Dinner Salads with Poultry and Meats

Precut vegetables, rotisserie chicken, and chopped pecans save time when throwing together a quick lunch before school or work. A homemade dressing of molasses, olive oil, cider vinegar, and Dijon mustard keeps added sugar and calories in check. One of the healthiest and nutritious vegetables, butternut squash is full of antioxidants, vitamins, minerals, and fiber. 

Kale and spinach provide a hearty salad base for herb-seasoned pork tenderloin, tangy feta, sweet grapes, and a bright olive oil dressing. If packing your lunch for the office, assemble greens, cheese, and grapes in a large plastic container. When ready to heat, add warmed pork and dressing, and shake salad with top on to evenly distribute dressing and ingredients. Dairy-free option: Use 2 teaspoons toasted chopped walnuts instead of feta cheese.

The black and blue salad, a combination of spice-rubbed, blackened chicken or steak and crumbled blue cheese, is a staple of the American gastropub menu. Unfortunately, the “salad” interpretation is a bit loose—the lettuce merely a bed for a Flinstone-sized protein serving, the butter-yellow croutons, tons of cheese, and creamy dressing blanketing all. We kept the chargrilled steak, blue cheese, and crisp croutons you love, then topped off with good-for-you avocado and a vinaigrette that complements the vegetables rather than disguise them. A little meat goes a long way: just 12 ounces is plenty to serve 4.

A simple lemon vinaigrette doubles as a marinade. Make sure to pat the chicken dry before searing, or the excess liquid will keep the meat from browning. Crisp, sweet-tart varieties (Fuji, Honeycrisp, Pink Lady) add freshness and crunch—or a juicy, sweet contrast to seared or roasted meats.

We love the richness that a little ground lamb offers, but you can use all beef or even ground turkey instead.

You'll want to double the sweet and spicy sautéed pecans for snacking during the week. Sub fresh summer fruit like blueberries or nectarines for the raspberries. Grill the chicken and make the spiced pecans in advance. Change up the greens, fruit, and dressing for fast lunches.

This salad is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.

Think of this impressive salad as a deconstructed version of a spring roll. Rice noodles cook in just 2 minutes; be sure to drain and rinse promptly with cold water so they don't overcook.

This main-dish salad features juicy strawberries at their seasonal peak.

If watermelon wedges are a mainstay at your summer cookouts, try dicing for this instant, gorgeous salad. The sweetness of the fruit pairs beautifully with the smoky rotisserie chicken and fresh mint to create a summertime staple that will keep the family asking for seconds.

Classic burger elements become a fast, fun salad for the entire family—a deconstructed take on a diner favorite. Instead of four burger patties, we cook just two, then chop and sprinkle them over the top. A handful of crushed potato chips adds crunch. Kick up the dressing with a pinch of ground red pepper.

Simple, beautiful, fast. The oil and vinegar in the marinade double as the base for a simple vinaigrette. Tame the bite of fresh red onion slices by soaking them in ice cold water for 10 minutes.

This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt. Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette.

Combined with sliced radishes, baby bok choy, and dried apricots, the remaining meat from Chicken and Mushroom Stroganoff forms an Asian salad with fresh flavor.

Chicken with kick, paired with a spicy pineapple dressing, makes this Cooking Light main-dish salad recipe one to add to your repertoire.

A combination of fresh herbs—mint, cilantro, and basil—impart delicious fresh flavor. This salad would also be delicious with grilled chicken or lamb.

Spice up that leftover rotisserie chicken with this fresh and light noodle dish. To ensure the noodles get soft, soak them in the hottest water you can get from your tap. The salad is moderately spicy; reduce the chile paste by 1 teaspoon or omit it for a milder dish.

This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots.

Serve this main-dish salad over fresh spinach. Regular spinach is the least expensive option, but you'll have to remove the stems. If time is your main concern, buy baby spinach.

Pair this simple, no-cook meal with toasted buttery baguette slices.

This hearty combination won’t leave your stomach rumbling. Yogurt in the marinade tempers the heat from the Sriracha and keeps this dish family-friendly.

If you have longed for the perfect low-fat chicken salad recipe, look no further. Poaching the chicken keeps it moist and succulent, so you'll need less dressing to bind the salad.

You can enjoy this crunchy classic without having to worry about the hight-fat in its dressing. This lighter salad dressing mimics the flavor of a typical Caesar but in a vinaigrette form.

Fresh peaches and goat cheese headline this simple no-cook salad recipe. The 8-ingredient vinaigrette, made with pantry staples, takes minutes to make and is a delicious complement to the other ingredients in the salad. Use a store-bought rotisserie chicken to save time in the kitchen. Serve with herbed bread.

This version of a Cobb salad combines south-of-the-border flavors with the turkey and bacon that are traditionally in a Cobb.

Once thought to be a delicacy, shitake mushrooms offer a smoky taste to any dish. Sautéing them with grilled chicken is a great idea for this stir-fry salad.

Consider this a tropical version of a creamy chicken salad: The dressing is a warm, decadent mix of coconut milk and peanut butter.

Deli meats help turn a salad into a main dish with minimal effort.

Pork cooks quickly in the broiler, making this meal a clear choice for busy weeknight dinners.

Pork has a natural affinity for fruit, and grilling the pineapple intensifies its sweet flavor.

Enjoy fall flavors with this salad. The sweetness of the pear and the tang from the cranberries and cranberry juice complement each other nicely.

Serve this light main-course salad with a hunk of crusty baguette and a glass of chilled Riesling. Choose ripe, juicy peaches, and leave the peel on for more texture. Ricotta salata is a milky, mild, slightly salty cheese that’s easy to crumble; you can substitute feta or goat cheese.

Crisp flatbread can round out this satisfying salad supper. You can also serve the seasoned pork as an entrée without the salad, if you wish.

Skip the grated cheese and croutons and serve an Asian-inspired salad with homemade seven-ingredient vinaigrette. Serve with soba noodles, followed by dessert.

Fresh mint and cilantro balance out the spicy red pepper in this Asian-fusion salad.

A loaf of whole-grain or sesame seed bread completes the dinner. Blue cheese balances the sweetness of the pears and raisins; choose a premium variety such as Maytag for more intensity.

Lean sirloin steak sits atop a bed of fresh veggies for an easy weeknight main-dish salad. Top with crumbles of rich blue cheese to bring out the bold flavors in the homemade vinaigrette.

Turn yesterday’s steak into tonight’s dinner with this Asian-inspired meal. Substitute top sirloin, strip steak, or flank steak if tri-tip steak isn’t available, and slice thinly instead of into cubes.

Think salads aren't filling? Then you haven't tried this one packed with rice noodles, fresh vegetables, and tender steak.

Combine the comforting flavors of steak and cheese with fresh summer greens and fruit for a filling salad that's less than 300 calories.

The sharp cheese, peppery arugula and tangy Dijon dressing accentuate the flavors of the flat-iron steak in this superfast dinner.

Turn up the heat with tonight’s omnivorous dinner. Serrano pepper adds just the right spice factor to this Asian cuisine.

This slightly spicy, easy recipe is perfect for a quick dinner. If you are a Sriracha fanatic or already have Asian sauces and spices on hand, this recipe is perfect for you. Serve with fruit salad – think kiwi, pineapple and mango.

The sweet melon and smoky prosciutto intertwine in this hearty dish to delight the taste buds. It’s substantial enough to be the main course or as the side dish to a lighter entrée.

This refreshing dish is substantial, healthy, and great cold or warm. Pack it for lunch with some crunchy crackers.

Dazzle up your leftover chicken with this easy salad. The fig vinegar takes this dressing to a spectacular, unique level, but if you can’t find it, you can substitute white wine vinegar.