Grilled romaine lettuce is piled high with ripe tomatoes, black beans, charred corn and peppers, creamy avocado, crumbled goat cheese and crunchy tortilla strips in this vibrant chopped grilled romaine salad. Tossed in a bright honey-lime dressing, it’s a flavorful, satisfying dish perfect as a main course or a shareable side for a crowd.
If you love big, loaded salads, this grilled romaine chopped salad is for you. The idea is simple: gently char fresh vegetables and lettuce, then assemble everything into a colorful, textural salad that balances smoky, sweet and tangy flavors. The honey-lime dressing adds a bright acidity and subtle sweetness that ties the ingredients together.
This salad works beautifully as a side for grilled meats and tacos, but it’s hearty enough to stand on its own for lunch or a light dinner. It’s especially well suited to summer cookouts and gatherings because it can be made mostly on the grill and offers a crowd-pleasing combination of flavors and textures.
How to make it
- Grill the vegetables: Char the corn, red bell pepper, jalapeño and romaine hearts over medium-high heat until lightly browned and slightly wilted.
- Blend the dressing: Make the honey-lime dressing by combining garlic, jalapeño, cilantro, lime juice, olive oil, honey, Dijon mustard and ground ginger in a blender or food processor until smooth.
- Assemble the salad: Chop the grilled romaine and toss it with half of the dressing. Remove the skins and seeds from the peppers and jalapeño, cut the corn from the cob, then layer the corn, chopped peppers, black beans, tomatoes, avocado, cilantro, goat cheese and tortilla strips over the dressed lettuce. Serve extra dressing on the side.
Tools and pantry items
- Outdoor or indoor grill (or grill pan) to char vegetables and lettuce
- Grilling tongs
- Blender or food processor for the dressing
- Cutting board and sharp chef’s knife
- Large mixing bowl for tossing the salad
Grilled Romaine Chopped Salad with Honey Lime Dressing
Smoky grilled romaine is the base for a chopped salad loaded with corn, roasted peppers, black beans, avocado and goat cheese. A honey-lime dressing brightens the dish, creating a balanced, flavorful salad that’s vegetarian and easy to scale for a crowd.
Ingredients
Grilled Romaine Chopped Salad
- 1 ear corn
- 1 red bell pepper
- 1 jalapeño
- 3 romaine hearts
- 15 oz can black beans, drained and rinsed
- 1 tomato, chopped
- 1 avocado, chopped
- 2 tablespoons fresh cilantro
- 1/4 cup goat cheese, crumbled
- 1/2 cup corn tortilla strips
Honey Lime Dressing
- 1 garlic clove, chopped
- 1 jalapeño, chopped
- 2 tablespoons fresh cilantro
- 4 tablespoons fresh lime juice
- 1/4 cup olive oil
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 teaspoon ground ginger
Instructions
Honey Lime Dressing
- Add all dressing ingredients to a blender or food processor and blend until smooth. Chill in the refrigerator while you prepare the salad.
Grilled Romaine Chopped Salad
- Preheat a grill to medium-high. Place the corn, red bell pepper, jalapeño and romaine hearts on the grill.
- Grill 3–4 minutes per side, turning until the corn kernels are lightly browned, the peppers begin to blacken and the romaine softens and wilts slightly.
- Remove from the grill. Chop the romaine and place it in a large bowl. Add half of the dressing and toss to coat the lettuce lightly.
- Peel the skins off the bell pepper and jalapeño if desired, remove stems and seeds, then chop the peppers. Cut the grilled corn from the cob.
- Layer the corn, chopped peppers, black beans, tomatoes, avocado, cilantro, goat cheese and tortilla strips over the dressed romaine.
- Serve with the remaining honey-lime dressing on the side so guests can add more to taste.
Notes
- This recipe yields about eight side-dish servings or four main-course portions.
- To add protein, top the salad with grilled chipotle-honey chicken or simply serve sliced grilled chicken breasts alongside.
- For a milder version, remove the seeds from the jalapeño before blending and chopping.
Nutrition Facts (per serving)
Calories: 234 kcal
Carbohydrates: 26 g
Protein: 6 g
Fat: 13 g (Saturated Fat: 3 g)
Fiber: 7 g
Sodium: 331 mg
Vitamin A: high; Vitamin C: high
This grilled romaine chopped salad combines smoky, crunchy and creamy elements for a versatile dish that brightens any meal. It’s easy to scale up for parties, and the components can be prepped ahead—grill the corn and peppers in advance and chill the dressing—so assembly is quick when guests arrive. Enjoy it as a satisfying vegetarian main or a fresh, flavorful side at your next gathering.