Healthy Archives - Craving Home Cooked

Garlic Parmesan Corn on the Cob

Joanna Cismaru — Sun, 03 Aug 2025 21:36:29 +0000

Garlic Parmesan Corn on the Cob – sweet, juicy corn brushed with garlicky butter, showered in Parmesan, and ready in 15 minutes.

The Corn That Steals the Show

Corn on the cob is already pretty great. But slather it in garlic butter and rain down Parmesan like confetti? That’s when things go from “oh cool, corn” to “whoa, I’m eating this with two hands and I don’t care if butter’s on my face.”

I started making this whenever summer corn shows up at the market and now it’s a non-negotiable side dish in our house. It’s fast, it’s cheesy, and it makes people weirdly competitive about who gets seconds.

Why You’ll Love Garlic Parmesan Corn on the Cob

Garlic butter. Parmesan. Do I need to say more?
Fifteen minutes from craving to face stuffing!
Works for boiled, grilled, or roasted corn so use whatever method you like!
Budget friendly but tastes like you went to a steakhouse.
Perfect for summer BBQs or when you’re just eating corn over the sink (no judgment).

Before You Start: Tips and Ingredient Notes

Corn: Fresh is best. Look for bright green husks and plump kernels. Frozen cobs work too if you boil them a little longer.
Butter: Use unsalted so you can control the salt level. Melt it right before brushing so it really sinks in.
Garlic: Freshly minced gives the strongest flavor. If you want it milder, sauté the garlic in the butter for a minute to mellow it out.
Parmesan: Skip the pre-grated stuff if you can. Freshly grated melts nicer and actually tastes like cheese.
Parsley: Fresh parsley for that pop of color and freshness. Basil or chives would work too.
Cooking method: Boil, grill, roast. This recipe doesn’t care as long as the corn gets tender and hot.

How To Serve

This corn is perfect with anything grilled, smoked, or barbecued. Try it with:

Baked BBQ Chicken Drumsticks

Air Fryer Ranch Pork Chops

Cucumber Tomato Salad

Crispy Lemon Chicken Thighs

Frequently Asked Questions

Can I grill the corn instead of boiling it

Frozen Strawberry Yogurt

Joanna Cismaru — Fri, 18 Jul 2025 18:47:36 +0000

Frozen Strawberry Yogurt – 5 minutes, one blender, and a handful of ingredients. Creamy, fruity, and cold enough to shut up a heatwave.

Summer’s Easiest Dessert

This is what I make when I want dessert now but also don’t want to turn on the oven, stand over the stove, or wait for anything to bake, set, or chill. Frozen strawberry yogurt is my hot weather miracle: it’s basically a shortcut to ice cream without all the heavy cream, sugar crashes, or, let’s be honest, regrets.

I first made this because I had a Costco sized bag of frozen strawberries hogging space in my freezer and half a tub of Greek yogurt teetering on its expiration date. A little honey, a squeeze of lemon, and boom, summer magic in a bowl.

Why You’ll Love This Frozen Strawberry Yogurt

5-minute prep. No ice cream machine. No drama.
Only 5 ingredients you probably already have.
Sweet, tangy, and creamy: like sorbet and froyo had a baby.
Naturally sweetened and customizable.
It actually tastes like real strawberries, because it is.

Before You Start: Tips & Ingredient Notes

Frozen strawberries: Use already frozen berries to keep that thick, scoopable texture. Fresh won’t cut it unless you freeze them first.
Yogurt: Greek yogurt gives it creaminess and body. Use plain for tang or vanilla if you want it sweeter from the start.
Honey or maple syrup: Adjust to taste. If your berries are extra sweet, you might need less.
Lemon juice: Don’t skip this! Just a little brightens up the flavor and keeps it from tasting flat.
Salt: Tiny pinch, but it matters. Balances the sweetness and makes everything pop.
Blender/food processor tip: If your machine is struggling, give it a minute to rest or add a splash of milk or water to help it along.

Frequently Asked Questions

Can I use a different fruit?

Tomato Peach Burrata Salad

Joanna Cismaru — Sun, 06 Jul 2025 21:21:26 +0000

Tomato Peach Burrata Salad – juicy tomatoes, sweet peaches, and dreamy, creamy burrata drizzled with olive oil and balsamic glaze. Summer on a plate, and it takes all of 10 minutes.

The Salad That Screams Summer

You know those summer days when it’s too hot to even look at the stove, let alone turn it on? That’s when I reach for this Tomato Peach Burrata Salad. It’s fresh, fast, and makes me feel like I should be eating it on a sun-drenched patio with a glass of chilled rosé.

I first threw this salad together one sweltering afternoon when my peaches were threatening to go mushy on the counter. Best decision ever. It’s become my go-to when I want something impressive without actually, you know… cooking.

Why You’ll Love This Tomato Peach Burrata Salad

Zero cooking required. Your kitchen stays as cool as your fridge.
Creamy burrata turns simple fruit and tomatoes into pure luxury.
Balsamic glaze + sweet peaches = flavor bomb you didn’t know you needed.
Looks restaurant worthy but takes 10 minutes, tops.
Perfect excuse to use those ripe summer tomatoes and peaches!

Before You Start: Tips & Ingredient Notes

Tomatoes: Go for heirloom or vine ripened if you can. You want them juicy and sweet, not mealy. If yours are super juicy, let them drain a few minutes so the salad doesn’t end up swimming.
Peaches: Slightly firm is best so they slice cleanly. Overripe peaches taste great but can turn into mush on your platter. If they’re rock hard, let them sit in a paper bag for a day or two.
Burrata: Tear it gently so you get those luscious creamy pockets all over the salad. Serve it cold from the fridge so it holds its shape, but let it sit a few minutes so the center gets extra creamy.
Balsamic glaze: Store bought is totally fine. Or make your own by simmering balsamic vinegar until it reduces by half and turns syrupy. A tiny pinch of sugar can help round out the tang.
Olive oil: A good extra virgin olive oil makes a big difference here. This isn’t the place for cheap stuff that tastes like cardboard.
Seasoning: Don’t forget the salt and pepper. It seems obvious, but they’re what make the fruit and tomatoes sing.
Basil: Fresh leaves bring color and that summery herbal punch. Tear them rather than chopping to avoid bruising and dark spots.
Bread: Not required, but some crusty bread on the side is pure gold for scooping up juices and burrata.

How To Serve It

This salad is perfect as a starter for a summer dinner party. Or keep it simple and serve it with:

No Knead Olive Bread

Baked Chicken Breast

Sheet Pan Garlic Butter Shrimp

The Best Red Sangria

Frequently Asked Questions

Can I make this ahead?

Chicken and Leek Soup

Joanna Cismaru — Tue, 04 Mar 2025 22:49:59 +0000

There’s nothing like a big bowl of Chicken and Leek Soup to warm you up from the inside out. The delicate sweetness of leeks, tender rotisserie chicken, and a splash of lemon to brighten everything up—this is the kind of cozy meal that feels like a hug in a bowl.

This Chicken and Leek Soup is packed with flavor, comes together in under an hour, and is as nourishing as it is satisfying. Whether you’re looking for an easy weeknight dinner or something soothing for a chilly day, this soup has you covered.

Before You Start – Everything You Need to Know

This Chicken and Leek Soup is simple, comforting, and incredibly flavorful. But before we dive in, here’s what you need to know to make it foolproof and flexible!

Leeks – The Right Way To Prep

Leeks add a delicate, slightly sweet onion flavor that makes this soup unique. The trick? They trap dirt between their layers, so you must rinse them well. Slice them in half lengthwise, then fan out the layers under running water to remove any grit. I always do this before chopping!

Tip: If you’re in a hurry, swap leeks for a mix of sweet onion and green onions—it’s not exactly the same, but it works!

Use Rotisserie Chicken for Convenience

This is my go-to shortcut for soups. It saves time, adds great flavor, and makes this a quick meal. If you have leftover roasted chicken or turkey, that works too!

Tip: If cooking raw chicken, simmer whole breasts or thighs in the broth for 20 minutes, then shred before adding the pasta.

Pasta – Cook It Just Right

Ditalini pasta is perfect because it’s small but hearty. It soaks up some of the broth while still holding its shape.

Tip: If you plan to store leftovers, cook the pasta separately and add it to individual bowls when serving. Otherwise, it’ll keep soaking up liquid and become mushy.

Lemon Juice – The Secret to Bright Flavor

The fresh lemon juice at the end is everything! It balances the richness and gives the soup a fresh, zesty finish. I always start with one lemon and add more if needed.

Tip: Taste before adding extra lemon—it’s easy to go overboard!

How To Make Chicken And Leek Soup

This soup comes together in just a few simple steps, but each one adds layers of flavor. Here’s exactly how I do it to get the best results every time!

Sauté the Veggies for Maximum Flavor

Start by heating butter and olive oil in a large pot over medium heat. The mix of both gives you flavor from the butter and a higher smoking point from the oil. Toss in the leeks, carrots, and celery and sauté for about 5-7 minutes until softened. This step builds the foundation of the soup’s flavor, so don’t rush it!

Now, add the garlic, Italian seasoning, salt, and pepper. Stir and cook for another 30 seconds to 1 minute—this brings out the best in the spices and makes the garlic fragrant.

Build the Broth

Pour in the chicken broth (or broth + water) and add the chicken bouillon seasoning for extra depth. Bring it to a gentle boil, which helps all those flavors meld together.

Cook the Pasta

Stir in the ditalini pasta and let it simmer for 8-10 minutes until al dente. This small pasta is perfect because it holds its shape without overwhelming the broth.

Tip: If you’re making this soup ahead, cook the pasta separately and add it when serving so it doesn’t get too soft.

Add the Chicken & Spinach

Stir in the shredded rotisserie chicken, fresh spinach, and a squeeze of lemon juice. The lemon brightens up the broth and balances everything out. Let the soup simmer for another 2-3 minutes until the spinach wilts and the flavors fully develop.

Tip: Always taste before adding extra lemon—you want a fresh zing, but not too much tang.

The Parmesan & Dill Finish

Finally, stir in freshly shredded Parmesan cheese and chopped dill. This step takes the soup from great to restaurant-quality! The cheese melts into the broth for an almost creamy texture, and the dill adds a fresh, herby contrast.

Ladle the soup into bowls, garnish with extra Parmesan and dill, and serve hot.

How To Serve

This soup is comforting and satisfying on its own, but if you want to round out the meal, here are some of my favorite serving ideas:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Greek Salad

Fluffy Dinner Rolls

Frequently Asked Questions

Can I use chicken breasts instead of rotisserie chicken?

Frozen Pistachio and Date Chocolate Bites

Joanna Cismaru — Wed, 12 Feb 2025 00:58:05 +0000

These Frozen Pistachio and Date Chocolate Bites are the perfect balance of creamy, nutty, and chocolatey goodness. Soft and chewy on the inside, coated in a crisp dark chocolate shell, and naturally sweetened with dates—no refined sugar, no baking, just pure deliciousness.

They’re easy to make, packed with wholesome ingredients, and taste like a fancy dessert, yet they’re secretly healthy. Keep them in the freezer for when you need a quick treat or an energy boost. Trust me, these disappear fast.

Before You Start

Use soft dates – If your dates are on the dry side, soak them in warm water for 10 minutes to soften them up. Soft dates blend smoother and make the bites naturally sticky.
Go for thick Greek yogurt – A thinner yogurt will make the mixture too wet. Stick to full-fat, thick Greek yogurt for the best texture.
Chill before dipping – The bites need at least an hour in the freezer before dipping in chocolate. This keeps them firm and easy to coat without falling apart.
Use a little oil in the chocolate – Adding a teaspoon or two of vegetable oil makes the melted chocolate extra smooth and gives it that thin, snappy coating.
Work quickly when dipping – The bites will start to soften once out of the freezer. Dip fast, sprinkle with pistachios, and get them back into the freezer ASAP.

Ingredients You’ll Need

Pistachios – Use unsalted pistachios for a pure nutty flavor, roughly chopped for texture. Keep a few extra to sprinkle on top—because why not?
Dates – Medjool dates are the best choice—soft, chewy, and naturally sweet with a caramel-like richness. If your dates are a little dry, soak them in warm water for 10 minutes to soften them up.
Greek Yogurt – Thick, creamy, and slightly tangy to balance the sweetness of the dates. Make sure it’s full-fat and strained for the best consistency—watery yogurt will make the bites too soft.
Vanilla Extract – Just a touch enhances the natural sweetness and rounds out the flavors.
Salt – A pinch brings out the richness of the nuts and balances the sweetness. Never skip the salt!
Dark Chocolate Chips – The perfect contrast to the sweet, creamy filling. Use at least 60% cocoa for a rich, deep chocolate flavor. If you prefer milk chocolate, you can swap, but it will be sweeter.
Vegetable Oil – A little oil makes the melted chocolate extra smooth and glossy. It also helps prevent the chocolate from cracking when you bite into it. No vegetable oil? Coconut oil works too!

How To Make Frozen Pistachio and Date Chocolate Bites

Blend the Bite Base

In a food processor, combine chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Blend until the mixture turns into a sticky, uniform dough. If it feels too dry, add an extra tablespoon of yogurt until it comes together.

Roll Into Balls & Freeze

Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking tray. Pop them in the freezer for 1 hour until firm. This makes dipping them way easier.

Melt the Chocolate

In a microwave-safe bowl, combine dark chocolate chips and vegetable oil. Microwave in 30-second bursts, stirring between each, until the chocolate is fully melted and smooth. You can also melt it using a double boiler if you prefer.

Dip in Chocolate & Garnish

Take the frozen bites out of the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, letting the excess drip off before placing them back on the tray. While the chocolate is still soft, sprinkle the tops with extra chopped pistachios.

Freeze Until Set & Enjoy!

Return the tray to the freezer for 30 minutes until the chocolate sets. Then, dig in! They’re best enjoyed straight from the freezer—crisp chocolate shell, creamy center, absolute heaven.

Frequently Asked Questions

How do I store these chocolate bites?

Asian Tuna Salad

Joanna Cismaru — Tue, 14 Jan 2025 20:33:05 +0000

You know a recipe is a winner when you’ve already made it three times in one month! This Asian Tuna Salad is my current obsession, and for good reason. It’s loaded with crisp, colorful veggies, protein-packed tuna, and a dressing so flavorful you’ll want to drizzle it on everything. Trust me, once you try it, it’ll be on repeat in your kitchen too.

Before You Start

Drain the Tuna Well: Squeeze out as much liquid as possible from the tuna so the salad doesn’t get soggy. If you prefer, you can use tuna packed in olive oil for a richer flavor.
Prep the Veggies: Use a sharp knife or a mandoline to slice the veggies thinly and evenly. This helps the flavors mix better and gives the salad a great texture.
Fresh Herbs Are Key: Use fresh cilantro and mint for the best results. If you’re not a fan of cilantro, swap it with parsley or basil.
Adjust the Dressing: Taste the dressing before pouring it on. Add a little more lime juice for tang, honey for sweetness, or sesame oil for nuttiness, depending on your preference.
Serve Immediately: This salad is best enjoyed fresh. If you’re making it ahead, keep the dressing separate and toss it in just before serving.
Customize the Crunch: Garnish with roasted peanuts or sesame seeds, or get creative with fried shallots, crispy wonton strips, or crumbled nori sheets for an extra savory kick.

Ingredients You’ll Need

Tuna: I use canned tuna packed in water because it’s light and easy, but tuna in olive oil works if you want a richer flavor. If you’re not into tuna, cooked shredded chicken or flaked salmon is a great swap.
Veggies (Red Cabbage, Carrots, Cucumber, Red Bell Pepper, Green Onions): These are what give the salad its crunch, color, and freshness. Red cabbage and carrots add sweetness, cucumber keeps it cool and crisp, bell peppers bring a touch of natural sugar, and green onions add a mild, savory kick. If you’re short on any of these, try shredded lettuce, snap peas, or even thinly sliced radishes to mix it up.
Herbs (Cilantro and Mint): The fresh herbs are a total flavor booster, adding brightness and a refreshing twist. If cilantro isn’t your thing, swap it for parsley or skip it altogether. Mint is optional but highly recommended for that fresh, zippy finish.
Crunchy Garnishes (Roasted Peanuts or Sesame Seeds): These add texture and a nutty flavor that complements the salad beautifully. If you need an alternative, try toasted sunflower seeds, crispy wonton strips, or even crumbled nori for a savory twist.
Dressing (Soy Sauce, Rice Vinegar, Sesame Oil, Honey or Maple Syrup, Ginger, Garlic, Lime Juice): The dressing ties everything together with a perfect balance of tangy, sweet, savory, and nutty flavors. Soy sauce brings the saltiness, rice vinegar adds tang, sesame oil provides a toasty depth, and honey or maple syrup balances it all out. If you’re gluten-free, use tamari or coconut aminos in place of soy sauce.

How To Make Asian Tuna Salad

Prep the Salad Base

Grab a big bowl and start building your salad. Toss in the shredded red cabbage, carrots, cucumber, bell pepper, and green onions. Then add the drained tuna—make sure to squeeze out all the liquid first so the salad doesn’t get watery. Break it into chunks as you go. Sprinkle in the chopped cilantro and mint for that fresh, zesty flavor. If you’re not a cilantro fan, skip it or swap it for parsley, but keep the mint—it’s such a game-changer!

Whip Up the Dressing

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and lime juice. Give it a taste before you pour—if you like it tangier, add a bit more lime juice; sweeter, add a touch more honey. And if you love some heat, stir in a little Sriracha or chili flakes.

Toss and Garnish

Pour the dressing over the salad and gently toss everything until it’s well coated. Use a light touch—you don’t want to smash the tuna or bruise the veggies. Once it’s mixed, plate it up and sprinkle roasted peanuts or sesame seeds over the top. If you’re feeling extra fancy, crumble some toasted nori on top for a savory twist.

How To Serve

You’ll want to serve this salad immediately while it’s fresh and crisp, or if you’re prepping ahead, keep the dressing separate and toss it all together just before serving. You can also pair it with dishes that complement its bright, zesty flavors. Here are some of my go-to parings:

Roasted Green Beans

Coconut Rice

Egg Drop Soup

Spring Roll Recipe

Frequently Asked Questions

Can I use fresh tuna instead of canned?

Vietnamese Chicken Salad

Joanna Cismaru — Wed, 08 Jan 2025 00:41:07 +0000

This Vietnamese Chicken Salad is the ultimate quick and fresh meal—it’s ready in just 20 minutes! With juicy shredded chicken, crunchy veggies, and a medley of fresh herbs, it’s a light yet flavorful dish. Toss it all in a tangy, slightly spicy dressing, and you’ve got a vibrant salad perfect for any time of the day.

Before You Start

Use Fresh Herbs: Fresh cilantro, mint, and basil are key to the salad’s flavor. If you can’t find Thai basil, regular basil works great as a substitute.
Adjust the Spice: Thai red chilies bring heat, but you can adjust the amount based on your spice tolerance. For a milder dressing, use just one chili or leave them out entirely.
Shred the Chicken: Use cooked chicken breast and shred it finely with a fork or your hands. Rotisserie chicken is a great shortcut if you’re short on time.
Prep Ingredients First: Chop the veggies and mix the dressing before combining everything. The salad comes together quickly, and prepping ahead helps keep the veggies crisp.
Toast the Peanuts: If your peanuts aren’t roasted, toast them lightly in a dry pan to bring out their flavor and crunch.
Serve Fresh: Toss the dressing with the salad just before serving to keep the veggies crunchy and the herbs vibrant.

Ingredients You’ll Need

Cooked Chicken Breast: Shred or slice it thin so it blends well with the veggies and herbs. Rotisserie chicken is a great shortcut, or you can poach chicken breasts.
Green Cabbage: Adds crunch and bulk to the salad. If you don’t have cabbage, you can swap it with Napa cabbage or even shredded iceberg lettuce.
Veggie Trio (Carrots, Red Bell Pepper, Red Onion): These three work together to bring color, crunch, and a little sweetness to the salad. Use pre-shredded carrots if you want to save time, and feel free to swap the red bell pepper with yellow or orange for a similar flavor. If the raw onion feels too sharp, a quick soak in cold water will tone it down.
Cilantro, Mint, and Basil: They bring brightness and balance to the salad. If you can’t find Thai basil, regular basil works fine, but don’t skip the mint and cilantro—they’re essential!
Peanuts: Roasted, roughly chopped peanuts add crunch and a toasty, nutty flavor. If you’re avoiding nuts, toasted sunflower seeds or pumpkin seeds are a great alternative.
Fish Sauce: This is the umami-packed backbone of the dressing. If you’re not a fan, soy sauce or tamari can work, but the flavor won’t be quite the same.
Lime Juice: Adds a tangy, citrusy kick to the dressing. Fresh lime juice is best—don’t use the bottled stuff if you can help it.
Rice Vinegar: A mild vinegar that balances the dressing. If you don’t have it, apple cider vinegar or even white wine vinegar works in a pinch.
Thai Red Chilies: These add heat and bold flavor to the dressing. Adjust the amount to your spice level, or skip them if you prefer a mild salad.
Sugar: Balances the tanginess of the dressing. You can use honey or maple syrup as a natural substitute.
Garlic: Adds a little punch and warmth to the dressing. Freshly minced garlic is ideal, but garlic powder works if you’re in a pinch.

How To Make Vietnamese Chicken Salad

Mix the Veggies and Herbs

In a big mixing bowl, combine all your crunchy veggies—cabbage, carrots, red bell pepper, and red onion. Add the sliced green onions, and now for the magic touch: toss in the fresh cilantro, mint, and basil.

Add the Chicken

Now toss the shredded chicken into the bowl with your veggie and herb mix. Be gentle when mixing—it’s a salad, not a stir fry, so you want everything to stay light and fluffy. The chicken should soak up some of the fresh flavors from the herbs as it sits.

Make the Dressing

In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, and sugar. The sugar needs to dissolve completely, so keep whisking until it’s smooth. Add the minced garlic and Thai chilies—how many chilies you use depends on how spicy you like it. Start with one if you’re unsure and taste as you go. Finally, whisk in the warm water to balance it all out and thin the dressing a little.

Dress and Toss

Pour the dressing over the salad and give it a good toss. Make sure everything is evenly coated—the dressing should lightly cling to the veggies and chicken without overpowering them. If you feel like it needs a little extra zing, squeeze in a touch more lime juice. Finish it off with a generous sprinkle of roasted peanuts for crunch. If you want, you can even add a little extra cilantro or mint on top for garnish.

How To Serve

This Vietnamese Chicken Salad is light, fresh, and full of flavor, so I like to pair it with dishes that keep things simple and complementary. Here are some great ideas to serve with it:

Easy Banh Mi Sandwich

Coconut Rice

Dragon Noodles

Fluffy Dinner Rolls

Frequently Asked Questions

Can I make this salad ahead of time?

Avocado Chicken Salad

Joanna Cismaru — Thu, 02 Jan 2025 20:18:15 +0000

If fresh and flavorful is what you’re after, this Avocado Chicken Salad has your name all over it. Juicy chicken, creamy avocado, sweet cherry tomatoes, and zesty lime dressing—it’s simple, healthy, ready in just 15 minutes, and perfect for a quick meal. Plus, it’s a salad that actually fills you up!

Before You Start

Choose Ripe Avocados: Look for avocados that give slightly when pressed but aren’t mushy. Overripe avocados will turn the salad too soft.
Use Freshly Cooked or Rotisserie Chicken: Rotisserie chicken is a great shortcut, but freshly cooked chicken is also great. Shred or dice it, whatever you prefer.
Prepare the Dressing Last Minute: Whisk the lime juice and olive oil together right before tossing the salad to keep the flavors bright and fresh.
Serve Immediately: Avocado tends to brown quickly, so this salad is best enjoyed as soon as it’s made. If you need to prep ahead, toss the avocado in a little lime juice to slow browning.
Season to Taste: Salt is key to bringing out all the flavors, so add it gradually and taste as you go.

Ingredients You’ll Need

Cooked Chicken: A rotisserie chicken is perfect here or you can cook your own chicken, grill it, air fry it, or boil, it’s up to you. Shred or dice it into bite-sized pieces.
Avocados: Use ripe avocados for the best texture.
Cherry Tomatoes: Grape tomatoes or diced Roma tomatoes work just as well if needed.
Red Onion: For a milder flavor, soak the chopped onion in cold water before adding it, or use green onions instead.
Lime Juice: Lemon juice works as an alternative if needed.
Olive Oil: Adds a light, silky coating to the salad, making it feel luxurious without being heavy. You can swap with avocado oil for a nuttier flavor.
Salt and Pepper: Simple, yet essential for bringing out all the flavors in the salad. Season to taste and adjust as needed.

How To Make Avocado Chicken Salad

Alright, let’s make this Avocado Chicken Salad—it’s so quick and easy, you’ll have it ready before you know it. First, make sure your chicken is shredded or diced and ready to go. You’ll also want to make sure your other ingredients are chopped and ready to go.

Combine the Chicken and Veggies

First, grab a large bowl and add your chopped chicken, avocado, red onion and cherry tomatoes. Toss everything together well.

Mix the Dressing

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. It’s a simple, zesty dressing that really pulls the flavors together. Taste it before adding—this is your chance to adjust the salt and lime to suit your preference.

Toss It All Together

Pour the dressing over the chicken, avocado, and veggies. Toss everything gently to coat. Go easy here—avocado is delicate, and you don’t want to mash it into the salad. You’re aiming for a light, even coating of the dressing on all the ingredients.

How To Serve

This salad is best served fresh, so get it to the table right away. It’s also very versatile, so while you can serve all on its own for a nice refreshing lunch, you can also pair with something light and fresh, or a little crunch for contrast. Here are some ideas:

Beef Lentil Soup

Garlic Bread

Deviled Eggs

Breadsticks Recipe

Frequently Asked Questions

Can I make this salad ahead of time?

Egg Drop Soup

Joanna Cismaru — Thu, 24 Oct 2024 21:19:18 +0000

My Egg Drop Soup combines rich chicken broth with delicate egg ribbons and fresh green onions. It’s a cozy meal that’s ready in just 15 minutes and perfect for lunch or dinner.

I’m thrilled to share my go-to Egg Drop Soup recipe with you—it’s honestly one of the easiest and most comforting soups you can make. Whether you’re juggling a busy day or just need a quick pick-me-up, this soup has got your back. Picture this: silky egg ribbons swirling in a flavorful chicken broth, kissed with ginger and sesame oil. It’s like a warm hug in a bowl!

Making this soup is a breeze, and the best part? You probably have most of the ingredients in your pantry already. I love how versatile it is too—you can toss in some peas or corn for extra texture, or keep it simple and let the eggs shine. Plus, it’s perfect for impressing guests without spending hours in the kitchen.

Before You Begin

Prepare Ingredients: Have all your ingredients measured and ready. This soup is really easy to make so having all the ingredients ready will make it super quick as well.
Beat the Eggs Well: Whisk the eggs thoroughly before adding them to the soup. This helps create even egg ribbons and a smoother texture.
Adjust Seasonings: Taste your chicken broth before adding soy sauce and other seasonings. This allows you to control the saltiness and flavor intensity to your taste.
Use Fresh Ginger: Freshly grated ginger provides a vibrant and aromatic flavor that dried ginger can’t match. It makes a noticeable difference in the soup’s taste.

Ingredients You’ll Need

Chicken Broth: I use chicken broth to make this soup super quick and easy to make. Opt for low sodium or no sodium added so that you can control the sodium content.
Cornstarch and Water: To create a slurry that thickens the broth slightly. If you don’t have cornstarch on hand, arrowroot powder or rice flour are excellent substitutes.
Eggs: When beaten and slowly added, they form those beautiful, silky egg ribbons that make Egg Drop Soup so special. For a richer texture, you can use egg yolks instead of whole eggs.
Soy Sauce: For a deep umami flavor to the soup. If you need a gluten-free option, tamari works perfectly as a substitute. Opt for low sodium soy sauce if possible.
Sesame Oil: A drizzle of sesame oil infuses the soup with a nutty aroma. If you’re out of sesame oil, a touch of olive oil can work, though it won’t provide the same depth of flavor.
Fresh Ginger: Grated ginger brings a bright and zesty kick to the soup. If you don’t have any fresh, ground ginger will work.
Green Onions: Thinly sliced green onions add a fresh, mild onion flavor and a pop of color for garnish. If you don’t have green onions, regular scallions or chives make great alternatives.
Frozen Peas and Corn Kernels (optional): These add a touch of sweetness and extra texture. Feel free to use fresh peas and corn if you prefer a more vibrant taste and crunch.
Salt and White Pepper: These seasonings enhance all the flavors in the soup. Adjust the amounts to taste, especially depending on how salty your broth is.

How To Make Egg Drop Soup

Bring the Broth to a Boil and Thicken

In a medium pot, bring 4 cups of low-sodium chicken broth to a gentle boil over medium-high heat. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the boiling broth, stirring continuously to prevent lumps and achieve a slightly thickened consistency.

Add Flavorings

Stir in 1 teaspoon of low-sodium soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of freshly grated ginger into the pot. Taste the broth and adjust the seasoning with salt and white pepper as needed.

Create Egg Ribbons

Reduce the heat to medium-low. Slowly pour in 3 beaten large eggs in a steady stream while gently stirring the broth in a circular motion with a fork or chopsticks. This technique creates the signature silky egg ribbons.

Add Vegetables

Add ½ cup of frozen peas and ½ cup of corn kernels to the soup. Let them cook for another 2-3 minutes until they are heated through and tender. Remove the pot from heat and garnish the soup with 2 tablespoons of thinly sliced green onions.

How To Serve

Here are some ideas of what you can pair this Egg Drop Soup with: