Chopped Grilled-Chicken Salad

Chopped Grilled-Chicken Salad
Photo by Scott Phillips


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

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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