Recipe Tag: Salads with Meat

Ginger and Shallot Chicken Salad

Place the water in a large skillet over high heat.

When the water begins to simmer, reduce the heat so that it doesn’t boil faster than very small bubbles.

Add 1 teaspoon of the vinegar and then add the chicken breasts.

Poach for about 15 minutes, until the chicken is cooked through or a thermometer registers 160°F.

Remove the chicken from the water and let cool on a plate lined with a paper towel. Chill.

Pour the water out of the skillet, rinse, and return to the medium high heat.

Add the olive oil and minced ginger.

Cook for 40 seconds, stirring continuously.

Add the minced shallots and cook for 4 minutes. Stir frequently.

Place the cooked shallots mixture in a large mixing bowl, allow to cool on the counter for about 10 minutes, then place in the refrigerator to chill.

When the chicken is chilled, cut into 1/4 inch cubes.

Add the chicken to the bowl with the ginger and shallots.

Add the celery to the bowl.

Place the avocado, garlic powder, salt and the remaining 1 teaspoon vinegar in a separate small bowl.

Mash together until the avocado is smooth.

Add the avocado mixture to the mixing bowl and fold together until blended.

Chill well before serving.

Ensalada Rusa (Tuna Potato Salad)

Place 3 quarts water in a large saucepan over high heat.

When the water boils, add the potatoes and cook for about 10 minutes.

Strain the potatoes and set aside to cool for about 10 minutes on the counter, then refrigerate until cold.

Put 1 quart water in the saucepan over high heat.

When the water boils, add the green beans and cook for 6 minutes

Remove the beans and refrigerate until cold.

Cut the beans into 1/4 inch pieces.  Slice crosswise.

Place in a mixing bowl with the potatoes, eggs, tuna, mayonnaise, carrots, salt, pepper, and paprika.

Fold together gently and chill well.

Serve.

Egg Salad with Olives

Place the water in a large stock pot over high heat.

When the water boils, add the eggs in their shells. Let the eggs boil for 3 minutes. Remove the pan from the heat and let the eggs stand in the hot water for 12 minutes. After 12 minutes, run cold water over the eggs until they are cool enough to touch, then place them in the refrigerator to cool.

After the eggs are cool, peel them and place in a bowl. Using a fork, break up the eggs into small pieces.

Add the celery, peppers, shallot, salt, pepper, olives, capers, olive oil and vinegar. Fold together. Chill.

Egg Salad with Avocado

Place 3 quarts water in a medium sized pot over high heat.

When the water is at a full boil, place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Remove the eggs from the water and immediately place in ice water. After a minimum of 2 minutes in the ice water, the eggs will be easy to peel.

Coarsely chop the cooked eggs.

Add them to a mixing bowl with diced celery, shallot, salt, tarragon, pickle relish, pepper and avocado.

Fold together gently and chill at least one hour before serving.

Egg Salad

Place 3 quarts water in a medium sized pot over high heat.

When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes.

Remove from the heat and let the eggs stand in the hot water for 12 minutes.

Remove the eggs from the water and place in cold water.

After about 2 minutes the eggs will be easy to peel.

Coarsely chop the cooked eggs.

Add them to a mixing bowl with the diced celery, diced pickle, mayonnaise, pepper and salt.

Fold together gently and chill at least one hour.

Curried Tuna Salad

Place the avocado in mixing bowl and mash until smooth.

Add the sour cream, curry powder, cinnamon, salt and pepper and fold together until well blended.

Add the tuna, almond, relish, raisins, green onions, celery and red pepper to the bowl.

Fold together until well blended.

Chill for at least an hour before serving.

Curried Spaghetti Squash Salad with Shrimp

Place the water and squash in a large stock pot over high heat.

When the water begins to boil, reduce the heat to a simmer.

Cook for 35 minutes. Remove the squash from the pot and let cool about 20 minutes.

Place the olive oil in a large skillet over medium high heat.

Add the onion and cook for 4 minutes. Stir frequently.

Reduce the heat to medium and add the curry powder, garam masala, cumin and cardamom.

Cook for one minute.  Stir frequently.

Add the shrimp and cook for about 5 minutes. Toss frequently until the shrimp are pink through.

Place the warm onions and shrimp in the bowl with the goat cheese and vinegar.

Add the frozen peas and carrots to the bowl.

Add the carrots to the bowl with the peas, shrimp, onions, and peas.

Fold together gently until well blended.

When the squash is cooled for 20 minutes, cut it in half lengthwise, then scoop out the seeds and discard them.

Scoop the strands of squash into the bowl with the other ingredients and discard the rind.

Fold the ingredients together gently until well blended.

Chill well before serving.

Curried Shrimp and Coconut Rice Salad

Place the water, coconut milk and 1/8 teaspoon salt in a medium pan over high heat.

When the water boils add the rice.

Reduce the heat to a simmer and boil slowly until all the water has evaporated.

When the rice is cooked place it in a large mixing bowl.

While the rice is cooking, place the oil in a large skillet over medium heat.

Add the minced shallot and cook for about 2 minutes. Stir frequently.

Add the cinnamon, curry powder and red pepper flakes. Cook for about 2 minutes and stir frequently.

Add the shrimp and cook for about 7 to 10 minutes until the shrimp are pink and just cooked through.

Place the cooked shrimp and shallots in the bowl with the rice.

While the salad and rice are still warm, add the peanut butter and mix well.

Add the raisins, celery, peppers, peas and 1/4 teaspoon salt to the bowl and fold together gently.

Chill well before serving.

Curried Lentil Salad with Lamb

Place the water in a large sauce pan over high heat. When it is boiling add the lentils. Cook about 20 minutes until tender.

Drain, rinse and put into the refrigerator to chill.

Place the olive oil in a large skillet over medium high heat. When the oil is hot, add the lamb cubes.

Cook, tossing frequently, for about ten minutes until well browned. Remove to a plate and place in the refrigerator to chill.

Mix the cumin, curry powder, mayonnaise, salt and pepper together until well blended, and place the dressing in the bowl with the lentils. Add the lamb and fold together until blended.

Add the green onions, carrots, celery, bell pepper, pistachios, raisins and spinach. Fold together until well blended.

Chill until ready to serve.

Curried Egg Salad

Place the water in a large stock pot over high heat.

When the water boils add the eggs in their shells.

Let the eggs boil for 3 minutes.

Remove from the heat and let stand in the hot water for 12 minutes.

Run cold water over the eggs and then place in the refrigerator to cool.

After the eggs are cool peel them and place in a bowl.

Using a fork break up the eggs into small pieces.

Add the celery, shallot, red pepper, green pepper, cashews, curry powder, mayonnaise, salt and pepper to the bowl.

Fold together until well blended.

Chill before serving.