Chopped Grilled-Chicken Salad

Chopped Grilled-Chicken Salad
Photo by Scott Phillips


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

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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