Quick Grilled Dinner Salad
Photo: Annabelle Breakey; Styling: Fanny Pan
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.
How to Make It
Step 1
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
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.
Ingredients
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
Directions
Step 1
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
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.
Search All of Sunset's Recipes
The Latest
How This Silver Lake Home Got a Complete Stylish Makeover While Staying Within Budget
