Balsamic grilled chicken salad
Dressing: Whisk 2/3 cup extra-virgin olive oil with 1/4 cup orange juice, 2 tbsp balsamic vinegar, 1 tbsp Dijon and 1/8 tsp salt.
Layer it with: Button mushrooms, quinoa, blanched asparagus, roast chicken, chopped tomatoes and chopped peppers. Top with mâche or leaf lettuce. For a vegetarian option, use tofu instead of chicken.
Dressing: Whisk 1/3 cup sesame oil with 1/3 cup vegetable oil, 1/4 cup rice vinegar, 4 tsp honey, 1 tbsp grated ginger and 1/8 tsp salt.
Layer it with: Chopped mango, snow peas, edamame and rice vermicelli. Top with baby spinach.
Basil-chicken and berries
Dressing: Purée 1 cup fresh basil leaves in a blender. Whirl in 2/3 cup extra-virgin olive oil, 1/3 cup lemon juice and 1/8 tsp salt.
Layer it with: Grilled chicken, toasted pecans, fresh raspberries and blueberries, and crumbled goat cheese. Top with arugula or Boston lettuce.