Best 3 Grilled Garden Salad Recipes

Discover the art of creating an unforgettable grilled garden salad. From selecting the freshest ingredients to mastering the perfect grilling technique, this comprehensive guide will lead you through a culinary journey. Unleash the flavors of crisp vegetables, tender proteins, and tangy dressings as you explore a variety of recipes designed to tantalize your taste buds. Prepare to embark on a delightful adventure as we delve into the secrets of creating a grilled garden salad that will redefine your dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN GARDEN SALAD

Grilled Chicken Garden Salad image

Asparagus in abundance? Here's a deliciously different way to use it.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

1 lb fresh asparagus spears
2 tablespoons olive or canola oil
2 teaspoons finely chopped garlic
1 1/2 teaspoons dried rosemary leaves
1 teaspoon seasoned salt
6 boneless skinless chicken breasts (4 to 5 oz each)
1 bag (5 oz) ready-to-eat spring mix salad greens
1 pint (2 cups) grape tomatoes, cut in half
1 cup thinly sliced red onion
1/2 cup refrigerated reduced-fat honey Dijon dressing

Steps:

Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.

Nutrition Facts : Calories 260, Carbohydrate 12 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 7 g, TransFat 0 g

SUNNY'S EASY GRILLED GARDEN STATE SALAD

Sunny's Easy Grilled Garden State Salad image

Provided by Sunny Anderson

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons honey
1 teaspoon liquid smoke
Two 1-inch slices pork roll
2 ears corn
Olive oil, for brushing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon deli mustard
1 teaspoon chopped fresh cilantro, plus extra for garnish
2 sprigs fresh thyme, leaves stripped and chopped, plus extra for garnish
1 clove garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 beefsteak tomatoes, seeded and chopped
Chopped fresh cilantro or parsley, for garnish

Steps:

For the pork roll and corn: Preheat the grill to 400 degrees F.
Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Place the pork roll slices and corn on the grill above the direct heat, flipping the pork once when a peek beneath reveals grill marks, 3 to 5 minutes total, and rolling the corn occasionally to get some charred kernels, about 10 minutes total. Let cool enough to handle, then chop the pork into cubes small enough to fit on your fork with the other ingredients, like corn and tomato. Cut the kernels of corn off the cobs and discard the cobs. Add the pork and corn kernels to a large bowl.
For the dressing: Combine the olive oil, vinegar, mustard, cilantro, thyme, garlic, a pinch of salt and a few grinds of black pepper in a small jar with a lid or in small bowl. Shake or whisk until combined.
For the salad: Add the chopped tomatoes to the bowl with the chopped pork roll and corn. Drizzle over the dressing and gently toss. Garnish with additional chopped cilantro and thyme.

GRILLED GARDEN SALAD

Grilled Garden Salad image

The heat of the grill transforms vegetables, intensifying their flavors and drawing out their sweetness. Lemon and thyme add a light, summery note.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

1 small eggplant, cut into 1/4-inch rounds
1 pound asparagus, trimmed
3 tomatoes, halved
5 pattypan or baby summer squashes, halved if large
2 heads radicchio, quartered
1 medium red onion, cut into 1/2-inch rings
1 red bell pepper, quartered, seeds and ribs removed
1 yellow bell pepper, quartered, seeds and ribs removed
1 portobello mushroom cap, cut into 1/2-inch slices
1/2 cup extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper, to taste
1 teaspoon fresh lemon juice
1 1/2 teaspoons fresh thyme leaves

Steps:

Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Brush vegetables with oil, and season with salt and pepper. Grill vegetables, turning occasionally, until tender and slightly charred, 2 to 8 minutes (times vary depending on vegetable). Transfer grilled vegetables to a platter; add lemon juice, thyme, salt, and pepper, and toss. Serve warm or at room temperature.

Tips for Grilling a Perfect Garden Salad

Choose the right vegetables. Not all vegetables are created equal when it comes to grilling. Some, like zucchini and asparagus, grill quickly and evenly. Others, like broccoli and cauliflower, take longer to cook and can easily get overcooked. Choose a variety of vegetables that will cook evenly and still have a bit of crunch.
Prepare your vegetables properly. Before you grill your vegetables, make sure they are clean and dry. You should also cut them into uniform pieces so that they cook evenly. If you are grilling vegetables that have a lot of moisture, like tomatoes or zucchini, you may want to pre-grill them for a few minutes to remove some of the moisture.
Use a hot grill. The key to getting perfectly grilled vegetables is to use a hot grill. This will help to sear the vegetables and prevent them from sticking. If your grill is not hot enough, the vegetables will steam instead of grill and they will be soggy.
Don't overcrowd the grill. When you are grilling vegetables, it is important to not overcrowd the grill. This will prevent the vegetables from cooking evenly and it will also make it more difficult to flip them. Leave some space between each vegetable so that they can cook properly.
Flip the vegetables frequently. To ensure that your vegetables cook evenly, you should flip them frequently. This will help to prevent them from burning on one side and it will also help them to cook more quickly.
Season your vegetables. Once your vegetables are cooked, you can season them with your favorite herbs and spices. Some popular seasonings for grilled vegetables include salt, pepper, garlic powder, onion powder, and paprika.

Conclusion

Grilling a garden salad is a great way to enjoy fresh, healthy vegetables. By following these tips, you can grill a perfect garden salad that is sure to please everyone at your table. So fire up your grill and get grilling!