Grilled chopped salad with chipotle vinaigrette
Grilled vegetables, charred lettuce, roast chicken, a handful of feta all wrapped up in a delicious chipotle chili vinaigrette. A perfect summer salad.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 -6 servings 1x
Ingredients
Scale
- 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
- 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.
- 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.
- 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.