We have the ultimate chicken/tuna salad recipe for you! It takes a little bit more time to make than regular chicken or tuna salad, but it’s so worth it! This salad has Greek yogurt garlic ranch mayo instead of your regular mayonnaise. It also has veggies like grilled peppers, celery, carrots, and red onion. Without any further ado, here is the ultimate chicken or tuna salad that you must make today!

The ULTIMATE Chicken or Tuna Salad Sandwich Recipe!

We guarantee that this will be your new favorite chicken or tuna salad recipe!

Ingredients

• 2-3 cups shredded chicken or 4 cans of tuna (drained)
• 2 green onions (sliced)
• 1 red bell pepper (roasted, peeled, seeded and diced)
• 1 yellow bell pepper (roasted, peeled, seeded and diced)
• 1 small carrot (peeled and grated)
• 2 celery (finely diced)
• 1 small red onion (diced)
• 1-3 avocados, slightly mashed (number of avocados depends on how many sandwiches you’re making)
• salt and black pepper

For the Greek Yogurt Garlic Ranch

• 2/3 cup Greek yogurt
• 2-3 tbsp mayonnaise
• 1/4 cup fresh parsley (chopped)
• 2 tbsp chives (chopped)
• 1 tbsp fresh dill weed (chopped)
• 1 garlic clove (chopped and smashed into a paste with a pinch of salt)
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup buttermilk
• salt and pepper to taste

For the Salad

1. Combine first 7 ingredients in a large bowl. Mix in as much of the Greek Yogurt ranch mayo as you like.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
3. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread.

For the Greek Yogurt Garlic Ranch

1. Place Greek yogurt in a strainer lined with cheesecloth over a bowl. Cover the strainer and allow excess liquid to drain for about 1 to 2 hours.
2. In a bowl, stir together yogurt, mayonnaise, parsley, chives, dill, garlic paste, garlic powder, and onion powder.
3. Stir in buttermilk.
4. Season to taste with salt and pepper.
5. Wrap and refrigerate for several hours before adding to salad.

 Photos: Parsley Sage and Sweet.

This Mexican grilled corn salad is loaded up with peppers, zucchini, and beans, and tossed in a cheesy zesty dressing. Serve it at your next BBQ with grilled chicken, ribs, or steak. Finish off your meal with a light fruit salad, and you’ve got the perfect BBQ to finish your summer off with a bang!

Mexican Jalapeno Corn Salad

Ingredients

• 6 ears of corn (leave the husks on)
• 2 tbsp salt
• 1 tbsp vegetable oil
• ½ zucchini, cut into thick slices for grilling
• 1 large or 2 small fresh jalapeno’s left whole
• ½ cup canned black beans, washed and drained
• 4-6 scallions, tops and bottoms sliced
• ½ cup chopped sweet red bell pepper
• 2 tbsp chopped fresh cilantro
• juice from one lime
• ½ tsp chili powder
• ¼ tsp cumin
• ¼ tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp sriracha
• ½ cup mayonnaise
• 8 ounces Queso Blanco cheese, crumbled by hand (you can use Cotija cheese instead if you like)
• salt and pepper to taste

Instructions

1. Peel the corn husks back (but don’t remove) and take off all the silk from the ears. Fold the husks around the ears. Fill a large pot with corn, salt, and water to cover the corn. Soak for 15 minutes.
2. Heat your grill to medium heat.
3. Remove the corn from the water and drain the excess water. Place the corn (with husks) on the grill and cook for 15 minutes. Turn the corn every 5 minutes. Set aside to cool.
4. Turn your grill to high heat.
5. Brush vegetable oil on zucchini slices and grill both sides for 1 minute, or until there is a nice char. Don’t over cook! Set aside to cool.
6. Place the jalapenos on the hot grill and grill until the sides are black and blistered. Remove from the grill and place them in a paper bag for a few minutes to loosen the skin. Remove skin and discard. Cut the pepper down the center and discard the stem and seeds. Cut into small pieces and set aside.
7. Remove husks from the corn and discard. Using a bundt pan, place the corn pointy end down in the center of the pan and with a knife, cut kernels off and let them fall into the pan. Place the cut corn in a large mixing bowl.
8. Cut zucchini into small pieces and add to the corn. Add in jalapeno pieces.
9. Add in the rest of the ingredients, along with salt and pepper to taste.
10. Let the salad sit in the refrigerator for 1 hour. After an hour has passed, serve.

Photos and recipe: A Family Feast.

If you’re planning your next summer BBQ, but aren’t too sure what to serve, try this grilled garlic bread! Pair it with grilled steak, pork chops, or chicken and a fresh Caesar salad, you really can’t go wrong! Try sprinkling it with parmesan cheese after grilling, or topping it with sliced pickled red peppers. Remember to serve it immediately while it’s still warm!

Grilled Garlic Bread

Easy and quick to make side for any BBQ. Goes great with grilled chicken, steak, or pork chops. Pair it with a freshly made Caesar salad.

Ingredients

• 6 cloves roasted garlic
• 1 stick of butter, softened
• salt and pepper
• 8 slices of Italian bread, sliced 1/4 inch thick
• 2 tbsp finely chopped parsley
• parmesan cheese, sliced pickled red pepper (optional)

Instructions

1. Preheat your grill. In a bowl, combine garlic and butter and season with salt and pepper.
2. Spread 1 tbsp of butter mixture on one side of each slice of bread, and grill buttterside down until golden.
3. Turn bread over and sprinkle with parsley. Grill additional 30 seconds. Top with parmesan cheese or sliced pickled red pepper (optional). Serve immediately.

Photos: Martha Stewart, NPR, Me and Lous.

Have you ever thought of throwing your lettuce onto the grill? Sounds crazy? We guarantee that this Caesar salad will be your new family favorite! Pair this with grilled steak or chicken, and you have a delicious meal sure to please anyone! Here’s the recipe!

Grilled Caesar Salad

A great addition to any summer BBQ, this grilled Caesar salad goes great with grilled steak or chicken!

Ingredients

• 6 anchovy fillets, rinsed and drained
• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 garlic clove, minced
• salt and pepper to taste
• 2 hearts of romaine lettuce
• Manchego cheese, shaved

Instructions

1. Mash the anchovies into a paste. Then, combine the anchovies with the olive oil, red wine vinegar, lemon juice, garlic, and salt and pepper.
2. Slice the romaine lettuce in half lengthwise, and make sure to keep the core intact. Brush each half with the dressing, and reserve a little dressing for serving.
3. Grill the lettuce cut sides down until golden and soft for 6-8 minutes.
4. Plate immediately and drizzle remaining dressing over the lettuce. Finish off with the Manchengo cheese shavings.
5. Serve immediately.

Photos: The Year in Food.

We love grilled pineapple! It only takes a few minutes to prepare and grill, and it tastes amazing! You can also use it to spice up a summer salad, add to your ice cream, and even hamburger! Try this recipe to spice up your barbeques this summer!

[yumprint-recipe id=’4′]Photos: Edible Perspective, Better Recipes