Chopped Grilled-Chicken Salad

Chopped Grilled-Chicken Salad
Photo by Scott Phillips

Ingredients

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

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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