Chipotle Chicken, Halloumi & Grilled Romaine Salad

Chipotle Chicken, Halloumi & Grilled Romaine Salad

1 Review
From: EatingWell Magazine, July/August 2019

This dinner on the grill is ideal for the hottest days of summer when you can't bear to turn on the oven. A bright cilantro vinaigrette complements the smoky flavor from the chipotles and grilled vegetables, while grilled chicken and halloumi cheese add substance to this healthy salad recipe you'll want to put on heavy rotation all season.

Ingredients 6 servings

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  • ¾ cup packed fresh cilantro leaves with tender stems
  • 2 green onions, chopped
  • 3 tablespoons lime juice
  • 2 teaspoons honey, divided
  • ¾ teaspoon salt, divided
  • ¼ teaspoon ground cumin
  • 8 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon minced canned chipotle in adobo sauce
  • 1 ear corn, husked
  • 1 medium zucchini, quartered lengthwise
  • 1 medium red onion, cut into ¼-inch-thick slices
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 3 romaine hearts (3-4 ounces each)
  • 4 ounces halloumi cheese (see Tips), cut into 6 slices


  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Combine cilantro, scallions, lime juice, 1 teaspoon honey, ¼ teaspoon salt, cumin and 6 tablespoons oil in a mini food processor; process until smooth. Set aside.
  3. Combine chipotle, 1 tablespoon oil and the remaining 1 teaspoon honey in a small bowl. Toss the ear of corn, zucchini and onion with the remaining 1 tablespoon oil and ¼ teaspoon salt in a large bowl. Season chicken with the remaining ¼ teaspoon salt. Cut romaine hearts in half lengthwise, leaving root ends intact.
  4. Oil the grill rack (see Tips). Grill the chicken for 5 minutes, then turn and brush with the chipotle glaze. Continue grilling until an instant-read thermometer inserted in the thickest part registers 165°F, 5 to 8 minutes more. Grill the corn, zucchini and onion, turning frequently, until tender and charred in spots, 10 to 12 minutes total. Grill halloumi until golden brown and charred in spots, about 2 minutes per side. Grill the romaine, cut-side down, until lightly charred, 2 to 3 minutes.
  5. Transfer the chicken to a clean cutting board. Let rest 5 minutes, then slice. Cut the kernels off the cob. Arrange the chicken, romaine, corn, zucchini, onion and halloumi on a platter. Drizzle with the reserved cilantro dressing.
  • Tips: To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)
  • Halloumi's high melting point makes it crispy when grilled, rather than melting all over the place. Got leftovers? Try pan-frying it for vegetarian tacos or cubing and broiling to make cheesy "croutons."
  • To make ahead: Refrigerate dressing (Step 2) for up to 1 day.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 403 calories; 27 g fat(7 g sat); 8 g fiber; 19 g carbohydrates; 24 g protein; 451 mcg folate; 55 mg cholesterol; 8 g sugars; 2 g added sugars; 27,557 IU vitamin A; 24 mg vitamin C; 127 mg calcium; 4 mg iron; 573 mg sodium; 1,088 mg potassium
  • Nutrition Bonus: Vitamin A (551% daily value), Folate (113% dv), Vitamin C (40% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ fat, 3 vegetable, 2 lean protein, 1 medium-fat protein

Reviews 1

July 22, 2019
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By: D'Anne Avotins
This meal was outstanding in every way. The cilantro dressing was delicious. We have vegetarians and meat eaters in our house and this type of recipe is perfect. Each family member can take what he or she likes and there is non-meat protein. We added grilled herbed polenta on the side and it became a very hearty meal.
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