Salad with Meat Recipe

Wash and tear lettuce

Rinse the green leaf lettuce under cold water, spin or pat dry, then tear into bite-sized pieces to measure 6 cups. Place in a large salad bowl or on a platter.

Prepare tomato

Core and quarter the tomato, then slice each quarter into 3–4 thin wedges or dice into 1/2-inch pieces, depending on preference. Scatter evenly over the lettuce.

Prepare avocado

Halve the avocado, remove the pit, score the flesh into 1/2-inch cubes without cutting through the skin, then scoop out cubes with a spoon. Toss gently with a squeeze of the lemon wedge to prevent browning and add to the salad.

Slice olives

If olives are whole, drain and slice them lengthwise or into rounds. Distribute about 1 cup of olives over the salad.

Hard-boil eggs (if using)

Place 2 large eggs in a saucepan, cover with cold water by an inch, bring to a boil, then turn off heat and cover. Let sit 9–12 minutes for firm yolks. Transfer to ice water for 5 minutes, peel, and slice or quarter. Add to the salad.

Chicken or Turkey

If using pre-cooked chicken or turkey breast: warm gently in a skillet over medium-low heat with a teaspoon of oil for 2–3 minutes per side or microwave in 20–30 second intervals until warm. Slice into 1/4-inch strips and arrange over the salad (6 oz per serving).

Brisket

Warm sliced brisket in a covered pan with a tablespoon of beef broth or water over low heat until heated through (3–5 minutes). Arrange slices atop the salad (6 oz per serving).

Sausage

If using pre-cooked sausage: slice into 1/4-inch rounds and warm in a skillet for 2–3 minutes until browned. Drain on paper towel and scatter over the salad (6 oz per serving).

Pulled pork

Warm pulled pork in a small saucepan with 1–2 tablespoons of its sauce or a splash of water over low heat until steaming (3–5 minutes). Spoon over the salad (6 oz per serving).

Sprinkle 1 cup shredded cheddar cheese evenly across the salad. Add 3 tablespoons of croutons for crunch. Season the salad lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, adjusting to taste.

Choose one dressing from the list (balsamic vinaigrette, blue cheese, thousand island, honey mustard, ranch, or jalapeno ranch). Drizzle approximately 2 tablespoons of the selected dressing over the salad per serving (adjust to taste).

Toss the salad gently to combine all ingredients, or leave assembled and serve composed with protein arranged on top. Garnish with chopped parsley or chives (about 1 tsp) and serve with the remaining lemon wedge on the side.