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Salad with Grilled Chicken

Total Time

Prep: 20 min. + marinating Grill: 15 min.


4 servings

“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.”


  • 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


  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 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.

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