Recipe Tag: Salads with Meat

Spicy Corn and Chicken Salad

Place 1 teaspoon of the olive oil in a large skillet over medium high heat.

Add the corn and cook for about 5 minutes. Toss frequently.

As the corn begins to lightly brown, add the green and red peppers.

Cook for about 5 minutes. Toss frequently.

While the corn and peppers are cooking, place the goat cheese in a large mixing bowl.

When the peppers have just started to soften, add them along with the corn to the bowl with the goat cheese.

Place the remaining 2 teaspoons of olive oil in the skillet and add the white part of the green onion.

Cook for one minute. Toss frequently.

Add the chicken breast and cook for about 6 to 8 minutes. Toss frequently.

When the chicken is cooked, add it to the bowl with the corn and peppers.

Add the celery, cumin, chili powder, paprika, cayenne, the green part of the onions, and salt to the bowl. Fold the vegetables and chicken together until the goat cheese is melted and the whole is well blended.

Chill well before serving.

Spicy Barbecue Chicken Salad

Combine the garlic, shallot, smoked paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, olive oil and chicken in a large zipper bag.

Toss the chicken in the bag until well coated with the spices.

This can be done up to 24 hours in advance and kept in the refrigerator. The chicken will be best if it marinates for at least a few hours.

When you are ready to serve preheat the grill or place a large roasting pan in the oven and preheat to 400°F.

Add the chicken to the grill (or the pan) and return the skillet to the oven.

Cook for 12 to 14 minutes turning the chicken about every 4 minutes.

Let the chicken cool and then cut into 1/2 inch cubes.

Chill well.

When the chicken is chilled, add the mayonnaise, yogurt, and green onions and fold together.

Serve.

Southwest Quinoa Salad

Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.

Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done. Place it in a large mixing bowl and refrigerate until cool.

While the quinoa is cooking, place 1 teaspoon of the olive oil in a large skillet over high heat.

When the pan is hot, reduce the heat to medium and add the shrimp. Cook, tossing occasionally, until the shrimp is pink (about 8 minutes).

Place the cooked shrimp in the mixing bowl with the quinoa and refrigerate until cool.

When the shrimp and quinoa are cold, add the remaining 6 teaspoons olive oil, black beans, red pepper, celery, green onions, salt, pepper, chili powder, cumin, cayenne, honey, vinegar, and lime juice to the bowl.

Fold together until well blended. Chill thoroughly before serving.

Southwest Tuna and Corn Salad

Place the poblano peppers in the oven and heat to 325°F.

Roast for about 25 minutes until charred. Turn occasionally to cook evenly.

Remove from the oven and place in a paper bag to cool.

When cool, peel and seed the peppers and cut into large dice. Chill.

Place the goat cheese and tuna in a large mixing bowl.

While the peppers are roasting, place the olive oil in a large skillet over high heat.

Add the corn and cook until the corn begins to turn brown in some spots. Toss frequently.

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

Add the cumin, chili powder, and water. Cook for about 5 minutes, while stirring to blend the spices and deglaze the pan.

Add the corn and onions to the bowl with the tuna.

Fold the salad together gently to melt the goat cheese.

Chill for about 15 minutes.

Add the salt, pumpkin seeds, and diced bell pepper. Fold together and chill well before serving.

Southwestern Tuna Salad

Place a large skillet over medium high heat and add the oil.

Add the corn and cook for about 15 minutes until lightly browned. Toss frequently.

Once the corn is browned, place it in a small bowl, then place it in the refrigerator to chill.

While the corn is cooking, combine the yogurt, cumin, chili powder, salt, oregano, and lime juice in a medium bowl. Whisk until smooth, then chill.

When the corn and the sauce has chilled, place them together in a large mixing bowl with the celery, jalapeno, red pepper, black beans, and tuna.

Toss gently and chill before serving.

Southwest Cobb Salad

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

Sprinkle one side of the chicken thighs with 1/8 teaspoon chili powder. Add the chicken thighs to the hot pan seasoned side down.

Sprinkle another 1/8 teaspoon of the chili powder on top of the chicken and return the pan to the oven.

Roast for about 8 minutes and turn. Roast for another 7 to 10 minutes and remove the chicken to a plate. Chill.

Place the water in a medium sauce pan over high heat. When the water boils, add the eggs and cook for three minutes.

Remove from the heat and let the eggs stand in the hot water for 12 minutes. Run under cold water and peel. Place in the refrigerator to chill.

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

Add the onion and cook for about 3 minutes. Stir frequently.

Add the corn and cook, stirring frequently, for about 7 minutes.

Remove to a bowl and chlll.

Place 1/4 cup of the black beans, buttermilk, cumin, 1/4 teaspoon chili powder, oregano, salt and pepper in a blender or mini chopper and blend until smooth.

Chill.

When ready to serve, place the torn lettuce in the center of a plate. Slice the chicken into strips and place to one side of the plates. Divide the corn between the two plates on the other side of the plate.

Slice the tomatoes in half and place to one of the open sides of each plate.

Slice the eggs in quarters and place one sliced egg in the other quarter of each plate.

Top the lettuce with the remaining 1/2 cup beans divided between the two plates.

Top the salad with dressing and serve.

Southwest Chicken Salad with Avocado

Place a large skillet in the oven and preheat to 350°F.

When the pan is hot add the chicken thighs.

Cook for 6 minutes and turn the chicken thighs.

Cook for another 7 to 10 minutes.

When the chicken is cooked remove and let cool for at least ten minutes.

Cut into 1/2 inch cubes and chill.

While the chicken is chilling fold together the black beans, celery, red and green pepper, smoked paprika, chili powder, cumin, oregano, salt, pepper, sour cream and lime juice.

Chill.

After the chicken is chilled fold the diced chicken into the salad.

When ready to serve gently fold the avocado, tomatoes and green onions into the salad.

Southwest Chicken and Corn Salad

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

While the oven is preheating peel the corn husks back but leave attached at the base of the cob. Remove the corn silks and rinse well.

Fold the cornhusks back around the corn and then wrap each cob with aluminum foil.

When the oven is hot place the chicken in the pan. Place the wrapped corn in the oven.

Roast the chicken for about 15 – 20 minutes. Remove to a plate and let cool.

Roasting the corn will take 20 to 25 minutes. Remove and allow to cool in the foil.

When the chicken is cool, cut into medium dice and place in a large mixing bowl.

When the corn is cool, cur the corn kernels from the cob and add to the bowl.

Add the celery, bell pepper, chili powder, paprika, cumin, oregano, salt, pepper, lime, sour cream and mayonnaise.

Fold together until well blended. Chill well before serving with 1/4 sliced avocado garnishing each serving.

Smoked Paprika Chicken Salad with White Beans

Place a roasting pan in the oven and heat the oven to 350F.

When the oven comes to temperature, add the chicken thighs and roast, turning once, for about 15-20 minutes or until the internal temperature reaches 160F.

Place the avocado in a large mixing bowl and mash until smooth.

Add the yogurt, lime zest, lime juice, paprika, salt, cayenne, honey, and black pepper and blend until smooth.

Place in the refrigerator to chill.

When the chicken is done, allow the thighs to cool on the counter, then refrigerate, left whole, for at least two hours.

Cut the chicken thighs into small dice and add to the sauce along with the celery, beans, pepitas, and green onions. Fold together gently.

Chill thoroughly before serving.

Smoked Paprika Chicken Pasta Salad

Preheat the oven to 325°F.

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

When the water boils, add the pasta and stir. Cook the pasta according to package directions until just al dente.

Place the chicken thighs in a large skillet and place the skillet in the oven.

Place the milk, mayonnaise, sour cream, paprika, cayenne, oregano, salt, and pepper in a large mixing bowl.

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

When the pasta is done, drain and rinse under cool water.

When the chicken is cooked (about 20 minutes – check to see that the temperature is 160°F), remove and set on a cutting board.

Allow the chicken to cool for about 5 minutes and cut into 1/2 inch dice.

Allow the chicken to cool for another 5 minutes.

Add the chicken, pasta, celery, and green onions to the bowl with the dressing.

Toss well and chill before serving.