20 Minutes or Less: Chopped Chicken Salad Rotisserie chicken and ready-to-eat veggies and eggs from the salad bar make this salad a snap. PREP TIME: 10 minutes / TOTAL TIME: 10 minutes / SERVINGS: 4  3 Tbsp red wine vinegar 2 Tbsp extra virgin olive oil 2 tsp Dijon mustard 8 c spring mix with herbs (about 8 oz) 4 lg hard-boiled eggs, peeled and quartered 1 sm cucumber, sliced 1½ c chopped rotisserie chicken (about 8 oz) ⅓ c chopped red onion 

  1. WHISK together vinegar, oil, mustard, and ¼ teaspoon each salt and black pepper in serving bowl.2. ADD remaining ingredients and gently toss to combine.3. SERVE salad in bowls. NUTRITION (per serving) 276 cal, 24 g pro, 6 g carb, 2 g fiber, 16.5 g fat, 3.5 g sat fat, 333 mg sodium MORE: 3 Almost-Instant Soups That Basically Make Themselves 30 Minutes or Less: Grilled Tuna Nicoise Salad Cook fresh fish fillets and whip up a vinaigrette that marries the flavors in this one-dish meal.WORK TIME:TOTAL TIME:SERVINGS: 15 minutes /  30 minutes /  4  2 Tbsp champagne or white wine vinegar 2 Tbsp extra virgin olive oil 1 lg shallot, minced 1 tsp Dijon mustard 4 tuna fillets (6 oz each) 1 lg heart romaine lettuce (8 oz), trimmed 4 oz cooked green beans 1½ c cherry tomatoes, halved 4 cooked new potatoes, quartered ¼ c sliced red onion 12 caper berries 28 nicoise olives
  2. HEAT grill to medium.2. WHISK together vinegar, oil, shallot, and mustard.3. SEASON tuna with salt and pepper. Grill tuna, turning, until golden brown and cooked through, 8 to 10 minutes.4. ARRANGE all salad ingredients and tuna in 4 bowls. Drizzle with vinaigrette. NUTRITION (per serving) 340 cal, 43 g pro, 18 g carb, 4 g fiber, 11 g fat, 1.5 g sat fat, 548 mg sodium MORE: 7 Awesome Pizza Recipes For The Grill 40 Minutes or Less: Pork Kebabs & Orzo Salad Homemade pasta salad, served with simple skewers, knocks the socks off anything store-bought.WORK TIME:TOTAL TIME:SERVINGS: 15 minutes /  40 minutes /  4  2 Tbsp red wine vinegar 2 Tbsp olive oil 1 tsp Dijon mustard 1 lg shallot, minced 1½ Tbsp capers 2 roasted red bell peppers, chopped 6 oz green beans, chopped 8 oz whole wheat orzo 1½ lb pork tenderloin, cut into 1" cubes 1 sm red onion, cut into chunks ¾ lb cherry tomatoes, preferably on the vine ½ c chopped fresh basil 
  3. SOAK 8 wooden skewers (8"- 10") in water at least 20 minutes.2. WHISK together vinegar, oil, and mustard. Stir in shallot, capers, bell peppers, and salt and black pepper to taste.3. COOK beans in boiling salted water until tender, about 3 minutes. Transfer to bowl of ice water. Return water to a boil and cook orzo per package directions. Drain orzo and beans. Add to vinaigrette, tossing to combine.4. HEAT grill to medium heat.5. THREAD each skewer with 4 pieces of pork, alternating with onion. Put tomatoes in grill pan. Grill both, turning occasionally, about 4 minutes for tomatoes and 12 to 15 minutes for kebabs.6. ADD basil to orzo. Divide kebabs, grilled tomatoes, and orzo salad among 4 plates. Serve immediately. NUTRITION (per serving) 516 cal, 46 g pro, 55 g carb, 8 g fiber, 14 g fat, 3 g sat fat, 242 mg sodium MORE: 25 Low-Cal Salads That’ll Fill You Up