- 30 mins
- 42 mins
Ingredients
- SALAD:
- 2 TBS mayo
- 1 tsp dijon mustard
- Kosher salt and fresh ground black pepper
- 3 large boneless, skinless chicken breasts (7-8 oz ea)
- 2 heads Boston lettuce (about 12 oz total)
- 1 1/2 cup lightly packed fresh parsley leaves
- 3/4 cup lightly packed mint leaves, torn if large
- 1 recipe Lemon-Sherry Vinaigrette
- 3 large avocados
- 2 1/2 cups halved grape tomatoes
- 6 oz crumbled roquefort
- 2/3 cup toasted pine nuts
- 12 slices bacon, cooked, cooled and crumbled
- 1/2 cup sliced chives
- VINAIGRETTE:
- 3/4 cup + 2 TBS EVOO
- 1/4 cup sherry vinegar
- 2 tsp finely grated lemon zest
- 1 tsp sugar
- 1 tsp minced fresh garlic
- 1/2 tsp dijon mustard
- 1/2 tsp Kosher salt
- 1/4 tsp worcestershire sauce
- 1/4 tsp fresh ground black pepper
Preparation
Step 1
Vinaigrette:
Put all ingredients in a bowl and whisk to combine. Can store vinaigrette in refrigertor for up to 5 days. Let come to room temperature and shake before using.
Grill the Chicken:
Combine mayo, mustard, 1/2 tsp salt and 1/4 tsp pepper. Add chicken and toss to coat. Grill until well-marked and cooked through about 4-6 minutes per side. Let cool and cut into small dice.
Assemble the salads:
Combine lettuce, parsley and mint in a large mixing bowl. Toss w/ just enough of the vinaigrette to coat lightly, about 4-5 TBS. Season w/ salt tand pepper and toss again.
Peel, pit and cut avocados into mdium dice and toss them in a medium bowl w/ 2 TBS of vinaigrette.
Add rest of ingredients to above and toss w/ vinaigrette. Serve.