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Grilled Summer Salad Buffet

Posted in : Recipes on by : Chef Patricia

Grilled Summer Salad Buffet

1lb. Flank Steak trimmed of fat and silver skin

1lb. Chicken Breast Boneless Skinless

1 medium Zucchini cut in planks

1 medium Yellow Squash cut in planks

1 large Red Bell Pepper cut in planks

1 large Yellow Bell Pepper cut in planks

1 large red onion cut in half

4 bowls filled with:

1 bag Romaine Lettuce

1 bag Spring Mix

1 pint Grape Tomatoes

1 each Cucumber Sliced

8oz. Baby Carrots Sliced on the bias

Heat up your grill as needed, whether it is gas or charcoal.

Prepare the flank steak and chicken by removing all of the excess fat and skin on meats. Season the flank steak with coffee dry rub seasoning. Season the chicken with chipotle dry rub seasoning.

Prepare all of the vegetables according to recipe, season with salt and pepper.

Prepare all of the bowls needed for the meal.

When the grill is hot, place the flank steak on the grill, 5 minutes on each side. Place the chicken on the grill, 6 minutes on each side, or until juices run clear and internal temperature reaches 165 degrees.

Grill all of the vegetables till tender, both sides.

When the meat and vegetables are all done, slice all of the flank steak, chicken and vegetables. Place on large platters for service. Guests can put as many or as few of the vegetables and meats on their salads as they want. Serve with a simple vinaigrette or your favorite salad dressing.