Chipotle Chicken, Halloumi &
Grilled Romaine Salad
ACTIVE: 40 min TOTAL: 40 min
TO MAKE AHEAD: Refrigerate dressing (Step 2)
for up to 1 day.
A bright cilantro vinaigrette complements the
smoky fl avor from the chipotles and grilled
vegetables.
¾ cup packed fresh cilantro leaves with
tender stems
2 scallions, chopped
3 tablespoons lime juice
2 teaspoons honey, divided
¾ teaspoon salt, divided
¼ teaspoon ground cumin
8 tablespoons extra-virgin olive oil, divided
1 tablespoon minced canned chipotle in
adobo sauce
1 ear corn, husked
1 medium zucchini, quartered lengthwise
1 medium red onion, cut into ¼ -inch-thick
slices
1 pound boneless, skinless chicken
breasts, trimmed
3 romaine hearts (3-4 ounces each)
4 ounces halloumi cheese, cut into 6 slices
- Preheat grill to medium-high.
- Combine cilantro, scallions, lime juice, 1 tea-
spoon honey, ¼ teaspoon salt, cumin and 6 ta-
blespoons 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 ¼ teaspoon
salt in a large bowl. Season chicken with the
remaining ¼ teaspoon salt. Cut romaine hearts
in half lengthwise, leaving root ends intact.
- Oil the grill rack (see Tip). Grill the chicken
for 5 minutes, then turn and brush with the chi-
potle glaze. Continue grilling until an instant-
read thermometer inserted in the thickest part
registers 165°F, 5 to 8 minutes more. Grill the
corn, zucchini and onion, turning frequently,
until tender and charred in spots, 10 to 12 min-
utes 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. Driz-
zle with the reserved cilantro dressing.
SERVES 6: 2½ cups each
CAL 403 / FAT 27G (SAT 7G) / CHOL 55MG / CARBS
19G / TOTAL SUGARS 8G (ADDED 2G) / PROTEIN 24G /
FIBER 8G / SODIUM 573MG / POTASSIUM 1,088MG.
TIP: 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.)
WEEKNIGHT MAINS
E WATCH See how to make this show-stopper at eatingwell.com/grilledsalad
the grilling
cheese
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.”
18 EATINGWELL JULY/AUGUST 2019
BLAINE MOATS; STYLING: KELSEY BULAT (FOOD), SUE MITCHELL (PROPS); ILLUSTRATION BY EMMA DIBBEN. RECIPE BY BREANA KILLEEN
