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May 06, 2016 5 min read

When you are looking for an exciting, filling dinner, a salad is not likely the first thing that comes to mind. But when you really think about it, the versatility of salads makes them a perfect healthy meal option. Once you've crushed your workout and are done being amazing for the day, you need a meal that will help you replenish and recharge. Packed with proteins like chicken, nuts, beans, and grains, these salads come together in a jiff and will leave you feeling satisfied and nourished. Are you ready to take your salad game to the next level? unspecified

1. Caribbean Chicken Salad with Mango Dressing

Looking to add a tropical flare to your dinner? This salad is just what you need! Ingredients: For the salad:
  • 4 tablespoons reduced sodium soy sauce
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons brown sugar (light or dark)
  • 2 teaspoons ground ginger
  • 4 thin cut chicken breasts (about 12 ounces)
  • 1/2 small red onion, thinly sliced
  • 18 ounces chopped romaine lettuce, leafy greens and hearts
  • 2 red bell peppers, cored and diced
  • 1 cup canned reduced sodium black beans, rinsed and drained
  • 15 ounces mandarin oranges in light syrup, drained (or substitute other juicy tropical fruits, such as diced mango or diced pineapple)
  • Fresh cilantro, for serving
For the dressing:
  • 1 large mango peeled, pitted and roughly chopped or 1 1/4 cups frozen and thawed mango chunks
  • 1/3 cup freshly squeezed lime juice, (about 2 medium size limes, though you may need additional if the limes are not very juicy)
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 3 tablespoons extra virgin olive oil
  1. Place the soy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine. Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side. Let marinade for 30  minutes or  refrigerate  overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
  2. Place the sliced red onions in a small bowl with water. Let sit while you prepare the rest of the salad .
  3. Make  the dressing: Puree the mango, lime juice, honey, cumin, coriander, and cayenne  in your food processor until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired.
  4. Cook the chicken: Heat a  grill pan or an outdoor grill over medium heat. Remove the chicken from the marinade, lightly shake off the excess, and grill for about 2 minutes per side, until cooked through. Remove to plate and let stand for 5 minutes. Cut into bite-sized pieces  and set aside.
  5. In a large bowl, combine the romaine, red bell pepper, black beans, and red onion. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.

2. Vitality Superfood Salad

Trying to find a use for that left over chicken? You've now found one! Ingredients:
  • 4 cups kale, chopped
  • ½ bell pepper, chopped
  • ½ cup chopped cucumber
  • ½ cup sliced radish
  • ½ cup fresh blueberries
  • ½ avocado, pitted and diced
  • ¼ cup slivered almonds
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 green onion, diced
  • 1½ cups shredded rotisserie chicken (optional, omit for vegan)
  • juice from ½ lime
  • 3 tablespoons olive oil
  • ½ teaspoon honey (or 1 tsp coconut palm sugar for vegan)
  • 2 tsp chia seeds
  • ¼ tsp salt
  • ¼ tsp pepper
  1. Add all of the salad ingredients to a bowl.
  2. Whisk the dressing ingredients in a small bowl until well combined and set aside for a few minutes to thicken.
  3. Stir dressing once more and pour over salad ingredients. Toss well to combine.

3. Green Goddess Quinoa Salad with Feta Cheese

If you're craving a savory dinner, this salad, loaded with feta and olives, will hit the spot! Ingredients: For the salad:
  • 2 ½ cups cooked quinoa (you’ll need to cook a little over 1 cup of quinoa)
  • ¾ cup diced celery
  • ½ cup green olives, pitted and chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 ripe avocado, diced
  • ½ cup crumbled feta cheese
For the dressing:
  • Juice of 1 lime
  • 3 tablespoons olive oil
  • ½ teaspoon fine grain sea salt
  • ground pepper to taste
Directions: Cook quinoa according to package instructions. Allow to cool and fluff with a fork. Place quinoa, celery, olives, avocado, parsley, and mint in a salad bowl. Whisk together the dressing ingredients. Just before serving toss the quinoa mixture with the dressing. Sprinkle crumbled feta cheese on top and serve. unspecified [bctt tweet="5 Salads That Are Filling Enough To Eat For Dinner"]

4. Rainbow Power Grilled Halloumi Salad

If you've never used halloumi, you're in for a treat. Made from a combination of goat and sheep milk, this cheese is perfect for grilling. Ingredients:
  • 1½ cups of roughly chopped kale
  • 6 large figs, quartered
  • ¼ cup of coloured baby heirloom tomatoes
  • ¼ cup of fresh raspberries
  • 1 scallion chopped
  • 8 slices of Haloumi cheese cut into ¼ inch thick slices
  • 3 Tablespoons of shelled pistachios
  • pinch of salt
  • Balsamic Reduction:
  • ½ cup of Fig Balsamic Vinegar (or plain Balsamic vinegar)
  1. On a plate layer the kale at the bottom and top with the figs, tomatoes, raspberries, and sprinkle scallions and nuts.
  2. To make the balsamic reduction, bring the balsamic vinegar to a boil over high heat and then power the heat to low and allow it to bubble for 5-8 minutes until it has reduced to almost 2 Tablespoons of balsamic syrup (the syrup will thicken as it cools). Let it cool for a few minutes before using.
  3. To grill the cheese, preheat a grill pan on the stove over medium high heat and place the cheese slices one at a time on the pan. Let the cheese grill for 2 minutes before flipping to the other side and grill for 2 more minutes.
  4. Place the grilled cheese over the sides of the salad plate and sprinkle a pinch of salt on top of the salad. Then drizzle with the 2 Tablespoons of cooled balsamic reduction (more or less to taste). Serve with toasted baguette slices if desired.

5. Spicy Shrimp and Citrus Salad

A little bit of spice, coupled with a little bit of tartness makes this salad a flavorful delight! Ingredients:
  • 3-4 cups spinach, kale, or lettuce
  • 1 grapefruit, cut into segments
  • 1 orange, cut into segments
  • 1 blood or cara cara orange, cut into segments
  • 1/2 red onion, sliced
For the shrimp:
  • 15-20 shrimp, peeled and deveined
  • 1 tablespoon extra-virgin olive oil or avocado oil
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic granules
  • 1/4 teaspoon fine sea salt
  • Pinch cayenne powder, omit if you don't love spicy
For the grapefruit vinaigrette:
  • 1/2 cup fresh grapefruit juice
  • 2 tablespoons avocado or extra-virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon honey
  • Pinch fine sea salt
  1. In a bowl place spinach, kale, or lettuce
  2. Add in citrus segments and sliced onion and set aside
  3. In a bowl combine shrimp with spices
  4. In a skillet heat oil and add in shrimp
  5. Let cook for 8 minutes, tossing often, until shrimps are fully cooked and opaque
  6. While cooking whisk together dressing ingredients
  7. Add shrimp to the salad
  8. Dress with the dressing and serve
If you find your healthy eating feels a little lackluster these days, don't forget to check out the BodyRock Meal Plan for some inspiration! Do you have a favorite dinner-worthy salad? Share your ideas with us!   Source: SELF

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