Chunk Salmon-Cold Salad

I love this salad for lunch! You’ll need one 4 ounce Salmon Fillet, baked for 5-6 minutes or you can grill it which is what I usually do on the grill/griddle pan with lemon butter and parsley. Allow to cool and break apart using two forks (try to keep larger chunks) set aside.

I love Romaine lettuce and Bibb so I combine the two in this salad, Roma tomato cut in quarters, 1/2 English cucumber sliced, sliced red onion, few slices bell pepper, add whatever you like! Add into a bowl and toss lightly. Add Grilled Salmon Chunks on top. I make a lemon Ranch dressing that is awesome. One freshly squeezed lemon, 2 tablespoons mayonnaise, 1 tablespoon sour cream, black pepper, 1/2 teaspoon white distilled vinegar, shake it up and drizzle over entire Salmon Chunk Salad.

You can cover with plastic wrap and chill (hold off on adding dressing until ready to serve) for 30 minutes or more if you like. This salad would also make a light supper option as well.

Hope you enjoy this favorite salad of mine!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.


6 thoughts on “Chunk Salmon-Cold Salad

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