Recipe Tag: Salads with Meat

Chicken Salad Sandwiches

Place the water and wine in a large skillet over medium heat.

Bring the water to a boil and then reduce the heat until the water is at a shiver.

Gently add the chicken thighs and poach for about 10 – 15 minutes depending on the thickness (It’s best to use an instant thermometer and remove the thighs just as they reach 160°F.)

Remove from the water and let the chicken rest for 3 – 5 minutes.

When the chicken is cool, cut the thighs into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.

Remove from the fridge and add the diced celery, garlic, mayonnaise, salt and pepper.

Fold the salad together gently and chill for another 15 minutes before serving.

To serve:

For each sandwich, spread 1/2 cup salad on a slice of whole grain bread.

Add a slice of tomato and a leaf of lettuce, if desired.

Top with a second slice of whole grain bread and serve.

Egg Salad Sandwiches

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.

To serve:

For each sandwich, spread 1/2 cup egg salad on a slice of whole grain bread.

Add a slice of tomato and a leaf of lettuce, if desired.

Top with a second slice of whole grain bread and serve.

Classic Tuna Salad Sandwiches

Place the avocado in mixing bowl and mash until smooth.

Add the lemon juice, salt and pepper and fold together until well blended.

Add the tuna, relish, green onions, and celery to the bowl.

Fold together until well blended.

Chill for at least an hour.

To serve:

For each sandwich, spread 3/4 cup tuna salad on a slice of whole grain bread.

Add a slice of tomato and a leaf of lettuce, if desired.

Top with a second slice of whole grain bread and serve.

Cashew Chicken Salad

In a medium sauce pan, bring the water to a boil, then stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Fluff the rice with a fork and place in the refrigerator to cool. (Alternatively, you can use 1 cup of leftover cooked brown rice.)

Meanwhile, place a skillet in the oven and preheat the oven to 325°F.

When the oven comes to temperature, add the chicken thighs to the pan and return the pan to the oven.

Roast the chicken for 10 minutes, then turn the thighs over and roast for another 10 minutes (20 minutes total).

When the chicken is cooked, place the thighs on a plate and allow to cool. When the chicken is cool enough to handle, cut the thighs into 1/2 inch chunks and place in the refrigerator.

While the chicken is roasting, squeeze the roasted garlic cloves into a small bowl. Add the soy sauce, red pepper flakes, lime zest, lime juice, Tabasco, sugar, and pepper, and whisk until smooth. Place in the refrigerator to chill.

Place the snow peas, green onions, cucumber, cashews, and rice in a large bowl. Toss well.

When the chicken is at least cool (if not cold), add the diced chicken and the garlic sauce to the bowl with the vegetables and rice. Add the cilantro.

Toss until the salad is well coated with dressing and then place in the refrigerator or freezer until chilled. Serve.

White Bean White Fish Salad

Place a large skillet in the oven and preheat to 375°F.

When the oven is hot add the oil to the pan and swirl to coat.

Add the fish and return the pan to the oven. Depending on the type of fish and thickness cook for about 6 minutes and then turn.

Cook for another 4 minutes.

Remove from the pan to a paper towel to cool.

While the fish is cooling place the celery, shallot, lemon juice, dill pickle, fresh dill, mustard, smoked paprika, sour cream, white beans, and salt in a large mixing bowl.

Crush the caraway seeds in a mortar and pestle.

Add them to the bowl.

Flake the fish into large pieces (about 1 inch by 1/4 inch) into the bowl.

Fold together gently.

Chill well for about an hour before serving.

Watermelon and Provolone Salad

Place the watermelon, cucumber, prosciutto, basil, black pepper, cheese, and lemon juice in a bowl and fold together.

Chill at least 2 hours before serving. Overnight is better.

Wasabi Tuna Salad

Place the ginger, Worcestershire sauce, lemon juice, wasabi paste, soy sauce, and sesame oil in a medium mixing bowl.

Whisk until well blended.

Add the tuna, cucumber, green onions, and red pepper to the bowl.

Toss gently until blended.

Chill before serving.

Warm Shrimp Remoulade Salad

Place the water in a medium saucepan over high heat. Add the turnips and boil them for 5 minutes. Remove the turnips and add the egg to the boiling water. Boil the egg for three minutes, then turn off the heat under the pan and allow the water and egg to stand for 12 minutes.

Remove the egg and peel it under running, cold water. Place egg in a small mixing bowl and mince using the tines of a fork. Add the garlic, celery, Dijon mustard, mayonnaise, paprika and Cajun seasoning and blend well. (Best if chilled overnight – but not necessary.)

Place the olive oil in a medium sauté pan over medium-high heat. Add the turnips and sauté until the brown slightly.

Add the shrimp and cook for about 7 – 10 minutes until just pink.

Remove the pan from the heat and let cool for about 30 seconds. Add the remoulade sauce and toss to coat. Serve.

Valencian Tuna and Onion Salad

Peel the onions and slice as thin as possible.

Place the sliced onions in a small mixing bowl with the olive oil, maple syrup, salt, the liquid from the pickles, and fresh ground black pepper.

Toss gently to coat and chill for at least an hour (overnight is best).

Divide the mixture between four salad plates.

Top with the tuna divided between the four plates.

Top the tuna with the tomatoes and serve.

Udon Noodle Salad with Salmon

Place the ginger, garlic, sesame oil, lime juice, lime zest, honey, soy sauce, black pepper, and cilantro in a blender or mini-chopper.

Process until smooth and place in the refrigerator.

Place a medium sauce pan over high heat with 4 quarts water.

Place a large skillet over medium-high heat.

Spray lightly with oil and add the sliced mushrooms.

Cook, tossing frequently, until they are golden brown (they will be slightly dry).

Place in the refrigerator to chill.

While the mushrooms are cooking rinse the salmon and pat dry.

Spray the skillet with more oil and place the salmon in the pan.

Cook the salmon over medium-high heat for about 6 minutes depending on thickness.

Turn and cook for another 5 to 7 minutes.

Remove and place on a plate and then put in the refrigerator to chill.

While the salmon is cooking, and when the water comes to a boil, reduce the heat to a simmer, add the snow peas, and cook them for no more than 2 minutes.

Remove the snow peas from the water using tongs, then immediately rinse under cold water or plunge into ice water. Chill in the refrigerator.

Add the noodles to the boiling water and cook for about 10 to 15 minutes (according to package directions).

When the noodles are just done, drain and immediately rinse under cold water.

Shake the noodles dry and add to the chilled dressing. Toss well until the noodles are coated to help prevent the noodles from sticking together (this will not work perfectly).

Add the mushrooms, snow peas, cilantro, and bok choy to the salad and toss well.

Flake the salmon into large pieces and add to the salad.

Toss well and chill for at least an hour.