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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.

Source: EatingWell Magazine, July/August 2019


Read the full recipe after the video.

Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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: 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

2 1/2 cups
403 calories; protein 24.5g; carbohydrates 19.4g; dietary fiber 7.8g; sugars 8.4g; fat 27.2g; saturated fat 6.7g; cholesterol 55.3mg; vitamin a iu 27556.5IU; vitamin c 24.4mg; folate 451mcg; calcium 127.1mg; iron 3.9mg; magnesium 74mg; potassium 1087.9mg; sodium 573.3mg; added sugar 2g.

3 1/2 fat, 3 vegetable, 2 lean protein, 1 medium-fat protein