Categories: Salad
Ingredients
- 3/4 cup packed fresh cilantro leaves with tender stems
- 2 scallions, chopped
- 3 tbsp. lime juice
- 2 tsp honey, divided
- 3/4 tsp salt, divided
- 1/4 tsp ground cumin
- 8 tbsp. olive oil, divided
- 1 tbsp. minced canned chipotle in adobo sauce
- 1 ear corn, husked
- 1 medium zucchini, quartered lengthwise
- 1 medium red onion, cut into 1/4-inch thick slices
- 1 lb. chicken breasts, trimmed
- 3 romaine hearts
- 4 oz. halloumi cheese, cut into 6 slices
Directions
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Preheat grill to medium-high.
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Combine cilantro, scallions, lime juice, 1 tsp honey, 1/4 tsp salt, cumin and 6 tbsp. oil in a mini food processor; process until smooth. Set aside.
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Combine chipotle, 1 tbsp. oil an the remaining 1 tsp honey in a small bowl. Toss the ear of corn, zucchini, and onion with the remaining 1 tbsp. oil and 1/4 tsp salt in a large bowl. Season chicken with the remaining 1/4 tsp salt. Cut romaine hearts in half lengthwise, leaving root ends intact.
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Oil the grill rack. Grill the chicken for 5 minutes, then turn and brush with the chipotle glaze. Continue grilling until cooked through, 5-8 minutes more. Grill the corn, zucchini and onion, turning frequently, until tender and charred in spots, 10-12 minutes total. Grill halloumi until golden brown and charred in spots, about 2 minutes per side. Grill the romaine, cut-side down, until lightly charred, 2-3 minutes.
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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. Drizzle with the reserved cilantro dressing.