Grilled Chopped salad with Sweet Mustard Vinaigrette

One of the things I absolutely love about the spring and summer is the fresh produce that is available at the local grocery store. Fresh tomatoes, fresh corn, fresh asparagus, the possibilities literally seem endless. All of these vegetables are also great for grilling. Our family often roasts vegetables over the open fire simply with olive oil, salt, pepper, and they are delicious. And because all of this fresh produce is available to us, we always are making fresh salads.

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However, have you ever considered roasting every piece of your salad? That’s right, I grilled romaine lettuce and so should you. A slight char is all you need to really enhance the flavor of the lettuce, and from there all you need to do is roast up your vegetables coated in a little olive oil, salt, pepper and you’re good to go.

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To make sure we get a little protein in the mix, I decided to use a blackening season on some large chicken breast and I slow roast those on the grill as well. You can make a homemade blackening seasoning or they make a couple different options at the grocery store, so what ever is most convenient for you.

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I decided to make a really simple sweet mustard vinaigrette to complement the fresh vegetables as well as the spice from the blackened chicken, and it balanced out the salad perfectly. You could even make a mayonnaise-based sweet mustard salad dressing, as opposed to this vinaigrette if you wanted to be a little bit thicker.

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This salad is definitely a must make this spring and summer season, however feel free to use whatever ingredients you have on hand or what’s on sale at the local grocery store. Don’t forget the pin the big picture below 🙂

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Grilled Chopped salad with Sweet Mustard Vinaigrette
 
Change up your salad recipe with this all star Grilled Chopped salad with Sweet Mustard Vinaigrette!
Ingredients
For the Vegetables:
  • 1 yellow squash sliced longways
  • 1 green zucchini sliced longways
  • 1 thickly sliced red onion
  • 1 small bunch of asparagus
  • 3 ears of corn
  • 1 cup of cherry tomatoes
  • 1 bunch of green onions
  • 1 red bell pepper, seeds and stem removed
  • 1 head of romaine lettuce sliced in half
  • 3 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Dressing:
  • ¼ cup of Gulden’s® Spicy Brown Mustard
  • ¼ cup of honey
  • ¼ cup of white wine vinegar
  • ½ cup of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Chicken:
  • 2 large chicken breasts
  • 1 tablespoon of olive oil
  • 1 tablespoon of blackening seasoning
Instructions
  1. Preheat the grill to high heat.
  2. Chicken: On a plate mix together the olive oil and blackening season and coat the chicken on all sides and place on the grill.
  3. Cook for 5 to 7 minutes on each side or until dark grill marks are formed and they are cooked through. Set aside to rest for 2 to 3 minutes before dicing.
  4. Vegetables: Place all of the vegetables on a sheet pan and coat them thoroughly in the olive oil, salt and pepper and roast on the grill for 3 to 5 minutes or until slightly charred and slightly crunchy. Removed them and chill. Note that the romaine will cook in 1 to 2 minutes and the corn in the husk will grill for 15 to 20 minutes. Remove the husks, remove the corn from the ear and chill.
  5. Once the vegetables are cool cut them to a medium dice.
  6. Dressing: In a bowl whisk together the mustard, honey and vinegar until combined and then slowly drizzle in the olive oil while continuing to whisk. Season with salt and pepper.
  7. Add all of the chopped vegetables to a large bowl along with the diced chicken and dress with a few tablespoons of sweet mustard vinaigrette and toss until coated.

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