Hey Home Cooks! 👋If you’re looking for a southwest chicken salad recipe that’s fast, fresh, and full of flavor, this one is a favorite in my house—especially on busy nights or hot summer days! Here’s exactly what I used to make it: 📝 Southwest Chicken Salad Ingredients: - Romaine lettuce (chopped) - Cherry tomatoes (halved) - Cooked chicken breast, seasoned with Cajun spice - Green onions (sliced) - Corn (frozen, thawed, canned or roasted) - Black beans (rinsed and drained) - Shredded Colby Jack cheese - Tortilla strips (for crunch!) - Hidden Valley Chipotle Ranch dressing - Optional: Avocado slices (I added them to mine but left them off my husband’s—he’s not a fan 😉) - ✅ This southwest chicken salad is great for meal prep, a light dinner, or a quick lunch. You can make it your own by swapping in different dressings, adding jalapeños for extra heat, or using grilled chicken for a smoky twist! 💬 If you try this, let me know what you think—or share your own version of a southwest chicken salad recipe in the comments! #SouthwestChickenSaladRecipe #HomeCookClub #QuickAndEasyMeals #SimpleDinnerIdeas #FreshSalads #HealthyRecipes

🍇🥐 Jeni’s Chicken Grape Salad – Just Like Chicken Salad Chick! 🥐🍇 Looking for a fresh, flavorful twist on classic chicken salad? This Chicken Salad Chick–inspired grape salad is sweet, savory, and perfect for summer lunches, picnics, or easy meal prep! Made with tender chicken, juicy red grapes, crisp apples, crunchy pecans, and a perfectly seasoned creamy dressing – it’s a must-try! 📝 Best served on a buttery croissant, a toasted bagel, or even scooped into lettuce cups for a low-carb option! 💬 Have you ever tried Chicken Salad Chick’s grape salad? Let me know if this one hits the spot! #ChickenSaladChick #GrapeSaladRecipe #HomeCookClub #EasyLunchIdeas #MealPrepMagic #JeniStyleSalad

My Go-To Steak Salad Recipe (Inspired by a Hidden Gem in Cheyenne - Poor Richard's) When the weather warms up and we’re craving something fresh but still satisfying, this is the steak salad recipe I reach for time and time again. It’s simple, packed with flavor, and has a little story behind it that makes it special to me—and hopefully now to you too. Years ago, my husband and I found a cozy little restaurant in Cheyenne, Wyoming. It wasn’t fancy, but they made the best steak salad recipe I’d ever tasted. It came with crisp romaine, juicy grape tomatoes, scallions, tender grilled sirloin, and a light balsamic dressing that brought everything together perfectly. Sadly, that restaurant eventually closed, but I couldn’t stop thinking about that salad. So I recreated it at home—and now it’s become a summer staple in our house. I start with a big bowl of chopped romaine lettuce, then toss in halved grape or cherry tomatoes and sliced scallions. My husband grills up a juicy sirloin steak, which I slice thin and layer on top. He’s in charge of the steak, I prep the salad—it’s the perfect team effort, and it makes cleanup a breeze! At first, I made it just like the restaurant version—with balsamic vinaigrette. But my husband isn’t a fan of balsamic (crazy, I know!), so I started tweaking it. I added blue cheese crumbles and swapped the dressing for blue cheese instead. Now we each have our version: mine is tangy and fresh, his is rich and creamy—and both are absolutely delicious. This steak salad recipe is now one of our go-to meals because it’s so easy to make, customizable, and filling without being heavy. You can dress it up with avocado, swap the scallions for red onion, or even toss in a handful of crunchy croutons. It’s flexible and always satisfying. I love serving it with a slice of warm bread and butter. We rotate between sheepherder’s bread, homemade garlic bread (you can find my recipe under “Posted Recipes”), or Safeway’s Asiago Cheese Bread when we’re in a pinch. Then we take our plates outside and enjoy dinner in the fresh air.

My Mom used to make this for us as kids. It's a super simple and quick to make recipe. It's my go to when I haven't planned or just don't want to spend a bunch of time in the kitchen. If you give it a try, let me know what you think! https://youtube.com/shorts/-p6gaFOv-js?feature=share Here is the written recipe: 1 1/2 c. cooked small shell or elbow macaroni 1 can Cream of Mushroom Soup 2 cans Albacore White Chuck Tuna 3 Slices American Cheese Milk to thin Over medium heat, stir the cooked pasta, soup, tuna and cheese together. Thin with milk as needed. Cook until hot and cheese is melted. Salt & Pepper to taste. Enjoy!

One of my favorite meals to make with leftover taco meat is Taco Omelette. Just make an omelette with all the leftover meat and toppings. So easy and so good.