Salad with Grilled Chicken

By Lalabee

Ingredients

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tablespoons minced fresh parsley
• 4-1/2 teaspoon Dijon-style mustard
• 1 green onion chopped
• 1 Tablespoon minced fresh Tarragon or 1 tsp. dried tarragon
• 1 clove garlic
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 boneless skinless chicken breast halves
• 4 cups shredded romaine lettuce
• 6 bacon strips, cooked and crumbled
• 1 large tomato, chopped
• 1/2 cup sliced fresh mushrooms
• 1/3 cup chopped walnuts, toasted

Preparation

Step 1

1. 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.

Servings: 4