Grill marks galore with this Grilled Farmers Market Salad with Halloumi and Adobo Chicken dressed in a bright basil and parsley vinaigrette. It’s like American, Greek, and Mexican cuisine had a seriously mouthwatering collision. You’re going to want this healthy, quick and easy dinner on repeat all summer long.
Admittedly my husband doesn’t get overly excited about salad but this is a different story entirely. Charred and smoky romaine, vegetables, non-melting halloumi and spicy chicken put this gluten-free salad into a league of its own. Plus the lemony, herbaceous vinaigrette complements the grilled flavors perfectly.
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Making Grilled Farmers Market Salad
Here in the Garden State, farmers markets are burgeoning with summer’s bounty. Tomatoes aren’t quite here yet but it won’t be long. If they were, they definitely would have joined this band of crisp lettuce, sweet corn, zucchini, and red onion.
The vinaigrette is a delicious puree of basil and parsley, scallions, lemon juice, agave, and extra-virgin olive oil. You can easily include or substitute in cilantro, lime juice, and honey or maple syrup as the sweetener. You can whip up this green goddess of a dressing the day before too.
As far as prepping the veggies, just husk the corn, slice the zucchini, onion and halloumi, and halve the romaine hearts. TIP: Be sure to leave the root ends intact to keep the leaves together.
Simply fire up the bbq, coat the gang in olive oil, and sprinkle generously with salt and pepper. Then get grilling!
Prepping the chicken is a cinch too. You can use breasts or thighs. Coat them with a sweet n’ spicy glaze of adobo sauce, honey, olive oil and ground cumin. We have a fairly moderate palate when it comes to heat, but if you’re more adventurous feel free to add some hot sauce or cayenne pepper to the mix. Also, you can omit the chicken entirely to keep the salad vegetarian.
Once all the grilling has commenced, cut the kernels from the cobs, slice the chicken and halloumi, and grab a large platter. Arrange your charred beauties, give them a good drizzle of the dressing, and uncork your favorite. Hope you love this as much as we do. Cheers to summer, friends!!
Entrée Salad Inspiration
The beauty of salads is their versatility so feel free to add and mix up as many proteins, cheeses, veggies and fruit as you like. Check these out!
- Grilled Shrimp Garden Salad w/ Sesame Lime Dressing
- Citrus Salad with Avocado & Goat Cheese
- Smoked Salmon Spinach Salad w/ Lemon Dijon Vinaigrette
- BLT Panzanella Salad by Pinch of Yum
- Strawberry Spinach Salad w/ Granola Croutons by Cotter Crunch
More Delicious Summer Dishes
Take advantage of summer’s bounty with these seasonal recipes that will have your gang coming back for more.
- Grilled Peach & Burrata Basil Crostini
- Blistered Cherry Tomato & Grape Galette
- Grilled Cantaloupe & Black Bean Salad
- Glazed German Fresh Fruit Flan
- Roasted Strawberry Lemon Cream Trifles
- No Churn Cherry Vanilla Ice Cream
- Skillet Berry Cobbler
Essential Tools Used
- High-powered blender or
- Food processor
- Extra-large rimmed sheet pan
- 7-inch Santoku knife
- BPA-free cutting boards
Grilled Farmers Market Salad with Halloumi and Adobo Chicken
- ¾ cup packed fresh basil, parsley or cilantro (or a combo), plus more for garnish
- 3 green onions, coarsely chopped
- 3 tablespoons lemon or lime juice
- 1 tablespoon agave, honey or maple syrup
- ¼ cup extra-virgin olive oil
- Kosher salt and pepper
- 1 tablespoon adobo sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 ½ pounds boneless, skinless chicken breasts
- 2 romaine hearts, about 7 ounces each, halved lengthwise with root ends intact
- 2 medium zucchini, quartered lengthwise
- 2 ears corn, husked
- 1 large red onion, cut into ½-inch thick slices
- 6 ounces halloumi cheese, cut into 2 slices
- 3 tablespoons extra-virgin olive oil
- Kosher salt and pepper
- Combine the first 5 ingredients in a high-powered blender or food processor until completely smooth. Season to taste with salt and pepper.
- Makes about ⅔ cup. (Can be made 1 day ahead. Cover and refrigerate.)
- In a small bowl, mix the adobo, olive oil, honey, cumin and salt until well combined. Brush the mixture liberally on both sides of the chicken breasts.
- Let stand at room temperature while prepping vegetables.
- Preheat grill to medium.
- Place the corn, zucchini quarters, onion slices, halved romaine and halloumi slices on 1 or 2 large, parchment-lined baking sheets.
- Brush the olive oil all over the vegetables and halloumi. Sprinkle generously with salt and pepper.
- Start with the chicken and corn. Fit what you can on the grill with enough room to flip and turn.
- Use these cooking times as a guide and adjust your grill’s heat if firing up too fast or not charring enough.
- Grill the chicken for about 5 minutes per side, or until an instant-read thermometer inserted in the thickest part registers 160°Transfer to a clean plate and tent with foil.
- Grill the corn about 15 minutes turning every few minutes. If there’s room, start grilling the corn with the chicken.
- For the zucchini and onion, grill 4-5 minutes per side depending how strong the heat is on their spot of the grill.
- The halloumi and romaine can go on the grill together. Grill the romaine, cut-side down, until lightly charred, 2 to 3 minutes. Halloumi needs about 2 minutes per side until golden brown.
- When cool enough to handle, cut the kernels off the cob, and cut the halloumi slices into thirds.
- Arrange the romaine, chicken, corn, zucchini, onion and halloumi on a platter. Drizzle with some of the dressing and pass the rest separately. Enjoy!
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