Chopped Grilled-Chicken Salad

Chopped Grilled-Chicken Salad
Photo by Scott Phillips

Ingredients

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

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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