Grilled Chicken Salad

Photo by Scott Phillips

Ingredients

2 ripe, medium yellow tomatoes, cored, quartered, and cut into medium chunks
1 cup Lemon Poppyseed Dressing, Balsamic Vinaigrette Dressing, or Creamy Black Pepper Dressing
¼ cup olive oil
3 Tbs. Dijon mustard
About 12 pitted kalamata olives; more to taste
8 cups lightly packed mixed greens (I like a mix of red leaf, romaine, and frisée)
4 boneless, skinless chicken thighs, rinsed and patted dry with paper towels
+ 6 more ingredients
- 1 recipe Garlic Croutons (optional)
- 1 large roasted red bell pepper, cut into ½-inch strips
- 6 oz. ripe Brie or fresh mozzarella, cut into ½-inch pieces
- 2 large portabella mushrooms, stems removed
- 8 medium scallions, roots trimmed, tops trimmed so 3 inches of green remain
- Kosher salt and freshly ground black pepper

Heat a gas grill to medium high or a charcoal grill to medium hot. In a small bowl, stir together 1 Tbs. of the olive oil, the mustard, 1 tsp. salt, and about 5 grinds of pepper. Slather both sides of the chicken thighs with the mustard mixture. Toss the scallions and the mushrooms with the remai...

View full recipe at Fine Cooking

Comments

Variations on Grilled Chicken Salad

Grilled Chicken Salad
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- 2 T olive oil
- 1 T balsamic vinegar
- 2 garlic cloves, minced
- 1/4 t salt
- Coarsely ground black pepper
- 1/2 t onion powder
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- chicken
- 2 boneless Chicken breasts
- 1 medium red onion, cut in 1/4-inch slices
- 1 T crumbled Bleu cheese
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