanut oil, soy sauce, wasabi paste, honey and ginger until well combined.

5) To assemble salad, using 6 individual serving bowls, place rice in the bottom of each. Add tofu, cucumber, carrots, edamame and avocado. Generously drizzle each bowl with dressing and sprinkle with sesame seeds and nori strips to garnish.

Serves 6

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4. BLT Salad

When is a salad like a sandwich? When it’s this deconstructed BLT Salad recipe, a bowl of homemade crunchy croutons, tomatoes, lettuce and avocado, tossed in a creamy basil dressing.


Crunchy Croutons

8 slices French baguette, cut into 1/2-inch cubes
1 tbsp olive oil
1/4 cup freshly grated Parmesan cheese
1 tsp kosher salt

Creamy Basil Dressing

3/4 cup mayonnaise
1/4 cup finely chopped fresh basil
3 tbsp white wine vinegar

10 cups romaine lettuce torn into bite-size pieces
3 cups cherry tomatoes, halved
8 slices bacon, cooked crisp and crumbled
1 avocado, peeled and diced


1) For the croutons, preheat oven to 350°F. Coat a baking sheet with non-stick cooking spray. In a large bowl, toss bread cubes with olive oil. Add Parmesan and salt, tossing well. Spread pieces on baking sheet and bake 15 minutes, stirring frequently.

2) For the dressing, in a small bowl, whisk mayonnaise, basil and vinegar.

3) In a large bowl, combine lettuce, tomatoes, bacon, avocado and croutons. Add dressing and toss to coat.

Serves 6

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5. Kale, Spinach & Quinoa Salad

Looking for the champion in the Super Bowl of Super Foods? This Kale, Spinach and Quinoa meal-in-a-bowl is a winner, a green bowl full of super nutritious and delicious stuff (including mango and avocado), tossed in a zesty lemon shallot dressing and topped with spiced walnuts and creamy goat cheese. Get cooking and give new meaning to Power Lunch!



½ cup quinoa, rinsed well and drained
1 cup water
¼ tsp kosher salt

Spiced Walnuts

1 tbsp butter
1 cup walnut halves
¼ tsp ground cumin
¼ tsp kosher salt
1/8 tsp ground cinnamon
Pinch cayenne pepper
2 tbsp brown sugar
1 tsp water

Lemon Shallot Dressing

2 tbsp fresh lemon juice
1 tbsp sherry vinegar
1 tsp honey
½ tsp minced shallots
½ tsp Dijon mustard
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup olive oil

4 cups lightly packed baby kale
4 cups lightly packed baby spinach
1 large ripe avocado, chopped
1 large ripe mango, chopped
1/3 cup crumbled goat cheese


1) To cook quinoa, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 15 minutes. Remove from heat and let sit covered for 5 minutes. Place in a large bowl and let cool.

2) For the spiced walnuts, in a medium skillet, melt butter over medium heat. Add walnuts, cumin, salt, cinnamon and cayenne pepper. Stir continuously for 3 minutes, until walnuts are slightly toasted. Add brown sugar and water and continue cooking, stirring constantly for 1 minute. Remove from heat, spread on a piece of parchment paper and let cool.

3) For the salad dressing, in a small mixing bowl, whisk lemon juice, sherry vinegar, honey, shallots, Dijon mustard, salt and pepper. Slowly add the olive oil, whisking vigorously until emulsified.

4) To assemble the salad, place kale and spinach leaves in a large serving bowl. Toss with a few tablespoons of dressing. To the cooled quinoa, add chopped avocado and mango, tossing with a few more tablespoons of dressing. Place quinoa mixture over kale and spinach leaves. Top with crumbled goat cheese and spiced walnuts. Drizzle each serving with extra dressing.

Serves 4

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6. Sweet Chutney Chicken Salad

Taking its cues from the sweet side of Indian cuisine, this healthy and refreshing chicken salad mingles sugary mango, juicy grapes and plump raisins with tart lime and crunchy apples. A winning, timeless and trouble-free marriage of East-West flavors.


5 boneless, skinless chicken breast halves
1 Granny Smith apple, diced
1 mango, peeled and diced
1 cup seedless red grapes, halved
1 cup chopped celery
1/4 cup raisins
1/4 cup salted cashews

Chutney Dressing

1/2 cup mayonnaise
1/4 cup sour cream
3 tbsp mango chutney
2 tbsp fresh lime juice
1 tsp lime zest
1 tsp mild curry powder
1 tsp honey
1/4 tsp kosher salt


1) Place chicken in a medium saucepan, cover with cold water and bring to a boil over high heat. Reduce heat, cover saucepan and simmer for 13 minutes or until chicken is no longer pink inside. If you have the time, allow the chicken to cool in the water, but if not, remove cooked chicken and chop into bite-size pieces.

2) In a large bowl, combine chicken, apple, mango, grapes, celery, raisins and cashews.

3) For the dressing, in a medium bowl, whisk mayonnaise, sour cream, chutney, lime juice, lime zest, curry powder, honey and salt. Pour over chicken and toss well.

Serves 6

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at