Grilled Summer Salad Bowl
Grilling is synonymous with the summer. It’s so versatile too. I had all of these foods leftover from grilling the night before and thought it sounded good to throw together as a bowl of salad type meal for lunch at work the following day.
This dish is so customizable too. I used chicken, but this would be great with grilled steak too. Have bell peppers but not poblano? No problem!
First step is to grill your chicken and vegetables. I like to do a quick marinade of lime juice and fresh minced garlic for my chicken when grilling for salads, but just salt & pepper would do too. Grilling the corn is a must and is so easy. Just clean off the cobs, wrap in foil, and put on the grill. It takes about 15 minutes for it to be done. You want to flip them periodically. You will do similar with the poblano peppers. Wash and halve the poblano peppers, cut in half, wrap in foil and place on the grill. These only take a few minutes before they are done. Any other vegetables, wash, slice & season with salt & pepper, then place directly on the grill.
Next time I make this I’m going to grill up some pineapple to add. Yum!
When everything is done, cut up to your liking, serve, and top with ranch dressing, shredded cheese, and fresh cilantro. Easy prep, quick cooking, and easy cleanup, and a meal full of flavor. Checks every box on my list!
There is no real recipe in terms of measurements or directions, so here is a list of ingredients I used along with some notes. Let me know if you try this and what you think!
Ingredients:
- Grilled chicken (I marinaded in lime juice, fresh minced garlic, salt, pepper, avocado oil)
- Poblano peppers (washed, halved, salt/pepper, wrapped in foil & grilled)
- Corn (cobs cleaned & wrapped in foil & grilled)
- Zucchini & summer squash (washed & sliced the long way, salt/pepper, grilled directly on grill)
- Shredded cheese
- Fresh cilantro
- Ranch dressing