Easy dinner recipes: Simple salads go big with steak, calamari or chicken

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Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

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Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

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The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

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Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

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Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

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Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

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Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

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Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

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Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

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Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

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They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

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The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

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You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

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This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

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One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

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This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

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Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

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A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

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A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

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Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

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An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

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Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

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It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

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Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

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Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

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In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

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For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

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This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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A touch of spice. (Gary Friedman / Los Angeles Times)

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Soft and tender. (Bob Chamberlin / Los Angeles Times)

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Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

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There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

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Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

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Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

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Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

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Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

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For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

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A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

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Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

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The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

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These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

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Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

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Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

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This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

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Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

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With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

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Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

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This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

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Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

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Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

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Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

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Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

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This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

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The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

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Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

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Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

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You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

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With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

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Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

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It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

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This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

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A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

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The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

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This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

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Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

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Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

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Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

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Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

April 3, 2014 10:47 AM PT

If you think salads leave a little to be desired when it comes to a main course, go big by adding meat. A Southwestern-inspired steak, spicy calamari or Chinese chicken salad from Chinois are sure to fill you up.

Chinois chicken salad: Best Chinese chicken salad ever? That’s what one reader thought when requesting the recipe from Wolfgang Puck’s Chinois on Main in Santa Monica. It is pretty amazing.

Steak salad: Classic Thai beef salad is remade with Southwestern ingredients in this refreshing salad tossed with toasted pumpkin seeds, chipotle chiles, fresh oregano and no shortage of avocado.

QUICK & EASY: 99 terrific recipes in about an hour or less

Spicy calimari salad: Batter-fried squid is tossed with shredded romaine and radicchio and a spicy chili dressing, and then garnished with toasted sesame seeds.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

RECIPES: 99 easy dinner ideas in about an hour or less

CHINOIS CHICKEN SALAD

Total time: 30 minutes | Serves 6

Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

CHINESE MUSTARD VINAIGRETTE

1 egg yolk

3 teaspoons Chinese mustard

1 1/2 teaspoons soy sauce

3 tablespoons light sesame oil

1/2 cup rice vinegar

3 to 4 tablespoons peanut oil

Salt, pepper

Blend together the egg yolk, mustard, soy sauce, sesame oil, vinegar, peanut oil and salt and pepper to taste until smooth. Store in the refrigerator while you make the salad.

CHICKEN SALAD

Oil

10 wonton skins, cut into 1-inch strips

1 small head Napa cabbage

1 (3-pound) roast chicken

2 small heads radicchio, cut into thin strips

1 teaspoon black sesame seeds

1. Pour enough oil in a skillet to reach a depth of 1/4 inch. Heat the oil over medium heat and fry the wonton skins until golden, 2 minutes. Drain on paper towels.

2. Select 4 to 8 outer leaves from the cabbage and reserve. Slice the remaining cabbage into thin strips.

3. Remove the skin from the breasts and thighs of the chicken and shred the meat. Combine the chicken, cabbage and radicchio in a bowl and toss with the vinaigrette.

4. Arrange the reserved cabbage leaves on the edge of a large serving plate. Mound the salad in the center and sprinkle it with the sesame seeds and wonton skins.

Each serving: 465 calories; 361 mg sodium; 133 mg cholesterol; 29 grams fat; 5 grams saturated fat; 14 grams carbohydrates; 37 grams protein; 1.66 grams fiber.

STEAK SALAD

Total time: 45 minutes | Serves 4

1/2 cup freshly squeezed lime juice

1 chipotle chile in adobo sauce, chopped (or to taste)

2 cloves garlic, minced

2 teaspoons finely chopped fresh oregano

1/2 teaspoon ground cumin

1 pound skirt steak, at room temperature

Coarse sea salt and freshly ground black pepper to taste

3 cups loosely packed fresh cilantro leaves

1 large bunch green onions, green part only, chopped

2 just-ripe Hass avocados, thinly sliced crosswise

1/2 cup pumpkin seeds, toasted

1. Combine the lime juice, chipotle, garlic, oregano and cumin in a bowl and mix to blend. Set aside.

2. Heat a cast-iron or other heavy skillet over high heat until it is smoking. Cut the steak into pieces large enough to fit into the skillet in one layer. Season each well on both sides with salt and pepper. Lay the pieces into the pan and cook until rare, 2 to 4 minutes on each side depending on the thickness of the meat. Transfer to a cutting board and let stand 5 minutes.

3. Cut the meat across the grain into thin slices. Transfer to a bowl with the juices. Add the lime juice mixture and toss to mix. Season with more salt and pepper if you like.

4. Just before serving, add the cilantro, green onions and avocado and toss to mix. Sprinkle with the pumpkin seeds and serve.

Each serving: 456 calories; 30 grams protein; 18 grams carbohydrates; 9 grams fiber; 31 grams fat; 7 grams saturated fat; 50 mg. cholesterol; 103 mg. sodium.

SPICY CALIMARI SALAD

Total time: 1 hour, 15 minutes (includes soaking time) | Serves 6 to 8

Note: This is adapted from a recipe by chef-owner Marc Murphy at Ditch Plains in New York City. Sambal oelek is ground chile paste that can be found in Asian markets and well-stocked supermarkets.

2 pounds squid with tentacles, cleaned and cut into 3/4 -inch-thick rings

1 cup milk

1/4 cup packed brown sugar

6 tablespoons sambal oelek

2 tablespoons fish sauce

1 1/2 teaspoons dark sesame oil

1 tablespoon freshly squeezed lime juice

1/2 cup soybean or peanut oil

3 cups canola oil, for deep frying

Flour for dredging

Kosher salt and pepper to taste

1/2 head romaine, julienned

1/3 head radicchio, julienned

2 tablespoons toasted sesame seeds

1. Combine the calamari and milk in a bowl and let soak for 1 hour.

2. To make the vinaigrette, combine the brown sugar, sambal, fish sauce, sesame oil, lime juice and soybean oil in a bowl and whisk until blended. Set aside.

3. Heat the canola oil in a wok or deep-fryer to 350 degrees.

4. Drain the calamari completely. Spread the flour into a large shallow dish and, working in batches, dredge the calamari in it. Transfer to a sieve and shake off the excess flour. Add the calamari in batches to the hot oil and fry until golden brown, 4 to 6 minutes. Drain on paper towels. Immediately season with salt and pepper.

5. While the calamari is still hot, combine it with the romaine, radicchio and the sesame seeds in a salad bowl. Add half the vinaigrette and toss to coat. Add more vinaigrette as needed and serve.

Each of 8 servings: 479 calories; 21 grams protein; 28 grams carbohydrates; 2 grams fiber; 32 grams fat; 4 grams saturated fat; 265 mg. cholesterol; 677 mg. sodium.

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