Chopped Grilled-Chicken Salad

Chopped Grilled-Chicken Salad
Photo by Scott Phillips


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

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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