In a medium bowl, toss chicken with dressing, 2 tablespoons olive oil, and half of lemon juice.

Cover with plastic wrap and let marinate in fridge for at least 30.

Meanwhile, soak 12 bamboo skewers in water for 30.

Preheat a grill pan over medium-high heat.

Divide and thread chicken onto 6 skewers; season with salt and pepper.

In a medium bowl, toss bread with 2 tablespoons olive oil to coat.

Alternating with tomatoes, thread the bread and tomatoes onto remaining skewers.

Brush grill pan with olive oil.

Add the chicken skewers and grill until cooked through, about 10.

Remove and set aside.

Grill the bread and tomato skewers until charred and tomatoes begin to burst, about 5.

Top romaine leaves with chicken, croutons and tomatoes.

Drizzle with more dressing, sprinkle with Parmesan and squeeze lemon on top of each serving.

Preheat oven to 475°.

In the bowl of a mini food processor add soy sauce, ginger, garlic, green onions, sesame seeds, vegetable oil, vinegar, honey and sesame oil.

Pulse and blend until smooth; keep in refrigerator until ready to serve.

On a rimmed sheet pan, toss wonton strips with a drizzle of sesame oil, then season with salt and pepper.

Spread wonton strips in an even layer across the sheet pan and bake until golden brown, 4.

Season salmon with salt and pepper.

Heat cast-iron skillet over high heat and add olive oil to pan.

When the pan is almost smoking, carefully place salmon in pan skin-side up.

Cook for 4 on each side.

Toss mixed greens and carrots with sesame ginger dressing.

Serve salmon on bed of greens, garnish with green onions and drizzle with remaining dressing.

Preheat a grill or stovetop grill pan over high heat.

Rinse and dry chicken, then drizzle with olive oil and season with salt and pepper.

When grill or pan is very hot (almost smoking), place chicken on grill.

Cook until internal temperature is 165°, 5 per side.

Set aside to rest for 2 to 3, then shred using 2 forks.

Meanwhile, prepare dressing.

In a medium jar add mayonnaise, olive oil, red wine vinegar, garlic, red onion, chives, salt and pepper; shake well.

Keep in fridge until ready to serve.

Serve each iceberg wedge with half an avocado, a handful of shredded chicken and a drizzle of salad dressing.

Garnish with chives.

Preheat grill or grill pan over high heat.

Rinse and dry chicken with paper towels, then drizzle with olive oil and season with salt and pepper.

Grill chicken for 2 on each side. (Internal temperature should be 165°.)

Transfer to plate to rest and slice on diagonal.

In a medium jar add 1 cup cherries, vinegar, 1/4 cup olive oil, salt and pepper.

Shake well and refrigerate until ready to serve.

Toss together green leaf lettuce, radicchio, green onions, cucumbers and remaining cherries.

Shake dressing well and drizzle over salad.

Top with grilled chicken and garnish with parsley.

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 gemelli according to package directions until al dente.

Drain and transfer to a large serving bowl.

Cook bacon until crispy.

Drain and chop, then set aside.

To serving bowl, add ranch dressing and toss with pasta until evenly coated.

Add bacon, egg, tomatoes, avocado, and blue cheese.

Season with salt and pepper and toss to incorporate.

Drizzle with more ranch dressing and serve.

In a large pot of salted boiling water, cook ravioli according to package directions.

Drain and transfer to large serving bowl.

Make red pepper pesto: In a food processor, blend roasted red peppers, olive oil, Parmesan, garlic and almonds.

Season with salt and pepper.

To bowl, add black olives, baby arugula, more roasted red peppers and dressing and toss until well combined.

Adjust seasoning if necessary.

Garnish with Parmesan and serve.

In a large skillet over medium-high heat, heat oil and brown sausage, breaking up into small pieces using a wooden spoon.

Cook until golden brown, 5.

Transfer to bowl and reserve oil in skillet.

Sauté garlic and shallot over medium-low heat with reserved oil from sausage until softened, about 2.

Turn off heat and add 1 tablespoon orange zest, 1/2 cup fresh orange juice and red wine vinegar; season with salt and pepper.

Cut off rind of remaining orange and cut into segments.

Add to dressing.

Toss lettuce with a drizzle of dressing and transfer to a large platter with orange segments.

Break up burrata by hand and place on lettuce.

Add a drizzle of olive oil, sprinkle with red pepper flakes and sea salt, and garnish with parsley.

Combine mozzarella, olive oil, Italian seasoning and salt in a small bowl.

Season to taste with pepper and marinate while you prepare tomatoes.

Slice each tomato crosswise, like an accordion, making sure not to cut all the way through.

Place cut tomatoes on a serving platter.

Insert marinated cheese slices and pieces of torn basil into each slit.

Drizzle tomatoes with balsamic glaze before serving.

Preheat the oven to 450 degrees F.

Grease a large baking sheet with cooking spray.

Combine the lemon juice caesar dressing in a shallow bowl.

Add the chicken breasts and turn to coat completely.

In a separate bowl, combine the parmesan, panko, lemon zest and salt.

Dredge the chicken pieces in the panko mixture.

Put the chicken on a the prepared baking sheet.

Bake until the chicken is golden and cooked through, 15 to 20.

Let rest for at least 5 before cutting.

Meanwhile, add the romaine to a large serving bowl and toss with Caesar dressing.

Top salad with sliced chicken and shaved (or shredded) Parmesan.

Drizzle with more Caesar dressing, if desired.