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Salad with Grilled Chicken

 Salad with Grilled Chicken
“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.”
4 ServingsPrep: 20 min. + marinating Grill: 15 min.


  • 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


  • 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,

2 of 2

Salad with Grilled Chicken (continued)

Directions (continued)

  • walnuts, chicken and reserved vinaigrette; toss to coat. Yield: 4
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.