Salad with Grilled Chicken
Taste of Home
"I feel like I am serving fine restaurant-quality food with this dish," writes Dianna Wissinger of Lawrenceburg, Indiana. "Every single guest asked for the recipe when I made it for a get-together."
SERVINGS: 4
CATEGORY: Salads
METHOD: Grill (gas or charcoal)
TIME: Prep: 20 min. + marinating Grill: 15 min.
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:
In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. 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.
Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until juices run clear. Cut into strips.
In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat. Yield: 4 servings.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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