Main-Dish Salads

This Caribbean-influenced main-dish salad with black beans, garlic-rubbed pork, and papaya is dressed up with an orange-cilantro vinaigrette.

This cool, tropical main-dish salad is dressed with cilantro-lime mayonnaise. Using ready-to-eat roasted or rotisserie chicken and prepared sliced mango is a great way to trim time -- look for the latter in the produce section of the supermarket.

Prepare the pasta and asparagus the day before, then add the cooked shrimp and peanut dressing before serving.

This veggie-packed pasta salad holds up well in the fridge overnight.

Prepare the bacon, pickled onion, and dressing the night before, then combine with turkey, greens, and cheese for a quick main-dish salad.

Mustard vinaigrette finishes off this not-your-everyday potato salad.

In this dish, hot red pepper kicks up the flavor of sweet papaya and mango. To save time, use precooked chicken and slice the fruit ahead of time.

Mix the dressing and marinate the chicken in the morning, so after-work cooking is done in a snap.

An already-cooked rotisserie chicken from the supermarket tops this super-simple salad. Serve with toasted bread and Tuscan bean spread.

The chicken, bacon, and hard-boiled eggs in this hearty salad can all be cooked the day before and chilled.