Best 20 Grilled Salad Recipes

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

GRILLED CORN AND BEAN SALAD

Steps:

• For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
• Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
• For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
• Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

GRILLED THAI BEEF SALAD

Steps:

• Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
• Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
• Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

SIMPLE GRILLED CHICKEN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, hot sauce, and thyme in a small saucepan. Season with salt and pepper. Arrange chicken and onion slices on a plate. Spoon 2 tablespoons of the dressing over the chicken and onions; turn to coat. Let stand for 5 minutes.
• Grill chicken and onion slices on the preheated grill, turning once, until chicken is cooked through and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the saucepan with the remaining dressing at the edge of the grill to warm.
• Transfer chicken and onion slices to a place. Cut chicken crosswise into thin slices. Separate onion slices into rings.
• Place lettuce in a large bowl; add chicken and onion. Add warm dressing and toss to coat. Season with salt and pepper. Sprinkle with feta cheese and serve.

GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA

Steps:

• Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
• Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.

GRILLED POTATO SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
• Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
• Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

GRILLED SHRIMP SALAD

Steps:

• Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
• While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
• Put shrimp on top of the salad greens mixture. Pour dressing over top.

GRILLED CHICKEN CAESAR SALAD

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.

GRILLED CHICKEN TACO SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
• Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
• Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Steps:

• Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD

Steps:

• In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
• Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
• Preheat the oven to 350 degrees F.
• Bake the chicken, covered in foil, for 35 to 45 minutes.
• Meanwhile, preheat the grill to medium high.
• Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
• Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
• In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE

Steps:

• Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
• Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

CREAMY GRILLED POTATO SALAD

Steps:

• Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.

GRILLED CHICKEN BOW TIE PASTA SALAD

Steps:

• Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 minutes; drain.
• Toss chicken pieces, tomatoes, pepper, cheese, olives and dressing together in a large bowl.
• Add pasta and broccoli, toss lightly.
• Sprinkle with Parmesan cheese and serve.

SUMMER GRILLED SHRIMP SALAD

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

MANGO SALAD WITH GRILLED SHRIMP

Steps:

• Make mango salad:
• Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
• Grill shrimp:
• Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
• Prepare grill.
• Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
• Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

GRILLED CORN AND TOMATO SALAD

Steps:

• Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
• Prepare and preheat your lump charcoal grill to medium low.
• Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
• Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
• Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.

TOMATO, AVOCADO AND GRILLED CORN SALAD

Steps:

• Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.

GRILLED CAESAR SALAD

Steps:

• Preheat a grill to medium-high heat.
• In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
• Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
• Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
• Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.