Let the grilling season begin!
Gluten Free Grilled Chop Chop Salad
Serves 8 – 10 people
Ingredients to be grilled
1 Poblano pepper
1 red pepper
1 yellow pepper
1 orange pepper
3 young sweet Walla-Walla onions, with stalks
1 large head of broccoli
2 corn on the cob
1 lb hamburger
4 chicken breasts (some people don’t like the skin)
2 – 4 large breasts with the bone and skin (more flavor and tender)
Grapeseed oil – great for grilling and has a high burning point
1 medium bunch of radishes
1 medium red/purple onion
1 head of Iceberg lettuce
1 head of Romaine lettuce
Extra Virgin Olive Oil
1 lime, freshly juiced and zested
Smoked Sea salt and freshly ground black pepper
Wash all of the vegetables, leave them whole and do not cut them before grilling.
Completely remove the silk and husks from the corn.
Heat the outdoor grill to medium-high.
Brush all sides of all the vegetables to be grilled – peppers, corn and broccoli, with grapeseed oil. Place the oil coated vegetables on the barbeque grill when it reaches a temp of 250-300 degrees. Let the vegetables cook, with the grill closed, on each side for 5-10 minutes or until you begin to see the black marks appear. Use long tongs to turn the vegetables over. When all sides have black marks the vegetables are done. Place on a cooling rack to cool, 10-15 minutes.
Use grapeseed oil on the chicken, both sides. Season the hamburger and chicken with your favorite seasonings. I like dried Zócalo Gourmet Aji Limo and Aji Amarillo because the flavors are smoky and peppery but not too hot. Grill on both sides. The burgers are ready when the internal temperatures reach 160 degrees. The chicken is ready when the internal temperature reaches 165 degrees. Please take the meat off of the grill and use a thermometer to check the temperature.
Chop the lettuce, red onion, and radishes into small pieces, all approximately ½ inch and put it all into an extra large bowl. When the peppers, broccoli and corn have cooled to the touch, cut and remove all of the stems and seeds from the peppers. Cut into ½ inch pieces and put it into the bowl. Use a knife or tool to remove the kernels of corn and add to the bowl. Chop the broccoli into extra small bits and add to the bowl. Mix well with your hands or salad tongs. Sprinkle approximately 2 tsp. of smoked sea salt, grind some fresh ground pepper and add approximately 3-4 Tbs. of extra virgin olive oil, 1 Tbs. of balsamic vinegar, lime juice and zest. Mix well. Serve on plate, top with meat and enjoy with friends.
I made a little extra and had some leftover the next day. I made sure to put it in a tight sealing container and in the fridge as soon as I plated all the dishes for my guests. I was so happy to have it the next day for lunch! It was just as perfect as the night before and maybe even more flavor because it had a chance to meld. I love love love this Grilled Chop Chop Salad with or without meat! Oh! Maybe Grilled Salmon … next time!
Have a safe and Happy Grilling Season! Be sure to let me know what you think about my favorite – Gluten Free Grilled Chop Chop Salad. I am sure you, your family and friends will love it!
This was originally posted on 5.28.11 and a few faithful readers asked that I repost it! Thanks!