Best Grilled Chopped Salad Recipes

GRILLED CHICKEN CHOPPED SALAD

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.

GAZPACHO GRANITA WITH CHOPPED GAZPACHO SALAD, AVOCADO AND FLAME GRILLED SHRIMP IN JALAPENO CILANTRO OIL

Steps:

• Granita: Add all the granita ingredients to a blender or food processor and puree. Strain the puree through a sieve into a medium bowl. Cover with plastic wrap and refrigerate for 30 to 45 minutes. Transfer the chilled puree into a wide, shallow, heavy-bottomed container. (The shallower and wider the container, the more room you give the granita to freeze quickly.) Cover with foil or plastic wrap and freeze until it begins to appear solid around the edges, about 1 hour. Using a fork, scrape the ice from sides, mixing in from the edges into the center. Repeat this scraping and mixing process every 30 minutes, until the entire mixture has the consistency of shaved ice. Put back in freezer until ready to use.
• Chopped salad: Combine all of the ingredients in a large bowl. Cover and refrigerate until ready to use.
• Shrimp: Combine the cilantro, lime zest and juice, jalapeno and olive oil in a blender or food processor. Set aside.
• If using a gas grill, preheat the grill to high, direct heat. If using coals, allow the coals to burn down to glowing white embers. The grill is hot enough when you can hold your hand about 1-inch over it for only 1 second. Lightly grease the grill with olive oil to prevent sticking. Lightly salt the shrimp and thread each skewer with 3 shrimp. Grill shrimp approximately 2 minutes per side, basting with cilantro oil twice. Remove the shrimp from the grill and add the remaining cilantro oil to a small pan. Heat the oil until bubbling.
• Add the avocado to a small bowl and drizzle with lime juice.
• To serve, spoon some of the chopped salad on each serving plate and top with some granita. Add a few teaspoons of avocado, a skewer of shrimp and a drizzle of the hot cilantro oil. Serve immediately.

GRILLED CHOPPED VEGETABLE SALAD

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.

PEPPER-GRILLED STEAK WITH CHOPPED SUMMER SALAD

Steps:

• Mix garlic, pepper, and 1 1/4 teaspoons coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour.
• Spray barbecue grill with nonstick spray. Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.
• Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Spoon salad over steak and serve.

GRILLED TUNA WITH MEDITERRANEAN CHOPPED SALAD

Steps:

• Cover potatoes with cold water in a medium saucepan; add salt. Bring to a boil; cook until potatoes are tender, 10 to 12 minutes. Drain, and rinse under cold running water. Cut potatoes into 1/4-inch-thick slices; transfer to a large bowl.
• Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts; cook until almost tender, 4 to 5 minutes. Plunge haricots verts into ice-water bath; let cool completely. Drain, and cut haricots verts in half. Add to bowl with potatoes. Add tomatoes, anchovies, olives, basil, oil, and lemon juice; season with salt and pepper. Toss to combine, and set aside.
• Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Season tuna with salt and pepper. Grill tuna, turning once, 3 minutes per side for rare. Transfer to a cutting board; slice tuna against the grain. Grill bread, turning once, until slightly charred. Serve tuna with salad and bread.

AVOCADO AND GRILLED CHICKEN CHOPPED SALAD W/ SKINNY CHIPOTLE-LIME RANCH

Steps:

• Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch
• Add all ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.

GRILLED CHICKEN PAILLARD AND CHOPPED-RADICCHIO SALAD

Steps:

• Heat oven to 350 degrees. Place walnuts on a baking sheet; toast until golden brown and fragrant, 8 to 10 minutes. In a bowl, combine lemon juice and 1/2 teaspoon walnut oil. Brush over chicken breasts; set aside.
• Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; cook beans until tender, about 1 1/2 minutes. Drain; transfer to ice bath to cool. Drain again; cut beans into 1/2-inch pieces. Combine beans, radicchio, and fennel in a large bowl. Add vinegar, remaining 2 tablespoons walnut oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss; set aside.
• Heat a grill or grill pan coated with olive-oil cooking spray until very hot. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until browned, about 3 minutes. Turn; continue cooking until browned and cooked through, 2 to 3 minutes more. Serve topped with reserved radicchio salad; garnish with walnuts.

GRILLED CHICKEN CHOPPED SALAD

Steps:

• Pour 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F).
• Meanwhile, combine remaining dressing with all remaining ingredients except cheese in large bowl.
• Slice chicken; place over salad. Top with cheese.

GRILLED CHOPPED SALAD

Steps:

• Preheat grill for low heat and lightly oil the grate.
• Brush romaine heart halves with olive oil and balsamic vinegar; season with salt, ground black pepper, and garlic salt.
• Grill romaine hearts over low heat until tender, about 2 minutes; flip and continue cooking until tender, about 2 minutes.
• Transfer grilled romaine hearts to a cutting board and chop; transfer to a bowl. Top romaine with Roma tomatoes, avocado, cucumber, balsamic vinaigrette, and feta cheese.

GRILLED TUNA WITH MEDITERRANEAN CHOPPED SALAD

Steps:

• Cover potatoes with cold water in a medium saucepan; add salt. Bring to a boil; cook until potatoes are tender, 10 to 12 minutes. Drain, and rinse under cold running water. Cut potatoes into 1/4-inch-thick slices; transfer to a large bowl. Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts; cook until almost tender, 4 to 5 minutes. Plunge haricots verts into ice-water bath; let cool completely. Drain, and cut haricots verts in half. Add to bowl with potatoes. Add tomatoes, anchovies, olives, basil, oil, and lemon juice; season with salt and pepper. Toss to combine, and set aside. Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Season tuna with salt and pepper. Grill tuna, turning once, 3 minutes per side for rare. Transfer to a cutting board; slice tuna against the grain. Grill bread, turning once, until slightly charred. Serve tuna with salad and bread.

GRILLED ROMAINE AND PORK CHOPPED SALAD

Steps:

• Prepare an outdoor grill to cook directly over medium-high heat.
• To make the dressing, combine all ingredients and whisk vigorously to blend. Set aside.
• Brush the chops lightly with olive oil and season with salt and pepper. Brush the Romaine, onion, bell pepper, corn and cucumber lightly with oil and season with salt and pepper. Place the chops on the grill and cook for 4 to 5 minutes, until golden brown. Flip and cook another 4 to 5 minutes, until they reach an internal temperature of 150 degrees. Transfer to a plate and set aside.
• Put the onion, bell pepper, corn and cucumber on the grill. Cook for 3 to 4 minutes, until lightly charred. Flip and cook for another 3 to 4 minutes, until lightly charred. Leave the corn on until it's lightly charred on all sides. As the vegetables are done, transfer them to a plate and set aside. Place the Romaine halves on the grill, cut-side down, and cook to 4 to 5 minutes, until lightly browned. Flip and cook another 2 to 4 minutes, until lightly browned and wilted. Transfer the Romaine to a plate and set aside.
• With a sharp knife, cut the chops into bite-size pieces and set aside. Cut the onion, bell pepper and cucumber into large dice and set aside. Cut the kernels from the ear of corn and set aside. Split the Romaine halves down the middle, then chop them into bite-size pieces. Place the Romaine in a large salad bowl. Add the pork chops, onion, bell pepper, corn and cucumber. Whisk the dressing well again and pour half of it over the salad. Toss well. Add half of the remaining dressing and the Parmesan and toss well. Add the rest of the dressing if desired and check for seasoning; add salt and pepper if needed. Toss well before serving.

GRILLED SHRIMP SKEWERS WITH FENNEL CHOPPED SALAD

Steps:

• For the shrimp skewers: Combine the strained tomatoes, fennel fronds, lemons, brown sugar, cumin, paprika, coriander and 3 tablespoons salt in a large bowl. Add the shrimp and allow to marinate for 30 minutes in the refrigerator.
• Prepare a grill for medium-high heat. Thread the shrimp on skewers and grill until pink and opaque throughout, 2 minutes per side.
• For the fennel salad: Quarter the reserved fennel bulbs and onion through the roots. Toss with some olive oil in a large bowl to coat. Grill the fennel and onion, turning occasionally, until charred. Let cool slightly then chop into medium dice.
• Combine the 3 cups olive oil, vinegar, granulated sugar, cumin and lemon zest in a large bowl. Season with salt and pepper to taste. Add the diced fennel and onion, the cucumbers, bell peppers, parsley and mint and toss to combine.
• For serving: Divide the fennel salad among plates and top with the shrimp on the skewers.

GRILLED CHICKEN CHOPPED SALAD

Steps:

• In a medium bowl, whisk together the mustard, apple juice, vinegar, 2 tablespoons water, 1/4 teaspoon of the pepper, and 1/2 cup of the oil. Transfer 1/2 cup of the mixture to a large resealable plastic bag and refrigerate the rest. Rinse the chicken and pat dry with paper towels. Add to the bag, seal, and refrigerate for 20 minutes. Meanwhile, heat grill to medium. Place the zucchini, tomatoes, and onion on a baking sheet. Add the salt and the remaining oil and pepper and toss. Grill the chicken and vegetables, turning occasionally, for about 10 minutes total. Transfer to a cutting board and roughly chop the ingredients. Divide the salad greens among individual

GRILLED-CHICKEN CHOPPED SALAD

Steps:

• In a medium bowl, whisk together the mustard, apple juice, vinegar, 2 tablespoons water, 1/4 teaspoon of the pepper, and 1/2 cup of the oil. Transfer 1/2 cup of the mixture to a large resealable plastic bag and refrigerate the rest. Rinse the chicken and pat dry with paper towels. Add to the bag, seal, and refrigerate for 20 minutes. Meanwhile, heat grill to medium. Place the zucchini, tomatoes, and onion on a baking sheet. Add the salt and the remaining oil and pepper and toss. Grill the chicken and vegetables, turning occasionally, for about 10 minutes total. Transfer to a cutting board and roughly chop the ingredients. Divide the salad greens among individual bowls and top with the chicken, vegetables, and the reserved dressing. Tip: You can vary the vegetables depending on what's plentiful at the farmers' market or in your vegetable bin. Asparagus and sliced bell peppers taste terrific with the vinaigrette and take approximately the same amount of time to grill. Yield: Makes 4 servings