Grilled Romaine Chopped Salad with Honey Lime Dressing

Grilled romaine topped with fresh, juicy tomatoes, black beans, grilled corn and peppers, creamy avocado, crispy tortillas and a delicious honey lime dressing creates the most flavorful chopped salad, that’s also vegetarian & gluten free!

If it’s wrong to put all of the things on a salad, then I don’t want to be right! I seriously can’t get enough of these seriously topped salads, like this Spinach Kale Salad topped with dates, quinoa, pistachios and roasted butternut squash, this Spinach Arugula Salad topped with strawberries, crispy goat cheese, avocados and almonds,  this Cobb Salad topped with Cajun Turkey, tomatoes, pepper jack cheese, onions and avocado, or this Israeli Couscous Salad topped with avocado, cilantro, pomegranate seeds and goat cheese.

See, I was totally serious about all of the things on top of my salads! And this Grilled Romaine Salad is no exception to the rule, it’s actually the most topped salad of them all, piled high with juicy tomatoes, grilled corn, crispy tortilla strips, creamy goat cheese, fresh avocado, protein rich black beans and roasted bell peppers and jalapenos.

While I’ve served this salad as a side dish with Beef Barbacoa Tacos, Chipotle Lime Chicken Fajita Skewers and Cheesy Avocado and Corn Enchiladas, this salad can definitely be a meal on it’s own!

Grilled Romaine Chopped Salad

To make this grilled romaine salad, start by grilling the corn, red bell pepper, jalapeno and romaine lettuce. Prepare the Honey Lime Dressing by combing garlic, jalapeno, cilantro, lime juice, olive oil, honey, dijon mustard and ground ginger in a blender. Chop the romaine lettuce, then toss with the honey lime dressing. Top the salad with the grilled corn, taken off the cob, jalapeno, seeded & diced, red bell pepper, also seeded & diced, black beans, tomato, avocado, cilantro, goat cheese and tortilla strips.

An easy chopped salad recipe with so much flavor!

How do you grill romaine?

Place the entire head of romaine lettuce on the grill over medium heat. Grill for 3-4 minutes on each side, or until the lettuce begins to wilt.

How do you chop lettuce?

Once the romaine lettuce comes off the grill, chop the white end of the core off of the head of romaine. Remove the leaves from around the core and discard the core. Stack the romaine lettuce leaves up and chop every 1- 2 inches with a large chefs knife.

This is the perfect chopped salad for a crowd, as it makes a ton of salad! Serve it at your next BBQ or dinner party and I swear it will be the hit of the meal!

Tools & Pantry Items used to make this Grilled Romaine Chopped Salad:

• Outdoor Grill – for summer grilling
• Indoor Grill – for off-season grilling
• Grilling Tongs
• Blender to make the dressing – I used this NutriBullet
• Cutting Board
• Chefs Knife

Don’t forget to pin this Grilled Romaine Chopped Salad for later and when you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!

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Grilled Romaine Chopped Salad with Honey Lime Dressing

Grilled romaine topped with fresh, juicy tomatoes, black beans, grilled corn and peppers, creamy avocado, crispy tortillas and a delicious honey lime dressing creates the most flavorful chopped salad, that's also vegetarian & gluten free!

Servings: 8 people

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

Author: Whitney Bond

Course: Salad, Side Dish

Cuisine: Mexican

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Ingredients

½1x2x

Grilled Romaine Chopped Salad

• 1 ear corn
• 1 red bell pepper
• 1 jalapeño
• 3 hearts of romaine lettuce
• 15 oz can black beans, drained and rinsed
• 1 tomato, chopped
• 1 avocado, chopped
• 2 tbsp fresh cilantro
• 1/4 cup goat cheese, crumbled
• 1/2 cup corn tortilla strips

Honey Lime Dressing

• 1 garlic clove, chopped
• 1 jalapeño, chopped
• 2 tbsp fresh cilantro
• 4 tbsp fresh lime juice
• 1/4 cup olive oil
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1/4 tsp ground ginger

Instructions

Honey Lime Dressing

• Add all of the ingredients for the honey lime dressing to a blender or food processor.
• Blend into a smooth consistency.
• Place the dressing in the refrigerator to chill.

Grilled Romaine Chopped Salad

• Heat a grill to medium and place the corn, red bell pepper, jalapeño and romaine hearts on the grill.
• Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken and the lettuce begins to wilt.
• Remove from the grill, chop the romaine lettuce and add it to a large bowl.
• Add half of the salad dressing to the bowl with the romaine and toss to coat.
• Peel the red bell pepper and jalapeño, remove the stems and seeds, chop the peppers, then add them on top of the salad. 
• Remove the grilled corn from the cob and add it on top of the salad along with the black beans, tomatoes, avocado, cilantro, goat cheese and tortilla strips.
• Serve the salad with the remaining honey lime dressing on the side.

Notes

Will serve 8 as a side dish or 4 as an entree.

Nutrition Facts

Calories 234kcal (12%)Carbohydrates 26g (9%)Protein 6g (12%)Fat 13g (20%)Saturated Fat 3g (15%)Cholesterol 3mg (1%)Sodium 331mg (14%)Potassium 435mg (12%)Fiber 7g (28%)Sugar 11g (12%)Vitamin A 1691mg (34%)Vitamin C 33mg (40%)Calcium 41mg (4%)Iron 2mg (11%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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