Big Grilled Salad
In my house we eat main dish salads on repeat for simple meals, and this one is all about big grilled, smoky flavors! You’ve got a grilled protein and crunchy veggies tossed with my favorite favorite Italian vinaigrette dressing, zingy pepperoncini, and shaved Parmesan.
This recipe is nice because you can swap in different proteins like chicken, salmon or tofu. I’ve served it for a patio party with a side of grilled garlic bread and it was a huge hit.
Big Grilled Salad
Time: 45 minutes
Serves: 4
Dairy-Free, Gluten-Free, Vegetarian, Vegan
Ingredients
**Pick one protein!**
For the chicken
2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
½ tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
¼ teaspoon dried dill
1 to 1¼ teaspoons kosher salt
Freshly ground black pepper
OR…For the salmon
4 4-ounce salmon fillets, skin on (wild caught if possible)
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
¼ teaspoon dried dill
½ teaspoon kosher salt
OR…For the tofu
2 blocks extra-firm or super firm tofu (12 to 16 ounces each)*
2 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons soy sauce (or tamari)
¼ cup olive oil
1 teaspoon Sriracha hot sauce (optional)
Kosher salt
For the dressing
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup or sugar
1 small garlic clove, grated (about ¼ teaspoon) or ½ teaspoon garlic powder
½ teaspoon each dried oregano, dried thyme, and dried basil
¼ teaspoon kosher salt
6 tablespoons olive oil
For the salad
1 romaine heart (3 cups)
5 cups leafy lettuce, like butter (Bibb) lettuce or other varieties
1/2 small red onion, thinly sliced, soaked in cold water for 5 minutes, and drained
1 English cucumber (2 cups chopped)
½ cup cherry tomatoes, halved
1 avocado, sliced (optional)
½ cup jarred sliced pepperoncini
¼ cup Parmesan shavings or shreds
Fresh basil or dill, for garnish (optional)
