Chopped Grilled-Chicken Salad

Chopped Grilled-Chicken Salad
Photo by Scott Phillips


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

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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