Summer Layered Salad With Grilled Chicken And Tomato Vinaigrette
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 tbsps
Mayonnaise1 tbsp
White Wine Vinegar1 tsp
Honey1 tsp
Cayenne Pepper2 large
Corn (ears)1 cup
Crumbled Feta CheeseDirections:
1
Special equipment: A straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars with lids Preheat an outdoor grill to medium heat
2
Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt
3
Blend until smooth
4
Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl
5
Lay the bread, corn and zucchini out on a rimmed baking sheet
6
Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt
7
Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready
8
Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side
9
Remove and let cool (it will finish cooking as it cools)
10
Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side
11
Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes
12
Grill the bread until nicely charred, about 2 minutes per side
13
Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces
14
Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread
15
Cut the 2 remaining tomatoes into thin wedges, and arrange on top
16
Sprinkle with more basil leaves for garnish
17
The salad can be put together, covered and refrigerated for up to 2 hours before serving
18
If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper
19
If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat