For a long time I have made nice big salads with romaine, peppers, cukes, carrots, red onions or whatever veggie is at hand topped with some cracked pepper and balsamic as the dressing then sprinkled and mixed with some parmesan cheese.
Once this is done I will then add some hot flavored rice like Uncle Ben’s wild rice I have added chicken to, or alternatively 1/3 to 1/2 of a Chipolte’s Burrito bowl. Obviously this needs to be eaten at the time they are added as the lettuce will tend to wilt if left next to the heated rice, so this is not really a dish you can put away and eat later once the hot and cold are mixed.
I think the combo of hot rice and meat and cool crunchy veggies and all the flavors blending are mega fantastic and extremely satisfying. Does anyone else do the hot rice+meat / cold salad thing?
Not quite the same thing but very close - there’s salad nicoise, with lettuce, olives, a mustard vinaigrette, and hot/lukewarm/cooled cooked potatoes (cubed), green beans, and tuna.
Then my workplace has a salad that’s made of spinach, rice, wheat berries, strips of cooked eggs, tofu, sriracha sauce, cucumbers, shaved carrots, and a soy-based sweetish vinaigrette. I could see that working with warm rice/wheat berries and warm egg strips/tofu.
That basically sounds like making yourself a standard dinner of salad, meat and rice, and then instead of putting it into its separate piles on the plate, dumping it all in a bowl, stirring it together and digging in. I’m not an “eww, my foods are touching each other!” person, and I have eaten plenty of salads that feature meat, but I think the flavor profile of the seasoned rice and the dressing on the salad should match a little bit more for your concoction to be pleasing to the general public!
One of my self-developed dishes is a green salad with green apple spears and drizzled with raspberry vinaigrette, framing a sizzzling parmesan chicken breast.