dinner salads Archives - The Midnight Baker https://bakeatmidnite.com/tag/dinner-salads/ Easy to make main meal and dessert recipes. Wed, 09 Oct 2019 20:54:21 +0000 en-US hourly 1 Asian Chicken Salad and Sesame Soy Dressing https://bakeatmidnite.com/asian-chicken-salad-and-sesame-soy/ https://bakeatmidnite.com/asian-chicken-salad-and-sesame-soy/#comments Sun, 17 Mar 2013 04:00:00 +0000 http://bakeatmidnite.com/2013/03/17/asian-chicken-salad-and-sesame-soy/ Asian Chicken Salad and Sesame Soy Dressing Why go to those fast-food joints when you can make this healthy salad at home and in a edible bowl too!  Delicious and low calorie too. This salad combines shredded leaf lettuce of any kind, assorted greens, a dressing that will knock your socks off and, of course,...

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asian chicken salad
Asian Chicken Salad and Sesame Soy Dressing

Why go to those fast-food joints when you can make this healthy salad at home and in a edible bowl too!  Delicious and low calorie too.


This salad combines shredded leaf lettuce of any kind, assorted greens, a dressing that will knock your socks off and, of course, teryaki glazed chicken breast slices.

 

Asian Chicken Salad with Sesame Soy Dressing | bakeatmidnite.com | #chicken #asian #salads
Great salad for a light dinner

The edible bowl is a shaped flour tortilla.  Easy enough to do with the molds that come with a fajita set or you can merely make a baseball-sized ball of aluminum foil and drape the tortilla over that.

This is the ultimate in “clean” food and supplies plenty of energy.

 

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Asian Chicken Salad and Sesame Soy Dressing

This salad combines shredded leaf lettuce of any kind, assorted greens, a dressing that will knock your socks off and, of course, teryaki glazed chicken breast slices.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Chicken, lunch, salads
Cuisine: Asian
Keyword: Asian chicken recipe, chicken salad recipe, sesame soy dressing
Servings: 2
Calories: 580kcal
Author: Judith Hannemann

Ingredients

DRESSING

  • 1/4 cup soy sauce
  • 2 tbs unseasoned rice vinegar
  • 2 tbs oil
  • 1 tbs dark sesame oil
  • 1/4 cup sugar
  • 2 tbs water
  • pinch of grated ginger
  • 1 tbs toasted sesame seed
  • Combine all ingredients in a jar that has a lid. Shake well and refrigerate.

SALAD

  • Leaf lettuce any kind shredded (amount your choice)
  • Baby Spinach amount your choice
  • Watercress amount your choice
  • Grape Tomatoes sliced in half (amount your choice)
  • Scallions thinly sliced (amount your choice)
  • OR YOU COULD CHEAT AND USE MESCALUN MIX LOL
  • Use approximately equal amounts of all the greens lettuce, spinach & watercress. Mix together and store in a large plastic bag. You can make enough so there's salad left over for another meal.

EDIBLE BOWL

  • 2 medium flour tortilla about 8-10-inches diameter
  • Preheat oven to 400 degrees.
  • Dampen tortilla by sprinkling with water. Smooth off excess water and pat with a paper towel. Drape moistened tortilla over inverted fluted mold and shape tortilla to conform to shape OR drape over a baseball-sized ball of aluminum foil (it will flute naturally this way).
  • Bake in a 400 degree oven for about 5 minutes or until tortilla feels crisp and holds it's shape. Remove from oven and let cool on mold foil ball

CHICKEN

  • 1 medium boneless skinless chicken breast (approx 8 oz)
  • 1/4 cup teryaki glaze or Chinese BBQ Sauce--available in Asian section of the grocery
  • Preheat broiler or BBQ grill to medium heat. Grill chicken breast about 10 minutes each side or until juices run clear. Brush with glaze, turn up the heat to high and cook until glaze just begins to caramelize.
  • Slice diagonally in 1/4-inch slices.

Instructions

  • Putting It All Together
  • Place about 1 cup of greens in each edible bowl. Add desired amount of sliced grape tomatoes and scallions. Place 1/2 of the sliced chicken on top of greens in each bowl. Add dressing.
  • Serves 2

Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 49g | Protein: 32g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 3339mg | Potassium: 628mg | Fiber: 1g | Sugar: 32g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg

 

 

asian chicken salad
Asian Chicken Salad and Sesame Soy Dressing

 

 

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]]> https://bakeatmidnite.com/asian-chicken-salad-and-sesame-soy/feed/ 3 Bacon Quinoa Salad with Garlic Lime Honey Dressing https://bakeatmidnite.com/bacon-quinoa-salad-with-garlic-lime/ Fri, 20 Jul 2012 21:46:00 +0000 http://bakeatmidnite.com/2012/07/20/bacon-quinoa-salad-with-garlic-lime/ Bacon Quinoa Salad with Garlic/Lime/Honey Dressing This is a very tasty and filling salad especially for bacon and garlic lovers.  Bacon is used merely as a condiment, but adds it’s delightful flavor.  Combine this with the nuttiness of the quinoa, the crunchiness of the sugar snap peas and the sweet-sour piquant dressing and this is...

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]]> Bacon Quinoa Salad with Garlic Honey Lime Dressing | bakeatmidnite.com | #quinoa #bacon #salads Bacon Quinoa Salad with Garlic/Lime/Honey Dressing

This is a very tasty and filling salad especially for bacon and garlic lovers.  Bacon is used merely as a condiment, but adds it’s delightful flavor.  Combine this with the nuttiness of the quinoa, the crunchiness of the sugar snap peas and the sweet-sour piquant dressing and this is a winner for a light dinner.

The original recipe came from Cathy from Noble Pig. I fell in love with this at first sight and knew I had to make this!!

Serve this with a well-chilled white.  I suggest a Chardonnay.

The Recipe

 

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Bacon Quinoa Salad with Garlic Lime Honey Dressing

This is a very tasty and filling salad especially for bacon and garlic lovers.
Prep Time20 minutes
Total Time20 minutes
Course: Dinner, salads
Cuisine: American
Keyword: bacon, bean salad, lime honey dressing, quinoa
Servings: 4
Calories: 447kcal
Author: Judith Hannemann

Ingredients

  • 4 strips of thick-cut smoked bacon diced
  • 1/2 pound sugar snap peas
  • 1-1/2 cups quinoa dry
  • 2 cups chicken stock or broth
  • 1/3 cup pumpkin seeds
  • 2 teaspoons sesame seeds
  • 1/2 teaspoon olive oil
  • 1/4 tsp salt

DRESSING

  • Juice of 1 lime
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon honey
  • 2 cloves of garlic minced finely
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground pepper to taste

Instructions

  • Blanch snap peas for one minute in boiling water. Remove immediately and place in a bowl of ice water. Remove from ice water after 2 minutes, drain and pat dry. Cut into 1-inch pieces.
  • Cook bacon by method of choice (I used the microwave) until crisp. Drain and set aside.
  • Bring the 2 cups of stock to a boil in a large saucepan. Add quinoa and stir. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes.. Note: I use a rice cooker to prepare quinoa as it cooks exactly like rice. Fluff quinoa and transfer to a bowl and let it come to room temperature.
  • In a small frypan, add the pumpkin seeds and sesame seeds. Cook over low heat, stirring, until roasted and fragrant. Add the olive oil and salt and stir.
  • In another bowl, combine all dressing ingredients and stir well.
  • Add the pumpkin seed/sesame see mixture to quinoa. Add the snap peas. Combine all well. Add dressing and toss. Crumble bacon. Top salad with crumbled bacon.
  • May be served chilled or at room temperature. Serves 4.

Nutrition

Serving: 1serving | Calories: 447kcal | Carbohydrates: 28g | Protein: 14g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 560mg | Potassium: 473mg | Fiber: 3g | Sugar: 9g | Vitamin A: 682IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 3mg

 

Original recipe from The Noble Pig Vineyards

 

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