Best main dish salads

[mightyh]

I'm menu planning for the week and would like to go heavy on the veggies, as we'll be on vacation and not as likely ot eat them next week. What are your favorite main dish salads? I'd prefer ones that have ample protein, as well, as I am pregnant.

Thanks!

[Natasha]

For starters, how about the Taco Black Bean Salad with Lime Vinaigrette from July '00, with or without chicken? It has lots of protein even from the beans alone.

Natasha

[Linda in MO]

I made this a long time ago, but I remember that we really liked it.

* Exported from MasterCook *

Pineapple Grilled Chicken Salad

Recipe By : I modified from Quick Cooking, July/Aug. 99 pg.21 Serving Size : 4 Preparation Time :0:00
Categories : For the Grill , Main Dish,
Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless, skinless chicken breast halves
1/4 teaspoon lemon-pepper seasoning -- or more to taste
1 (15 oz.) can sliced pineapple, packed in juice -- drain and save juice (reserve 2 T. for the dressing and the rest to pour over the chicken)
3 Tablespoons vegetable oil
2 Tablespoons soy sauce
1 Tablespoon vinegar
1 Tablespoon honey
1/8 teaspoon ground ginger
8 cups assorted vegetables (red leaf lettuce, green onion OR red onion, sliced carrots, sweet red pepper, fresh broccoli, cucumber, etc.)
salted cashews OR cocktail peanuts OR toasted, slivered almonds -- optional

Rinse chicken and pour pineapple juice over the meat (reserving 2 T. for the dressing--save 4 T. if you are doubling the dressing ingredients).

Prepare all of your vegetables.

Drain meat and sprinkle with lemon-pepper seasoning. I also like to spray my meat with a little oil or Pam.

Grill chicken over med-hot heat for 15-18 minutes until juices run clear, turning once. You can also broil it or use your George Foreman grill. Keep warm.

Meanwhile, make dressing by combining 2 T. reserved pineapple juice, oil, soy sauce, vinegar, honey, and ginger in a jar with tight fitting lid. Shake well to combine.

Brush some of the dressing on the pineapple rings; grill or broil for about 2 minutes.

Arrange vegetables on serving plates.

Cut chicken into strips and arrange on top of salad with pinepple rings. Sprinkle with nuts if desired. Serve with remaining dressing.


Serving Ideas : Serve with warm bread like ABM garlic Italian bread or Ranch bread. I served Warm Chocolate Pudding Sundaes with this meal.

NOTES : **Marinating the chicken in pineapple juice is optional. If you want to get it on the table faster, skip this part and prepare your vegetables while the chicken is cooking.
**If you like a lot of dressing, you may want to double the dressing recipe.

*****************************************

Not exactly a salad, but just thought I'd throw this out there. They were tasty.

* Exported from MasterCook *

Greek Salad Pitas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sandwich

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
2 t. sugar
1 T. olive or vegetable oil
1 T. balsamic vinegar
1 garlic clove -- crushed
Sandwich:
1 cup shredded fresh spinach
1/2 cup crumbled feta cheese (2 oz.)
3 T. finely chopped red onion
1 medium tomato -- seeded and chopped
1 medium cucumber -- seeded and chopped
2 whole wheat pita breads

In a small bowl, combine sugar, oil, vinegar and garlic; mix well. Set aside.

In a medium bowl, combine spinach, cheese, onion, tomato and cucumber; toss to combine.

Pour oil mixture over spinach mixture; toss until well mixed.

Cut each pita bread in half. Gently separate bread halves to form pockets. Fill bread halves with spinach mixture.

4 sandwiches
190 cal., 7 g. fat, 25 g. carbo., 4 g. fiber

Source:
"Pillsbury Fast and Healthy Cooking, Spring/Summer '01, p. 52"

[beacooker]

Last night, I made the Fried Chicken Salad from the Back to the Best from October 2001. It was very tasty!

[Wendy w]

Another vote for the Taco Black Bean salad. I finally tried it last week and love it. Following is one of my all time favorite salad recipes and it is so versatile.

http://community.cookinglight.com/showthread.php?s=&threadid=22096&highlight=italian

[Terrytx]

Here are some that have gotten high ratings at my house.

Barbecue Chicken and Grape Salad-6/02
Caramelized Chicken Salad with Chile-Garlic Vinaigrette-?
Caribbean Cobb Salad-3/98
Chicken Taco Salad-9/00
Fajita Salad with Creamy Cilantro-Lime Sauce-8/97
Jicama Salad with Chile Spiced Chicken-4/01
Laab-4/01
Light Honey-Mustard Chicken Salad-7/01
Pork and Rice Noodle Salad with Lemon-Coconut Dressing-4/01
Spring Tortellini Salad-4/01

[tanastaplo]

The Thai Tenderloin Salad from June '02 is great, too! We just had it again last night. Yum!
Teddy

[BlueMoose]

bump

[mochadelsol]

There's a thread about what's cooking for next week. I posted what I think is a really good main dish salad, Mexican Salad. It has rice & kidney beans. :D