Grilled Chopped Salad

Prep Time
25 min.
Cook Time
15 min.
Recipe by: Meaghan Smith

Various bright veggies grilled & chopped on top of a crispy lettuce base with hard boiled eggs and a vinaigrette dressing make this chopped salad a must-have at your next gathering!

Make This Recipe


2 to 3 heads of romaine lettuce

4 Eggland's Best hard boiled eggs

1 orange bell pepper, quartered

1 red bell pepper, quartered

1 red onion, sliced

1 bunch asparagus

2 corn on the cob, husk pulled back

1 avocado, cubed

1 cup cherry tomatoes

1 cup salami, sliced

1 cup shredded mozzarella

1/4 cup pepperoncini peppers, sliced

Olive oil



Dressing of choice (Italian recommended)


  1. Drizzle olive oil, salt and pepper over bell peppers, red onion, asparagus, and corn on the cob. Rub the seasoning into the vegetables
  2. Make hard boiled eggs: place eggs into a pan, fill pan with water over the top of the eggs. Bring to a boil, turn off heat, and place the lid on for 9 minutes. Drain and place ice into pan covering the top of the eggs
  3. Heat grill to 375 / 400 degrees and place vegetables on the grill. Grill for about 15 minutes or until cooked and slightly charred, making sure to turn half way through
  4. Chop romaine lettuce and place into a salad bowl
  5. Remove vegetables from grill and chop peppers, onion, asparagus, tomatoes, salami, hard boiled eggs, and avocado. Cut the corn off the cob
  6. Top the romaine lettuce with all the ingredients in step 5, plus shredded mozzarella and pepperoncini
  7. Optional: Add dressing of choice


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 6
Calories 263
Fat 18g
Saturated Fat 5.3g
Cholesterol 140mg
Sodium 447mg
Carbohydrates 13.6g
Dietary Fiber 5.1g
Protein 13.7g