The Best Protein Salads Of 2019

Chicken Ceasar salad

2 large eggs coddled

1 clove garlic pressed

4 anchovy fillets in oil roughly chopped

Juice of 1/2 lemon

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper

1/3 cup extra virgin olive oil

10 cups romaine lettuce chopped

4 cups cooked shredded chicken breast

1 cucumber sliced

1 cup croutons

1/2 cup grated Parmesan cheese

Instructions

   Prepare the coddled eggs by placing the cold eggs in warm water. Heat enough water in a pan to boiling to cover eggs completely.

    Immerse the eggs in the boiling water with a spoon then remove from heat. Cover and let stand for 30 seconds.

Crack the eggs open and divide the eggs from the whites.

     Place the eggs in a blender, add the pressed garlic, anchovy fillets, lemon juice, Worcestershire sauce, mustard, salt and pepper to the blender. Blend on high until combined.

In a large bowl, add the romaine lettuce, chicken breast, and cucumber. Add about 2/3 of the dressing and toss to coat.

     Add the croutons and Parmesan cheese, toss lightly and season with more salt and pepper to taste.

 

Salad bowl de Asada-

1 beef Strip Steak Boneless, cut 1 inch thick, trimmed (about 10 ounces)

1 large clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon kosher salt

black pepper, to taste

3 cups mixed greens

1/2 cup pico de gallo

1/4 cup shredded Monterrey Jack

2 lime wedges

1/2 cup prepared guacamole

jalapeno slices, optional

DIRECTIONS:

   Rub garlic all over meat then season with salt, cumin, and black pepper.

To broil, place steak on rack in broiler pan so the surface of beef is 3 to 4 inches from heat.

    Broil about 3 minutes on each side for medium rare to medium. Well done, place on grill for 5-6 minutes.

    To grill, heat the grill and oil the grates. When hot, grill over medium-high heat about 3 minutes on each side for medium rare to medium. Squeeze juice from 1 lime wedge over each steak. Slice Steaks into thin slices.

To serve, divide the lettuce, pico de gallo, cheese and guacamole between two plates.

Serve with steak; garnish with lime wedges and jalapeño, if desired.

Powerhouse salad-

Kale 3 cup

hard-boiled egg(peeled and chopped) 1

grape tomatoes(halved) 1/2 cup

cucumber(sliced) 1/2 cup

red onion(chopped) 1/4 cup

apple cider vinegar 1 1/2 tbsp

canola oil 1 tbsp

dried oregano 1/2 tsp

Salt 1 pinch

reduced fat swiss cheese(torn into small pieces) 1 slice

Directions

Toss and serve.

 

Guacamole salad

INGREDIENTS

1/4 c. extra-virgin olive oil

Juice of 1 lime

1/4 tsp. cumin

salt

Freshly ground black pepper

1-pint cherry tomatoes, halved

1/2 c. black beans drained and rinsed

1/2 c. corn

1/2 medium red onion, finely chopped

1 jalapeno, minced

2 ripe avocados, cubed

2 tbsp. cilantro, chopped

Directions

Toss and serve.

Ingredients

2 cups cooked quinoa

2 cups chopped kale

1 15 ounces can garbanzo beans drained

5-6 oranges peeled and sliced

1/3 cup chopped pistachios

1/3 cup pomegranate seeds

3 tablespoons extra virgin olive oil

1 tablespoon fresh orange juice

1 garlic clove minced

1 teaspoon dried mint crushed

1 teaspoon salt

Freshly ground black pepper

1/4 cup chopped fresh mint

Directions

    In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios, and pomegranate seeds.

In a small bowl or jar, combine the olive oil, garlic, 1 teaspoon of sumac, dried mint and salt and a few grinds of freshly ground black pepper.

    Dress the salad with the vinaigrette and toss so everything is evenly coated. Dust with the remaining 1 teaspoon of sumac and freshly chopped mint. Season with additional salt and pepper to taste. Salad can be served immediately or saved for up to 2 days.

 

Mediterranean bean salad

Ingredients

1 cup quinoa

2 cups water

½ lb. green beans trimmed and snapped into 2-inch pieces

1 (15 oz) can of garbanzo beans (chickpeas), drained and rinsed

1 (15 oz) white beans, drained and rinsed

1 red bell pepper seeds removed and chopped

1 yellow bell pepper seeds removed and chopped

1  cup chopped seedless cucumber

1 cup grape tomatoes cut in half

1/4 cup diced red onion

1/4 cup crumbled feta cheese

1/3 cup kalamata olives pitted and sliced in half

1/4 cup chopped fresh basil

For the Dressing:

1/4 cup olive oil

1 tablespoon balsamic vinegar

2 garlic cloves pressed

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

Salt and freshly ground black pepper

Directions

   In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered.

   Meanwhile, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender-crisp, about 2 minutes. Add the green beans, garbanzo beans, white beans, peppers, cucumbers, tomatoes, red onion, feta cheese, olives, and basil to the bowl with the quinoa.

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