Chopped Grilled-Chicken Salad

Chopped Grilled-Chicken Salad
Photo by Scott Phillips


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