Healthy Dishes to Bring to a Potluck



Healthier, Potluck-Friendly Recipes Everyone Will Love

Eating healthy at a potluck can be tricky, but it’s a lot easier if your contribution is a healthy dish. When it's time to prepare a dish for your next potluck, consider bringing one of these healthy recipes. 

Coconut Chicken Casserole

The curry spice in this casserole is subtle but delicious, especially when mixed with coconut milk.


  • 1 Tablespoon canola oil
  • 1.5 pounds skinless, boneless chicken thighs
  • 1 medium onion
  • 1 medium red pepper
  • 2 Tablespoons green curry paste
  • 2 teaspoons fresh ginger
  • 1 cup lower-sodium chicken broth
  • 1 large sweet potato
  • 3/4 cup light coconut milk
  • 1 teaspoon cornstarch
  • 2 cups sugar snap peas
  • 1/2 cup fresh cilantro leaves


In 6-quart Dutch oven, heat the canola oil on medium-high. Add chicken thighs and sprinkle with 1/4 teaspoon salt. Cook for 5 minutes or until browned, stirring often. Transfer the chicken to a bowl. 

Next, add onion and red pepper to your Dutch oven. Sauté for three minutes then stir in your green curry paste, ginger, and another 1/4 teaspoon salt. Add the chicken broth and potatoes to the pot. Heat to boiling, then cover and let everything cook for 5 minutes. 

Stir in the chicken and reduce the oven’s heat to maintain a simmer. Cover again and cook for 10 minutes or until the chicken is cooked through and the veggies are tender. 

In a small bowl, whisk coconut milk and cornstarch until smooth. Stir the mixture into your pot along with the peas. Heat to boiling one more time, cover the pot, and simmer on medium for three minutes or until the peas are hot. Serve with cilantro over rice. 

Watermelon Salsa

This unique take on traditional salsa is sure to be a crowd-pleaser, and you can make a big batch in mere minutes.


  • 3 cups chopped watermelon
  • 1/2 cup chopped green onions
  • 1 lime, zested and juiced


In a bowl, stir together watermelon, onions, lime zest, and juice. Cover and chill for up to 4 hours and drain before serving. 

Honey Lime Rainbow Fruit Salad

Some fruit salad recipes include a creamy dressing, but this one from Cooking Classy keeps things light and refreshing. It’s also super easy to throw together. 


  • 1 pound fresh strawberries, diced
  • 1 pound fresh pineapple, diced
  • 12 ounces fresh blueberries
  • 12 ounces red grapes, diced into halves
  • 4 kiwis, peeled and diced
  • 1 15 ounce can of mandarin oranges in juice, drained well and sliced into halves
  • 2 ripe bananas, sliced
  • 1/4 cup honey
  • 2 teaspoons lime zest
  • 1 Tablespoon fresh lime juice


Slice the fruit and add everything to a large mixing bowl. In a smaller mixing bowl, whisk together the honey, lime zest, and lime juice. Pour dressing over the fruit right before serving and toss to evenly coat. 

Healthy Peanut Butter Pie

This healthy dessert will appease all the sweet teeth at your next potluck. Unlike traditional pies, there’s no baking required. 



  • 1 cup walnuts or pecans
  • 1 cup cashews
  • 2 Tablespoons raw honey
  • 3 – 4 Tablespoons almond, rice, or soy milk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt


  • 1 cup organic peanut butter, unsalted
  • 3 ripe bananas
  • 3 Tablespoons almond, rice, or soy milk
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips


Add all crust ingredients to a food processor and process until a ball of dough forms, stopping to scrape the sides of the bowl as needed. Add milk one Tablespoon at a time, until the desired consistency is reached, and be careful not to turn the crust into a nut better by over-processing the mixture. 

Transfer the dough to a 9-inch pie dish and flatten the bottom and sides with your hands to make a pie shell. 

Rinse the food processor and add the filling ingredients. Process until smooth, scraping the sides of the bowl as needed. Pour the filling into your prepared crust and smooth the top with a spatula. Sprinkle with chocolate chips, cover with plastic wrap, and freeze for 3-4 hours or until frozen. Thaw on a counter for about 30 minutes before serving.