Lunch salads featuring meat are light and nutritious, yet still substantial enough to power you through the afternoon. Find classic recipes and those with a twist, including chefs salad, taco salad, and Thai-style steak salad.
This flavor-packed salad can be on the table in only 20 minutes. Thin slices of seared skirt steak are tossed with a romaine lettuce salad and creamy avocado, then topped with a spicy-sweet dressing featuring minced chipotle chiles in adobo.
Onions and tomatoes cooked in bacon fat make a luxurious vinaigrette for this spinach salad. The spinach leaves are tossed with the hot dressing just until they are wilted, then topped with crunchy pan-roasted bacon and toasted pecans.
Slices of pan-cooked boneless pork loin chops complement a refreshing combination of mango and cucumber. The salad is accented with a spicy-sweet dressing of lime juice, honey, and chili powder. Feel free to use boneless chicken breasts or turkey cutlets in place of the pork.
Caramelizing on the grill brings out the natural sugars in both the onion and the skirt steak. These deep flavors are complemented by mustard vinaigrette, parmesan croutons, and baby arugula. In summer, you can make this salad on the grill outside, but enjoy it year-round using a grill pan or cast iron skillet.
In this sophisticated salad, crunchy romaine is joined by creamy white beans and roasted prosciutto. This 15-minute recipe serves one, but the quantities can be easily multiplied. Make cleanup just as quick by roasting the croutons and prosciutto on the same baking sheet.
Rub pork tenderloin with a mix of chipotle chile powder, salt, and pepper before broiling. Cut the cooked pork into chunks and toss with romaine lettuce, pepper Jack cheese, corn kernels, and cherry tomatoes, along with the creamy buttermilk dressing.
Thin slices of broiled skirt steak are served with a salad of spinach, chopped walnuts, grapes, and crumbled blue cheese. As this recipe serves one, the steak can be cooked in a toaster oven, but if you choose to scale up the recipe to increase the serving size, we suggest you use an oven broiler.
A rub of chili powder, oregano, and cumin coats seared flank steak in this Tex-Mex salad. A dressing of prepared salsa and balsamic vinegar is a smart way to punch up the flavor without adding extra oil, while crumbled goat cheese adds a hint of creaminess.
This salad calls for our ground-beef taco filling, but ground turkey can be easily substituted for the beef in this mixture. Crushed tortilla chips add crunch to a salad base of romaine lettuce, fresh tomatoes, and diced avocado. If you like, garnish the salads with shredded Monterey Jack cheese and dollops of sour cream.