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Grilled chopped salad with chipotle vinaigrette

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SKILL LEVEL :
Easy but takes some time

The perfect summer salad

I love to grill a pile of vegetables and a head or two of lettuce, chop it all up and serve it as a one-dish meal in the summer. I use up leftover roast chicken in this salad, but you could skip the chicken for a nice vegetarian option. I include my favorite Monterrey Farms grilled artichoke hearts.

The secret is the dressing

Oddly enough, I ran across this vinaigrette while looking for recipes to grill oysters. Unfortunately, my oyster grilling did not go so well, but the vinaigrette was fabulous and just perfect for a grilled salad. This vinaigrette was published in Epicurious in June 2000 and comes from Karen Adler and Judith Fertig's 25 Essentials: Techniques for Grilling Fish. The dressing uses both Spanish sherry vinegar and balsamic vinegar, which works out very nicely and gives the dressing just a touch of sweetness. The chipotle dressing works great in a salad, for dipping bread, or marinating chicken. You are on your own for the grilled oysters. If you figure it out, please tell me your secrets!

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Tips

There is more than enough dressing for the salad. Dress lightly and reserve some for dipping bread. Treviso lettuce is a mild, elongated radicchio lettuce. Substitute radicchio if there is no treviso available.

Grilled chopped salad with chipotle vinaigrette

Prep

Cook

Total

Yield 4 -6 servings

Grilled vegetables, charred lettuce, roast chicken, a handful of feta all wrapped up in a delicious chipotle chili vinaigrette. A perfect summer salad.

Ingredients

  • 3 T Spanish sherry wine vinegar
  • 1 T balsamic vinegar
  • 2 cloves garlic, minced
  • 2 canned chipotle chiles in adobo sauce, minced
  • 2 T adobo sauce from the chipotle chili can
  • 2/3 cup olive oil plus some for grilling
  • Salt and pepper to taste
  • 1 head romaine, cut down the middle, rinsed and dried
  • 1 head travisio lettuce, cut down the middle, rinsed and dried
  • 3 ears corn
  • 5 small zucchini, sliced in half lengthwise
  • 2 cups chopped roast chicken (optional)
  • 1/2 pound cherry tomatoes, hlaved
  • 6 ounces artichoke hearts (preferably Monterrey Farms)
  • 3 ounces feta, crumbled (optional)
  • 1 handful of cilantro, chopped
  • 1 small avocado, diced

Instructions

  1. For the vinaigrette: In a small bowl combine vinegars, garlic, chipotle chilis and adobo sauce. Mix to combine. Slowly whisk in olive oil to form an emulsion. Season with salt and pepper to taste.
  2. Drizzle a bit of olive oil over the half heads of lettuce, sliced zucchini and corn. Season with salt and pepper. Grill over a medium hot fire. The lettuce will take just a minute or two. Grill the zucchini slices and corn until they have nice grill marks on all sides.
  3. Chop the grilled vegetables into bite-sized pieces and put in a bowl with the roast chicken, cherry tomatoes, artichoke hearts and feta. Toss with 1/2 cup of dressing. Taste and adjust. Garnish individual servings with diced avocado.

 

THIS SERVES WELL WITH

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2 COMMENTS

Comments

  1. Jamie Hanson says:

    This grilled chopped salad was amazing!!!! Tasted more like an entree than most salads because of the warm veggies and chicken!

    1. Kim says:

      So glad you liked it Jamie. Yes we eat this as a salad-for-dinner. Maybe with a little chopped minted fruit salad to round things off.

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