Chipotle Chicken, Halloumi & Grilled Romaine Salad
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.
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.
3 1/2 fat, 3 vegetable, 2 lean protein, 1 medium-fat protein