Ultimate Grilled Chopped Salad Recipes

GRILLED CHOPPED VEGETABLE SALAD

Grilled Chopped Vegetable Salad image

Provided by Valerie Bertinelli

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
2 large carrots, peeled, trimmed and cut into 2-inch pieces
8 ounces green beans, trimmed
2 large or 6 small portobello mushrooms, cleaned, stemmed and gills removed
1 zucchini, cut lengthwise into thirds
1 yellow squash, cut lengthwise into thirds
1 head radicchio, quartered
6 tablespoons extra-virgin olive oil
1 head Bibb lettuce, outer leaves removed
1 small shallot, finely chopped
1 lemon, zested and juiced
Freshly grated Parmesan, for garnish

Steps:

Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
Preheat a large (2-burner) grill pan over medium-high heat.
Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.

GRILLED CHICKEN CHOPPED SALAD

Grilled Chicken Chopped Salad image

Layered desserts always grab my family's attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a healthy salad in an eye-catching way. I'm happy to say that it worked. -Christine Hadden, Whitman, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound chicken tenderloins
6 tablespoons zesty Italian salad dressing, divided
2 medium zucchini, quartered lengthwise
1 medium red onion, quartered
2 medium ears sweet corn, husks removed
1 bunch romaine, chopped
1 medium cucumber, chopped
Additional salad dressing, optional

Steps:

In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.

Nutrition Facts : Calories 239 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

SPICED CHICKEN KEBABS WITH CHOPPED SALAD & FLATBREADS

Spiced chicken kebabs with chopped salad & flatbreads image

Marinate chicken in yogurt, spices and lemon zest, then grill to make these flavourful chicken skewers. Serve in flatbreads with salad and cucumber yogurt

Provided by Claire Thomson

Categories Dinner

Time 45m

Yield Serves 4 (makes 8 skewers)

Number Of Ingredients 13

Ingredients

200g Greek yogurt
½ tsp ground cinnamon (optional)
2 green cardamom pods, pods bashed and seeds finely ground (optional)
1 tsp ground cumin
1 tsp ground turmeric
pinch of chilli flakes, or to taste
2 garlic cloves, crushed
1 lemon, zested and halved
640g pack diced chicken thighs
1 cucumber, peeled, ½ coarsely grated, ½ finely chopped
1 Little Gem lettuce, thinly sliced
4 flatbreads
hot sauce, to serve (optional)

Steps:

In a bowl, combine half the yogurt with the spices, half the garlic, the lemon zest and ½ tsp salt. Tip in the chicken and stir well to coat. Cover and leave to marinate in the fridge for at least 30 mins or overnight.
Mix the grated cucumber and the remaining garlic into the remaining yogurt, then season with a pinch each of salt and pepper. Set aside in the fridge.
Mix the finely chopped cucumber and lettuce together, then squeeze over one of the lemon halves and season with a good pinch of salt. Cut the remaining lemon half into quarters. Heat the grill to high or a large griddle pan over a high heat.
Thread the marinated chicken pieces onto metal skewers, put on a tray and cook under a hot grill or in the griddle pan for 10-12 mins, turning often to ensure it cooks evenly and is charred in places. Warm the flatbreads under the grill or in a toaster.
Serve the chicken in the flatbreads with the chopped salad and cucumber yogurt. Drizzle with hot sauce before serving, if you like.

Nutrition Facts : Calories 722 calories, Fat 46 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 2.8 milligram of sodium

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