Recipe Tag: Salads with Meat

Curried Chicken Salad

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add the chicken to the pan and cook for about 8 minutes.

Turn and cook for another 4 to 5 minutes.

When the chicken is cooked, remove it to a cutting board and let it cool for about 15 minutes; then put it in the refrigerator to chill.

After the chicken is chilled place the mayonnaise, sour cream, curry powder, cinnamon and salt in a medium mixing bowl.

Whisk together until well blended.

Add the raisins, celery, red pepper and almonds to the bowl.

Cut the chicken into 1/2 inch cubes and place in the mixing bowl.

Fold the chicken together with the other ingredients until well coated.

Chill for at least an hour before serving.

Top with the sliced green onions and optional chutney before serving.

Creamy Corn and Salmon Salad

Preheat the oven to 375°F.

Place the water and vinegar in a large skillet over high heat.

When the water begins to boil, reduce the heat to keep it just below a simmer and add the salmon.

Poach the salmon for 10 to 15 minutes depending on the thickness of the filet.

Remove the salmon to a plate, let cool, and then put in the refrigerator.

Rinse out the skillet, dry it, and place in the oven to heat for 5 minutes.

Add the olive oil and onion to the pan and return to the oven.

Roast the onions for 15 minutes. Stir occasionally.

Add the corn and tarragon. Cook for another 10 minutes. Stir occasionally.

While the onions are cooking, place the mustard, goat cheese and salt in a large mixing bowl.

After the corn is cooked, add it to the mixing bowl.

Fold together with the goat cheese and mustard until blended and the cheese has melted.

Refrigerate until chilled.

Flake the poached salmon into the mixing bowl, add the red and yellow peppers, the parsley, and the cashews and fold together.

Serve.

Creamy Chicken Salad with Fruits and Nuts

Place the water and 1 tablespoon of the vinegar in a large skillet over heat.

When the water is almost boiling adjust the heat so that the water is simmering and add the chicken breast.

Poach the chicken for about 12 to 15 minutes until the temperature is 160°F.

Set aside to cool for about 5 minutes and then chill in the refrigerator.

While the chicken is cooling place the mayonnaise, yogurt and mustard in a mixing bowl and set in the refrigerator to chill.

When the chicken is cold cut into 1/4 inch pieces.

Add the chicken to the bowl with the dressing.

Add the celery, pecans, raisins, apple, and onion.

Fold together gently and serve.

Crab Salad with Dill and Mango

Place the onion, garlic, celery, crabmeat, olive oil, salt, pepper, maple syrup, lemon juice, capers, mango and dill in a medium mixing bowl. Fold together gently.

Chill the salad at least one hour.

Cut the stems from the portobellos and scrape the dark brown gills from the underside of the mushroom caps. Place the mushrooms on individual plates or in bowls and divide the salad equally into the mushroom caps.

Serve.

Crab and Horseradish Salad

Place the sour cream, yogurt, horseradish, and pepper in a mixing bowl and fold together.

Add the celery, red pepper, crabmeat, and green onion.

Gently fold together to blend well but not break up the crabmeat too much.

Chill well before serving.

Crab and Corn Salad

Place a large skillet over medium-high heat.

Add the 1 tsp. olive oil and swirl to coat the pan.

Add the corn and cook, tossing frequently, until the corn just begins to turn brown.

Remove and place in a large mixing bowl. Place the bowl in the refrigerator to chill.

When the corn is cold, add the shallot, pepper, crabmeat, lemon zest, lemon juice, extra virgin olive oil, salt, pepper, and thyme to the mixing bowl.

Gently fold the ingredients together (be careful not to break up the crab too much) and then chill the salad.

Serve with lettuce leaves as garnish, if desired.

Cobb Salad with Grilled Salmon

Place 4 teaspoons olive oil in a bowl and add the vinegar, honey, and mustard.

Whisk until smooth and then place in the refrigerator to chill.

Place a large skillet over medium high heat and add 2 teaspoons olive oil.

When the oil is hot, add the salmon filets and cook for 4 minutes.

Turn the salmon over and cook for 4 to 5 minutes.

Remove from the pan and let cool for a few minutes and then place in the refrigerator to chill.

Add the green onions to the pan and cook for 6 minutes, turning once or twice.

Remove the green onions from the pan and let cool for a few minutes, then place in the refrigerator to chill.

When ready to serve, place the lettuce in a large bowl and add the dressing.

Toss well until coated with dressing.

Divide the lettuce onto two plates and arrange the salmon, green onions, tomato, avocado and blue cheese around the plates.

Serve topped with ground black pepper to taste.

Chopped Southwestern Salad

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

Add the onion and cook for about 5 minutes stirring frequently.

Add the chicken thighs and cook for about 2 minutes until the chicken is browned lightly on all sides.

Add the chili powder, cumin, cayenne, paprika, 1/8 teaspoon salt and water.

Reduce the heat to medium and simmer for 20 minutes until all but about 2 tablespoons of the water is evaporated. Stir occasionally.

Add the corn and stir.

Cook for 2 minutes. Stir occasionally.

Remove from the heat, let cool for 15 minutes and then put in the refrigerator to chill.

Place the yogurt, sour cream, milk, lime juice, 1/8 teaspoon salt and maple syrup in a blender and puree until smooth. Place in the refrigerator to chill.

When ready to assemble place the tomatoes, romaine, black beans and peppers in a bowl.

Toss well.

Add the chicken mixture and the green sauce and fold together gently.

Serve.

Chopped Nicoise Salad

Place the 1 quart water in a sauce pan and bring to a boil. Place the eggs in the pot and cook for 3 minutes. Turn off the heat and let stand for 12 minutes. Remove and run under cool water. Peel the eggs and put in the refrigerator.

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

Add the potatoes and add to the stock pot.

Bring to a boil, then reduce heat until the water is simmering. Cook for about 10 minutes.

Remove the potatoes from the hot water (leave the water in the pot) and plunge them into ice water. Let cool, remove from the ice water, then place the potatoes in the refrigerator.

Add the green beans to the water in the pot and cook for about 5 – 7 minutes.

Remove and plunge into ice water. Remove and place the green beans in the refrigerator .

Place the olive oil, lemon juice, honey, mustard, thyme, garlic, salt and pepper in a large bowl.

Whisk until smooth. Place in the freezer for about 5 minutes to chill.

Remove the vinaigrette from the freezer and whisk.

Add the tomatoes, olives, romaine, and capers and toss well.

Coarsely chop the eggs and add them to the bowl.

Slice the green beans into 1 inch lengths and add them to the bowl along with the potatoes.

Add the tuna and toss until the salad is blended. Serve.

Chopped Cobb Salad

Place the water in a shallow pan over medium high heat. When it comes to a simmer, add the chicken breast.

Cook the chicken for about 10 minutes, then remove to a plate and let cool. Cover and place in the refrigerator to chill.

Place the bacon in a skillet over medium high heat. Cook on the first side for about 7 minutes, then turn and cook for another 7 minutes. Remove to a paper towel to drain. When cool, crumble and set aside.

Toss together in a large bowl the tomato, avocado, blue cheese, lettuce and navy beans with 1/4 cup of the dressing.

Remove the chicken from the refrigerator and cut into small dice. Place in the salad bowl with the chopped egg, sliced green onion and bacon bits and fold together.

Serve.