Add To Any Salad Recipe

Prep and Marinate

Pat chicken breasts dry. Pound to even thickness (about 1/2 inch) if needed. In a small bowl combine 2 tbs olive oil, garlic powder, smoked paprika, kosher salt, black pepper and 1 tbs lemon juice. Rub the mixture over both sides of the chicken. Let rest 10–15 minutes at room temperature (or up to 1 hour refrigerated).

Cook

Heat a skillet or grill pan over medium-high heat until hot. Add a light swipe of oil if the pan is dry. Place chicken in pan and cook 4–6 minutes per side until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and exterior is nicely browned. Remove to a cutting board and rest 5 minutes before slicing thinly across the grain into strips suitable for topping a salad.

Marinate

Pat steak dry. In a shallow dish combine 1 tbs olive oil, soy sauce, Worcestershire sauce, minced garlic, kosher salt and black pepper. Rub marinade into both sides of the steak and let sit at room temperature 15–20 minutes (or up to 2 hours refrigerated) to tenderize and develop flavor.

Cook and Rest

Heat a cast-iron skillet or grill over high heat until smoking slightly. Sear steak 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C), or longer to desired doneness. Transfer to a cutting board and rest 5–10 minutes. Slice very thinly against the grain into bite-sized strips to place atop salad.

Season

Toss peeled shrimp with 1 tbs olive oil, lemon zest, 1 tbs lemon juice, smoked paprika, minced garlic, red pepper flakes, kosher salt and black pepper until evenly coated. Let sit 5–10 minutes.

Cook

Heat a skillet over medium-high heat. When hot, add shrimp in a single layer and cook 1–2 minutes per side until shrimp turn opaque and curl slightly (internal temp ~120–125°F). Do not overcook. Remove from heat.

Arrange your base salad (greens, vegetables, dressing) on plates or a large bowl. Add desired protein: sliced chicken (serves 2 breasts), sliced steak (12 oz), or shrimp (12 pieces) on top of each salad. Drizzle with 1 tsp olive oil and sprinkle chopped parsley over the chosen protein. Serve with extra lemon wedges for squeezing over the protein and salad.

Note: All three proteins can be prepared simultaneously using separate pans or in batches. Adjust seasoning and cook times slightly if scaling quantities. Ensure all proteins are fully cooked and rested before slicing to retain juices.