Quick Grilled Dinner Salad

Yields
Serves 4

Total Time
30 mins

While cooking a big summer grilling story, we had leftover grilled meat galore. So we gave it a new life in main-dish salads for our Test Kitchen lunches. The dressing is a cinch to customize, depending on what you have on hand--and so is the salad itself: Use whatever grilled meat, vegetables, and greens you like.

Photo: Annabelle Breakey; Styling: Fanny Pan

THE DRESSING

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar, sherry vinegar, or lemon juice

3 garlic cloves, minced, or 1 finely chopped shallot

1 1/4 teaspoons kosher salt

1/2 teaspoon pepper

1 1/2 teaspoons chopped robust herbs, such as fresh thyme leaves

1/3 cup chopped mild herbs, such as cilantro

1 tablespoon smoked paprika or a generous pinch of chile flakes (optional)

THE SALAD

3 cups (3/4 lb.) sliced or torn grilled chicken or steak

2 to 3 cups grilled or raw vegetables, such as sliced bell peppers, corn, or portabella mushrooms

Chopped green onions

2 qts. salad greens

Step 1

Make dressing: In a large bowl, combine oil, vinegar, garlic, salt, and pepper. Stir in thyme and cilantro, if using. Add paprika if you like.

Step 2

Make salad: Set aside 1/2 cup dressing. Toss the rest in a large bowl with chicken. Let stand 10 minutes. Add vegetables and salad greens and toss with as much of the reserved dressing as you like.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 385Calories from Fat 58

% Daily Value *
Total Fat 26g40%

Saturated Fat 4.2g22%
Cholesterol 72mg24%
Sodium 619mg26%
Total Carbohydrate 11g4%

Dietary Fiber 3.8g16%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Quick Grilled Dinner Salad