In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain and transfer to a large serving bowl.
Make dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano and garlic powder.
To serving bowl add cucumbers, tomatoes, olives and onions. Add dressing and toss until evenly coated. Season with salt and pepper and add dill, then top with feta.
In a large pot of salted boiling water, cook fusilli according to package directions until al dente. Drain and transfer to large bowl.
Season chicken breasts with garlic powder, salt, and pepper. In a large skillet over medium heat, heat oil. Cook chicken until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
Meanwhile, make dressing: In a medium bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season with salt and pepper.
In the large bowl with the pasta, toss together all remaining ingredients. Pour dressing over salad, toss until coated, and serve.
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Ingredients
1 tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground turmeric
½ tsp. crushed red pepper flakes
7 Tbsp. extra-virgin olive oil, divided
6 garlic cloves, lightly crushed
4 skinless, boneless chicken thighs, cut into (¾”) pieces
Kosher salt
2 Tbsp. fresh lime juice
2 ripe avocados, sliced
2 small ripe mangoes, sliced
¼ red onion, thinly sliced
6 cups torn Little Gem or green lettuce leaves
1 cup cherry tomatoes, halved
Flaky sea salt, mild red pepper flakes, and basil and/or mint leaves (for serving)
Directions
Mix coriander, cumin, termeric, and red pepper flakes in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium.
Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high.
Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes.
Remove from heat and sprinkle reserved spice mix over. Toss several times to coat and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.
Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.
Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Sprinkle with sea salt and red pepper flakes and scatter herbs over.
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In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and coated in dressing. Garnish with herbs, if desired, then serve.
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Halve each cucumber lengthwise and, with side of chef’s knife, bash it slightly to crush, then cut each half into 4 to 6 chunks. Transfer cucumbers to bowl and toss with 2 tsp salt. Let sit 10 minutes.
Meanwhile, in large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
Transfer cucumbers to colander and rinse, then shake off as much water as possible. Add to bowl with dressing and toss to combine, then toss with cilantro. Serve drizzled with chili oil if desired.
Cook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain and cool 10 to 15 minutes.
Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl.
Peel potatoes, and cut into 1-inch cubes. Add warm potato cubes, grated eggs, and pickles to bowl and gently toss with mayonnaise mixture. Serve immediately, or, if desired, cover and chill.
