Grill the lemons, grill the avocados and the chicken, corn and zucchini and you are set to enjoy a grilled salad. So much flavor and so many summer foods.
Summer salads kind of have my heart. Not only are they so pretty, but they’re easy, tasty and go with EVERYTHING. Grilling some chicken, steak, or fish? Add a summer salad and you’ve got a full meal.
You know what I’ve just recently discovered though? Grilled citrus! Why has nobody informed me of this phenomenon before?! It’s genius! I decided to throw some grilled lemon into the dressing for this salad for an extra smokey punch of flavor. 
I’ve said it before and I’ll say it again. Homemade salad dressing will turn your salads from boring to drool worthy. Once you learn how to make a few homemade dressings to keep in your back pocket, you’ll never buy store bought again.
Click here for the grilled lemon dressing.
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Everything’s Grilled Salad
- Total Time: 45 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Fire up the grill for this vibrant salad!
Grilled chicken, corn, and veggies tossed with a zesty lemon dressing.
Ingredients
- 2 (454 g) boneless (skinless chicken breasts)
- 2 ears corn
- 2 small zucchinis (1/4 inch sliced the long way)
- 1 (227 g) avocado (halved and pit removed)
- 2 romaine hearts (chopped)
- 1 large tomato (cut into wedges)
- 1/4 cups (59 ml) almonds (sliced)
- Olive oil for brushing
- Salt
- Lemon pepper or regular pepper
Instructions
- Preheat the grill to medium/low heat.
- Brush the chicken with olive oil, sprinkle with salt and lemon pepper, and grill for 5-6 minutes per side.
- Add corn to the grill and cook for 10 minutes, turning occasionally.
- Brush lemon and zucchini slices with olive oil.
- Grill lemon slices for 3-4 minutes per side.
- Grill zucchini slices for 2-3 minutes per side.
- Brush avocado with olive oil and grill face down for a couple of minutes until grill marks appear.
- Remove all grilled items from the grill and set aside to cool.
- To make the dressing, blend grilled lemons, shallot, olive oil, salt, and 3 tablespoons of water until smooth, adding more water as needed.
- Add chopped romaine to a bowl.
- Top with diced grilled chicken, grilled corn, zucchini slices, tomato, diced avocado, and almonds.
- Drizzle with dressing and serve.
Notes
- For perfectly grilled chicken, use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
- To prevent the avocado from browning, toss it with a little lime juice after grilling.
- Leftovers can be stored separately in airtight containers for up to 3 days. The dressing should be stored separately from the salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 large serving
- Calories: 600
- Sugar: 10
- Sodium: 400
- Fat: 35
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 45
- Fiber: 10
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
How do I achieve the best flavor when grilling the lemons for the dressing?
Grill the lemons cut-side down until they have nice char marks, which enhances their sweetness and adds a smoky flavor to the dressing.
What type of chicken works best for Everything’s Grilled Salad?
Boneless, skinless chicken breasts or thighs are ideal as they grill evenly and stay juicy, making them perfect for this salad.
Can I substitute the zucchini with another vegetable?
Yes, you can replace zucchini with vegetables like bell peppers or asparagus, but keep in mind that grilling times may vary based on the vegetable’s thickness.
