Again, it's been a while since I last posted (did I mention college, family visits, graduations and birthdays?), so as a reward, I am gifting you three great main-dish salad recipes. My growing teenagers are more than sated with a plateful of these, and in case not, I simply plonk a bowl of bread in the middle of the table to soak up any remaining hunger pangs.
BBQ Chicken Cobb Salad
Serves 5
1 1/2 lbs skinless boneless chicken breasts
1 bottle of your favorite pre-made BBQ sauce
1/2 cup chopped fresh cilantro (coriander leaves)
2 heads Romaine lettuce, chopped
1 cup black beans (from a can), drained and rinsed
1 cup halved cherry or grape tomatoes
1 cup chopped cucumber
2 avocados, peeled and sliced
4 hard-boiled eggs, chopped
6 crisp cooked bacon slices, sliced
1 TBSP fresh chives, snipped
For dressing:
1 cup buttermilk
1 ripe avocado
1/4 cup fresh cilantro (coriander leaves)
juice of 1 lime
1 TBSP snipped fresh chives
salt and pepper
1. Cut the chicken breasts in half horizontally, and then again vertically, so each breast yields four smaller pieces. The marinate the chicken in the BBQ sauce and then grill until just done (but not nuked!)
2. Meanwhile make the dressing by putting all the ingredients in a food processor or blender and whizzing until smooth.
3. In a large bowl toss the Romaine, cilantro, black beans, cucumber and tomatoes with the dressing.
4. Sprinkle with the bacon, and then arrange the avocado slices, eggs and chicken over the top.
5. Serve sprinkled with the chives.
Zesty Chile Pork Tenderloin Salad
Serves 4
For rub (recipe from Barbecues 101 by Rick Rodgers):
2 TBSP chile powder
1 TBSP garlic granules
1 TBSP sweet paprika
1 TBSP ground black pepper
1/8 tsp cayenne
For dressing (recipe adapted from Skinnytaste.com)
3/4 cup buttermilk
1 small jalapeño pepper, seeded (optional)
1/4 cup fresh cilantro (coriander leaves)
1 medium avocado
1 clove garlic
juice of 1 lime
1/4 tsp ground cumin
1/4 tsp ground black pepper
1/4 tsp salt
1 large pork tenderloin, trimmed of fat
canola oil spray
1/2 cup Mexican style shredded cheese blend
1 can garbanzo beans/chick peas, drained and rinsed
2 heads Romaine lettuce or Oak lettuce, chopped
1/2 cup chopped fresh cilantro (coriander leaves)
1/2 cup unsalted pepitas (roasted pumpkin seeds
handful of tortilla strips, or broken up tortilla chips
1. Spray the pork tenderloin with oil spray and then rub with the spice rub mixture (you won't need all of it).
2. Grill until just done. Then leave on a chopping board to rest while you prepare the salad.
3. Prepare the dressing by putting all the ingredients in a blender or food processor and whizzing until smooth.
4. In a large bowl, toss the lettuce and garbanzo beans with the dressing (you won't need it all).
5. Sprinkle salad with cheese, cilantro and pepitas.
6. Slice the pork and arrange on top of salad.
Chicken Gyro Salad
Adapted from: The Dinner Salad Cookbook by Nicole Pavlovsky
Serves 4
1lb chicken breasts, cut in half horizontally so thinner
salt
ground black pepper
1 1/2 TBSP Shawarma seasoning (less if that's too much spice for your crowd)
olive oil spray
8 cups shredded Romaine lettuce
2 Persian (mini) cucumbers, cut into half moons
1 cup cherry/grape tomatoes, halved
1 cup crumbled Feta cheese
For dressing:
1 cup low fat sour cream
1/ 4 cup coarsely chopped fresh dill
juice of 1 lemon
1 small garlic clove, minced
salt and black pepper to taste
1. Spray chicken breasts with oil, then sprinkle with salt, pepper and Shawarma seasoning, and rub to distribute evenly.
2. Grill chicken until just done. Then set aside until ready to assemble salad.
3. Make dressing by whisking ingredients together in a bowl (it will make more than you need).
4. In a large bowl, toss together the lettuce, cucumber, tomatoes and feta with enough dressing to coat.
5. Slice chicken breasts on the diagonal and arrange slices on top of salad.
