Grilled Romaine Salad with Chicken
Salad reaches a whole new level with smoky grilled romaine, vegetables, halloumi and spicy chicken then drizzled with a bright fresh herb vinaigrette.
Servings 6 servings
Calories 294kcal
Ingredients
Dressing
- ¾ cup packed fresh basil , parsley or cilantro (or a combo), plus more for garnish
- 3 green onions , coarsely chopped
- 3 tablespoons lime juice
- 1 tablespoon agave , honey or maple syrup
- ¼ cup extra-virgin olive oil
- Kosher salt and pepper
Chicken
- 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
Salad
- 2 romaine hearts , about 7 ounces each, halved lengthwise with root ends intact
- 2 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
Instructions
Dressing
- 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.)
Chicken
- 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.
Salad
- 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!
Notes
*Recipe was adapted from EatingWell's July/August 2019 issue.
Nutrition
Serving: 1 serving | Calories: 294kcal | Carbohydrates: 15g | Protein: 33g | Fat: 11g | Cholesterol: 73mg | Sodium: 1002mg | Potassium: 837mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3735IU | Vitamin C: 22mg | Calcium: 334mg