Tipps in the Kitch

Avocado Chicken Salad

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I love simple and delicious meals.  Not only does it make my life 10 times easier, but that also usually means I eat healthier throughout the week.  This Avocado Chicken Salad is nothing short of easy and delicious.  You can prep the chicken salad at the beginning of the week for lunches, however, wait to add the avocado until just before serving to keep it from browning.

I like serving this on top of mixed greens with fresh veggies, but it’s also incredibly delicious in a wrap, on crackers, or just by itself!

ENJOY!!

Avocado Chicken Salad

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Avocado Chicken Salad

Avocado Chicken Salad

  • Author: Lindsay // Tipps in the Kitch
  • Yield: 4 1x
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Description

Healthy and delicious Avocado Chicken Salad.  Perfect for a light lunch or afternoon snack.  

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Ingredients

  • 2 c shredded chicken (about 1 lb boneless, skinless chicken breasts, cooked and shredded)
  • 2 large ripe haas avocados (*see notes)
  • 1/2 c mayo or greek yogurt
  • 1/4 c red onion, finely diced
  • juice of 1 1/2–2 limes
  • Handful of fresh cilantro, chopped
  • 1 jalapeño, seeds removed and finely chopped
  • 1/4 tsp cumin
  • Salt and Pepper to taste

Instructions

  1. Scoop out the avocado into a medium sized mixing bowl.  Mash with a fork until creamy but still has some chunks in it.
  2. Add salt, pepper, lime juice, chicken, red onion, jalepeno, mayo/greek yogurt, and cilantro to bowl of avocado and toss to combine.
  3. Serve on a bed of lettuce, in a tortilla, on crackers, etc.  Enjoy!!

Notes

*If you plan on making a big batch of this and eating throughout the week, wait to add the avocado until just before serving.  The rest of the ingredients will last for up to 4 days in the fridge.

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Honor Bar Macho Salad

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Listen up guys because today is a good day. Today, I’m sharing my own rendition of the Honor Bar Macho Salad!! Woop to the woop woop! A love like no other. If you’ve never been to Honor Bar, don’t you even worry. It’s one of their most popular salads and is loaded with SO much goodness.

Its loaded with red leaf lettuce, rotisserie chicken, tomatoes, dates, toasted almonds, corn, avocado, goat cheese, and croutons all tossed in a lemon champagne vinaigrette. Winner winner salad dinner. The recipe serves about 4 people, however, it would be super easy to cut in half if there are only two of you.

I like to prep my rotisserie chicken at the beginning of the week and store it in the fridge. That way, It’s ready and makes meal prep so much easier on those busy days.

I hope you love this salad as much as I do! Cheers!

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Honor Bar Macho Salad

Honor Bar’s Macho Salad

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 4 1x
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Ingredients

  • FOR THE SALAD:
  • 1 bunch of red leaf lettuce, chopped
  • 1 rotisserie chicken, skin removed cut into bite sized pieces
  • 1/2 c cherry tomatoes, sliced lengthwise
  • 6 dates, pits removed and chopped
  • 1/2 c almonds, toasted and chopped
  • 1/2 c corn, drained and rinsed
  • 1 avocado, chopped
  • 4 oz fresh goat cheese, torn into pieces
  • 1/2 c croutons
  • FOR THE DRESSING:
  • 1/2 c olive oil
  • 1/4 c champagne vinegar
  • 1 clove garlic, minced
  • 1 T minced shallots
  • Juice of 1 lemon
  • 1 T dijon mustard
  • 2 T sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Combine all salad ingredients together in a large bowl.
  2. Toast the almonds in a sauce pan over medium heat until golden. Keep a close eye on these as they can burn easily!
  3. Add dressing ingredients to your blender and blend until smooth. Toss with salad and Serve with fresh goat cheese and croutons.
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Watermelon Radish and Avocado Carpaccio

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This WATERMELON RADISH AND AVOCADO CARPACCIO is as fresh as it comes. It makes for the perfect summertime appetizer, poolside snack, or side dish. And does it get any prettier? I’m not convinced that it does.

The best part about this dish is it takes about 5 minutes to whip up, and is always always always a crowd pleaser! I would prep just before serving so you can maximize the freshness.

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Watermelon Radish and Avocado Carpaccio

Watermelon Radish and Avocado Carpaccio

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2–3 1x
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Ingredients

  • 1/2–1 watermelon radish, peeled and thinly sliced
  • 1 large haas avocado, peeled and sliced
  • 2–3 c fresh arugula
  • 1 T olive oil
  • Salt and Pepper
  • Drizzle of red wine vinaigrette
  • Cilantro, as garnish

Instructions

  1. Add a layer of arugula to your plate or serving platter, followed by sliced watermelon radish, and avocado. Season with salt and pepper, drizzle with olive oil & red wine vinegar, and then garnish with cilantro.
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Grapefruit Avocado Salad

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I’ve fallen madly in love with a salad.  A very sweet, charming, and delicious Grapefruit Avocado Salad that is.

Grapefruit Avocado Salad
This salad is as fresh as they come.  And so simple & easy.  It’s perfect to accompany any weeknight dinner, but also the best for group gatherings and holidays.  Easter is right around the corner, and i’m 1,000% certain this is going on our menu, but I feel strongly it should go on yours too! It’s light, refreshing, springy, and SO SO delicious.  It’s a necessity you didn’t know you needed until right here & now.  Woop woop. One thing to check off the list!




Crisp Greens are topped with grapefruit, avocado, green onions, and salty marcona almonds and then tossed with a delicious red wine vinaigrette.  I will warn you however: you may want to get your serving before your guests (is that rude??) because they are about to go to town on that colorful bowl of deliciousness!!!!
Feel free to make the dressing ahead of time and simply store it in a mason jar in the fridge, just make sure to give it a good shake before pouring on the salad.
Grapefruit Avocado Salad
I HOPE YOU ENJOY!!!!

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Grapefruit Avocado Salad

Grapefruit Avocado Salad

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4-6 1x
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Ingredients

FOR THE SALAD:

  • 1 bunch green leaf lettuce, roughly chopped
  • 2 grapefruits, peeled, segmented and seeds removed
  • 2 large haas avocados, sliced
  • 4 green onions, sliced
  • 1/2 c marcona almonds

DRESSING:

  • 1/2 c olive oil
  • 1/8 c red wine vinegar
  • 1/8 c white wine vinegar
  • 2 T sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Add all dressing ingredients to a blender or food processor and blend until creamy, set aside.
  2. In a separate bowl, toss segmented grapefruit pieces, lettuce, green onions, almonds, and avocado slices together.
  3. Pour dressing over salad just before serving. Toss to combine and divide evenly among salad bowls.
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Asian Chicken Salad with Sesame Ginger Dressing

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So let me just start by saying this Asian Chicken Salad with Sesame Ginger Dressing is absurdly delicious.  It’s loaded with only fresh ingredients and tossed in a Sesame Ginger Dressing that you may or may not want to drink straight outta the bowl because it’s that tasty.

Asian Chicken Salad with Sesame Ginger Dressing

Start by whisking the dressing ingredients together in a small mixing bowl until smooth and creamy.  Now do a little dance because wowsers.  I’ve had this thing for ginger dressing ever since I was little.  I would always ask for extra sides of it at Sushi restaurants (in addition to pickled ginger..just gettin’ my ginger on) and could actually drink it if that wasn’t totally weird and unacceptable.

If you aren’t serving the salad right away, store the prepared dressing in the fridge until you’re ready to use it.  Now onto the salad prep, simply combine all salad ingredients in a large bowl and well.. that’s it. Easy Peasy.

Asian Chicken Salad with Sesame Ginger Dressing

Quick TIPP about toasting the slivered almonds: heat a small saucepan over medium heat and add the almonds. (No oil!) Stir constantly and keep a close watch on those things!  It will surprise you how quickly they can burn.  Trust me on this one, i’ve burned many nuts in my life.

Once you’re ready to serve the salad, pour the delicious dressing all over and toss it all together. Also, this meal can easily be made into a vegetarian dish by just leaving the chicken out.  It’s just as delicious either way!

Asian Chicken Salad with Sesame Ginger Dressing

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Asian Chicken Salad with Sesame Ginger Dressing

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4 1x
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Ingredients

FOR THE DRESSING:

  • 1/2 c olive oil
  • 1/4 c rice wine vinegar
  • 3/4 tsp toasted sesame oil
  • 2 T soy sauce
  • 2 T honey
  • 1 T tahini
  • 2 cloves garlic, minced
  • 1 tsp ginger paste (or fresh ginger)
  • salt & pepper

FOR THE SALAD:

  • 1 1/2 c cooked chicken, diced
  • 2 c kale, stems removed, finely chopped
  • 2 c shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • 1 1/2 c shelled edamame
  • 2 c broccoli slaw
  • 1/4 c chopped cilantro
  • 1/3 c toasted slivered almonds

Instructions

  1. Whisk together all dressing ingredients until smooth; set aside.
  2. Heat small pan over medium high heat. Add almonds, stirring constantly until golden brown and toasted.
  3. In a large bowl, combine the chicken, kale, cabbage, bell pepper, edamame, broccoli slaw, almonds, and cilantro.
  4. Pour the dressing over the salad, and toss to coat. Serve immediately.
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Turkey Taco Salads

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And, i’m back in the game!

Turkey Taco Salads are one of my favorite go-to’s when I want to eat something easy, healthy, delicious (and low-carb!).  They are fast to prepare and the ideal lunch prep or busy weeknight meal.

I’m home from Colorado, and although i’m having serious vacation withdrawals, i’m somewhat happy to be home.  It’s always nice to sleep in your own bed again and get back into a daily routine.  My goals for this month are to eat healthy, workout 4-5 times a week, limit my stress, and maintain a solid work/life balance.  December was a little tough for me i’m not going to lie– work was crazy crazy busy, I had a few too many social obligations, and I was still trying to keep up with my blog on the side.. all of which became a little overwhelming.  Needless to say, I desperately needed the time away to relax, enjoy family time, and just not stress about anything!

Turkey Taco Salads

When i’m having trouble thinking of what I want to meal prep for the week, I pretty much always turn to Taco Salads.  One of my favorite things is using salsa as the dressing- any excuse to sneak salsa into a meal and i’m in. But really, it’s so delicious and also a much healthier alternative to dressing.  I love alllllll the toppings, but feel free to mix it up however you’d like!

Some of my favorite toppings include:

  • Cilantro
  • Avocado
  • Cherry Tomatoes
  • Black Beans
  • Red Onion
  • Salsa
  • Crushed Tortilla Chips
  • Lime Wedges

If you are prepping these for lunches, divide the lettuce and toppings into 6 Meal Prep Containers, however, make sure to store the turkey meat separately so the lettuce doesn’t get soggy.  All you’ll have to do is quickly heat up the meat before assembling your lunch.

Enjoy!!

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Turkey Taco Salads

Turkey Taco Salads

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4–6 1x
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Ingredients

  • Avocado Oil
  • 1 lb ground turkey
  • 1 c diced yellow onion
  • 2 garlic cloves, minced
  • 1/2 jalepeno, seeded and finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 c red salsa
  • 8 c chopped romaine

OPTIONAL TOPPINGS:

  • Cilantro
  • Avocado
  • Cherry Tomatoes
  • Black Beans
  • Red Onion
  • Salsa
  • Crushed tortilla chips
  • Lime Wedges

Instructions

  1. Heat a few T of avocado oil in a large skillet. Once oil is hot, add onion, garlic, and jalapeño. Saute for 2-3 minutes.
  2. Add ground turkey to skillet, and cook, continuing to break up until turkey is cooked through and no longer pink. Add salsa and spices to turkey and stir to combine.
  3. To assemble, toss romaine with a little avocado oil, salt, pepper, and lime juice. Top with ground turkey mixture and toppings of choice.
  4. Serve with a dollop of salsa and lime wedges.
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Frisée and Honeycrisp Apple Salad with Dried Cranberries & Toasted Almonds

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I have the most delicious side salad for you all!  It’s light & crisp, and absolutely perfect for Fall.  Frisée and Honeycrisp Apple Salad with Dried Cranberries & Toasted Almonds.  So simple yet so amazing.

I am totally digging the combination of the crispy Frisée, tart honeycrisp apples (gimme all the honeycrisps), sweet dried cranberries, and toasted sliced almonds, all paired with an apple cider dijon vinaigrette- Oh-my-YUM.

If you’ve never had Frisée before, it’s a little more bitter than other greens, which is why I love pairing it with a hint of sweetness. It’s kind of all over the place with it’s frizzy texture, so make sure to break it up into small pieces before serving.  I decided to keep this version very simple since I was serving it as a side, however this salad would be absolutely delicious with roasted chicken and if you want to go a step further, crispy bacon pieces.  Yum yum yum.

If you end up making this salad, I would LOVE if you shared it with me by tagging #tippsinthekitch I hope everyone has a safe and fun Thanksgiving!!

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Frisée and Honeycrisp Apple Salad with Dried Cranberries & Toasted Almonds

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x
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Ingredients

  • 1 head of frisée, torn into small pieces
  • 1 medium honey crisp apple, cored and thinly sliced
  • 1/4 cup toasted sliced almonds
  • 1/3 c dried cranberries

DRESSING:

  • 1/4 c olive oil
  • 3 T apple cider vinegar
  • 1 T honey
  • 1 tsp Dijon mustard
  • salt + pepper

Instructions

  1. Whisk dressing ingredients together in a small bowl. Season to taste.
  2. To toast the almonds, melt 1/2 T butter in a small saucepan. Add almonds and toss to coat. Cook over medium-low heat stirring continuously until golden brown and nicely toasted.
  3. Toss Frisée, apple slices, dried cranberries, and toasted almonds together in a salad bowl. Add dressing and toss to coat.
  4. Divide among 4 bowls and serve!
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Rotisserie Chicken and Kale Salad with Peanut Vinaigrette

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Why and how is it already almost Monday? Hopefully you all are feeling more rested than I am right about now. I came down with a cold last week, and although i’m on the up and up, i’m still trying to kick it to the curb.

This is a recipe I’ve been meaning to share with you guys for a few weeks now, but time keeps getting away from me! My full time job has been pretty crazy lately as we’re gearing up for Q4, so I try my best to work on posts at night or on the weekends, but ya know Life happens sometimes.

This Salad is the Tippens sisters take on The Honor Bar’s Emerald Kale and Chicken Salad with Peanut Vinaigrette. It’s easy, heathy, delicious, and absolutely perfect for lunch meal prep. Rotisserie chicken, chopped kale, cabbage, green onions, and mint leaves, all tossed in a creamy peanut vinaigrette and topped with chopped honey roasted peanuts. Tell me that doesn’t sound insanely easy & totally divine?

My sister, Natalie, was definitely the one behind this meal re-creation. She had been raving about this salad for months and was actually the one that re-created it first, so I obviously had to try it and couldn’t resist in making my own version the minute I realized I could eat it every day. Shout out to you Nat! Thanks, ya babe!

If you’re looking for a new healthy (desk) lunch idea, this is seriously the best find! Divide the salad into your Meal Prep Containers (<–affiliate link), of course storing the dressing separately, and there you have it. Locked, loaded, and ready to take on the week!

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Rotisserie Chicken & Kale Salad with Peanut Vinaigrette

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6 1x
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Ingredients

FOR THE SALAD:

  • 1 Rotisserie Chicken, skin removed and shredded
  • 1 bunch Tuscan Kale, stems removed, chopped
  • 2 c napa cabbage, chopped
  • 5 green onions, chopped
  • 1/2 c honey roasted peanuts, chopped
  • 1/2 c freshly chopped mint

FOR THE PEANUT VINAIGRETTE:

  • 3–4 T peanut butter
  • 3 T olive oil
  • 3 T rice wine vinegar
  • 1 tsp sesame oil
  • 3 cloves garlic, minced
  • 1 1/2 T honey
  • 1 tsp sugar
  • 2 T soy sauce
  • 2 T hoisin sauce
  • 1/2 tsp freshly grated ginger (or ginger paste from Trader Joe’s)
  • 1 tsp salt
  • 1–2 T freshly squeezed lime juice

Instructions

  1. Combine all salad ingredients together in a large mixing bowl and toss to combine.
  2. For the dressing, combine all ingredients in a blender and pulse until creamy.
  3. If serving immediately, toss salad and dressing together.
  4. If you are meal prepping, divide the salad among your meal prep containers, however make sure to store the dressing separately.
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