Summer Favorites Grill

Chicken: Salad with Grilled Chicken

Ingredients

  • 4 boneless skinless chicken breast halves (5 oz.)
  • 4 c. shredded romaine
  • 6 bacon strips, cooked and crumbled
  • 1 large tomato, chopped
  • 1/2 c. sliced fresh mushrooms
  • 1/ 2 c. sliced cucumber, optional
  • 1/3 c. chopped walnuts, toasted

Vinaigrette Dressing

  • 3/4 c. extra virgin olive oil
  • 1/4 c. red wine vinegar
  • 2 Tbs. minced fresh parsley
  • 4-1/2 t. Dijon mustard
  • 1 green onion, chopped
  • 1 Tbls. minced fresh tarragon or 1 t. dried tarragon
  • 1 garlic clove, minced
  • 1/2 t. salt
  • 1/4 t. pepper

Instructions

In a small bowl, whisk the dressing ingredients.

Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for at least 2 hours or all day.

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, cucumber, walnuts, chicken and reserved vinaigrette; toss to coat.

NOTE: Serves 6. You assemble salad for less people and save leftovers to make additional salads another day.