Recipe Tag: Salads with Meat

Mediterranean Salmon Salad with White Beans

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

As the water begins to come to a boil, reduce the heat to medium and add the salmon (leave it in a filet).

Poach the salmon for about 8 to 12 minutes or until just firm.

Remove the salmon from the pan and drain on a paper towel.

Chill.

Place the garlic, lemon juice, olive oil, honey, and salt in a mini-chopper or blender.

Puree until smooth.

Place the dressing in a large mixing bowl with the white beans, then chill well in the refrigerator.

When ready to serve, flake the chilled salmon into the bowl with the white beans.

Add the romaine lettuce, olives, tomatoes, green onions, capers, cucumber, and basil to the bowl and fold together.

Serve topped with the feta cheese and walnuts.

Mediterranean Chicken and Chickpea Salad

Preheat the oven to 350F.

Place the chicken thighs in a shallow pan and roast for 20 to 25 minutes.

Remove and allow to cool for about 20 minutes and then chill in the refrigerator.

After the chicken is chilled, pull it into small strips.

After the chicken has chilled, place a large skillet over medium high heat.

Add the 1 teaspoon of olive oil and then the onions.

Cook for about 10 minutes, stirring frequently. Adjust the heat so the onions do not brown and cook them so that they are still a bit firm but have lost the harshness of raw onion.

Add the paprika and smoked paprika and cook for another minute. Stir frequently.

Place the cooked onions in a large mixing bowl with the parsley, salt, chickpeas, vinegar, extra virgin olive oil, capers, tomato, mint, basil, and pulled chicken thighs.

Fold together gently and chill well before serving.

Mediterranean Chicken Salad

Place the minced garlic and chicken in a bowl.

Fold together, cover and place in the refrigerator.

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

Add the onion and cook for 2 minutes until they are slightly limp. Stir frequently.

Remove to a large bowl.

Return the skillet to the heat and add 1 teaspoon olive oil.

Add the peppers and cook for 3 minutes. Stir frequently.

Reduce the heat to medium high and add the zucchini and cook for 5 minutes. Stir frequently.

Remove the peppers and zucchini to the bowl with the onions.

Place the bowl in the freezer.

Return the pan to the stove and add 1 teaspoon olive oil.

Add the chicken and garlic mixture.

Cook for two minutes. Stir frequently.

Add the tarragon and cook for 1 minute. Stir frequently.

Add the vegetable stock and salt.

Cook for 4 minutes until most of the liquid has reduced.

Place in a separate bowl and let cool for a few minute and then place in the refrigerator.

Remove the cooked vegetables from the freezer and toss gently.

Place the bowl in the refrigerator and chill for at least two hours.

Add the cooked chicken, extra virgin olive oil, balsamic vinegar, hone, salt, pepper, olives, capers and beans to the bowl with the vegetables.

Toss to coat the salad well and then add the romaine, basil, tomatoes and cheese.

Gently fold into the salad.

Serve.

Mango Chicken Salad

Place the water 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 breasts and poach for about 10 – 15 minutes depending on the thickness of the breasts. It’s best to use a instant thermometer and remove the breasts just as they reach 160°F.

Let the chicken rest for about 5 – 10 minutes. When they are cool, cut them into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.

Remove the chicken from the fridge and add the diced celery, mango, red bell pepper, almonds, mayonnaise, dill, orange juice, salt and pepper. Fold the salad together gently and chill for another 15 minutes (or overnight). Serve.

Lentil Tuna Salad

Place the water in a large sauce pan over high heat and bring to a boil.

Add the lentils and reduce the heat to a simmer. Cook for about 25 minutes, until the water has evaporated and the lentils are tender.

Place the cooked lentils in a large mixing bowl.

Add the celery, shallot, yellow bell pepper, green onions, capers, olive oil, salt and pepper.

Mix until well blended.

Add the tuna and fold together until well blended.

Chill well before serving.

Lemon Shrimp Quinoa Salad

Place the shrimp in a bowl with the lemon juice and the lemon zest.

Toss well and set aside (in the refrigerator).

Place the drained chickpeas in a large mixing bowl and set aside.

Place a large skillet over medium high heat.

Add two teaspoons of the olive oil, and when it is hot, add the garlic.

Cook for about one minute, then add the onion.

Cook for about 4 minutes. Stir frequently and adjust the heat so the onions are translucent but still slightly firm.

Add the vegetable stock, water, orange juice, orange zest, quinoa, salt, and pepper.

When the liquid comes to a boil, reduce the heat, cover, and let simmer for 15 minutes.

Remove from the heat and let stand for 5 minutes.

While the quinoa is cooking, place a second large skillet over medium high heat.

Add 1 teaspoon of the olive oil and then the shrimp.

Saute for about 4 minutes on one side and turn the shrimp.

Cook for another 4 minutes and place the shrimp in the bowl with the chickpeas.

Add the remaining liquid from the marinade and the white wine to the pan.

Cook until the wine is reduced to about 2 tablespoons, scraping the bottom of the pan frequently.

Add the liquid to the bowl with the chickpeas and shrimp.

When the quinoa is done cooking and resting, add the quinoa to the bowl with the chickpeas and shrimp.

Chill well.

When the salad is cold, add the cucumber, tomato, dill, and feta cheese.

Fold together gently and serve.

Leek and Salmon Fettuccine Salad

Preheat oven to 400°F. Place a small skillet in the oven.

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

When the water is boiling, add the fettuccine. Stir the pasta occasionally. It should take about 12 minutes to cook (follow package directions).

Slice the leeks lengthwise and rinse well to make sure that all the dirt is removed. Then cut the leeks crosswise thinly into half moons, keeping the white and green parts separate.

While the pasta is cooking, place a large skillet over medium-high heat. Spray lightly with oil.

Add the green tops of the leeks first and cook, stirring occasionally.

Reduce the heat if needed so that the leeks do not brown.

When the dark green tops are slightly cooked, add the white part of the leeks.

While the leeks are cooking, place the olive oil, salt, pepper, vinegar, and honey in a medium mixing bowl and whisk together to make a vinaigrette.

Drain the pasta when it is cooked and add it to the mixing bowl with the vinaigrette. Toss the fettuccine until it is well coated.

When the leeks are done (limp), add them to the pasta/vinaigrette mixture and toss gently.

Add the capers and pine nuts to the mixing bowl, fold together gently, and place the salad in the refrigerator to chill.

Remove the preheated pan from the oven, spray lightly with oil, and place the salmon filets in the pan.

Return the pan to the oven and cook for 5 – 7 minutes.

Turn the salmon filets over and cook for another 5 minutes. Remove and let cool a few minutes.

After the salmon is cooled, flake the salmon into bite-sized pieces.

Add the salmon to the pasta salad and toss gently. Return the bowl to the refrigerator.

When the salad is chilled, coarsely chop the herbs and add them to the bowl, tossing the salad gently.

Serve the salad topped with the tomato strips.

Jerk Shrimp Salad

Place a medium skillet over medium high heat.

Add 1 teaspoon of the olive oil, and when hot, add the shrimp.

Cook for about three minutes on one side, then turn the shrimp over and cook for another 4 minutes until the shrimp is pink and just cooked through.

Remove the shrimp to a plate to cool.

Add the jerk seasoning and stock to the hot pan and cook, whisking frequently, over medium high heat until the liquid is reduced to about 1/4 cup.

Remove from the heat and let cool slightly.

Add the remaining 3 teaspoons of olive oil, lemon juice, honey, and salt. Whisk until smooth, then place in a mixing bowl and chill.

When the shrimp and dressing are cool, slice the shrimp in half lengthwise.

Add the shrimp to the bowl with the dressing, then add the green onions, cucumber, and pepper. Toss until well blended.

Chill well before serving.

Serve over thinly sliced mango.

Jambalaya Salad

Place the water in a large sauce pan over high heat.

When the water boils add the pasta. Cook until the pasta is al dente (about 15 minutes). Drain the pasta when done.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the onions and cook for about 5 minutes, stirring frequently.

Peel the casing from the sausage and discard.

Dice the sausage.

When the onions are translucent, add the diced sausage and cook for about 5 minutes.  Stir frequently.

Add the tomatoes, water, Creole seasoning, thyme, salt and pepper.

Cook for about 20 minutes over medium low heat, stirring occasionally, until there is almost no liquid left, then add the shrimp.

Cook for another 5 minutes until the shrimp is cooked through.

Remove the shrimp and sauce to a large bowl and add the cooked pasta to the shrimp mixture.

Mix well and chill in the refrigerator.

When the salad is cold, add the bell pepper, celery and mayonnaise and fold together.

Chill until ready to serve.

Grilled Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth.

Chill for at least 2 hours.

Rinse the romaine lettuce well. Do not detach the leaves from the root.

Cut the romaine lettuce lengthwise into two halves.

Preheat a griddle or the grill to medium hot.

Spray the griddle or grill with oil and place the half heads of lettuce over the heat cut side down.

Grill for about 4 – 6 minutes. Adjust the heat to lightly brown the lettuce but not burn.

Serve cut side up topped with dressing.