Chopped Grilled-Chicken Salad

Chopped Grilled-Chicken Salad
Photo by Scott Phillips


  • 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)
  • 1 Tbs. finely chopped fresh tarragon
  • 1-¼ lb. thin-cut chicken breast
  • + 6 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. mayonnaise
    • 2 ears corn, shucked
    • 1 heaping cup grape tomatoes, halved
    • 5 slices bacon, cut crosswise into ½-inch pieces
    • 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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