the grilled ‘everything’ salad

This is it, folks. The everything salad. It’s refreshing and satiating - perfect for a sunny lunch date with yourself or shared with friends at a gathering. The key with this salad is to use dinner leftovers to make it have a lil something something. This particular salad (what I ate for lunch) was jazzed up with leftover grilled chicken + red onion kebab, as well as other grilled vegetables. To me, the best part of any salad will always be the dressing. If there’s anything I’ve learned during my existence on Earth is adding fresh herbs to a salad changes the salad game. BIG time.

Perks: This salad keeps well in the fridge as meal prep (just keep the dressing off to prevent soggy greens - yuck!) and is entirely versatile ingredient-wise (eg. green beans for asparagus or sweet potato for squash or chicken for tofu).

method

Preheat BBQ: Heat to approx. 400°F.

Soak Skewers: Soak to prevent burning.

Prepare Ingredients:

  1. Cut chicken and red onion into cubes.

  2. Season with spices or herbs (e.g., dijon mustard, balsamic vinegar, thyme).

  3. Assemble chicken and onion on skewers.

Season Vegetables:

  1. Toss vegetables (except salad greens) with a small amount of oil.

  2. Season with salt and pepper.

Grill:

  1. Add skewers and vegetables to BBQ.

  2. Rotate skewers and toss vegetables every few minutes.

  3. Remove when fully cooked (chicken usually takes longer).

  4. Chop grilled vegetables into bite-sized pieces.

Make Dressing:

  1. Combine ingredients in a measuring cup and whisk with a fork.

Assemble Salad:

  1. In a mixing bowl, add salad greens and grilled vegetables.

  2. Top with skewers.

  3. Toss to combine, then add walnuts and dressing.

INGREDIENTS

SALAD

  • Chicken breast, diced into 1” cubes, grilled

  • 1 red onion, quartered grilled

  • 1 sweet potato, sliced into grilled

  • 1 cup green beans, grilled

  • 2 beets, diced into 1/2” cubes, grilled

  • 2 cup salad greens

  • 1/4 cup toasted walnuts, loosely chopped

DRESSING

  • 2 tbsp extra virgin olive oil

  • 2 tbsp white wine vinegar

  • 2 tbsp fresh dill, loosely chopped

  • 1 small garlic clove, grated

  • 1 tsp maple syrup

  • Pinch of salt + black pepper

  • Optional: 1 tbsp greek yogurt

Sierra Wright