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Salad with Grilled Chicken Recipe

Salad with Grilled Chicken Recipe photo by Taste of Home

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“I feel like I am serving fine restaurant-quality food with this dish,” writes Dianna Wissinger of Lawrenceburg, Indiana. “Every single guest asked for the recipe when I made it for a get-together.”

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Salad with Grilled Chicken Recipe

Prep: 20 min. + marinating Grill: 15 min.

Yield: 4 Servings

20 15 35

Ingredients

3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley
4-1/2 teaspoons Dijon mustard
1 green onion, chopped
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4 cups shredded romaine
6 bacon strips, cooked and crumbled
1 large tomato, chopped
1/2 cup sliced fresh mushrooms
1/3 cup chopped walnuts, toasted

Directions

In a small bowl, whisk the first nine ingredients. Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining vinaigrette until serving.
Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a meat thermometer reads 170°. Cut into strips.
In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat. Yield: 4 servings.

Originally published as Salad with Grilled Chicken in Taste of Home June/July 2006, p12

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Salad with Grilled Chicken

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Reviewed on Aug. 07, 2010 by FriedaG

Very nice! Served this at a ladies' luncheon and everyone was complimentary of it. I had to leave out the walnuts because I knew one lady has nut allergies, but I definitely want to include them when I serve this to my family.