Chopped Grilled-Chicken Salad

Chopped Grilled-Chicken Salad
Photo by Scott Phillips


  • 2 Tbs. mayonnaise
  • 2-¼ oz. blue cheese, crumbled (½ cup)
  • 2 large cloves garlic, mashed to a paste with a pinch of salt
  • 1/3 cup buttermilk
  • Kosher salt and freshly ground black pepper
  • 1-¼ lb. thin-cut chicken breast
  • 1 Tbs. finely chopped fresh tarragon
  • + 6 more ingredients
    • 5 slices bacon, cut crosswise into ½-inch pieces
    • 2 ears corn, shucked
    • 1 heaping cup grape tomatoes, halved
    • Vegetable oil for the grill
    • 1-½ Tbs. Champagne vinegar or white wine vinegar
    • 2 romaine hearts, sliced crosswise 1 inch thick (about 8 cups)

Prepare a medium (350°F to 375°F) gas or charcoal grill fire. In a small bowl, whisk the buttermilk, mayonnaise, vinegar, half of the cheese, and half of the garlic paste. Stir in the tarragon and season to taste with salt and pepper. Combine the remaining garlic paste with 1 tsp. salt and 1/4 ...

View full recipe at Fine Cooking


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