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Grilled Chopped Salad with Chicken

Salad for dinner? You bet! Especially when it’s jam-packed with tender chunks of chicken and loads of char-kissed fresh veggies.

Serves 6
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
520 calories per serving


> 1 (1 1/2 lb) pkg Old Neighborhood Marinated Chicken Skewers
> 2 medium red bell peppers
> 1 medium red onion
> 5 tbsp olive oil, divided
> 5 romaine lettuce hearts
> 4 Roma tomatoes
> 5 hard-boiled eggs, chopped
> 1 cup store-bought croutons
> 1/4 cup Parmesan shavings
> 1/3 cup store-bought Italian dressing


Set a grill or grill pan to medium. Remove skewers from marinade and pat dry. Grill 12–14 min., turning occasionally, until internal temperature reaches 165°F. Let rest 5 min.
Meanwhile, cut the bell peppers in half lengthwise and discard stems and seeds. Cut the onion into ¼-inch-round slices. Place the peppers and onion on a large baking sheet. Drizzle with 3 tbsp oil and toss to coat. Season with salt and pepper.
Grill peppers and onion 4–5 min. per side, until charred and tender. Return vegetables to baking sheet. Meanwhile, cut the romaine hearts lengthwise into quarters, keeping base intact. Halve the tomatoes. Drizzle remaining 2 tbsp oil over romaine and tomatoes. Grill tomatoes 2 min. per side and romaine 1 min. per side, until lightly charred. Transfer to baking sheet.
Roughly chop romaine and add to a large serving bowl. Roughly chop other grilled vegetables and scatter over romaine. Remove chicken from skewers and chop. Add to bowl, along with the hard-boiled eggs, croutons, and Parmesan. Season with salt and pepper. Drizzle dressing over bowl and toss to coat.

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