20 Flavorful Loaded Salad Recipes for Every Occasion

Just when you thought salads were boring, we’re turning that notion upside down! Whether you’re craving a quick weeknight dinner, a seasonal favorite, or a comforting meal that’s still good for you, these loaded salad recipes are packed with flavor and creativity. Get ready to fall in love with salads all over again—your taste buds (and your family) will thank you!

Classic Cobb Loaded Salad with Avocado and Bacon

Wondering what to make for lunch that feels both indulgent and healthy? This loaded Cobb salad hits all the right notes with creamy avocado, crispy bacon, and a tangy dressing. You’ll love how easily it comes together for a satisfying meal that doesn’t skimp on flavor.

Ingredients

– 6 slices thick-cut bacon (or turkey bacon for a lighter option)
– 2 large eggs
– 1 head romaine lettuce, chopped into bite-sized pieces
– 1 large avocado, diced (sprinkle with lemon juice to prevent browning)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled blue cheese (or feta if you prefer milder cheese)
– 1/4 cup red onion, thinly sliced
– 1/4 cup olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/4 tsp garlic powder
– Salt and black pepper to taste

Instructions

1. Arrange bacon slices in a single layer in a cold skillet.
2. Cook bacon over medium heat for 8-10 minutes, flipping occasionally, until crispy and browned.
3. Transfer bacon to a paper towel-lined plate to drain excess grease.
4. Place eggs in a small saucepan and cover with cold water by 1 inch.
5. Bring water to a rolling boil over high heat, then immediately remove from heat.
6. Cover saucepan and let eggs stand for 10 minutes for perfectly set yolks.
7. Transfer eggs to an ice water bath and let cool for 5 minutes to stop cooking.
8. Peel eggs and slice into quarters lengthwise.
9. Crumble the cooled bacon into bite-sized pieces.
10. Arrange chopped romaine lettuce as the base in a large serving bowl.
11. Create rows of toppings over the lettuce: diced avocado, halved cherry tomatoes, crumbled bacon, quartered eggs, crumbled blue cheese, and sliced red onion.
12. Whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper in a small bowl until emulsified.
13. Drizzle dressing over the arranged salad just before serving.
14. Toss gently at the table to distribute ingredients evenly.

Looking at this beautiful salad, you’ll appreciate the contrast between the cool, crisp lettuce and warm, crispy bacon. The creamy avocado and tangy blue cheese create a perfect balance against the rich egg yolks. Try serving it in individual mason jars for a portable lunch, or add grilled chicken to make it even heartier.

Southwest Loaded Salad with Black Beans and Chipotle Dressing

Sometimes you just need a salad that actually satisfies. This Southwest loaded version is packed with protein and flavor, making it perfect for lunch or a light dinner. You’ll love the smoky chipotle dressing that ties everything together.

Ingredients

– 1 head romaine lettuce, chopped (or mixed greens)
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup corn kernels, fresh or frozen
– 1 avocado, diced
– 1/2 red onion, thinly sliced
– 1 cup cherry tomatoes, halved
– 1/4 cup cilantro, chopped
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp lime juice, freshly squeezed
– 1 tbsp honey (or maple syrup)
– 1 tsp chipotle powder (adjust for spice level)
– 1/2 tsp cumin
– 1/4 tsp salt

Instructions

1. In a small bowl, whisk together olive oil, lime juice, honey, chipotle powder, cumin, and salt until fully combined.
2. Place chopped romaine lettuce in a large serving bowl.
3. Add rinsed black beans evenly over the lettuce.
4. If using frozen corn, thaw it by running under warm water for 1 minute, then drain thoroughly.
5. Scatter corn kernels over the salad.
6. Arrange diced avocado, sliced red onion, and halved cherry tomatoes on top.
7. Sprinkle chopped cilantro over the salad ingredients.
8. Drizzle the chipotle dressing evenly over the entire salad.
9. Toss everything gently with salad tongs until all ingredients are coated with dressing.
10. Serve immediately in individual bowls.

A vibrant mix of creamy avocado, hearty beans, and crisp veggies makes every bite exciting. The smoky-spicy dressing adds just the right kick without overwhelming the fresh ingredients. Try serving it with tortilla chips on the side for some extra crunch.

Greek Loaded Salad with Feta and Kalamata Olives

Diving into a fresh, vibrant salad is one of life’s simple pleasures. You’ll love how this Greek loaded version comes together with minimal effort but maximum flavor. It’s perfect for a quick lunch or as a show-stopping side dish at your next gathering.

Ingredients

– 6 cups chopped romaine lettuce (about 1 large head)
– 1 cup cherry tomatoes, halved (they add sweet bursts)
– 1 cup cucumber, diced (English cucumbers work great)
– 1/2 cup red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
– 1/2 cup Kalamata olives, pitted (or substitute with black olives)
– 4 oz feta cheese, crumbled (block feta gives better texture)
– 1/4 cup extra virgin olive oil (or any neutral oil)
– 2 tbsp red wine vinegar (adjust to taste)
– 1 tsp dried oregano (fresh oregano works too)
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Wash and thoroughly dry the romaine lettuce using a salad spinner or paper towels.
2. Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
3. Cut the cherry tomatoes in half and add them to the bowl.
4. Dice the cucumber into 1/2-inch pieces and add to the mixture.
5. Thinly slice the red onion and scatter over the salad.
6. Add the Kalamata olives to the bowl.
7. Crumble the feta cheese over the top of the salad.
8. In a small bowl, whisk together the olive oil and red wine vinegar for 30 seconds until emulsified.
9. Add the dried oregano, garlic powder, black pepper, and salt to the dressing.
10. Whisk the dressing ingredients again for 15 seconds until fully combined.
11. Pour the dressing over the salad just before serving.
12. Toss the salad gently but thoroughly to coat all ingredients with dressing.
Crunchy romaine provides the perfect base for briny olives and creamy feta. The tangy dressing brings everything together in a Mediterranean flavor explosion. Try serving it in individual bowls with grilled pita wedges for dipping into any remaining dressing at the bottom.

Asian-Inspired Loaded Salad with Sesame Ginger Dressing

Oh my goodness, you have to try this salad. It’s the perfect mix of crunchy, savory, and fresh, and that sesame ginger dressing is seriously addictive. You’ll want to put it on everything once you taste it.

Ingredients

– 1 lb boneless, skinless chicken breast (or substitute with firm tofu for vegetarian)
– 1 tbsp olive oil (or any neutral oil)
– 6 cups chopped romaine lettuce (about 1 large head)
– 1 cup shredded purple cabbage
– 1 cup shredded carrots
– 1/2 cup sliced cucumber
– 1/4 cup chopped green onions
– 1/4 cup chopped cilantro (optional, if you’re not a cilantro fan)
– 1/4 cup toasted sesame seeds
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tbsp honey (or maple syrup for vegan)
– 1 tsp grated fresh ginger
– 1 garlic clove, minced

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Pat the chicken breast completely dry with paper towels—this helps it get a good sear instead of steaming.
3. Season both sides of the chicken with a pinch of salt and pepper.
4. Cook the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes—this keeps it juicy when you slice it.
6. While the chicken rests, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger, and 1 minced garlic clove in a small bowl.
7. Thinly slice the rested chicken against the grain for tender bites.
8. In a large bowl, combine 6 cups romaine, 1 cup purple cabbage, 1 cup carrots, 1/2 cup cucumber, 1/4 cup green onions, and 1/4 cup cilantro if using.
9. Pour the dressing over the salad and toss gently to coat everything evenly.
10. Top the salad with the sliced chicken and sprinkle with 1/4 cup toasted sesame seeds. You really want that crunch!
Yes, the crisp veggies against the tender chicken and that tangy-sweet dressing make each bite exciting. Try serving it in individual bowls with extra sesame seeds on top for a pretty presentation, or pack it for lunch—the sturdy greens hold up well.

BBQ Ranch Loaded Salad with Grilled Chicken and Corn

Wondering how to make a salad that actually satisfies? This BBQ ranch loaded salad with grilled chicken and corn is your answer. It’s packed with smoky, creamy, and crunchy elements that come together in the most delicious way.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 ears fresh corn, husks removed
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup BBQ sauce
• 1/4 cup ranch dressing
• 2 tbsp chopped fresh cilantro (optional garnish)

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Pat the chicken breasts dry with paper towels for better browning.
3. Brush both sides of chicken with olive oil.
4. Sprinkle smoked paprika, garlic powder, salt, and black pepper evenly over both sides of chicken.
5. Place chicken on the hot grill and cook for 6-8 minutes per side, until internal temperature reaches 165°F.
6. While chicken cooks, place corn directly on grill grates.
7. Rotate corn every 2-3 minutes until kernels are lightly charred, about 8-10 minutes total.
8. Remove chicken and corn from grill and let rest for 5 minutes.
9. Cut chicken into 1/2-inch thick slices against the grain for tenderness.
10. Stand each corn cob upright and slice downward to remove kernels.
11. Arrange romaine lettuce in a large serving bowl.
12. Top with sliced chicken, corn kernels, cherry tomatoes, and red onion.
13. Drizzle BBQ sauce and ranch dressing over the salad.
14. Sprinkle with shredded cheddar cheese.
15. Garnish with fresh cilantro if using.

Let this salad be your new go-to summer meal. The combination of smoky grilled chicken, sweet charred corn, and cool ranch creates incredible texture contrasts. Try serving it in tortilla bowls for a fun twist that makes cleanup easier too.

Mediterranean Loaded Salad with Hummus and Pita Chips

A vibrant, satisfying salad that’s perfect for lunch or a light dinner. You get crunchy veggies, creamy hummus, and crispy pita chips all in one bowl. It’s the kind of meal that feels fancy but comes together in minutes.

Ingredients

– 2 large pita breads, cut into 1-inch triangles (or use store-bought pita chips)
– 2 tablespoons olive oil (or avocado oil)
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1 cup cherry tomatoes, halved
– 1 medium cucumber, diced
– 1/2 red onion, thinly sliced (soak in cold water for 10 minutes to mellow the bite)
– 1/4 cup Kalamata olives, pitted and halved
– 1/2 cup crumbled feta cheese (omit for vegan)
– 2 tablespoons fresh lemon juice
– 1/2 cup prepared hummus (classic or roasted red pepper)
– 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Place the pita triangles on a baking sheet in a single layer.
3. Drizzle the pita triangles with 1 tablespoon of olive oil and sprinkle with garlic powder and salt.
4. Bake for 8-10 minutes, flipping halfway through, until the pita chips are golden brown and crisp. Tip: Watch them closely after 7 minutes as they can burn quickly.
5. While the pita chips bake, combine the cherry tomatoes, cucumber, red onion, and Kalamata olives in a large bowl.
6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice to make the dressing.
7. Pour the dressing over the vegetable mixture and toss gently to coat.
8. Add the crumbled feta cheese and chopped parsley to the salad and toss once more. Tip: Adding the feta last prevents it from getting too soggy.
9. Spread the hummus in a thick layer on the bottom of your serving plates or bowls.
10. Top the hummus with the dressed salad mixture.
11. Arrange the baked pita chips around the edge of the salad or serve them on the side. Tip: For extra flavor, sprinkle the finished salad with a pinch of sumac or dried oregano.
Great textures make this salad special—the crisp pita chips against the creamy hummus and juicy vegetables. Grab a chip and scoop up a perfect bite with a little of everything. It’s also fantastic stuffed into a pita pocket for an easy lunch on the go.

Buffalo Chicken Loaded Salad with Blue Cheese Crumbles

Very few things hit the spot like that perfect combo of spicy, creamy, and crunchy—and this buffalo chicken loaded salad delivers all three in the best way possible. You get all the flavor of your favorite wings but in a fresh, satisfying bowl that won’t leave you feeling weighed down.

Ingredients

– 1 lb boneless, skinless chicken breasts (or thighs if you prefer darker meat)
– 1/2 cup buffalo sauce (like Frank’s RedHot, or your favorite brand)
– 2 tbsp unsalted butter (or olive oil for a lighter version)
– 1 head romaine lettuce, chopped (about 6 cups)
– 1 cup cherry tomatoes, halved (grape tomatoes work too)
– 1/2 cup celery, thinly sliced (for that essential crunch)
– 1/2 cup carrots, shredded (buy pre-shredded to save time)
– 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
– 1/2 cup blue cheese crumbles (or gorgonzola if you like it stronger)
– 1/4 cup ranch dressing (homemade or bottled, adjust amount to your liking)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the chicken breasts on the prepared baking sheet and brush evenly with 1/4 cup of buffalo sauce.
3. Bake the chicken for 22–25 minutes, until the internal temperature reaches 165°F and the juices run clear.
4. Let the chicken rest on a cutting board for 5 minutes to keep it juicy, then shred it with two forks.
5. In a medium bowl, toss the shredded chicken with the remaining 1/4 cup buffalo sauce and melted butter until fully coated.
6. In a large salad bowl, combine the chopped romaine, halved cherry tomatoes, sliced celery, shredded carrots, and red onion.
7. Top the salad evenly with the buffalo chicken mixture.
8. Sprinkle the blue cheese crumbles over the salad.
9. Drizzle the ranch dressing over everything just before serving.
10. Toss the salad gently to combine all ingredients without crushing the lettuce.

Dig into this salad right away for the ultimate contrast between the warm, saucy chicken and the cool, crisp veggies. The blue cheese adds a tangy punch that cuts through the heat, while the celery and carrots give every bite a fresh crunch. Serve it with extra buffalo sauce on the side for those who want to turn up the spice, or pile it into tortilla wraps for a handheld lunch option.

Taco Loaded Salad with Spiced Ground Beef and Tortilla Strips

Craving taco night but want something a little lighter? This taco loaded salad gives you all those familiar Mexican flavors in a fresh, satisfying bowl. You get spiced ground beef, crunchy tortilla strips, and all your favorite toppings over crisp greens—it’s the best of both worlds.

Ingredients

• 1 lb ground beef (80/20 works well for flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water
• 6 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp fresh cilantro, chopped
• 1 lime, cut into wedges
• 4 small corn tortillas
• 2 tbsp vegetable oil (for frying tortilla strips)

Instructions

1. Preheat your oven to 375°F.
2. Stack the 4 corn tortillas and slice them into 1/4-inch wide strips.
3. Toss the tortilla strips with 2 tbsp vegetable oil on a baking sheet, spreading them in a single layer.
4. Bake the tortilla strips for 8-10 minutes, until golden brown and crisp, flipping halfway through.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
6. Add the diced onion and cook for 3-4 minutes, until softened and translucent.
7. Add the minced garlic and cook for 1 minute, until fragrant.
8. Add the ground beef to the skillet, breaking it up with a spatula.
9. Cook the beef for 6-8 minutes, until no pink remains and it’s browned.
10. Sprinkle the chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper over the beef.
11. Stir the spices into the beef and cook for 1 minute to toast them.
12. Pour in 1/2 cup water and stir, scraping any browned bits from the bottom of the skillet.
13. Simmer the beef mixture for 3-4 minutes, until the liquid has mostly evaporated.
14. Place the chopped romaine lettuce in a large serving bowl.
15. Top the lettuce with the spiced ground beef.
16. Scatter the halved cherry tomatoes over the beef.
17. Sprinkle the shredded cheddar cheese evenly over the salad.
18. Dollop the sour cream in small spoonfuls across the top.
19. Garnish with the baked tortilla strips and chopped cilantro.
20. Serve immediately with lime wedges on the side for squeezing over.

So what’s the final result? You get warm, savory beef against cool, crisp lettuce, with the tortilla strips adding a satisfying crunch in every bite. Serve it family-style in a big bowl for a casual dinner, or layer it in mason jars for a fun, portable lunch—the lime juice brightens everything up perfectly.

Harvest Loaded Salad with Roasted Sweet Potatoes and Pecans

Ready for a salad that actually satisfies? This harvest loaded salad with roasted sweet potatoes and pecans is the perfect fall meal. You get sweet, savory, and crunchy all in one bowl—it’s basically everything you want when the weather turns crisp.

Ingredients

– 2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
– 3 tbsp olive oil (or avocado oil)
– 1 tsp maple syrup (for extra caramelization)
– 1/2 tsp smoked paprika
– 1/2 cup pecans, roughly chopped (toast for more flavor)
– 4 cups mixed greens (like spinach and arugula)
– 1/4 cup dried cranberries
– 2 oz goat cheese, crumbled (feta works too)
– 2 tbsp balsamic vinaigrette (store-bought or homemade)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with 2 tbsp olive oil, maple syrup, smoked paprika, and a pinch of salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the baking sheet—this ensures they roast instead of steam.
4. Roast for 20–25 minutes, flipping halfway, until the edges are caramelized and tender when pierced with a fork.
5. While the sweet potatoes roast, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant and lightly browned.
6. Let the sweet potatoes and pecans cool for 5 minutes to avoid wilting the greens.
7. In a large bowl, combine the mixed greens, dried cranberries, and crumbled goat cheese.
8. Add the roasted sweet potatoes and toasted pecans to the bowl.
9. Drizzle with balsamic vinaigrette and toss gently to coat everything evenly.

A warm, hearty salad that’s anything but boring. The creamy goat cheese melts slightly against the sweet potatoes, while the pecans add a nutty crunch. Try serving it with grilled chicken or scooping it into lettuce cups for a fun twist.

Caprese Loaded Salad with Fresh Mozzarella and Balsamic Glaze

Looking for a fresh, vibrant salad that feels fancy but comes together in minutes? This caprese-loaded beauty is your answer. You get creamy mozzarella, juicy tomatoes, and that sweet-tangy balsamic glaze you love—all piled high for a seriously satisfying meal.

Ingredients

• 2 cups cherry tomatoes, halved (or grape tomatoes for extra sweetness)
• 8 oz fresh mozzarella balls, drained (ciliegine size works great)
• 2 cups fresh basil leaves, loosely packed (tear any large leaves)
• 1/4 cup extra virgin olive oil (a good quality one makes a difference)
• 2 tbsp balsamic glaze (look for a thick, syrupy consistency)
• 1/2 tsp sea salt (flaky salt adds nice texture)
• 1/4 tsp black pepper, freshly ground

Instructions

1. Wash and dry the cherry tomatoes thoroughly with a clean kitchen towel.
2. Slice each cherry tomato in half horizontally using a sharp paring knife.
3. Place the halved tomatoes in a large mixing bowl.
4. Add the fresh mozzarella balls directly to the bowl with the tomatoes.
5. Pick the basil leaves from their stems and add them to the bowl.
6. Drizzle the extra virgin olive oil evenly over the tomato, mozzarella, and basil mixture.
7. Sprinkle the sea salt and freshly ground black pepper across the ingredients.
8. Gently toss everything together with clean hands or salad tongs until evenly coated.
9. Transfer the salad to a serving platter, arranging it in an even layer.
10. Drizzle the balsamic glaze in a zigzag pattern over the top of the salad.
11. Let the salad sit at room temperature for 5 minutes before serving to allow flavors to meld.

Fresh from the bowl, you’ll love the contrast between the creamy mozzarella and burst-in-your-mouth tomatoes. That balsamic glaze adds a sweet tang that ties everything together beautifully. For a fun twist, try serving it over grilled bread or alongside grilled chicken for a complete meal.

Thai Peanut Loaded Salad with Crispy Wontons

Craving something fresh yet satisfying that comes together in minutes? This Thai peanut loaded salad with crispy wontons hits all the right notes—it’s crunchy, creamy, and packed with flavor. You’ll love how the textures play together in every bite.

Ingredients

• 4 cups shredded romaine lettuce (or any crisp greens)
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onions
• 8 wonton wrappers, cut into strips
• 2 tbsp vegetable oil (or any neutral oil)
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp grated ginger
• 1 garlic clove, minced
• 2–3 tbsp water (to thin dressing as needed)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Toss the wonton strips with 1 tablespoon of vegetable oil, spreading them in a single layer on the baking sheet.
3. Bake for 6–8 minutes, flipping halfway, until golden brown and crisp—watch closely to avoid burning.
4. Whisk together peanut butter, soy sauce, lime juice, honey, ginger, and minced garlic in a small bowl until smooth.
5. Gradually add water, 1 tablespoon at a time, until the dressing reaches a pourable consistency.
6. Combine shredded romaine, red cabbage, carrots, cilantro, and green onions in a large salad bowl.
7. Drizzle the peanut dressing over the salad and toss gently to coat all ingredients evenly.
8. Top the salad with the crispy baked wonton strips just before serving to maintain their crunch.

And just like that, you’ve got a vibrant meal that’s both light and hearty. The crisp veggies and crunchy wontons contrast beautifully with the creamy, tangy peanut dressing. Try serving it with grilled chicken or shrimp for a protein boost, or enjoy it as is for a quick lunch that feels anything but ordinary.

Steakhouse Loaded Salad with Blue Cheese and Red Onion

Zesty and satisfying, this steakhouse salad brings restaurant-quality flavors right to your kitchen. You get tender steak, creamy blue cheese, and crisp veggies all in one bowl. It’s the perfect meal when you want something hearty but still fresh.

Ingredients

– 1 lb sirloin steak (about 1-inch thick, or your favorite cut)
– 6 cups romaine lettuce, chopped (or mixed greens)
– 1/2 cup blue cheese crumbles (adjust to your liking)
– 1/2 red onion, thinly sliced (soak in ice water for 10 minutes to mellow the bite)
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Pat the steak dry with paper towels and season both sides evenly with salt, black pepper, and garlic powder.
2. Heat a skillet over medium-high heat until a drop of water sizzles immediately, about 2 minutes.
3. Add 1 tablespoon of olive oil to the hot skillet and swirl to coat the bottom.
4. Place the steak in the skillet and cook for 4–5 minutes without moving it, until a brown crust forms.
5. Flip the steak and cook for another 4–5 minutes for medium-rare (internal temperature of 135°F on a meat thermometer).
6. Transfer the steak to a cutting board and let it rest for 5 minutes to keep the juices inside.
7. While the steak rests, whisk together the remaining olive oil, red wine vinegar, and Dijon mustard in a small bowl until emulsified.
8. Thinly slice the rested steak against the grain for maximum tenderness.
9. In a large bowl, toss the romaine lettuce and red onion with the dressing until evenly coated.
10. Top the salad with the sliced steak and blue cheese crumbles.

A final toss brings it all together—the warm steak slightly wilts the greens, while the blue cheese adds a tangy punch. Serve it with crusty bread to soak up the extra dressing, or add avocado slices for extra creaminess.

Kale Caesar Loaded Salad with Parmesan Crisps

Another weeknight dinner dilemma solved with this hearty kale Caesar loaded salad. You get that classic Caesar flavor you love, but with extra texture and protein to make it a complete meal. Trust me, this is the salad that actually fills you up and leaves everyone asking for seconds.

Ingredients

• 1 large bunch curly kale, stems removed and torn into bite-sized pieces (massage for tenderness)
• 1/2 cup grated Parmesan cheese (plus extra for crisps)
• 1/4 cup olive oil (or avocado oil)
• 2 tbsp fresh lemon juice (about 1 medium lemon)
• 1 tsp Dijon mustard (adds tangy depth)
• 1 garlic clove, minced (or 1/2 tsp garlic powder)
• 2 anchovy fillets, minced (optional for traditional flavor)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp salt (adjust after dressing is mixed)
• 1 cup croutons (homemade or store-bought)
• 1 lb cooked chicken breast, sliced (rotisserie chicken works great)
• 1/4 cup shaved Parmesan (for garnish)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place 1/4 cup grated Parmesan in 4 small mounds on the baking sheet, spacing them 2 inches apart.
3. Bake for 5-7 minutes until the cheese melts into golden, lacy crisps (watch closely as they burn quickly).
4. Remove Parmesan crisps from oven and let cool completely on the baking sheet – they’ll crisp up as they cool.
5. In a large bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, anchovies (if using), salt, and black pepper.
6. Whisk the dressing vigorously for 30 seconds until fully emulsified and creamy.
7. Add torn kale to the dressing and massage with your hands for 2-3 minutes until the kale darkens and softens (this reduces bitterness).
8. Let the dressed kale sit for 10 minutes to further tenderize while you prepare other components.
9. Add sliced chicken and croutons to the kale, tossing gently to combine.
10. Divide the salad among 4 plates and top with shaved Parmesan and the cooled Parmesan crisps.

Beyond just being delicious, this salad delivers incredible texture contrasts between the crisp Parmesan wafers, crunchy croutons, and tender massaged kale. The creamy, garlicky dressing clings perfectly to every leaf, while the savory chicken makes it substantial enough for dinner. Try serving it with extra lemon wedges for squeezing over top, or add some cherry tomatoes for a pop of color and sweetness.

Loaded Cobb Salad with Hard-Boiled Eggs and Ranch Dressing

Dig into the ultimate lunchtime upgrade that’s both satisfying and packed with protein. This loaded Cobb salad brings together crispy bacon, creamy avocado, and hard-boiled eggs over fresh greens—all drizzled with homemade ranch dressing. You’ll love how easily it comes together for a meal that feels fancy but is totally doable on a busy day.

Ingredients

• 6 cups chopped romaine lettuce (about 1 large head)
• 4 hard-boiled eggs, peeled and quartered
• 6 slices bacon, cooked crisp and crumbled (or turkey bacon)
• 1 large avocado, diced (sprinkle with lemon juice to prevent browning)
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese (or feta for a milder flavor)
• 1/2 cup mayonnaise
• 1/4 cup buttermilk (or milk with 1 tsp lemon juice)
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/8 tsp salt

Instructions

1. Place the chopped romaine lettuce in a large salad bowl.
2. Arrange the hard-boiled egg quarters in a row across the top of the lettuce.
3. Scatter the crumbled bacon evenly over the salad.
4. Place the diced avocado in another row, pressing lightly to keep pieces intact.
5. Add the halved cherry tomatoes in a separate row for visual appeal.
6. Sprinkle the crumbled blue cheese over the entire salad.
7. In a small bowl, whisk together the mayonnaise and buttermilk until smooth.
8. Stir in the chopped dill, garlic powder, onion powder, black pepper, and salt until fully combined.
9. Drizzle the ranch dressing over the salad just before serving to keep greens crisp.
10. Toss gently to combine all ingredients, or serve layered for a presentation-style plate.

Perfectly balanced with creamy avocado against the salty bacon and tangy blue cheese, this salad delivers crunch in every bite. Try serving it in individual mason jars for a portable lunch, or top with grilled chicken to make it even heartier.

Quinoa Power Loaded Salad with Chickpeas and Tahini Dressing

Perfect for those busy weeknights when you need something nourishing but don’t want to spend hours in the kitchen. You’ll love how this quinoa salad comes together with minimal effort while packing serious flavor and nutrition. It’s the kind of meal that makes you feel energized and satisfied without weighing you down.

Ingredients

• 1 cup quinoa, rinsed well (helps remove bitterness)
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed (pat dry for better roasting)
• 1 tbsp olive oil (or avocado oil)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup tahini
• 3 tbsp lemon juice (fresh squeezed tastes best)
• 2 tbsp water (adjust for desired consistency)
• 1 clove garlic, minced
• 1/4 tsp cumin
• 2 cups chopped romaine lettuce
• 1/2 cup chopped cucumber
• 1/4 cup chopped red onion
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes exactly.
4. Remove quinoa from heat and let it stand covered for 5 minutes to absorb remaining moisture.
5. Spread drained chickpeas on the prepared baking sheet and toss with olive oil, salt, and pepper.
6. Roast chickpeas at 400°F for 20-25 minutes until crispy and golden brown, shaking the pan halfway through.
7. Whisk tahini, lemon juice, 2 tablespoons water, minced garlic, and cumin in a small bowl until smooth. Tip: If dressing seems too thick, add more water 1 tablespoon at a time.
8. Fluff the cooked quinoa with a fork to separate the grains and let it cool slightly.
9. Combine cooled quinoa, roasted chickpeas, romaine lettuce, cucumber, red onion, and parsley in a large bowl.
10. Pour the tahini dressing over the salad and toss gently to coat everything evenly. Tip: For best texture, dress the salad just before serving to keep the greens crisp.
11. Taste and adjust seasoning if needed before serving immediately.

But the real magic happens when you get that perfect bite with creamy tahini dressing clinging to nutty quinoa and crispy chickpeas. The contrasting textures make each mouthful interesting, while the bright lemon cuts through the richness beautifully. Try scooping it up with pita chips or stuffing it into wraps for a portable lunch that actually excites you.

Warm Bacon Spinach Loaded Salad with Poached Egg

Craving something cozy but still fresh? This warm bacon spinach loaded salad with poached egg hits all the right notes—it’s hearty, savory, and perfect for a quick lunch or light dinner. You get crispy bacon, tender spinach, and a runny yolk that ties everything together.

Ingredients

• 6 slices thick-cut bacon, chopped into ½-inch pieces (or use regular bacon for quicker crisping)
• 1 large shallot, thinly sliced (about ¼ cup; red onion works too)
• 5 oz fresh baby spinach
• 2 large eggs
• 1 tbsp white vinegar (helps egg whites set neatly)
• 2 tbsp olive oil (or any neutral oil)
• Salt and black pepper, to taste (start with ¼ tsp salt)

Instructions

1. Heat a large skillet over medium heat and add the chopped bacon.
2. Cook bacon for 8–10 minutes, stirring occasionally, until crisp and browned.
3. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving 1 tbsp bacon fat in the skillet.
4. Add sliced shallot to the skillet and sauté for 2–3 minutes until softened and lightly golden.
5. Tip: If the shallot starts to brown too quickly, reduce heat to medium-low.
6. Add baby spinach to the skillet and toss for 1–2 minutes until just wilted but still bright green.
7. Season spinach mixture with salt and black pepper, then remove skillet from heat.
8. Fill a medium saucepan with 3 inches of water, add white vinegar, and bring to a gentle simmer over medium-high heat.
9. Crack one egg into a small bowl, then gently slide it into the simmering water.
10. Repeat with the second egg, spacing them apart in the pan.
11. Poach eggs for 3–4 minutes until whites are set but yolks are still runny.
12. Tip: For neat poached eggs, swirl the water gently with a spoon before adding each egg.
13. Use a slotted spoon to lift poached eggs from the water, draining excess liquid.
14. Divide the warm spinach mixture between two plates, top with crispy bacon, and place a poached egg on each.
15. Tip: Sprinkle with extra black pepper if you like a bit of heat.

Just imagine cutting into that soft egg—the yolk spills over the spinach, mingling with the salty bacon and sweet shallot. Serve it with crusty bread to soak up every last bit, or add a sprinkle of red pepper flakes for a spicy kick.

Mexican Street Corn Loaded Salad with Cotija Cheese

Get ready to bring the vibrant flavors of Mexican street food right to your kitchen table. This Mexican Street Corn Loaded Salad with Cotija Cheese transforms that classic grilled corn experience into a fresh, scoopable dish perfect for any gathering. You’ll love how all those bold flavors come together in one colorful bowl.

Ingredients

– 4 ears fresh corn, husks removed
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1/2 cup crumbled Cotija cheese, plus extra for garnish
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, seeds removed and finely diced
– 2 tablespoons fresh lime juice
– 1/2 teaspoon chili powder
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– Salt to taste
– 1 tablespoon olive oil

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. Brush the corn ears lightly with olive oil using a pastry brush.
3. Place the corn directly on the grill grates.
4. Grill the corn for 12-15 minutes, turning every 3-4 minutes with tongs until kernels are lightly charred in spots.
5. Remove the corn from the grill and let it cool for 5 minutes until safe to handle.
6. Stand each ear of corn upright in a large bowl and use a sharp knife to carefully slice downward, removing all kernels from the cob.
7. In a separate medium bowl, whisk together mayonnaise, sour cream, and lime juice until smooth.
8. Add the chili powder, smoked paprika, and garlic powder to the dressing mixture.
9. Stir in the grilled corn kernels, red onion, cilantro, jalapeño, and Cotija cheese.
10. Season the salad with salt, starting with 1/4 teaspoon and adding more if needed.
11. Gently toss everything together until well combined.
12. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
13. Transfer the salad to a serving bowl and garnish with additional Cotija cheese before serving.

Creamy, crunchy, and bursting with smoky-sweet flavor, this salad brings serious texture excitement to your plate. The charred corn kernels pop against the cool, tangy dressing while the Cotija cheese adds that signature salty bite. Try serving it in crispy tortilla bowls or alongside grilled chicken for a complete meal that’ll have everyone asking for seconds.

Berry Almond Loaded Salad with Goat Cheese

Haven’t you been craving something fresh yet satisfying? This berry almond loaded salad with goat cheese hits all the right notes—it’s sweet, savory, crunchy, and creamy all at once. You’re going to love how these simple ingredients come together.

Ingredients

– 6 cups mixed greens (or your favorite salad blend)
– 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
– 1/2 cup sliced almonds
– 4 oz goat cheese, crumbled
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp balsamic vinegar
– 1 tbsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Place the sliced almonds in a dry skillet over medium heat.
2. Toast the almonds for 3-5 minutes, stirring frequently, until golden brown and fragrant.
3. Transfer the toasted almonds to a plate to cool completely.
4. Wash the mixed berries and pat them dry with paper towels.
5. Slice any large strawberries into quarters while leaving smaller berries whole.
6. In a small bowl, whisk together the olive oil and balsamic vinegar until emulsified.
7. Add the honey to the dressing and whisk until fully incorporated.
8. Season the dressing with salt and black pepper, whisking to combine.
9. Place the mixed greens in a large salad bowl.
10. Drizzle half of the dressing over the greens and toss gently to coat.
11. Arrange the prepared berries evenly over the dressed greens.
12. Sprinkle the cooled toasted almonds across the salad.
13. Crumble the goat cheese over the top of the salad.
14. Drizzle the remaining dressing over the completed salad.

Using your hands to crumble the goat cheese gives you better control over the size of the pieces. The combination of creamy goat cheese with the crunchy almonds creates wonderful texture contrasts. Try serving this salad alongside grilled chicken or fish for a complete meal—the sweet berries and tangy dressing complement savory proteins perfectly.

Loaded Wedge Salad with Creamy Buttermilk Dressing

Let’s be honest—sometimes you just want a salad that feels more like a treat than a chore. This loaded wedge salad with its creamy buttermilk dressing is exactly that kind of meal. It’s crisp, cool, and packed with flavor in every bite.

Ingredients

– 1 large head iceberg lettuce, cut into 4 wedges
– 1/2 cup buttermilk
– 1/4 cup mayonnaise
– 2 tbsp sour cream
– 1 tbsp white wine vinegar
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– 1/4 tsp salt
– 4 slices cooked bacon, crumbled
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1/4 cup blue cheese crumbles
– 2 tbsp fresh chives, chopped

Instructions

1. Place the buttermilk, mayonnaise, sour cream, white wine vinegar, garlic powder, onion powder, black pepper, and salt in a medium bowl.
2. Whisk all dressing ingredients together until completely smooth and well combined.
3. Refrigerate the dressing for at least 15 minutes to allow the flavors to meld—this resting time makes a noticeable difference in creaminess.
4. Arrange one iceberg lettuce wedge on each of four plates.
5. Drizzle 2-3 tablespoons of the chilled buttermilk dressing over each lettuce wedge, making sure it runs down into the crevices.
6. Sprinkle 1 tablespoon of crumbled bacon evenly over each dressed wedge.
7. Scatter 2 tablespoons of halved cherry tomatoes around each wedge.
8. Distribute 1 tablespoon of thinly sliced red onion over each salad.
9. Top each wedge with 1 tablespoon of blue cheese crumbles.
10. Finish each salad with 1/2 tablespoon of fresh chopped chives sprinkled over the top.

Hearty enough to stand as a meal yet refreshing enough for any season, this salad delivers the perfect crunch from the iceberg against the creamy, tangy dressing. For a fun twist, try serving it alongside grilled steak or chop the wedges into bite-sized pieces for a shareable party platter.

Asian Slaw Loaded Salad with Crispy Noodles and Peanuts

Wondering how to make your salad game more exciting? This Asian slaw loaded salad brings the crunch with crispy noodles and peanuts. You’re going to love how quick and flavorful it comes together.

Ingredients

– 1 bag coleslaw mix (about 14 oz)
– 1 cup crispy chow mein noodles
– 1/2 cup roasted peanuts
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp honey (or maple syrup)
– 1/4 tsp garlic powder
– 1/4 tsp ginger powder
– 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. Place the coleslaw mix in a large mixing bowl.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic powder, and ginger powder until well combined.
3. Slowly drizzle the vegetable oil into the dressing while whisking continuously to emulsify.
4. Pour the dressing over the coleslaw mix and toss thoroughly until all cabbage is coated.
5. Add the crispy chow mein noodles to the dressed slaw.
6. Sprinkle the roasted peanuts over the salad.
7. Gently toss everything together just until combined, being careful not to crush the noodles.
8. Serve immediately while the noodles retain their crisp texture.

Here’s why this salad stands out – the contrast between the cool, tangy slaw and those addictive crispy noodles creates pure magic. Try serving it alongside grilled chicken or spooning it into lettuce cups for a fun handheld meal that’ll have everyone asking for seconds.

Summary

Savor the versatility of these 20 loaded salad recipes—perfect for any meal, from quick lunches to festive gatherings. We hope you find new favorites to enjoy and share. Try a recipe, leave a comment with your top pick, and don’t forget to pin this roundup on Pinterest for easy access. Happy cooking!