Chopped Grilled-Chicken Salad

Chopped Grilled-Chicken Salad
Photo by Scott Phillips


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

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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