Salad with Grilled Chicken Recipe

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Salad with Grilled Chicken Recipe
Salad with Grilled Chicken Recipe photo by Taste of Home
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Salad with Grilled Chicken Recipe

Read Reviews
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Publisher Photo
“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.”
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.

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 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

  • 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
  1. 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.
  2. Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. Cut into strips.
  3. 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

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Reviews forSalad with Grilled Chicken

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MY REVIEW
katlaydee3 User ID: 3741999 93169
Reviewed Sep. 19, 2013

"Delicious main dish salad! I made this recipe exactly as written except I left out the mushrooms. I served it with roasted garlic bread from the bakery."

MY REVIEW
FriedaG User ID: 1671534 93168
Reviewed Aug. 7, 2010

"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."

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