Any head of crisp lettuce can be lightly grilled—try butter lettuce, Belgian endive, even small heads of cabbage (slice into thick slabs). The grill imparts a smokiness and savory browning that adds a new dimension—and new definition—to salads.
Category Types: Salad
Strawberry Arugula Salad with Glazed Ginger Honeyed Chicken Tenders
Basic glazed chicken tenders with ginger are served atop a spring-inspired salad of strawberries, arugula, and poppy seeds.
Country Thai Chicken & Quinoa Salad
This is an adaptation of Brian & Ly’s Epic Quinoa Salad, developed for the Roots for the Home Team™ project in Minneapolis-St. Paul. The creators of the original salad are interns at a local kids’ gardening program.
Warm Chicken & Kale Salad with Cranberries & Pistachios
This 5-ingredient recipe was created by Merry G. and was selected as a runner up in the Just Bare Just 5 Cooking Challenge in 2011.
Quinoa-Crusted Chicken with Brussels Sprouts & Cranberry Salad
Shredded Brussels sprouts are the new coleslaw, teamed up here with sweet cranberries and tangy feta cheese. Earthy quinoa cooks up so quickly it’s easy to make a small amount for coating tender chicken breasts—a nice counterpoint to the crunch of the salad. Bake Your Day created this recipe from an ingredient list submitted by Tanah B., who was a finalist in the Just Bare Chicken +5 Ingredient Challenge.
Chicken Artichoke Salad with Roasted Potatoes
Baby artichokes are really fully grown, just smaller when ready to be harvested. They are a great source of vitamin C, folate, fiber, and minerals—in addition to being beautiful and a seasonal treat. Try to find dandelion greens, too, as they have a fleeting season.