Salad with Grilled Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âI feel like I am serving fine restaurant-quality food with this dish,â writes Dianna Wissinger of Lawrenceburg, Indiana. âEvery single guest asked for the recipe when I made it for a get-together.â Ingredients:
3/4 cup olive oil |
1/4 cup red wine vinegar |
2 tablespoons minced fresh parsley |
4-1/2 teaspoons dijon mustard |
1 green onion, chopped |
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
4 cups shredded romaine |
6 bacon strips, cooked and crumbled |
1 large tomato, chopped |
1/2 cup sliced fresh mushrooms |
1/3 cup chopped walnuts, toasted |
Directions:
1. In a small bowl, whisk the first nine ingredients. Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining vinaigrette until serving.
2. Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a meat thermometer reads 170°. Cut into strips.
3. In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat. Yield: 4 servings.
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