Salad

Grilled Chicken & Ranch BLT Salad

Grilled-Chicken-Avocado-Ranch-BLT-Salad.jpg
 

*Serves 8

Per Serving: Calories 315, Protein 32g, Total Fat 10g, Carbs 15g, Fiber 7g

Ingredients: 

  • 4 chicken breasts

  • 2 packages baby kale

  • 2 heads Romaine lettuce

  • 2 red onions, sliced

  • 1 avocado, sliced

  • 16 slices low fat turkey bacon

  • 2 cups bocconcini cheese, sliced in half

  • 2 cups heirloom cherry tomatoes, sliced in half

  • 1 cup Walden Farms Balsamic Vinaigrette

  • Walden Farms Ranch

Instructions: 

  • Preheat BBQ to med-high heat.

  • Slice chicken breasts in half lengthwise. Place in a large plastic bag with Balsamic Vinaigrette, mix well, letting sit for 10 min or so.

  • Meanwhile, add romaine and baby kale to a large bowl, then add cherry tomatoes, bocconcini, red onions and sliced avocado.

  • BBQ chicken for 4–5 min per side. Remove from BBQ and set aside, then slice when cooled slightly.

  • Meanwhile, cook turkey bacon (5–7 min on med-high heat, flipping occasionally). Add chicken, toss with ranch dressing and serve!

Salmon Salad with Vinaigrette

 

Recipe makes 4 servings.  

Calories 271, Protein 26g, Total Fat 13g, Carbohydrates 13g.

Ingredients: 

  • 1 Lb Green Beans, Trimmed

  • 1/4 Cup Red Wine Vinegar

  • 2 Tablespoons Dijon Mustard

  • 1 Tablespoon Extra-Virgin Olive Oil

  • 1 Tablespoon Minced Shallots

  • 1/4 Teaspoon Kosher Salt, Divided

  • 1/4 Teaspoon Black Pepper, Divided

  • 4 (3 ounce) Salmon Filets

  • 4 Cups Mixed Salad Greens

  • 1/4 Cup Vertically Sliced Vidalia or other Sweet Onion

  • 2 Hard-Boiled Eggs, Sliced

Instructions: 

  • Preheat grill to medium-high.

  • Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.

  • Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small bowl, stirring well with whisk; set aside.

  • Using a mister, bray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with a fork, turning after 4 minutes.

  • Arrange 1 cup of greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.

Thai-Style Beef & Melon Salad

 

Serving Size is about 2 cups.  

Calories 149, Protein 15g, Total Fat 3g, Carbohydrates 18g, Fiber 3g.

Ingredients: 

  • 12 Ounces of Beef Sirloin, or Other Boneless Steak, About 1-inch Thick, Trimmed

  • 1/4 Teaspoon Kosher Salt

  • 1/4 Teaspoon Freshly Ground Pepper

  • 1/4 Cup Lime Juice

  • 3 Tablespoons Fish Sauce

  • 2 Teaspoons Sugar

  • 1 Clove Garlic, Grated or Minced

  • 1/2-1 Teaspoon Crushed Red Pepper

  • 1 Medium-Large Firm Ripe Melon

  • 1 Small Green Bell Pepper

  • 1 Small Red Bell Pepper

  • 6 Cups Lightly Packed Torn Boston Lettuce, (about 1 head)

  • 1/2 Cup Slivered Red Onion

  • 1/2 Cup Thin Cucumber Slices, Halved

  • 1/2 Cup Lightly Packed Fresh Cilantro Leaves

  • 1/2 Cup Lightly Packed Torn Fresh Mint Leaves

Instructions: 

  • Preheat grill to Medium.

  • Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.

  • Meanwhile, whisk lime juice, fish sauce, sugar, garlic, and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro, and mint.

  • Add the sliced beef to the salad. Whisk the dressing, pour it over the salad and gently toss to combine.