One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

This easy One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes is a colorful 20-minute skillet dinner finished with Parmesan, basil, and fresh lemon.

One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

Some of my favorite dinners come together at the end of the week, when I’m looking through the refrigerator and figuring out how to use what I already have on hand.

That’s exactly how this Italian chicken skillet came to be. I had chicken, zucchini, yellow summer squash, and a handful of cherry tomatoes waiting to be used, so I tossed everything into a skillet with garlic, Italian seasoning, and a little olive oil. A sprinkle of Parmesan, fresh basil, and a squeeze of lemon brought it all together.

The result was a colorful, flavorful dinner that felt fresh without requiring much time or effort. It’s the kind of simple meal I love on a busy evening—one pan, everyday ingredients, and very little cleanup.

-- Ingredients

• Chicken Breast: Cut into bite-sized cubes for quick, even cooking.

• Zucchini: Adds fresh flavor and a tender, lightly browned texture.

• Yellow Summer Squash: Brings beautiful color and a mild, delicate flavor.

• Cherry Tomatoes: Add juicy sweetness and a pop of freshness.

• Garlic: Gives the vegetables and chicken a savory Italian-inspired flavor.

• Olive Oil: Used to brown the chicken and sauté the vegetables.

• Italian Seasoning: A simple blend that brings everything together.

• Garlic Powder: Adds another layer of savory flavor to the chicken.

• Parmesan Cheese: Freshly grated for a salty, nutty finish.

• Fresh Basil: Adds a lovely fresh-from-the-garden flavor.

• Fresh Lemon Juice: Brightens the entire dish and balances the Parmesan.

-- Equipment

You only need a few items to complete this great meal.

• Large Skillet: My go-to for quick, one-pan dinners. A wide skillet gives the chicken and vegetables room to brown.

• Sharp Chef’s Knife: Makes quick work of cubing the chicken and slicing the vegetables.

• Wooden Spoon or Spatula: Perfect for stirring and tossing everything together.

My Go-To's

Large non-stick skillet - This is a workhorse in my kitchen.  I like a large 12 inch skillet to accommodate one pan meals like this one.

-- Let’s Make It Together

Start by seasoning the cubed chicken with Italian seasoning, garlic powder, salt, and pepper. Brown it in a little olive oil until cooked through, then move it to a plate while you prepare the vegetables.

Next, add the zucchini and yellow squash to the same skillet. Let them pick up a little color before adding the garlic and cherry tomatoes. Once the tomatoes begin to soften, return the chicken to the pan and toss everything together.

Turn off the heat, then finish with freshly grated Parmesan, torn basil, and a squeeze of lemon. That final touch makes the whole skillet taste fresh and flavorful.

-- Perfecting the Cooking Process

The key to this one-pan dinner is cooking the ingredients in stages. Browning the chicken first gives it flavor, while cooking the squash separately helps it develop a little color without becoming mushy. Add the tomatoes near the end so they soften just enough while keeping some of their shape.

-- Add Your Touch

• Add More Vegetables: Bell peppers or sliced mushrooms would work beautifully.

• Make It Heartier: Serve over rice, pasta, or your favorite grain.

• Change the Protein: Try boneless chicken thighs or peeled shrimp.

• Add a Little Heat: Sprinkle in red pepper flakes with the garlic.

• 

Set the Mood

A good meal deserves a great setting. Here are a few ways to set the mood when serving this dish.

This One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes is proof that a delicious dinner doesn’t have to be complicated. A few fresh ingredients, one skillet, and a handful of simple finishing touches are all you need.

If you love easy weeknight meals, you might also enjoy my other simple chicken recipes and easy one-pan dinners.

• Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad

• Spinach Artichoke Stuffed Chicken with Garlic Butter Pan Sauce

• 5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes)

Thanks for stopping by A Slice of Southern. I hope this recipe brings a little freshness and simplicity to your dinner table!

Before You Start

Can I use chicken thighs instead of chicken breast?
Yes! Boneless, skinless chicken thighs work well, although they may need a little extra cooking time depending on the size of the pieces.

Can I prepare this recipe ahead of time?
This dish is best served fresh, but you can chop the vegetables and chicken ahead of time to make dinner come together even faster.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet or microwave.

What can I serve with Italian chicken skillet?
Warm bread, rice, pasta, or a simple green salad all make lovely accompaniments.

Greek Beef Meatballs (Keftedes)

 

These Greek Beef Meatballs, or Keftedes, are tender, flavorful, and packed with fresh mint, herbs, lemon, and warm Mediterranean spices. Serve them with tzatziki, warm pita, Greek-style salad, and rice for an easy, satisfying dinner.

Greek Beef Meatballs (Keftedes)

I've always loved the bright, fresh flavors of Greek cooking—the fresh herbs, lemon, garlic, olive oil, and all those little extras that make a simple meal feel anything but ordinary.

These Greek Beef Meatballs, known as Keftedes, are tender and flavorful with fresh mint and parsley, a little oregano, warm spices, and plenty of lemon. They're lightly coated in flour and pan-fried until beautifully golden on the outside while staying juicy and tender inside.

I served ours with warm pita, tzatziki, and a simple tomato, cucumber, and feta salad tossed with olive oil and red wine vinegar. And because I live with a certain rice fiend, there was naturally a generous scoop of fluffy white rice on the platter too!

It's the kind of dinner that feels a little special without being complicated—and that's exactly my kind of meal.

Enjoy!

-- Ingredients 

• Ground beef — I like 80/20 or 85/15 for flavorful, juicy meatballs.
• Sturdy white or rustic bread — Soaked in a little milk, it gives the meatballs a tender texture.
• Milk — Softens the bread and helps keep the meatballs moist.
• Onion — Grating the onion distributes it throughout the mixture, while squeezing out the excess moisture keeps the meatballs from becoming wet.
• Garlic — Three cloves give the meatballs a nice savory punch.
• Fresh mint — One of the flavors that really makes these feel like Keftedes.
• Fresh parsley — Adds freshness and color.
• Dried oregano — Brings that familiar Greek flavor.
• Ground coriander & cumin — Just a touch of each adds warm, savory depth without overpowering the fresh herbs.
• Lemon zest — Brightens everything up and ties all the flavors together.
• Egg — Helps bind the mixture.
• Kosher salt & black pepper — Essential for bringing all those flavors together.
• All-purpose flour — For a light coating before frying.
• Olive oil — For pan-frying the meatballs until golden.

For Serving

• Tzatziki — Homemade or your favorite store-bought version.
• Warm pita bread — Perfect for scooping up meatballs and all those fresh flavors.
• Tomato, cucumber & feta salad — A simple side dressed with olive oil and red wine vinegar.
• Cooked white rice — Completely optional... unless you happen to live with a rice fiend. 
• Lemon wedges — A squeeze of fresh lemon right before eating is the perfect finishing touch.

-- Equipment

• Large mixing bowl
• Large skillet
• Box grater
• Measuring spoons
• Small baking sheet or platter for the shaped meatballs
• Paper towels for draining

My go-to's: A sturdy box grater makes quick work of the onion, and a large heavy-bottomed skillet gives the meatballs plenty of room to brown evenly.

-- Let's Make It Together

Start by soaking the bread in a little milk for about five minutes. Give it a good squeeze to remove the extra milk, then crumble it into a large bowl.

Add the beef, grated and squeezed onion, garlic, egg, fresh herbs, spices, lemon zest, salt, and pepper. Get in there with your hands and gently mix everything together until just combined. Don't overwork it—we want tender meatballs, not tough ones.

Cover the bowl and let the mixture chill in the refrigerator for about 20–30 minutes. This makes it easier to shape.

When you're ready, form the mixture into small oval-shaped meatballs. I like them a little football-shaped rather than perfectly round. Give each one a light coating of flour, shaking off any excess.

Heat about ¼ inch of olive oil in a large skillet over medium heat. Cook the meatballs in batches so you don't crowd the pan, turning them gently as they cook until they're deeply golden and cooked through.

Drain them briefly on paper towels, then get them onto a platter while they're still warm.

Now comes the fun part—serve them up with warm pita, tzatziki, that simple tomato-cucumber-feta salad, lemon wedges, and rice if you like.

-- Perfecting the Cooking Process

The biggest thing to remember with Keftedes is don't overwork the meat mixture. Once everything is combined, stop mixing. The bread, egg, and little bit of extra fat from the beef will give you beautifully tender meatballs, while the flour coating and hot olive oil create that gorgeous golden crust. And don't rush the browning—those deeply golden edges are where so much of the flavor comes from.

-- Add Your Touch

These are delicious just as they are, but you can easily make the meal your own.

• Add a little extra fresh mint for an even brighter herb flavor.
• Serve them tucked into warm pita with tzatziki for a Greek-inspired sandwich.
• Add a few Kalamata olives to the platter.
• Swap the rice for roasted potatoes or warm flatbread.
• Add a sprinkle of crumbled feta right over the meatballs before serving.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal.  Here are a few simple ways to set the mood when serving this dish.

A Little Dinner Inspiration

I love meals like this because you can put everything in the middle of the table and let everyone make their plate exactly how they like it.

Pile the meatballs onto warm pita. Add a spoonful of tzatziki. Grab some of that crisp cucumber and juicy tomato salad. And if you're like my husband, don't forget the rice!

It's relaxed, colorful, and full of those fresh Greek-inspired flavors that make dinner feel special without requiring a lot of fuss.

These Greek Beef Meatballs have quickly become one of those dinners I know I'll make again.

They're simple enough for a weeknight but special enough to put on the table when you're having friends over. And I love that most of the work can be done ahead, leaving you with nothing more complicated than shaping and frying the meatballs when dinner time rolls around.

Add some warm pita, creamy tzatziki, a fresh salad, and maybe a little rice if you're feeding a certain rice-loving husband, and you've got a meal that feels generous, relaxed, and meant to be shared.

Sometimes that's the best kind of dinner.

Try some of my other easy weeknight dinners:

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

Sheet Pan Gnocchi with Roasted Peppers & Basil

Easy Cajun Chicken Bowl for Two

Before You Start

Can I make the meatball mixture ahead of time?
Yes. You can prepare the mixture, cover it well, and refrigerate it until you're ready to shape and cook the meatballs.

Why do you grate the onion instead of chopping it?
Grated onion blends evenly into the meat mixture and gives you little pockets of onion flavor throughout the meatballs. Just be sure to squeeze out the excess moisture before adding it.

Can I use ground beef with a different fat percentage?
You can, but I prefer 80/20 or 85/15 because the extra fat helps keep the meatballs juicy and flavorful.

Do I have to serve these with rice?
Absolutely not! Rice is completely optional. Warm pita, tzatziki, salad, and lemon make a wonderful meal on their own. In my house, however, rice is apparently mandatory!

What should I serve with Greek meatballs?
Tzatziki, warm pita, a simple tomato-cucumber-feta salad, lemon wedges, olives, and rice are all delicious choices.

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

This easy Steak, Avocado, Corn & Cucumber Salad Bowl is a fresh 30-minute dinner with juicy steak, creamy avocado, crisp cucumber, sweet corn, and a bright honey-lime dressing.

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

There are some weeknights when the last thing you want to do is spend a lot of time making dinner. That was exactly where I found myself with this Steak, Avocado, Corn & Cucumber Salad Bowl. After a long day at work, I wanted something easy, fresh, and satisfying—but I wasn't expecting dinner to come together quite this effortlessly.

While the steak rested and cooled, I chopped the cucumber, avocado, and fresh corn and whisked together the bright honey-lime dressing. That's really all there was to it. In about 30 minutes, dinner was on the table, and one bite told us this was a keeper.

The combination surprised both my husband and me. The sweet-tart lime and honey dressing is bright enough to keep the salad feeling light, while perfectly complementing the savory steak, creamy avocado, crisp cucumber, and fresh corn. Every bite has a little pop of flavor, and somehow it manages to be both filling and wonderfully light—the kind of meal that feels just right for a warm evening.

Enjoy!

-- Ingredients

For the Salad

• Sirloin steak — Flavorful, tender, and quick-cooking, making it perfect for an easy weeknight salad.

• Coarse salt & freshly cracked black pepper — A simple seasoning that lets the steak shine.

• Olive oil — Just enough for cooking the steak.

• English cucumber — Crisp and refreshing, it adds a cool crunch to every bite.

• Fresh corn — I love using sweet corn straight from the cob for its fresh, crisp texture. You can also cook it first if you prefer.

• Avocados — Creamy avocado adds richness and balances the crisp vegetables and tangy dressing.

• Fresh cilantro — A little fresh herbiness ties all the flavors together.

For the Honey-Lime Dressing

• Extra virgin olive oil — The smooth, savory base of the dressing.

• Honey — Adds just a touch of sweetness to balance the tart lime.

• Fresh lime juice — The bright, citrusy flavor that gives this dressing its signature pop.

• Garlic — Just a little adds savory depth without overpowering the fresh ingredients.

• Fine sea salt & freshly cracked black pepper — Brings all those bright flavors into balance.

-- Equipment

• Large skillet or grill
• Large mixing bowl
• Small bowl or jar for the dressing
• Whisk
• Sharp chef's knife
• Cutting board
• Tongs

My Go-To's

A large, heavy skillet is my favorite way to cook the steak indoors because it gets nice and hot and gives the steak a beautiful sear.

A sharp chef's knife also makes quick work of the cucumber, avocado, cilantro, and corn.

And if you're making the dressing in a jar, a small jar with a tight-fitting lid makes it easy—just add everything, cover, and shake.

-- Let's Make It Together

Let's start with the steak. Get your skillet nice and hot, give the steak a little olive oil, and season it generously with salt and freshly cracked black pepper. Sear it until it's beautifully browned on both sides and cooked to your liking.

Once it's done, transfer it to a plate, loosely tent it with foil, and let it rest for about 10 minutes. I like to slice it into bite-sized pieces and let it cool while I put the rest of the salad together.

While the steak is resting, make the dressing. Just whisk together the olive oil, honey, lime juice, garlic, salt, and pepper. You can also throw everything into a little jar, put the lid on, and give it a good shake. Easy!

Now grab a big bowl and add your cucumber, avocado, fresh corn, and cilantro. I used the corn raw, straight from the cob, and loved the little bit of crunch it added. Add the cooled steak, give the dressing another quick whisk, and drizzle it all over.

Give everything a gentle toss—you don't want to smash that beautiful avocado—and that's it. Dinner is ready!

I served ours with some crusty ciabatta bread and a cold glass of Sauvignon Blanc. It was such an easy dinner after a long day, and honestly, I was surprised by just how delicious it was.

-- Perfecting the Cooking Process

The one thing I wouldn't rush is the steak. Let it rest before slicing, and let it cool before adding it to the salad. Resting keeps the steak juicy, while allowing it to cool prevents the warm meat from wilting the cucumber and avocado. You get the best of both worlds—a tender, flavorful steak and a crisp, fresh salad.

-- Add Your Touch

This is one of those salads that's easy to make your own. Add a little crumbled feta for a salty bite, swap the cilantro for fresh parsley if cilantro isn't your thing, or add a handful of halved cherry tomatoes for even more color.

You could also turn it into a bigger meal with a little extra steak or serve it alongside your favorite crusty bread.

And don't be afraid to make the corn your own. Fresh raw corn gives you a wonderful crisp texture, but grilled corn would add a delicious smoky flavor.

Set the Mood

A special dish deserves a good atmosphere to go along with it.  Here are some suggestions to make your dinner special.  

If you love dinners that feel fresh and special but don't require a lot of effort, this Steak, Avocado, Corn & Cucumber Salad Bowl belongs on your weeknight menu.

It's one of those recipes that reminds me that a really good dinner doesn't have to be complicated. A good steak, a handful of fresh ingredients, and a bright homemade dressing can turn a long day into a dinner worth sitting down for.

Looking for another easy dinner while summer produce is still at its best? Try my Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette for another simple weeknight favorite.

Or, if you're craving something a little more Mediterranean, my Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta makes a delicious next dinner.

Before You Start

Can I use a different cut of steak?
Absolutely. Sirloin works especially well because it cooks quickly, but flank steak, strip steak, or another tender cut can also work. Just adjust the cooking time based on the thickness of the steak.

Can I cook the corn first?
Yes. I used it raw for its crisp texture and because it makes this recipe even easier. You can grill, sauté, or boil the corn if you prefer.

Can I make the dressing ahead of time?
Yes. The honey-lime dressing can be made ahead and refrigerated. Give it a good whisk or shake before using.

How do I keep the avocado from browning?
The lime juice in the dressing helps, but for the freshest-looking salad, cut the avocado shortly before serving.

Can I grill the steak instead of cooking it in a skillet?
Definitely. A hot grill works beautifully and adds a delicious smoky flavor.

How should I serve this salad?
I like serving it as a complete meal with crusty ciabatta bread. It's filling enough for dinner while still feeling light and fresh.

How long does this recipe take?
About 30 minutes from start to finish, making it a great choice for a busy weeknight.

Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette

Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette is a fresh, colorful summer salad packed with spinach, quinoa, berries, kiwi, chicken, walnuts, feta, and a bright honey-lime dressing.

Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette

One Last Bright Salad Before Summer Slips Away

Before we officially let summer go, I wanted to make one last big, colorful salad that feels like summer in a bowl.

This Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette is packed with the things I love about a good summer salad—fresh fruit, crisp greens, tender chicken, a little crunch, creamy feta, and a bright homemade dressing. Strawberries, blueberries, and kiwi bring all kinds of color and flavor, while quinoa and walnuts add a little more substance. And that honey-lime vinaigrette ties everything together with just the right balance of sweet, tangy, and fresh.

The word superfood is actually what caught my attention about this salad in the first place. I don't think of “superfood” as meaning a salad has to be overly healthy, restrictive, or scream diet food. To me, it simply means filling your plate with ingredients that are nutritional powerhouses—foods that give you a little more of the good stuff your body needs. And if we can make those ingredients into something that's genuinely delicious, even better.

I've also been on a bit of a mission to get my husband to branch out when it comes to salads. He's always been more of a savory-salad kind of guy, so I've been slowly introducing him to salads where fruit plays a starring role. And, little by little, he's coming around. He loved my Summer Peach & Burrata Salad with Mint & Balsamic Glaze, and my Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta was another winner.

So I figured this salad was worth a try.

With juicy berries, sweet-tart kiwi, savory chicken and feta, crunchy walnuts, hearty quinoa, and that bright honey-lime dressing, it has plenty going on to make a fruit-filled salad feel like a real meal—not a bowl of “healthy food” you eat because you should.

And honestly, that's exactly how I like to eat.

Fresh. Colorful. Nutrient-forward. And delicious enough that you don't feel like you're making a sacrifice.

So before we turn the page toward fall, let's enjoy one last big, bright summer salad.

Enjoy!

-- Ingredients

Here's what you'll need to make this colorful, nutrient-forward salad:

• Baby spinach
• Cooked quinoa
• Cooked chicken breasts
• Fresh strawberries
• Fresh blueberries
• Kiwi
• Walnuts
• Feta cheese
• Extra-virgin olive oil
• Fresh lime juice and lime zest
• Honey
• Dijon mustard
• Kosher salt
• Freshly ground black pepper

A Little Shortcut

The recipe calls for cooked chicken and cooked quinoa, which makes this salad especially quick to assemble. It's a great way to use leftovers or meal-prepped ingredients you already have in the refrigerator.

If you don't have either one ready to go, no problem—you can absolutely cook the chicken and quinoa when you're making the salad. Just allow them a little time to cool before assembling.

Equipment

You don't need any special equipment for this salad—just a large bowl for assembling everything, a good knife for cutting the fruit and chicken, and a small bowl or jar for mixing the honey-lime vinaigrette.

You'll Need

• Large salad bowl

• Small mixing bowl or dressing jar

• Whisk

• Chef's knife

• Cutting board

• Citrus zester

My Go-To's

• Large Salad Bowl – A generously sized bowl gives you plenty of room to layer and gently toss all the ingredients without making a mess.

• Chef's Knife – A sharp, comfortable knife makes quick work of the strawberries, kiwi, and cooked chicken.

• Citrus Zester – I like a fine zester for getting the fresh lime zest nice and small so it blends beautifully into the vinaigrette.

-- Let's Make It Together

This salad is really just a matter of layering, whisking, and tossing.

1. Start with the spinach.
Place the baby spinach in a large serving bowl.

2. Add the good stuff.
Top the spinach with the cooked quinoa, sliced chicken, strawberries, blueberries, walnuts, feta, and kiwi. I like arranging everything over the spinach so you can see all those beautiful colors before tossing.

3. Make the honey-lime vinaigrette.
In a small bowl, whisk together the fresh lime juice, lime zest, honey, Dijon mustard, salt, and pepper until the honey is dissolved. Slowly whisk in the olive oil until the dressing is smooth and lightly emulsified.

4. Bring it all together.
Drizzle the vinaigrette over the salad and gently toss, or serve the dressing on the side and let everyone add their own.

That's it! A beautiful, filling summer salad is ready for the table.

-- Perfecting the Cooking Process

Since most of the work in this recipe is assembly, a few little details make a big difference.

Let cooked ingredients cool first.
If you're cooking the chicken and quinoa specifically for this salad, let them cool before assembling. Warm chicken or quinoa can wilt the spinach and make the berries softer than you'd like.

Cut the fruit into bite-sized pieces.
You want the strawberries and kiwi to be easy to pick up with the other ingredients, rather than having large pieces of fruit dominate each bite.

Don't skip the lime zest.
The fresh lime juice brings brightness, but the zest gives the vinaigrette that concentrated lime flavor that really makes it pop.

Add the dressing just before serving.
For the freshest texture, especially if you're using tender baby spinach and juicy berries, dress the salad shortly before eating.

Taste before serving.
Fruit can vary in sweetness, so give the vinaigrette a quick taste. If your berries are particularly sweet, you may enjoy a little extra lime. If they're more tart, the honey helps balance everything.

-- Add Your Touch

This salad has plenty of room for you to make it your own.

• Swap chicken for grilled shrimp or salmon.

• Try pecans or almonds instead of walnuts.

• Use goat cheese in place of feta for a softer, creamier flavor.

• Add mango or pineapple for an even more tropical twist.

• Substitute raspberries or blackberries for some of the berries.

• Add a little fresh mint for another layer of summer flavor.

• Not a quinoa fan? Try another cooked grain such as farro or brown rice.

• For a vegetarian version, leave out the chicken and add extra quinoa, chickpeas, or another favorite plant-based protein.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

One Last Bright Taste of Summer

I think this salad is the perfect way to wrap up my summer produce season.

We've had peaches, figs, honeydew, tomatoes, corn, zucchini—and now this bright combination of berries, kiwi, spinach, and lime gets to have its turn. And while I'm more than ready to start thinking about what's coming next, I'm not quite ready to say goodbye to colorful summer meals.

Especially when they taste this good.

And maybe I've finally made a little progress with my husband and his relationship with fruit in salads. If peach and burrata and honeydew with grilled chicken can win him over, perhaps this tropical-inspired bowl is the next step.

So if you're looking for a salad that feels fresh and summery but still gives you a satisfying meal, give this one a try.

It's nutrient-forward without tasting like you're trying to eat “healthy.” It's colorful without being fussy. And most importantly, it's delicious.

One last big, bright summer salad before we let the season go.

More Summer Favorites

If you're still holding onto summer too, here are a few more recipes to try:

• Summer Peach & Burrata Salad with Mint & Balsamic Glaze — sweet peaches, creamy burrata, fresh mint, and a tangy balsamic finish.

• Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta — a refreshing sweet-and-savory summer salad with grilled chicken.

• Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad — a hearty, colorful way to use up some of summer's best produce.

• Fresh Peach Galette – A Last Taste of Summer — because no summer roundup is complete without dessert.

Before You Start

Can I use leftover chicken?
Absolutely. This recipe is a great way to use leftover grilled or roasted chicken. You can also cook fresh chicken specifically for the salad if you prefer.

Does the quinoa need to be cold?
It doesn't have to be refrigerator-cold, but if you've just cooked it, let it cool to room temperature before adding it to the salad so it doesn't wilt the spinach.

Can I make this salad ahead of time?
You can prep most of the components ahead of time, but I recommend waiting to add the dressing until you're ready to serve. For the freshest salad, you can also wait to cut the strawberries and kiwi until shortly before serving.

Can I make the honey-lime vinaigrette ahead?
Yes. Make the vinaigrette ahead and refrigerate it in a sealed container. Give it a good whisk or shake before serving.

Why is it called a superfood salad?
For me, “superfood” simply describes a combination of nutrient-rich ingredients. Spinach, berries, kiwi, quinoa, walnuts, and chicken all bring something valuable to the table. It's not about making a diet salad—it's about putting together a meal that's both nourishing and genuinely delicious.

Is this really a tropical salad?
The flavors aren't traditionally tropical, but the kiwi and fresh lime give this salad that bright, slightly tropical feeling. It's a little unexpected, and I think that's part of the fun.

Can I leave out the chicken?
Of course. The quinoa, walnuts, feta, and fruit still make a satisfying salad, or you can add another protein of your choice.