Salad with Grilled Chicken

Name: Salad with Grilled Chicken
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 6 bacon strips, cooked and crumbled; 5 teaspoons Dijon mustard; 118 milliliters sliced fresh mushrooms; 2 Tbsps minced fresh parsley; 1 Tbsp minced fresh tarragon or 1 teaspoon dried tarragon; 1 garlic clove, minced; 1 green onion, chopped; 177 milliliters olive oil; 0 teaspoons pepper; 59 milliliters red wine vinegar; 946 milliliters shredded romaine; 1 teaspoons salt; 454 grams boneless skinless chicken breast halves each); 1 large tomato, chopped; 79 milliliters chopped walnuts, toasted

Salad with Grilled Chicken requires around 35 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 354 calories, 32g of protein, and 22g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, dijon mustard, mushrooms, and It works well as a rather cheap main course for The Fourth Of July. Users who liked this recipe also liked Yogurt-Marinated Grilled Chicken Kebabs with Grilled Zucchini Salad, Grilled Chicken Breasts with Raw Corn & Grilled Bread Salad, and Grilled Chicken-arugula Salad With Grilled Tomato Salsa.

Instructions

In a small bowl, whisk the first nine ingredients.

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Vinaigrette

Whole Chicken

Equipment you will use

Ziploc Bags

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°.

Ingredients you will need

Marinade

Meat

Equipment you will use

Kitchen Thermometer

Grill

Cut into strips.

In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat.

Ingredients you will need

Vinaigrette

Mushrooms

Whole Chicken

Romaine

Walnuts

Tomato

Bacon

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

bacon strips, cooked and crumbled 5teaspoons

Dijon mustard 118milliliters

sliced fresh mushrooms 2Tbsps

minced fresh parsley 1Tbsp

minced fresh tarragon or 1 teaspoon dried tarragon 1

garlic clove, minced 1

green onion, chopped 177milliliters

olive oil 0teaspoons

pepper 59milliliters

red wine vinegar 946milliliters

shredded romaine 1teaspoons

salt 454grams

boneless skinless chicken breast halves each)1large

tomato, chopped 79milliliters

chopped walnuts, toasted

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Cycles Gladiator Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.

Cycles Gladiator Chardonnay

The aromatics really jump out of the glass. Papaya, peaches, andpineapple on the nose with just a hint of toasted oak. Nectarines and other stone fruit on the forepalate. Ripe, round flavors of peach juice and pineapple. Soft acidity and a lush texture wrap around the tongue towards the back of the palate.Pairs with rich, creamy flavors such as scallops in an orange beurre blanc. Also chicken alfredo, seafood fettuccine, or any pasta smothered in a cream sauce.