Tasty Kitchen: A Happy Recipe Community! » Meat Salads

Easy Ham Salad

Beth Pierce — Thu, 02 Apr 2020 22:59:30 +0000

This delicious easy Ham Salad is made with finely chopped ham, sweet onions, celery, pickles, dill weed, mayo and a little bit of mustard. This recipe is perfect for using up leftovers from holiday hams. It is best with a piece of good quality ham that has been cured and preferably smoked. A smoked ham has less moisture in it and that is key to a good ham salad.

Feta Blueberry Chicken Salad

Caroline — Tue, 18 Feb 2020 17:51:33 +0000

Add some olive oil or light cooking spray to a griddle pan or nonstick frying pan over a medium high heat and cook for around 4 minutes on each side, then turn. Cook for around 12 minutes, turning every 4 minutes, depending on the thickness.

Place all salad ingredients together in a large bowl. Mix the salad dressing in a separate bowl by combining yogurt, lemon juice, vinegar and chives.

Once chicken is cooked, let it rest for 5 minutes, covered. Once rested, slice and add it to the bowl and pour over the salad dressing. Mix all ingredients together until coated and then plate. Enjoy!

Texan Greek Salad

Caroline — Wed, 01 Jan 2020 21:07:25 +0000

Baste chicken lightly with some olive oil and some lemon zest. Season with salt and pepper. Place in a preheated oven at 180°C (355ºF) for 15 minutes. Once done, remove from the oven and let rest for 5 minutes before slicing into strips.

While chicken is cooking, in a bowl, mix olives, tomatoes, sweetcorn and rocket. Crumble the feta into the salad and mix. Combine lemon juice and pesto in a small bowl.

When you are ready to serve, add the pesto mixture to the salad and toss. Place the sliced chicken on top of the salad.

Mediterranean Tuna Salad

Colleen Templeton — Thu, 26 Dec 2019 16:51:34 +0000

Classic tuna salad is given a much tastier makeover with this lighter, no-mayo Mediterranean tuna salad. Packed full of flavor and so easy to make!

Warm Asparagus Salad with Crispy Pancetta

Anastasia Papapetros — Thu, 05 Sep 2019 07:53:07 +0000

Cut pancetta into small dice (6x6x6 mm or ¼ x ¼ x ¼ inch cubes).

Heat a large heavy-based frying pan over medium-high heat. Add 1 tablespoon of olive oil. Add pancetta and fry until golden and crisp (approximately 3–5 minutes). Remove with a slotted spoon and place on paper towels to drain. Do not discard the pancetta oil in the pan, we are going to use it to fry the asparagus.

Cut off woody ends from asparagus (approximately 2.5 cm or 1 inch from the bottom). Rinse well under cold water and pat dry using paper towels. Cut into 5cm or 2-inch batons, keeping the tips separate.
Heat pan with pancetta oil and first add the asparagus bottoms (you will need to do this in batches so that the pan is not overcrowded and asparagus can cook evenly). Stir fry for approximately 3 minutes until golden and tender. Repeat until all asparagus has been cooked, adding more oil as needed and leaving the tips until last as they are delicate.

Place remaining oil, lemon juice, mustard, and thyme in a glass jar and shake until emulsified.

Add all the cooked asparagus and crispy pancetta to a medium to a large mixing bowl. Pour the dressing over salad, season with salt and pepper and toss until asparagus is well coated with dressing. Taste salad and adjust seasonings according to taste.

Arrange in a salad bowl or salad platter and serve.

Spicy Sweet Grilled Thai Beef Salad

Taylor Kiser — Mon, 15 Jul 2019 12:29:23 +0000

In a medium bowl, mix together all the ingredients for marinating the steak. Add the steak and cover with the marinade. Cover and refrigerate at least 1 hour or up to overnight.

Once marinated, preheat grill to high heat. Remove steak from marinade. When grill is hot, place steak on it and cook for 4–5 minutes, until charred. Flip and cook until desired doneness. Cover and let rest for at least 5 minutes.

While steak rests, mix together the salad kit and add mango and avocado. Divide the salad between plates. Slice steak and divide between the salads. Devour!

Notes: Cook steak another 3 to 5 minutes for medium rare (an internal temperature of 135ºF), 5 to 7 minutes for medium (140ºF) or 8 to 10 minutes for medium-well (150ºF. ) This is based off a steak that is 1 1/2 inches thick. It may be more or less depending how thick yours is!

Grilled Chicken Caesar Salad

Beth Pierce — Thu, 18 Apr 2019 16:16:02 +0000

For the croutons:
In small bowl, whisk olive oil, garlic powder, salt and pepper. Place bread cubes on parchment-covered baking sheet. Brush bread cubes with olive oil mixture. Bake at 375ºF for 15–20 minutes or until golden brown and crunchy. Flip the croutons halfway through the baking process.

For the dressing:
Add garlic, anchovies, lemon juice, Worcestershire sauce, Dijon mustard and mayonnaise to a food processor. Pulse several times to chop the garlic and blend the anchovies. Add Parmesan cheese and pulse 2 times. Add salt and pepper to taste.

For the chicken:
Using a large resealable bag, combine chicken breasts, red wine vinegar, Dijon mustard, olive oil and 2 tablespoons of the Caesar dressing. Set flat in the fridge for 30–35 minutes, flipping halfway through.

Preheat grill to 425 to 450ºF. Remove chicken breasts from marinade and place on the grill. Grill for 10–12 minutes, flipping halfway through. Chicken is done when the internal temperature reaches 165ºF. Remove from grill, cover with aluminum foil and let rest for 10–15 minutes.

Cut chicken into bite size pieces. Toss romaine lettuce, dressing, croutons and chicken. For added flavor, top with fresh shaved Parmesan cheese.

5-Ingredient Healthy Chicken Salad

Meals with Maggie — Sun, 24 Mar 2019 16:25:47 +0000

5-ingredient (not counting seasoning) healthy chicken salad that can be eaten multiple ways! So easy, satisfying and perfect for any occasion! A great blend of crunchy and creamy with a touch of sweetness from dried cherries.

Apple Chicken Salad

Valerie — Sat, 09 Mar 2019 17:49:36 +0000

For the chicken:
Mix sugar, apple cider vinegar, paprika, orange juice, rosemary, garlic, hot sauce, diced onion, a dash of black pepper, salt, and basil. Marinate chicken in mixture for 2–4 hours.

Bake chicken in oven at 375ºF for 35 to 45 minutes until internal temperature at 160ºF, or cook on the grill. Cool and cut into ½-inch strips.

For the salad dressing:
Blend together canola oil, apple cider or apple juice, mayonnaise, salt, and a dash of black pepper until smooth. Set aside.

For the salad:
Using large plates, arrange on each plate 2 cups of mixed greens. Divide thinly sliced tomatoes, red onions, blue cheese crumbles, parsley, dried apple slices, and English walnuts among plates. Top with cooked chicken strips and salad dressing.

Easy Turkey Cobb Salad

Blondelish.com — Tue, 26 Feb 2019 20:01:50 +0000

Add bacon to a cold pan then turn the heat to medium. Cook until it starts to release the fat, then flip, about 6–7 minutes in total, to get it nice and crispy. Set aside on a paper towel to drain the excess fat.

In the same heated skillet, add chicken or turkey. Season with salt and pepper and cook until golden brown and no longer pink on the inside (the internal temperature should reach 165ºF or 75ºC). Set aside on a board and let it rest for 5 minutes. Slice or chop into bite-sized pieces.

In a large bowl, add lettuce, then top with turkey, crumbled bacon, eggs, tomatoes, cucumber, and avocado. Sprinkle with almond flakes, then drizzle olive oil and vinegar.

Season with salt and pepper to your taste and gently toss to combine.