Even More Tasty Salads To Try At Home!


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Grilled Chicken-and-Strawberry Cobb Salad



  • 1/4 c. extra-virgin olive oil
  • 2 tsp. lime zest
  • 3 tbsp. lime juice
  • 1 1/2 Honey
  • Kosher salt
  • Freshly ground black pepper
  • 1 head Romaine Lettuce, torn
  • 2 chicken breasts, grilled and sliced
  • 2 c. Sliced strawberries
  • 4 oz. Crumbled feta
  • 1 c. cooked peas
  • 1 avocado, sliced
  • 1/2 c. sliced red onion


  1. Whisk together olive oil, lime zest, lime juice, and honey. Season with salt and pepper and set aside.
  2. Place romaine in a large bowl and top with chicken, strawberries, feta, peas, avocado, and red onion. Season with salt and pepper and drizzle with dressing. Toss and serve immediately.

View the full recipe here!

Huevos Rancheros Salad



  • 1 can black beans
  • 3 large plum tomatoes
  • ½ medium red onion
  • ¾ c. extra-virgin olive oil
  • ½ c. fresh lime juice
  • 3 tbsp. roughly chopped fresh cilantro
  • ¾ tsp. Hot sauce
  • ¾ tsp. salt
  • 12 c. mixed spring greens
  • 6 corn tortillas
  • 6 large eggs
  • ½ c. Crumbled queso fresco


  1. In a medium bowl, gently stir black beans, tomatoes, onion, 1/2 cup oil, lime juice, cilantro, hot sauce, and salt to combine to create a fresh salsa. Set aside. Divide greens among 6 dinner plates and set aside.
  2. With 1 tablespoon olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste. Toast tortillas directly under broiler or over an open flame, 1 minute per side. Cut tortillas into quarters and wrap in foil to keep warm.
  3. Evenly divide all but 1/2 cup of the salsa among the plated greens. Divide remaining oil between 2 large nonstick skillets over medium-high heat. Crack 3 eggs into each pan and reduce heat to medium.
  4. Season eggs with salt and pepper to taste, and cook, lightly splashing tops of eggs with pan oil, until whites are opaque and yolks are deep golden, about 3 minutes. Transfer 1 egg onto each plate. Sprinkle eggs with queso fresco and remaining salsa; garnish with cilantro. Serve salads immediately with reserved tortillas.

View the full recipe here!

Farro Salad with Grapes and Chickpeas



  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. red wine vinegar
  • Kosher salt
  • Freshly ground pepper
  • 1 c. farro
  • 1½ oz. baby arugula
  • 5½ oz. seedless green grapes
  • ⅔ c. canned chickpeas
  • 1 medium beefsteak tomato
  • 1 oz. chopped pecans
  • 1 large shallot
  • 2 tbsp. Chopped fresh mint


  1. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; set aside. In a large bowl, toss together remaining ingredients, then add reserved dressing and toss again. Divide among 4 salad plates.




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