21 Chilled Salads Dad Goes Back for a Second Bowl of Without Saying a Word

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A cold salad can carry far more of the meal than a small scoop beside the main dish. These 21 salads bring together chicken, steak, salmon, shrimp, tuna, ham, pasta, grains, potatoes, beans, corn, and crisp vegetables for bowls with real substance. Creamy dressings, lemony vinaigrettes, herbs, cheese, nuts, and fruit keep the lineup varied for cookouts, lunches, potlucks, and warm-weather dinners. Most can be prepared ahead and served from the refrigerator, while the final German potato salad is the one warm exception in the collection.

Mexican Street Corn Salad

Grilled corn gives Mexican Street Corn Salad smoky edges before it is mixed with red bell pepper, green onion, jalapeño, cilantro, and cotija. Mayonnaise, lime juice, and chili powder coat six servings in 30 minutes. The finished bowl is chilled thoroughly so the cheese stays firm and the flavors settle together. Bring it to a barbecue or serve it with tacos, seafood, or grilled chicken when Dad wants another scoop.
Get the Recipe: Mexican Street Corn Salad

Curried Chicken Salad with Raisins

Sweet raisins and toasted almonds balance the curry in Curried Chicken Salad with Raisins. Cooked chicken is folded with mayonnaise, sour cream, red onion, lemon juice, and curry powder for six servings in 10 minutes. The creamy mixture keeps well in the refrigerator and can be prepared ahead for lunch. Spoon it over greens, tuck it into sandwiches, or set out crackers when one bowl needs to cover both salad and protein.
Get the Recipe: Curried Chicken Salad with Raisins

Salmon Pasta Salad

Leftover cooked salmon turns Salmon Pasta Salad into a substantial chilled bowl with pasta, cucumber, dill, and parsley. Sour cream, mayonnaise, and lemon juice form the dressing for 10 servings with 5 minutes of prep and 15 minutes of cooking. The orecchiette is rinsed cold before the salmon is folded in gently. Serve it for lunch, potlucks, or warm evenings when a creamy seafood salad can stand in for dinner.
Get the Recipe: Salmon Pasta Salad

Classic Asian Noodle Salad with Ginger-Sesame Dressing

Crunchy vegetables run through Classic Asian Noodle Salad with Ginger-Sesame Dressing, giving the cold noodles plenty of texture. Red cabbage, carrots, bell pepper, green onions, cilantro, and peanuts fill six servings in 30 minutes. Soy sauce, rice vinegar, sesame oil, honey, lime, ginger, garlic, and Sriracha build the dressing. Chill it before serving for a potluck side or add chicken, shrimp, or edamame for a fuller bowl.
Get the Recipe: Classic Asian Noodle Salad with Ginger-Sesame Dressing

Wheat Berry Salad with Tuna & Tomatoes

Chewy grains give Wheat Berry Salad with Tuna & Tomatoes enough structure to work as lunch or dinner. Wheat berries, canned tuna, tomatoes, green onions, and parsley are tossed with olive oil and lemon juice for eight servings. The 1 hour 10 minutes total includes boiling the grains, which are rinsed under cold water before mixing. Pack the salad for lunch or serve it with soup and bread when Dad wants a second bowl.
Get the Recipe: Wheat Berry Salad with Tuna & Tomatoes

Mediterranean Orzo Salad with Shrimp

Shrimp and chickpeas make Mediterranean Orzo Salad with Shrimp more filling than a basic pasta side. Orzo, feta, tomatoes, cucumber, bell pepper, red onion, and sun-dried tomatoes fill eight servings in 35 minutes. Lemon juice, olive oil, oregano, dill, parsley, and honey form the dressing. Refrigerate it for at least an hour before serving at cookouts, lunches, or dinners where the salad can carry the plate.
Get the Recipe: Mediterranean Orzo Salad with Shrimp

Coronation Chicken Salad

Mango chutney gives Coronation Chicken Salad a fruity contrast to curry powder, raisins, and toasted almonds. Cooked chicken is mixed with mayonnaise, sour cream, green onion, and the remaining add-ins for six servings in 10 minutes. The mixture rests in the refrigerator for at least an hour so the flavors develop. Serve it on greens, in sandwiches, or as finger-sandwich filling when a chilled chicken salad needs a little extra interest.
Get the Recipe: Coronation Chicken Salad

Italian Broccoli Salad

A brief blanch keeps Italian Broccoli Salad crisp while taking away the raw edge. Broccoli joins shallot, toasted almonds, peperoncini, red bell pepper, olives, and provolone in a six-serving bowl. Olive oil and red wine vinegar coat the vegetables and cheese before the salad rests for at least 10 minutes. Chill it for picnics or cookouts, then serve it beside grilled meat, sandwiches, or crusty bread for a crunchy second helping.
Get the Recipe: Italian Broccoli Salad

Potato Salad with Herbs & Green Garlic

Warm potatoes absorb the vinaigrette in Potato Salad with Herbs & Green Garlic before the bowl is cooled for serving. Baby red potatoes, green garlic, green onions, parsley, and boiled garlic make six servings in 30 minutes. Olive oil, white wine vinegar, and honey create the no-mayonnaise dressing. Prepare it the night before when possible, then serve it chilled with barbecue, seafood, sandwiches, or a simple plate of grilled chicken.
Get the Recipe: Potato Salad with Herbs & Green Garlic

Greek Cauliflower Salad

Blanched cauliflower replaces leafy greens in Greek Cauliflower Salad, keeping the texture sturdy after chilling. Tomatoes, cucumber, red onion, Kalamata olives, feta, parsley, and dill or mint fill six servings in 55 minutes. Lemon juice, zest, garlic, oregano, and olive oil dress the vegetables before a 20 to 30 minute chill. Bring it to a potluck or pair it with pita and grilled food for a bowl that holds up well.
Get the Recipe: Greek Cauliflower Salad

Steak & Pasta Salad

Leftover beef becomes the centerpiece of Steak & Pasta Salad instead of another reheated dinner. Pasta, steak, spinach, tomatoes, radishes, corn, blue cheese, red onion, and candied walnuts make eight servings in 25 minutes. A buttermilk ranch dressing brings the steakhouse flavors together, and the finished salad chills for 20 minutes. Serve it as a cookout side or a full lunch when Dad wants plenty in every forkful.
Get the Recipe: Steak & Pasta Salad

Pesto Orzo Salad

Basil pesto coats every small piece of pasta in Pesto Orzo Salad, making the flavor easy to spread through the bowl. Orzo, mayonnaise, Parmesan, mozzarella pearls, grape tomatoes, sun-dried tomatoes, green onions, lemon juice, and pine nuts make six servings in 20 minutes. The salad chills for about 30 minutes before basil and toasted nuts finish it. Set it beside grilled chicken, steak, or sandwiches for an easy cold side.
Get the Recipe: Pesto Orzo Salad

Mediterranean Salmon Salad With Barley

Flaky fish and chewy grains give Mediterranean Salmon Salad With Barley enough substance for a complete chilled meal. Salmon, barley, feta, cucumber, tomatoes, bell pepper, red onion, radish, pistachios, and dill make six servings in 45 minutes. Greek yogurt, lemon juice, olive oil, honey, and more dill form the dressing. Cool the barley completely before mixing, then serve the salad for lunch, meal prep, or a light summer dinner.
Get the Recipe: Mediterranean Salmon Salad With Barley

Yellow Bean & Potato Salad

Tender potatoes and yellow beans share the bowl in Yellow Bean & Potato Salad, with celery, red bell pepper, and green onions adding crunch. Mayonnaise, sour cream, whole-grain mustard, apple cider vinegar, and honey create the dressing for six servings in 20 minutes. The recipe can be served warm or chilled, making advance preparation easy. Cool it fully for this lineup, then bring it to barbecues, potlucks, or meals with grilled chicken.
Get the Recipe: Yellow Bean & Potato Salad

Rotisserie Chicken Pasta Salad

Store-bought chicken saves time in Rotisserie Chicken Pasta Salad, a six-serving dish ready in 30 minutes. Bowtie pasta is combined with diced chicken, roasted red peppers, red onion, basil, parsley, and garlic. Greek yogurt, lemon juice, white wine vinegar, and optional sugar make the no-mayonnaise dressing. Toss everything about 30 minutes before serving, then keep it cold for lunches, picnics, or dinners that need a filling salad without much cooking.
Get the Recipe: Rotisserie Chicken Pasta Salad

Southern Ham Salad

A food processor makes Southern Ham Salad smooth enough to scoop while leaving small pieces of meat throughout. Ham, softened cream cheese, green onions, parsley, and grainy mustard make six servings in 10 minutes. Chilling the mixture for at least an hour improves the flavor and firms the texture. Serve it by the bowl with crackers, cucumber slices, croissants, or bread when leftover ham needs a cool lunch-ready use.
Get the Recipe: Southern Ham Salad

Mediterranean Quinoa Salad

Fresh herbs brighten Mediterranean Quinoa Salad, which combines cooled quinoa with tomatoes, cucumber, red onion, Kalamata olives, and feta. Parsley and mint join a lemon, red wine vinegar, olive oil, oregano, and black pepper dressing. The four-serving salad takes 30 minutes before an additional chill helps the flavors settle. Serve it cold with pita or grilled food, or add chickpeas or chicken when the bowl needs to become the meal.
Get the Recipe: Mediterranean Quinoa Salad

Shirazi Salad

Finely diced vegetables keep Shirazi Salad crisp, juicy, and easy to spoon into a second bowl. Tomatoes, cucumber, red onion, mint, parsley, and dill make eight servings in 10 minutes. Lime juice and olive oil form the simple dressing, with salt and pepper added just before serving. Chill it briefly for hot days, then pair it with grilled meats, fish, kabobs, or crusty bread that can soak up the juices.
Get the Recipe: Shirazi Salad

White Bean Salad

Beans make White Bean Salad hearty enough for Dad to treat it like more than a side. White beans, cherry tomatoes, cucumber, red onion, parsley, arugula, and optional feta and capers fill six servings in 10 minutes. Olive oil, lemon juice, Dijon mustard, honey, and optional red pepper flakes create the dressing. Chill it for at least 15 minutes, then serve it with bread, soup, grilled chicken, or salmon.
Get the Recipe: White Bean Salad

Copycat Costco Chicken Salad

Finely chopped chicken gives Copycat Costco Chicken Salad the smooth, scoopable texture of a deli counter version. Mayonnaise, sour cream, celery, sweet onion, lemon juice, garlic powder, salt, and pepper make six servings in 45 minutes. That total includes a 30-minute chill so the mixture firms and the flavors settle. Pile it into croissants, spoon it over greens, or serve it with crackers when lunch needs to be ready from the refrigerator.
Get the Recipe: Copycat Costco Chicken Salad

Chef Jenn’s Warm German Potato Salad

Unlike the other entries, Chef Jenn’s Warm German Potato Salad is specifically designed to be served warm. Yukon Gold potatoes, bacon, red onion, apple cider vinegar, broth, grainy mustard, sugar, and parsley make six servings in 35 minutes. The hot vinegar dressing is simmered with the potatoes before the crisp bacon returns to the pan. Keep it as the lineup’s warm exception and serve it with sausages, grilled meat, or baked chicken.
Get the Recipe: Chef Jenn’s Warm German Potato Salad