5 Quick Dinner Salads That Will Leave You Full And Satisfied

INGREDIENTS: 1 lb. chicken breast, pounded thin 1/4 c. extra-virgin olive oil, plus more for drizzling kosher salt Freshly ground black pepper 2 c. cherries, pitted and halved, divided 2 tbsp. red wine vinegar 1 head green leaf lettuce 1 c. shredded radicchio 2 green onions, chopped 1 c. Sliced Cucumbers 1/2 c. Freshly Chopped Parsley DIRECTIONS: Preheat grill or grill pan over high heat. Rinse and dry chicken with paper towels, then drizzle with olive oil and season with salt and pepper. Grill chicken for 2 minutes on each side. (Internal temperature should be 165°.) Transfer to plate to rest and slice on diagonal. In a medium jar add 1 cup cherries, vinegar, 1/4 cup olive oil, salt and pepper. Shake well and refrigerate until ready to serve. Toss together green leaf lettuce, radicchio, green onions, cucumbers and remaining cherries. Shake dressing well and drizzle over salad. Top with grilled chicken and garnish with parsley. via Delish

INGREDIENTS: 6 cups salad (Any spring green mix will do) 1 red apple 1 green apple 1 cup walnuts, roughly chopped (such as Diamond of California) 1/3 cup crumbled feta cheese 1/3 cup dried cranberries Dressing 1 cup apple juice 4 tablespoons apple cider vinegar (or white vinegar in a pinch) 2 tablespoons honey 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup oil DIRECTIONS: Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy! via Creme de la Crumb

INGREDIENTS: 1⁄2 cup sesame oil 1⁄4 cup mirin 2 tbsp. white miso 1 lb. peeled and deveined tail-on shrimp (about 24) 1 (8-oz.) package soba noodles 6 oz. watercress 4 scallions, cut into 1 1⁄2″ pieces Skewers 2 tbsp. toasted seeds DIRECTIONS: Whisk oil, mirin, and miso in a bowl. Toss shrimp with half, cover, and refrigerate at least 30 minutes; reserve remaining marinade to dress your salad. Bring a medium pot of water to a boil; cook soba, stirring occasionally, 6-8 minutes. Drain and run under cold water to cool. Toss with remaining marinade, watercress, and scallions. Meanwhile, build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Thread shrimp onto skewers; grill, turning once, until cooked through, about 3 minutes. Serve with soba salad and toasted seeds. via Saveur

INGREDIENTS: 1 lb. skirt steak, trimmed of fat 1/4 c. balsamic vinegar 1 clove garlic, minced 1 tbsp. brown sugar 1 tbsp. vegetable oil kosher salt Freshly ground black pepper 1/4 c. extra-virgin olive oil Juice of 1 large lemon 6 c. baby arugula 2 peaches, thinly sliced 1/3 c. crumbled blue cheese or feta DIRECTIONS: Add steak to a large Ziploc bag or baking dish and toss in balsamic vinegar, garlic and brown sugar. Let marinate 20 minutes at room temperature. Heat a grill or grill pan to high. Rub steak with vegetable oil and season generously with salt and pepper. Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 minutes, then slice. Meanwhile, make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper. Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss. Serve immediately. via Delish

INGREDIENTS: Marinade/Dressing: 3 tablespoons olive oil 2 tablespoons lemon juice fresh squeezed 1 tablespoon red wine vinegar (optional) 1 tablespoon fresh chopped parsley 2 teaspoons garlic minced 1 teaspoon dried oregano 1 teaspoon salt cracked pepper to taste 1 pound (500 g) skinless salmon fillets Salad: 4 cups Romaine lettuce leaves, washed and dried 1 large cucumber diced 2 Roma tomatoes diced 1 red onion sliced 1 avocado sliced 1/2 cup feta cheese crumbled 1/3 cup pitted Kalamata olives (or black olives), sliced (optional) Lemon wedges to serve DIRECTIONS: Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later. Coat the salmon with the marinade. Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking. While salmon is cooking, prepare all of the salad ingredients and mix in a large salad bowl. Slice salmon and arrange over salad. Drizzle with the remaining UNTOUCHED dressing. Serve with lemon wedges. via Cafe Delites