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.

Breana Killeen
Source: EatingWell Magazine, July/August 2019

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Recipe Summary

active:
40 mins
total:
40 mins
Servings:
6
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • Combine cilantro, scallions, lime juice, 1 teaspoon honey, 1/4 teaspoon salt, cumin and 6 tablespoons oil in a mini food processor; process until smooth. Set aside.

  • 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 1/4 teaspoon salt in a large bowl. Season chicken with the remaining 1/4 teaspoon salt. Cut romaine hearts in half lengthwise, leaving root ends intact.

  • 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 degrees 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.

  • 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

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 Facts

403 calories; protein 24.5g 49% DV; carbohydrates 19.4g 6% DV; dietary fiber 7.8g 31% DV; sugars 8.4g; fat 27.2g 42% DV; saturated fat 6.7g 34% DV; cholesterol 55.3mg 18% DV; vitamin a iu 27556.5IU 551% DV; vitamin c 24.4mg 41% DV; folate 451mcg 113% DV; calcium 127.1mg 13% DV; iron 3.9mg 22% DV; magnesium 74mg 26% DV; potassium 1087.9mg 31% DV; sodium 573.3mg 23% DV; added sugar 2g.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
07/22/2019
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. Read More