Throwdown #35: Salad featuring Grilled Meat


Chris Allingham

Staff member
Congratulations to Rich Dahl for winning the kebab throwdown! He's picked the next throwdown topic:

Salad featuring Grilled Meat!

Rich writes, "In the summer when it’s hot, we sometimes don’t want a hot meal at dinner time. So we make a dinner main course salad. Cook up some type of protein ahead of time like chicken, beef, shrimp etc. Then add your salad greens, veggies, whatever, and you have a nice cold salad on a hot night, or a warm salad like a taco salad with refried beans and warm chicken or beef and salad greens."

So we're looking for any main course salad that includes grilled or barbecued meat as a component. Could be smoked chicken on a Caesar salad or Cobb salad. Could be flank steak on an arugula salad. Could be a warm spinach salad with grilled pork belly. Could be grilled lamb over tossed greens. Could be a taco salad. You get the idea.

Let's run this throwdown until Sunday, July 17 at 11:59pm Pacific Time.

Good luck everyone!

P.S. Remember, don't be intimidated! This isn't a barbecue competition, it's just for fun and friendship! Try it, you'll like it! And make sure to see the simple throwdown rules.

P.S.S. Remember, only 10 photos for each entry! Photo collages (multiple photos grouped into a single file) are OK, but each photo in the collage counts towards the 10 photo limit.
Chicken Breast Salad with Mixed Melon Salsa

I'll kick it off, as I did this meal just last night:

Weber's Chicken Breast Salad with Mixed Melon Salsa. BSB's, marinated in a mix of lime zest and juice, chili powder, cumin and canola. Cantalope, Honeydew and watermelon diced up and mixed with onion, jalapeno, cilantro; dressed with lime zest and juice, canola and honey. Chicken simply grilled and sliced, served on a bed of butter lettuce and topped with the salsa.

Chicken at the turn:

Off and ready for slicing:

And plated up:

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Seeing I picked main course salads for the Challenge Pit I thought I’d better show that we do have them.
Chicken salad with the left over chicken breast from Tuesdays dinner and dragged through the garden, great meal on a super hot 100+ day. Served with homemade Field # 2 bread.

Ingredients for the salad and some pizza dough defrosting for Saturdays dinner.

Before the Ranch Dressing applied.

Very good and filling meal.
Strawberry Steak Salad

Started with leftover beef tenderloin from Friday nights dinner on the Crimson Performer.

Sliced the steak along with some strawberries.

Placed them on a bed of baby spinach, sprinked on feta cheese, and drizzled with strawberry vinaigrette dressing.

Chorizo, Mushroom & Spinach Salad

OK, I want to play, too! Here's my entry:

About 1/2 lb of chorizo...


10 oz sliced baby portobello mushrooms...


A small red onion, sliced and into the 450* gasser...


After 10 minutes, stirred everything up. Did it again in another 10 minutes or so...


Mixed up 2 tbs of evoo, lime juice, water, 1/2 tsp oregano & salt. Warmed the dressing in a ci skillet...


Chorizo, mushrooms, onions & dressing were added to an 8 oz bed of fresh spinach & tossed.


Served with some sliced & buttered ciabatta bread. Time to eat!


It's a great Rick Bayless meal for a hot summer night.
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Skirt Steak Salad

Great Entries so far!

Here's mine:

Skirt Steak seasoned with a little Chef Merito's "carne" seasoning, put on some slices of a roasted garlic loaf


Slice it up:


Added it to some red leaf lettuce, thinly sliced red onion, some red cabbage:


Add half a tomato & half an avocado, along with some jalapeno ranch:


Tossed it with some tongs, added half a chopped jalapeno, ate it with about 3 iced coffees, and now I am stuffed!


That's a 5 quart pyrex bowl (big!) in case anyone is wondering.

Keep the entries coming!
Very nice salad Clint. Barb and I just had a steak salad a couple of nights ago, Barb is going to post that one today.
Being we hit over 100* again today, no cooking inside. Decided to take out a rib eye steak, marinaded in some Yoshida’s and Penzeys Seasoned California Pepper. Then I chopped up some red, green, orange bell pepper along with red onion , mushrooms and shredded carrots.
Cooked the steak on the performer direct and indirect for a few minutes on each side since it wasn’t very thick. Done and inside to rest a few minutes. Took a ½ package of Hokkien Stir Fry noodles microwave for 90 seconds. Pull the noodles apart mix with veggies and plated with streak, Parmesan cheese and hard boil egg. Salad dressing for me was Poppy seed and Rich was Asian Toasted Sesame dressing.
This was one of the best steak salads we’ve had and will be doing it again real soon.





Thanks for stopping by and have a great week end and stay cool.
Clint, that is one awesome salad. Love salads during the summer, easy and good for you.
Clint, that is one awesome salad. Love salads during the summer, easy and good for you.

Thanks! I'd like to see a few more pictures of how yours was assembled - once it's put together or tossed they're not so pretty. Yours looks great but don't really see the steak!

One of my favorites is a gyro salad..... feta, gyro meat, hard boiled egg, texas toast...............