Satisfying Salads

Southern Living, Jun 2003 by Harrington, Shirley

Put tonight's meal in a bowl with these easy recipes.

No matter how you toss it, a simple salad becomes dinner in a bowl when you add a great source of protein such as chicken or pork. Take advantage of deli-roasted meats and canned products to make these salads all the more doable. With fabulous flavors, these delicious recipes are super for hot-weather suppers.

NOODLE CHICKEN SALAD

MAKES 4 TO 6 SERVINGS

PREP: 20 MIN., BROIL: 5 MIN., COOK: 8 MIN.

Quite a few of you sent us your clever versions of this Oriental chicken salad recipe. In fact, with so many good ideas, we couldn't settle on just one. So, we blended Cheryl Murphy's recipe with Mary Ellen Stokes's optional ingredients and lettuce base.

2 (3-ounce) packages chicken-flavored ramen noodle soup mix

1 (2- to 3-pound) roasted whole chicken

2 tablespoons butter or margarine, divided

1/2 cup sliced almonds

1/4 cup sesame seeds

1/3 cup vegetable oil

2 tablespoons sesame oil

1/2 cup red wine vinegar

1/4 cup sugar

1/4 cup Lite soy sauce

1/2 teaspoon pepper

1 head romaine lettuce, torn

5 green onions, sliced

Optional ingredients: 1 (10-ounce) can mandarin oranges, drained; 1 cup sliced mushrooms; 1/2 cup sliced celery

REMOVE flavor packets from soup mixes, reserving 1 packet. Break noodles apart on baking sheet. Broil 5 1/2 inches from heat 4 to 5 minutes or until browned, stirring every minute.

PULL chicken from bones, and coarsely chop; set aside.

MELT 1 tablespoon butter in large skillet over medium heat, and add almonds and sesame seeds; cook, stirring constantly, 3 minutes or until lightly browned. Remove from skillet, and set aside.

ADD remaining butter and chicken, and cook 4 to 5 minutes or until thoroughly heated.

WHISK together seasoning packet, oils, vinegar, and next 3 ingredients in a large bowl. Add lettuce, green onions, sesame seed mixture, chicken, and noodles, tossing to coat. Add optional ingredients, if desired. Serve immediately. CHERYL MURPHY

HIGH POINT, NORTH CAROLINA

MARY ELLEN STOKES

ROANOKE, VIRGINIA

PORK-AND-RICE SALAD WITH SPICY TOMSTO DRESSING

MAKES 8 SERVINGS

PREP: 25 MIN., CHILL: 30 MIN.

1 1/2 pounds deli-roasted pork tenderloin, cut into strips*

2 cups cooked white rice, chilled

2 (15-ounce) cans black beans, rinsed and drained

1 (15.25-ounce) can whole kernel corn, drained

1 1/2 cups (6 ounces) shredded colby-Jack cheese

1 small red onion, chopped

2 teaspoons sugar

2 tablespoons fresh lime juice

21 ripe avocado, chopped

1/2 cup chopped fresh cilantro, divided

1 tablespoon Cajun seasoning

Spicy Tomato Dressing

8 romaine lettuce leaves

STIR together first 6 ingredients in a large bowl.

WHlSK together sugar and lime juice; gently stir in avocado, 1/4 cup cilantro, and Cajun seasoning. Add to pork mixture, stir in Spicy Tomato Dressing; and gently toss. Cover and chill 30 minutes.

SERVE salad on lettuce leaves, and sprinkle with remaining 1/4 cup cilantro.

Spicy Tomato Dressing:

MAKES 2 CUPS

PREP: 5 MIN., CHILL: 30 MIN.

1 (10-ounce) can diced tomatoes and green chiles with lime and cilantro

1 cup olive oil

1/2 cup minced celery

1/4 cup red wine vinegar

1 tablespoon Cajun seasoning

PROCESS all ingredients in a blender until smooth. Cover and chill 30 minutes. GLORIA BRADLEY

NAPERVILLE, ILLINOIS

* 1 1/2 pounds pork tenderloin or boneless 1/2-inch-thick pork chops, cut into 1/2-inch strips and cooked in 2 tablespoons oil in large skillet over medium-high heat for 7 minutes, may be substituted.