Million dollar chicken salad totally lives up to the name. It’s creamy, cheesy, crunchy, and packed with bacon, so every bite is full of flavor. Serve it on croissants, with crackers, or straight from the bowl! It’s that good.

Million Dollar Chicken Salad Ingredients

• Chicken: Use chopped or shredded chicken. I like to use rotisserie chicken when I’m short on time!
• Bacon: Precooked, refrigerated bacon heats up quickly! You can use real bacon bits to make it easy.
• Almonds: Slivered almonds are a classic million-dollar ingredient, but you can use sliced or chopped almonds as well.
• Salt and Pepper: Season just to taste! The bacon and cheese add a salty flavor, so taste the salad before adding any salt.

How to Make Million Dollar Chicken Salad

Get ready to fall in love with chicken salad all over again! This million dollar version is a total game changer, and if you’re a fan of big flavors, don’t miss my other million dollar hits like million dollar spaghetti and million dollar chicken.

1. Combine: Add the chopped chicken, celery, shredded cheddar cheese, slivered almonds, crispy bacon, and green onions to a large bowl.
2. Stir: Add the mayonnaise and stir well until everything is evenly coated.
   Season with salt and pepper to taste.
3. Serve: Enjoy on fresh croissants, on a bed of lettuce, or with crackers.

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Million Dollar Chicken Salad

A rich and creamy chicken salad with a simple twist that makes it taste like a million bucks.

Course Dinner, lunch

Cuisine American

Keyword million dollar chicken salad recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 628kcal

Author Alyssa Rivers

Ingredients

• 3 cups chopped cooked chicken breast or shredded
• 1 ¼ cups mayonnaise
• ¾ cup chopped celery
• ¾ cup shredded sharp cheddar cheese
• ½ cup slivered almonds
• ½ cup cooked and crumbled bacon 8 slices
• ¼ cup diced green onions
• salt and pepper to taste

Instructions

• Add 3 cups chopped cooked chicken breast, ¾ cup chopped celery, ¾ cup shredded sharp cheddar cheese, ½ cup slivered almonds, ½ cup cooked and crumbled bacon, and ¼ cup diced green onions to a large bowl.
• Add 1 ¼ cups mayonnaise and stir well to combine.
• Season with salt and pepper to taste. Serve on fresh croissants, on a bed of lettuce, or with crackers!

Notes

Make Ahead and Leftover Instructions

• Make-Ahead: Prepare it, cover it tightly, and store it in the fridge until you’re ready to enjoy! Before serving, stir in 1-2 tablespoons of mayonnaise to add moisture if the salad needs a refresh!
• Fridge: Keep in an airtight container in the fridge for up to 4 days.
• Freezer: I don’t recommend freezing this recipe!

Nutrition

Calories: 628kcal | Carbohydrates: 3g | Protein: 30g | Fat: 55g | Saturated Fat: 12g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 582mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg

More Easy Lunch Recipes

If you’re on the hunt for more lunch ideas, you’ll love these! They’re easy to make and come together in a flash.

Dinner

Ultimate Tuna Melt

15 minutes

Chicken

Dill Pickle Chicken Salad

10 minutes

Dinner

Chicken Caesar Salad Wraps

10 minutes

Salads

Santa Fe Salad

20 minutes

You guys have been asking, so I made the change. This Crack Potato Salad now has mayonnaise in the dressing! It seriously takes the flavors up a notch! I love the combination with the sour cream. I can’t wait for you to try this new version!

Crack Potato Salad Ingredients

• Potatoes: I used red potatoes because I love the skins on! Use Yukon Gold or Russet potatoes if you prefer. Keep the potato skin on or off, it’s up to you!
• Salt and Pepper: Season with salt and pepper to taste. The bacon and ranch powder will also add flavor. It’s best to season before serving!
• Mayonnaise: I love the combination of mayonnaise with the sour cream! If you prefer my original recipe only using sour cream, feel free to replace the mayo with more sour cream.

Crack Potato Salad

If I’m asked to bring something to the neighborhood summer get together, I’m bringing this crack potato salad. Nothing beats the flavor, and it literally goes with anything!

1. Cook Potatoes: Fill a large pot with water, then add the potatoes. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium high and continue to boil for 12-15 minutes, or until fork tender. Drain and rinse the potatoes under cold water.
2. Mix Sauce: In a small bowl, whisk together sour cream, mayonnaise, and 1 package ranch dressing mix until combined.
3. Combine: In a large bowl, add the cooked and drained potato pieces, bacon, shredded cheddar cheese, and sliced fresh green onions.
4. Mix Well: Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season the crack potato salad with salt and pepper to taste before serving and enjoy!

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Bacon Ranch Potato Salad

A creamy and delicious potato salad with amazing ranch flavor and bacon! This is the perfect side to take to a potluck and is sure to be a huge hit!

Course Salad, Side Dish

Cuisine American

Keyword bacon ranch potato salad, crack potato salad, potato salad, potato salad recipe

Prep Time 20 minutes minutes

Refrigerate time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 Servings

Calories 569kcal

Author Alyssa Rivers

Ingredients

• 2 pounds red potatoes, cut into 1-inch pieces
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (1-ounce) package ranch dressing mix
• 1 ¼ cups bacon cooked and crumbled
• 1 ½ cups shredded cheddar cheese
• ⅓ cup sliced green onions
• salt and pepper to taste

Instructions

• Fill a large pot with water and add 2 pounds red potatoes,. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium-high and continue to boil for 12-15 minutes, or until fork-tender. Drain and rinse the potatoes under cold water.
• In a small bowl, whisk together 1 cup sour cream, 1 cup mayonnaise, and 1 (1-ounce) package ranch dressing mix until combined.
• In a large bowl, add the cooked and drained potato pieces, 1 ¼ cups bacon, 1 ½ cups shredded cheddar cheese, and ⅓ cup sliced green onions.
• Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season with salt and pepper to taste before serving and enjoy!

Notes

Leftover Instructions

Fridge: Store leftovers in an airtight container or tightly covered with Saran Wrap. Potato salad keeps for up to 5 days.

Nutrition

Calories: 569kcal | Carbohydrates: 21g | Protein: 13g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 600mg | Potassium: 659mg | Fiber: 2g | Sugar: 3g | Vitamin A: 473IU | Vitamin C: 11mg | Calcium: 197mg | Iron: 1mg

More Potluck Favorites!

Let’s be real, when you take something to a potluck, you want whatever you bring to be the one everyone can’t stop talking about. These recipes will do that for you! Trust me, you’ll love them too!

Side Dishes

World’s Best Baked Beans

1 hour 15 minutes

Side Dishes

Classic Potato Salad Recipe

30 minutes

Salads

California Spaghetti Salad

3 hours 15 minutes

Salads

Pineapple Fluff

40 minutes

This lemon butter chicken is about to become your new weeknight secret weapon. One skillet, simple ingredients, and less than 30 minutes to the most golden, saucy, creamy chicken you’ve ever made.

Lemon Butter Chicken Ingredients

• Chicken: Keep your chicken breasts thin so they cook evenly. If yours are thick, slice them in half horizontally before seasoning. 
• Pat Dry: Before seasoning and dredging in flour, pat the chicken dry. This helps it develop a golden crust in the pan. 
• Heavy Cream: Want a lighter sauce? Feel free to leave out the heavy cream. The sauce will be a little thinner but still delicious. 
• Add Greens: Stir a handful of chopped spinach into the sauce at the end for a pop of color and a little extra nutrition.

How to Make Lemon Butter Chicken

This lemon butter chicken recipe makes it look like you put in a lot more effort than you actually did. Get your ingredients prepped and ready to go before you start, because once the chicken hits the pan, it comes together in a flash!

1. Dredge: Season chicken breasts with salt and lemon pepper. Dredge the chicken in all-purpose flour, shaking off the excess.
2. Cook Chicken: Heat a large skillet with olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.
3. Lemon Butter Sauce: To the same skillet, add butter and minced garlic and let cook until the garlic is fragrant, about 1 minute. Stir in chicken broth, heavy cream, grated Parmesan, lemon juice, and lemon zest.
4. Combine & Serve: Bring the sauce to a simmer and let it cook for 2-3 minutes. Add the lemon chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season the lemon-butter chicken with salt and pepper, if needed, then garnish with lemon slices and fresh parsley.

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Lemon Butter Chicken

This lemon butter chicken is ready in less than 30 minutes and delivers golden, pan-seared chicken in a rich, creamy sauce.

Course Dinner, main dish

Cuisine American

Keyword lemon butter chicken, lemon butter chicken recipe, onepan lemon butter chicken, skillet lemon butter chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 432kcal

Author Alyssa Rivers

Ingredients

• 4 thinly sliced boneless skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon lemon pepper
• ½ cup all-purpose flour
• 2 tablespoons olive oil
• 4 tablespoons butter
• 2 teaspoons minced garlic about 2 cloves
• ½ cup chicken broth
• ¼ cup heavy cream
• ¼ cup grated parmesan
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• lemon slices for garnish
• fresh chopped parsley for garnish

Instructions

• Season 4 thinly sliced boneless skinless chicken breasts with 1 teaspoon salt and ½ teaspoon lemon pepper. Dredge the chicken in ½ cup all-purpose flour shaking off the excess.
• Heat a large skillet with 2 tablespoons olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.
• To the same skillet, add 4 tablespoons butter and 2 teaspoons minced garlic and let cook until the garlic is fragrant, about 1 minute. Stir in ½ cup chicken broth, ¼ cup heavy cream, ¼ cup grated parmesan, 3 tablespoons lemon juice, and 1 teaspoon lemon zest.
• Bring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices and fresh chopped parsley.

Notes

Storing and Reheating Leftovers

• Fridge: Store in an airtight container in the refrigerator for up to 5 days.
• Reheating: Reheat leftovers on the stovetop until heated through.
• Freezer: Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.
• Make Ahead: This dish comes together so fast that it’s best made fresh.

Nutrition

Calories: 432kcal | Carbohydrates: 15g | Protein: 28g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 1026mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 1mg

More Quick & Easy Chicken Recipes

Quick and easy doesn’t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!

Dinner

PF Chang’s Honey Chicken (Copycat)

35 minutes

Dinner

30 Minute Cream Cheese Chicken

30 minutes

Dinner

Chicken Schnitzel

25 minutes

Dinner

Amazing Sweet Chili Chicken

35 minutes

These cinnamon roll butter swim biscuits are my cheat code to making “cinnamon rolls.” They bake up soft and fluffy with a sweet cinnamon swirl and icing on top. They disappear almost as fast as you can make them!

Cinnamon Roll Butter Swim Biscuits Ingredients

• Buttermilk: If using homemade buttermilk, you may need to add 2–3 extra tablespoons of flour since it’s thinner and can make the dough wetter.
• Sweeter: If you want a really sweet biscuit, go ahead and bump up the sugar to ⅓ cup instead of 2 tablespoons.

• Drizzle: If you want to pour the icing instead of spreading it, microwave it for 15–20 seconds, stir well, then pour it over the warm biscuits.

Cinnamon Roll Butter Swim Biscuit Recipe

Some days I am in the mood for a cinnamon roll, but don’t have the energy! These butter swim biscuits, inspired by cinnamon rolls, are what I’ve been making instead! All the yummy cinnamon roll goodness, but way easier!

1. Prep: Preheat the oven to 425°F. Spray a 9 x 9-inch pan with nonstick cooking spray, then set it aside. Prepare the filling by combining the brown sugar, cinnamon, and cream in a small bowl, and set aside.
2. Dry Ingredients: Add the flour, baking powder, salt, and sugar to a large bowl and whisk to combine.
3. Combine: Add buttermilk to the flour mixture and stir until nearly fully combined.
4. Swirl: Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter. Just don’t mix completely together.
5. Butter & Spread: Add the melted butter to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.
6. Score & Bake: Score the dough into 9 equal squares before baking. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few crumbs.
7. Cream Cheese Glaze: While the biscuits cool slightly, combine the cream cheese and butter in a medium bowl until smooth.
8. Mix & Spread: Add powdered sugar and mix until combined. Spread over the tops of the warm cinnamon roll butter swim biscuits, and serve immediately.

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Cinnamon Roll Butter Swim Biscuits

These cinnamon roll butter swim biscuits bake in butter with a gooey cinnamon swirl and sweet icing on top.

Course Breakfast, brunch

Cuisine American, Southern

Keyword biscuits, Cinnamon Butter Swim Biscuits, Cinnamon Butter Swim Biscuits Recipe, cinnamon roll butter swim biscuits, cinnamon sugar biscuits, cinnamon sugar butter swim biscuits, easy biscuits, easy cinnamon biscuits, sweet biscuits

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 Biscuits

Calories 423kcal

Author Alyssa Rivers

Equipment

• 1 9 x 9-inch baking dish For a metal baking dish, reduce the oven temperature to 425 degrees Fahrenheit

Ingredients

Biscuits

• ½ cup packed brown sugar
• 4 teaspoons ground cinnamon
• 3 tablespoons heavy cream
• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 ½ teaspoons salt
• 2 tablespoons granulated sugar
• 2 cups buttermilk
• ½ cup melted unsalted butter

Cream Cheese Icing

• 2 ounces softened cream cheese
• 2 tablespoons softened salted butter
• 1 cup powdered sugar

Instructions

Biscuits

• Preheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside.
• Prepare the cinnamon sugar filling by combining ½ cup packed brown sugar, 4 teaspoons ground cinnamon, and 3 tablespoons heavy cream in a small bowl, and set aside.
• Add 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 ½ teaspoons salt, and 2 tablespoons granulated sugar to a large bowl and whisk to combine.
• Add 2 cups buttermilk to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.
• Add ½ cup melted unsalted butter to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.
• Score the dough into 9 equal squares before baking. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few crumbs.

Cream Cheese Icing

• While the biscuits cool slightly, combine 2 ounces softened cream cheese and 2 tablespoons softened salted butter in a medium bowl until smooth.
• Add 1 cup powdered sugar and mix until combined. Spread over the tops of the warm biscuits and serve immediately.

Notes

Leftover Instructions

• Storage: Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.
• Reheating: Reheat individual biscuits in the microwave for 15-30 seconds.
• Freezing: Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2–3 hours, then top with fresh cream cheese icing.

Nutrition

Calories: 423kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 632mg | Potassium: 147mg | Fiber: 1g | Sugar: 31g | Vitamin A: 642IU | Vitamin C: 0.1mg | Calcium: 178mg | Iron: 2mg

More Cinnamon Roll-Inspired Recipes

Breakfast

Cinnamon Roll Casserole

45 minutes

Recipe Skill Levels

Cinnamon Roll Cheesecake

8 hours 30 minutes

Desserts

Hawaiian Roll Cinnamon Rolls

23 minutes

Desserts

Cinnamon Pull-Apart Bread

1 hour 40 minutes

This cottage cheese jello salad is one of those old-school recipes that never really goes out of style. My dad absolutely loves it and requests it all the time, especially for family get-togethers. It’s creamy, fruity, and ridiculously easy to make.

Cottage Cheese Jello Salad Ingredients

• Cottage Cheese: Use whole-milk, small-curd cottage cheese for the best flavor. If you don’t like cottage cheese chunks, then blend it.
• Any Jello flavor works. Lime or orange is popular. For orange, add a drained can of mandarin oranges.
• Drain the pineapple very well! if you want a firmer salad, squeeze out most of the liquid with cheesecloth.
• Fluff: For a more Fluff like salad, add 1½ cups mini marshmallows.
• Optional mix-ins: drained canned fruit, diced strawberries, or toasted chopped nuts (1–2 cups total). This increases servings to about 8–10.

How to Make Cottage Cheese Jello Salad

If you’re looking for an easy, old-fashioned dessert that comes together in minutes, then this cottage cheese jello salad is the one to make. The best part is you can use any flavor of Jello, so it’s easy to switch things up and make it your own.

1. Combine: Stir together the cottage cheese and strawberry Jell-O in a large bowl.
2. Add: Stir in well-drained crushed pineapple.
3. Fold: Gently fold in whipped topping.
4. Chill: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour before serving.

Print

Cottage Cheese Jello Salad

Creamy, fruity, and nostalgic, this easy cottage cheese jello salad is a classic retro dessert that comes together in minutes.

Course Salad, Side Dish

Cuisine American, midwest, midwestern

Keyword Cottage Cheese jello salad, Cottage Cheese jello salad recipe, easy Cottage Cheese jello salad, easy jello salad, Jello Salad, strawberry cottage cheese jello salad, strawberry jello salad

Prep Time 5 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

• 1 (16-ounce) container small-curd cottage cheese
• 1 (3-ounce) box strawberry Jell-O or your preferred flavor
• 1 (20-ounce) can well-drained crushed pineapple
• 1 (8-ounce) container thawed whipped topping

Instructions

• Combine 1 (16-ounce) container small-curd cottage cheese and 1 (3-ounce) box strawberry Jell-O in a large bowl.
• Stir in 1 (20-ounce) can well-drained crushed pineapple.
• Gently fold in 1 (8-ounce) container thawed whipped topping.
• Cover the bowl with plastic wrap and chill for at least 1 hour before serving.

Video

Notes

Leftover and Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Not recommended.
• Make Ahead: This can be prepped up to 1 day ahead. It needs at least 1 hour of chill time before serving.

Nutrition

Calories: 269kcal | Carbohydrates: 39g | Protein: 11g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 332mg | Potassium: 235mg | Fiber: 1g | Sugar: 37g | Vitamin A: 181IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 0.4mg

More Jello Salads To Try

If you’re looking for some easy salads that work as sides or desserts, I’ve got you covered. They are perfect for a family reunion, picnics, or any get-together.

Desserts

The Famous Raspberry Pretzel Salad

2 hours 20 minutes

Salads

Pistachio Pudding Salad

10 minutes

Recipe Skill Levels

Peach Fluff Salad

1 hour 50 minutes

Easy

Fluffy Lime Jello Salad

4 hours 15 minutes

I can’t stop eating this fresh fruit salsa! Sweet berries, tropical mango, and a splash of lime, get outta here! It’s so good, especially with my crispy cinnamon sugar chips!

Fruit Salsa Ingredients

• Apple: The apple adds a crispy texture in every bite! Use your favorite kind of apple.
• Lime: The squeeze of lime helps keep the apple from browning. Substitute with lemon juice if you prefer.
• Fruit Preserves: I LOVE the addition of the raspberry flavor in this salsa, but you can use any flavor preserves you like! Try strawberry, apricot, or orange marmalade.
• Fruit: If you want, you can try switching up the fruit by using pears, peaches, or blueberries. But, avoid using fruit that gets mushy, like bananas and fresh raspberries.
• Add Herbs: You can add fresh herbs like mint and basil to give the salsa depth in flavor. It’s also pretty for garnish!

How to Make Fruit Salsa

This fruit salsa recipe comes together in just minutes. Once you’ve got your fruit prepped, it’s as easy as toss, chill, and serve. Trust me, the hardest part is not eating it all straight from the bowl!

1. Add Lime Juice: Squeeze the juice of a lime over the diced apple, then stir to coat.
2. Combine Fruit: In a large bowl, combine the strawberries, kiwis, apples, and mangoes.
3. Raspberry Jam: Add raspberry jam to the fruit.
4. Stir and Serve: Gently stir to combine and serve with cinnamon chips and enjoy!

Print

Fruit Salsa

A sweet and refreshing mix of chopped fruit tossed with citrus and a touch of jam. Perfect for parties, snacking, or summer desserts!

Course Appetizer, Snack

Cuisine American

Keyword fresh fruit salsa, fresh fruit salsa recipe, fruit salsa, fruit salsa recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Calories 107kcal

Author Alyssa Rivers

Ingredients

• 1 (16-ounce) container diced strawberries
• 3 medium diced kiwis peeled
• 1 large diced honey crisp apple peeled and cored
• 2 large diced mangoes peeled
• ½ lime juiced
• 2 tablespoons raspberry jam or any flavor

Instructions

• Squeeze the juice of ½ lime over the diced apple and stir to coat.
• To a large bowl, combine 1 (16-ounce) container diced strawberries, 3 medium diced kiwis, 1 large diced honey crisp apple, and 2 large diced mangoes.
• Add 2 tablespoons raspberry jam to the fruit then gently stir to combine.
• Serve with cinnamon chips and enjoy!

Notes

Storage: Store fruit salsa in an airtight container in the fridge for up to 2 days, and give it a quick stir before serving. It’s even better the next day! But don’t freeze it, or you’ll end up with a watery mess.

Nutrition

Calories: 107kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 257mg | Fiber: 4g | Sugar: 21g | Vitamin A: 809IU | Vitamin C: 63mg | Calcium: 29mg | Iron: 0.3mg

More Dip Recipes to Try!

Dips are always a hit and perfect for just about any get-together! Here are some of my all-time favorites to make for game days, holidays, or casual family hangouts—you’ve got to give them a try!

Dressings, Sauces, and Dips

Mouthwatering Cowboy Caviar

20 minutes

Dressings, Sauces, and Dips

California Avocado Dip (Salsa)

10 minutes

Dressings, Sauces, and Dips

Easy Salsa Verde

20 minutes

I’m all about pizza and grilling, so when I can combine the two, it’s a win. The grill gives pizza that smoky, crispy flavor you can’t get from the oven. Trust me, this grilled pizza will have you hooked!

Ingredients Needed

• Sauce: Try creamy Alfredo sauce in place of classic red pizza sauce.
• Cheese: You can use any cheese you like, as long as it melts well.
• Toppings: Top this pizza with whatever you love or have on hand. Use meats like pepperoni and sausage, greens like spinach and basil, or veggies like bell peppers, olives, mushrooms, and onions!
• Dough: You can use store-bought or make your own homemade pizza dough.

How to Make Pizza on the Grill

Pizza is one of my favorite foods, but it has to be actually good. This grilled pizza recipe makes me feel like I’m eating at a fancy pizza place. It’s great to make on hot days when you don’t want to heat up your kitchen.

1. Prep: Preheat the grill to 450 degrees Fahrenheit. Be sure the grill grates are clean and lightly oil them. Roll the pizza dough out and brush it with olive oil.
2. Grill Rolled Out Dough: Place the pizza dough, oiled side down, on the grill and cook for 2-3 minutes, until the underside has grill marks.
3. Add Sauce, Cheese, and Toppings: Remove the pizza crust from the grill and then lay it, grill side up, on a work surface. Spread the pizza sauce on the crust, followed by the mozzarella cheese, then pepperoni, or whatever toppings you like.
4. Grill and Serve: Place the topped pizza back on the grill, reduce the heat to 400 degrees Fahrenheit, then grill until the cheese is melted and toppings are toasted, about 3-4 minutes. Remove from the grill, then top with fresh basil, cut, and serve fresh!

More Fun Pizza Recipes To Try

If you’re a fan of making pizza at home, try my homemade calzone recipe and these other fun and delicious recipes! Let me know which one you liked best!

Dressings, Sauces, and Dips

Pepperoni Pizza Dip

20 minutes

Appetizers

Stuffed Pizza Bites

30 minutes

Easy

Quick and Easy Stromboli

30 minutes

Print

Grilled Pizza Recipe

This grilled pizza delivers big flavor with a crispy crust and smoky finish. You can top it however you like!

Course Main Course

Cuisine American, Italian American

Keyword grilled pizza, grilled pizza recipe, pizza recipe

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 6

Calories 202kcal

Author Alyssa Rivers

Ingredients

• 1 pizza dough,  homemade or store-bought
• 2 teaspoons olive oil
• 3 tablespoons pizza sauce
• ½ cup shredded Mozzarella cheese
• pepperoni
• fresh basil

Instructions

• Preheat the grill to 450 degrees Fahrenheit. Be sure the grill grates are clean and lightly oil them.
• Roll the 1 pizza dough,  out and brush it with 2 teaspoons olive oil.
• Place the pizza dough, oiled side down, on the grill and cook for 2-3 minutes, until the underside has grill marks.
• Remove the pizza crust from the grill and lay it, grill side up, on a work surface. Spread the 3 tablespoons pizza sauce on the crust, followed by the ½ cup shredded Mozzarella cheeseand pepperoni.
• Place the topped pizza back on the grill, reduce the heat to 400 degrees Fahrenheit, and grill until the cheese is melted and toppings are toasted, about 3-4 minutes.
• Remove from the grill, top with fresh basil, cut into 6 slices, and serve fresh!

Notes

Updated May 8, 2025

Nutrition

Calories: 202kcal | Carbohydrates: 32g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 565mg | Potassium: 29mg | Fiber: 1g | Sugar: 4g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

Fresh lemons make me so happy! They’re bright, cheerful, and lift me out of the winter rut. Add that citrusy sunshine to a creamy pasta, and you get this dreamy Creamy Lemon Orzo! Simple, rich, and bursting with feel-good flavor.

Creamy Lemon Orzo Ingredients

• Parmesan: I used freshly shredded Parmesan for bold flavor. Pre-shredded works, but fresh makes all the difference in this simple dish.
• Fresh Vs. Dry Basil: You can use 2 teaspoons of dried basil in place of fresh, but fresh brings way more flavor.
• Heavy Cream Substitution: I recommend full-fat heavy cream for the creamiest texture. Half and half works, but it won’t be quite as rich.

How to Make Creamy Lemon Orzo

You know I’m all about making your weeknights easier! This creamy lemon orzo is one of those gems that comes together fast, with simple ingredients and the best flavor in every bite.

1. Cook Shallots: Heat the butter in a large pan over medium-high heat, then add in the shallots and cook, stirring frequently, for 3 minutes.
2. Toast Orzo: Add the orzo to the pan and continue to cook, stirring occasionally, for 5 minutes, to lightly toast the orzo. Add the garlic and lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the chicken broth, heavy cream, lemon juice, salt, and pepper.
3. Cook, Stirring Frequently: Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes. Stir frequently to keep the pasta from sticking to the pan. Once the pasta is tender and the liquid has cooked down, sprinkle the dish with parmesan cheese and basil and then serve warm.

What to Serve With Lemon Orzo

This creamy lemon orzo pairs beautifully with just about anything—chicken, steak, pork, baked cod, even shrimp! Make these items below for an amazing meal. Your family will think you went all out (but we’ll know the truth).

Dinner

Brown Sugar Garlic Air Fryer Salmon

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Salads

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Side Dishes

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Recipe Skill Levels

Sourdough Bread

6 days 14 hours 15 minutes

Print

Creamy Lemon Orzo

My creamy lemon orzo is bright, cozy, and packed with fresh flavor. Made in one pan and ready in under 30 minutes!

Course Side Dish

Cuisine American

Keyword creamy lemon orzo, creamy lemon orzo recipe, lemon orzo, one pan lemon orzo, orzo recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 358kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons salted butter
• 2 minced shallots
• 1 ½ cups orzo
• 3 minced cloves garlic
• 1 tablespoon lemon zest
• 2 cups chicken broth
• 1 cup heavy cream
• 3 tablespoons lemon juice
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup freshly shredded Parmesan cheese
• 2 tablespoons freshly chopped basil

Instructions

• Heat the 2 tablespoons salted butter in a large pan over medium-high heat. Add in the 2 minced shallots and cook, stirring frequently for 3 minutes.
• Add the 1 ½ cups orzo to the pan and continue to cook, stirring occasionally for 5 minutes, to lightly toast the orzo.
• Add the 3 minced cloves garlic and 1 tablespoon lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the 2 cups chicken broth, 1 cup heavy cream, 3 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon pepper.
• Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes, stirring frequently to keep the pasta from sticking to the pan.
• Once the pasta is tender and the liquid has cooked down, sprinkle the dish with ½ cup freshly shredded Parmesan cheese and 2 tablespoons freshly chopped basil and serve.

Nutrition

Calories: 358kcal | Carbohydrates: 33g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 868mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 122mg | Iron: 1mg

My Copycat KFC Coleslaw is so spot-on, you’ll think it’s the real deal! Crunchy, creamy, tangy, and perfect for any BBQ, everyone will want the recipe!

Ingredients for Copycat KFC Coleslaw

***No buttermilk on hand? No problem! You can easily make your own. Check out my How to Make Buttermilk post for a quick and easy guide!

How Do You Make Copycat KFC Coleslaw?

Why does KFC coleslaw taste so good? You guys, I think I’ve cracked the code! with this slaw recipe, you’ll get that Kentucky Fried Chicken finger-lickin’ good flavor!

1. Creamy Coleslaw Dressing: Add the mayonnaise, buttermilk, milk, distilled white vinegar, lemon juice, granulated sugar, salt, and ground black pepper. Whisk until combined.
2. Combine: Add chopped green cabbage or coleslaw mix and shredded carrots to a large bowl and toss until combined. Then, pour the dressing over the cabbage mixture.
3. Toss and Chill: Toss and stir until the cabbage is evenly coated. Cover the bowl and chill the copycat KFC coleslaw in the refrigerator for at least 30 minutes before serving.

More Delicious Copycat Recipes

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Print

Copycat KFC Coleslaw

Copycat KFC Coleslaw is the perfect summer side dish and tastes exactly like the real thing!

Course Side Dish

Cuisine American

Keyword coleslaw recipe, copycat KFC coleslaw, easy coleslaw recipe, homemade KFC coleslaw, homemade kfc coleslaw recipe, KFC Coleslaw, kfc coleslaw hack, KFC coleslaw recipe, KFC copycat recipe, secret kfc coleslaw recipe, summer bbq sidedish

Prep Time 5 minutes minutes

chill time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 183kcal

Author Alyssa Rivers

Ingredients

Cabbage Mixture

• 8 cups finely chopped green cabbage
• ¼ cup finely chopped carrots or shredded

Dressing

• ⅔ cup mayonnaise
• 2 tablespoons buttermilk
• 2 tablespoons milk
• 1 ½ teaspoons distilled white vinegar
• 2 ½ teaspoons lemon juice
• ⅓ cup granulated sugar
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper

Instructions

• Add 8 cups finely chopped green cabbage or coleslaw mix and ¼ cup finely chopped carrots or shredded to a large bowl and toss until combined.
• Add the ⅔ cup mayonnaise, 2 tablespoons buttermilk, 2 tablespoons milk, 1 ½ teaspoons distilled white vinegar, 2 ½ teaspoons lemon juice, ⅓ cup granulated sugar, ½ teaspoon salt, and ⅛ teaspoon ground black pepper. Whisk until combined.
• Pour the dressing over the cabbage mixture and toss until the cabbage is evenly coated.
• Cover the bowl and chill the coleslaw in the refrigerator for at least 30 minutes before serving.

Video

Notes

Originally posted by Mandi from a guest post 

Updated March 24, 2025

Nutrition

Calories: 183kcal | Carbohydrates: 13g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 285mg | Potassium: 148mg | Fiber: 2g | Sugar: 11g | Vitamin A: 762IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 0.4mg

This slow cooker honey teriyaki chicken is so easy to throw together, and the flavor is out of this world! The chicken slow cooks to perfection and will be one of the best things you’ll ever make!

Picky Eater Approved

My 7-year-old is the pickiest eater that you will meet. We keep hoping that he will grow out of it, but he keeps getting older and still doesn’t like a lot of foods. We at least have him try a couple of bites of what we eat, but he usually gags it down. If you ask him what his favorite meal on the blog is, he will say this teriyaki chicken. And if he likes it, I am convinced that the world will like it!

Ingredients For Slow Cooker Honey Teriyaki Chicken

How to Make Slow Cooker Honey Teriyaki Chicken

You can always count on the slow cooker to help you with dinner time! The tasty sauce clings to the tender shredded chicken, and every bite is so flavorful! Just like in my Slow Cooker Korean BBQ Chicken.

1. Prepare: Spray the slow cooker with non-stick cooking spray and place the chicken breasts in the bottom.
2. Whisk: In a small bowl, whisk together soy sauce, honey, rice wine vinegar, chopped onion, minced garlic, pepper, and ground ginger. 
3. Add Sauce and Cook: Pour the sauce mixture over the chicken. Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours. 
4. Shred the Chicken: Once the chicken is cooked, remove it with a slotted spoon and shred it using two forks.
5. Thicken the Sauce: Pour the sauce left in the bottom of the crockpot into a medium saucepan. In a small bowl, whisk together the water and cornstarch, then slowly whisk that into the sauce on medium-high heat. Continue to whisk and let it boil until the sauce starts to thicken, about 2 minutes.
6. Combine and Serve: Add the chicken back to the slow cooker and pour the sauce on top, stirring to coat. Serve over rice and garnish with green onions and sesame seeds, if desired.

More Ways To Make Teriyaki Chicken

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Baked Teriyaki Chicken

45 minutes

Dinner

Grilled Teriyaki Chicken

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Dinner

Air Fryer Teriyaki Chicken

42 minutes

Dinner

Sheet Pan Teriyaki Chicken With Vegetables

40 minutes

Print

Slow Cooker Honey Teriyaki Chicken

This slow cooker honey teriyaki chicken is so easy to throw together, and the flavor is out of this world!

Course Dinner, Main Course

Cuisine Asian American

Keyword honey teriyaki chicken, slow cooker recipes, teriyaki chicken

Prep Time 10 minutes minutes

Slow Cooker 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 Servings

Calories 206kcal

Author Alyssa Rivers

Ingredients

• 4 boneless skinless chicken breasts, about 2 pounds
• ½ cup soy sauce
• ½ cup honey
• ¼ cup rice wine vinegar
• ¼ cup chopped onion
• 2 teaspoons minced garlic, 2 cloves
• ¼ teaspoon pepper
• ¾ teaspoon ground ginger
• ¼ cup water
• 3 tablespoons cornstarch
• green onions, optional garnish
• sesame seeds, optional garnish

Instructions

• Spray the slow cooker with non-stick cooking spray and place 4 boneless skinless chicken breasts, in the bottom.
• In a small bowl whisk together ½ cup soy sauce, ½ cup honey, ¼ cup rice wine vinegar, ¼ cup chopped onion, 2 teaspoons minced garlic, ¼ teaspoon pepper, and ¾ teaspoon ground ginger.
• Pour the sauce mixture over the chicken. Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
• Once the chicken is cooked, remove it with a slotted spoon and shred it using two forks.
• Pour the sauce into a medium saucepan. In a small bowl, whisk together ¼ cup water and 3 tablespoons cornstarch. Slowly whisk into the sauce on medium-high heat. Continue to whisk and let it boil until the sauce starts to thicken about 2 minutes.
• Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish with green onions, and sesame seeds, if desired.

Notes

Originally Posted March 2, 2015

Updated March 2, 2025

Nutrition

Calories: 206kcal | Carbohydrates: 29g | Protein: 18g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1170mg | Potassium: 353mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg