Hot Weather Meal Idea: Slow Cooker Summer Salads! Plus My Fresh Salsa

I have to admit it. Just the idea of a slow-cooked salad makes me queazy. Thankfully, that’s not exactly it. It’s a little-known secret that your slow cooker has a hidden talent for making incredible salads. Let it slow-cook the main ingredients for a creative salad while you’re away. Then toss in a few fresh additions just before it’s time to serve. What a great hot weather meal idea.

collage hot weather meal summer salad slow cooker meal

Contents

Orange Chicken Spinach Salad with Feta
Green Beans and Petite Reds with Albacore
Quinoa Salad with Beets, Oranges and Fennel
Pico de Gallo

Orange Chicken Spinach Salad with Feta

chicken summer salad

This is one of my family’s favorite hot weather meals—one of the best chicken salads ever!

You’ll need:

  • chicken breast
  • bone-in split chicken breasts
  • garlic
  • thyme, salt
  • orange juice
  • balsamic vinegar
  • baby spinach
  • cherry tomatoes
  • Kalamata olives
  • feta cheese
  • bottled vinaigrette salad dressing
a plate of sliced chicken

Orange Chicken Spinach Salad with Feta

The tender, yummy, orange chicken is prepared in your slow cooker then assembled into an awesome summer salad—a great hot weather meal idea!
4 from 4 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Prep Time: 30 minutes
Slow cooker: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6
Calories: 459kcal
Cost: $8

Equipment

  • Slow cooker

Ingredients

  • 3 pounds bone-in split chicken breasts
  • 6 cloves garlic, minced
  • 1 ½ teaspoons dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ cup orange juice
  • 1 tablespoon balsamic vinegar
  • 10 ounces baby spinach, more or less
  • ½ cup cherry tomatoes, halved or quartered
  • ¼ cup kalamata olives, halved
  • 3 tablespoons cumbled Feta cheese, more or less
  • ½ cup bottled vinaigrette salad dressing
  • 1 10.5 ounces mandarin orange segments, drained

Instructions

  • Remove and discard skin from chicken and sprinkle with garlic, thyme, and salt. Place chicken in 3.5- or 4-quart slow cooker. Add juice and vinegar. Cover and cook on low for 6 to 7 hours, or on high for 3 to 3.5 hours.
  • Remove chicken from cooker; cover and keep warm. Discard cooking juices.
  • In a large salad bowl toss together the greens, tomatoes, olives, orange segments, and Feta cheese. Slice chicken from bones; discard bones Arrange sliced chicken on salad. Drizzle with dressing. Servings: 6.

Nutrition

Calories: 459kcal | Carbohydrates: 6g | Protein: 41g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 123mg | Sodium: 341mg | Potassium: 723mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4725IU | Vitamin C: 22mg | Calcium: 116mg | Iron: 3mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Green Beans and Petite Reds with Albacore

bean potato salad

Credit: BHG.com

You’ll need:

  • fresh green beans
  • small red skin potatoes
  • onion
  • mayonnaise
  • sour cream
  • milk
  • Dijon-style mustard
  • lemon juice
  • tarragon
  • salt, pepper
  • canned solid white albacore
  • fresh baby spinach, optional
bean potato salad

Green Beans and Petite Reds with Albacore

This unusual "salad" is bursting with flavor and nutrition. Makes the perfect hot weather meal entree or side dish at the end of a hot summer day!
5 from 1 vote
Print Pin Rate
Course: Main Course, Salad, Side Dish
Cuisine: American
Prep Time: 15 minutes
Slow cooking: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Calories: 176kcal
Cost: $5

Equipment

  • Slow cooker

Ingredients

  • 1 lb. fresh green beans, trimmed t
  • 1 lb. tiny new red skn potatoes, quartered
  • 1 cup chopped onions
  • ¼ cup water
  • ¼ tspn salt
  • ¼ tspn pepper
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 to 2 tblspn milk
  • 1 tblspn Dijon-style mustard
  • 1 tblspn lemon juice
  • ½ tspn dried tarragon, crushed
  • ¼ tspn salt
  • 2 (5 oz. cans) solid white albacore, drained and flaked or any tuna
  • 2 cups fresh baby spinach

Instructions

  • Lightly coat 3.5- or 4-quart slow cooker with nonstick cooking spray. 
  • Combine the beans, potatoes, onion, water, salt and pepper in cooker. Cover and cook on low for 4 hours or on high for 2 hours.
  • Meanwhile, for sauce, in a small bowl combine the mayonnaise, sour cream, milk mustard lemon juice tarragon and salt. Cover and chill until needed.
  • To assemble, using a slotted spoon, transfer the vegetable mixture to a large bowl. Pour sauce over vegetables. Add albacore and , if using, spinach. Toss gently to mix. Sprinkle with additional black pepper and serve immediately.

Nutrition

Calories: 176kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 157mg | Potassium: 612mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1519IU | Vitamin C: 21mg | Calcium: 65mg | Iron: 2mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Quinoa with Beets, Oranges and Fennel Salad

quinoa beet orange saladd

You’ll need:

  • fresh beets
  • olive oil
  • orange
  • honey
  • quinoa
  • canned mandarin oranges
  • fennel
  • green onion (optional)
  • salad greens (optional)

 

A plate of food on a table, with Salad

Quinoa Salad with Beets, Oranges, and Fennel

This superfood salad is far from a boring bowl of leafy greens. Tender slow-cooked beets and quinoa served up with oranges and fennel are great any time of year, but especially nice on a hot summer day.
4 from 2 votes
Print Pin Rate
Course: Main Course, Salad
Cuisine: American, Mediterranean
Prep Time: 20 minutes
slow cooking: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6
Calories: 202kcal
Cost: $7

Equipment

  • Slow cooker

Ingredients

  • lb. medium-size fresh beets
  • 3 tblspn olive oil
  • 1 orange
  • 1 tblspn honey
  • ¼ tspn salt
  • tspn black pepper
  • cups cooked quinoa
  • 1 15 oz can mandarin orange sections, rinsed and drained
  • 1 fresh fennel bulb, trimmed and thinly sliced
  • 3 green onion, sliced optional
  • salad greens optional

Instructions

  • Place each beet on a piece of foil. Drizzle 1 tablespoon of the oil over all of the beets. Wrap each beet tightly in the foil and place in a 4- to 5-quart slow cooker. Cover and cook on high for 3 to 4 hours or until beets are fork-tender.
  • Remove beets from the slow cooker. When cool enough to handle, peel or slip the skin off each beet. Cut beets into thin wedges and place in a medium bowl.
  • For the dressing, remove 1 teaspoon zest and squeeze 2 tablespoons juice from the orange. Whisk together the remaining 2 tablespoons oil, the orange zest, orange juice, honey salt, and pepper. Remove 1 tablespoon of the dressing and drizzle over beets; toss gently to coat.
  • In a bowl combine mandarin oranges and fennel, and drizzle with another 1 tablespoon of the dressing. Add quinoa to the remaining dressing; toss to coat.
  • To serve, top quinoa mixture with beets and mandarin orange-fennel mixture. If desired, sprinkle with green onions and (optional) serve on a bed of salad greens of your choice. Servings: 6.

Nutrition

Calories: 202kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 666mg | Fiber: 6g | Sugar: 12g | Vitamin A: 199IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

And now in follow-up to an earlier post, Compulsive Chopper. Many of you request my recipe for salsa that you see in the photos, made using my lovely Chop Wizard. If you need a hot weather meal idea that’s not only nutritious but also super delicious, give this a go.

Pico de Gallo

homemade pico di gallo

You’ll need:

  • Roma tomatoes
  • red onion
  • garlic
  • cilantro
  • fresh lime juice, zest
  • fresh jalapeno
  • garlic powder (optional)
  • cumin powder (optional)
  • salt & pepper

Pico de Gallo

And now in follow-up to an earlier post, Compulsive Chopper. Many of you requested my recipe for salsa that you see in the photos, made using my lovely Chop Wizard. Here you go …
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 54kcal
Cost: $5

Ingredients

  • 12 Roma tomatoes
  • 1 red onion
  • 1 bell pepper (green, yellow or red) (optional)
  • 2 cloves garlic
  • fresh cilantro
  • 1 lime, only the juice and zest
  • 1 fresh jalapeno, seeded, chopped finely to taste
  • 1 pinch garlic powder optional
  • 1 pinch ground cumin optional
  • 1 tspn salt
  • 1 tspn ground black pepper

Instructions

  • Put all of the ingredients in a bowl. Stir. 
  • Refrigerate for at least 3 hours.
  • Serve. Repeat often. Enjoy!

Nutrition

Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1587IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 1mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

First published: 7-15-16; Revised & Updated with new photos and 7-25-21

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