Chopped Grilled-Chicken Salad

Chopped Grilled-Chicken Salad
Photo by Scott Phillips

Ingredients

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

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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