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Recipe

Chopped Grilled-Chicken Salad

Scott Phillips

Servings: 4

Buttermilk, blue cheese, and bacon: These three Bs conspire to make a chicken salad that’s unbelievably good.

Ingredients

  • 1/3 cup buttermilk
  • 2 Tbs. mayonnaise
  • 1-1/2 Tbs. Champagne vinegar or white wine vinegar
  • 2-1/4 oz. blue cheese, crumbled (1/2 cup)
  • 2 large cloves garlic, mashed to a paste with a pinch of salt
  • 1 Tbs. finely chopped fresh tarragon
  • Kosher salt and freshly ground black pepper
  • 1-1/4 lb. thin-cut chicken breast
  • 2 ears corn, shucked
  • 5 slices bacon, cut crosswise into 1/2-inch pieces
  • 2 romaine hearts, sliced crosswise 1 inch thick (about 8 cups)
  • 1 heaping cup grape tomatoes, halved
  • Vegetable oil for the grill

Nutritional Information

      Calories (kcal) : 400
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 105
      Sodium (mg): 840
      Carbohydrates (g): 15
      Fiber (g): 3
      Protein (g): 39

Preparation

  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  • In a small bowl, whisk the buttermilk, mayonnaise, vinegar, half of the cheese, and half of the garlic paste. Stir in the tarragon and season to taste with salt and pepper.
  • Combine the remaining garlic paste with 1 tsp. salt and 1/4 tsp. pepper and rub it all over the chicken.
  • Oil the grill grate and grill the chicken, flipping once, until just cooked through, 6 to 8 minutes total. Transfer to a cutting board, tent with foil, and let rest for 5 to 10 minutes. Chop into bite-size pieces.
  • Meanwhile, grill the corn, turning occasionally, until charred in spots, 3 to 5 minutes. (The corn will not be fully tender at this point.) Let cool briefly, then cut the kernels off the cob.
  • In a 10-inch nonstick skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, 5 to 6 minutes total. Leaving the fat in the pan, transfer the bacon to a paper-towel-lined plate. Discard all but 1 tsp. fat. Add the corn and cook over medium heat, stirring, until tender, about 2 minutes.
  • Transfer to a large bowl. Add the lettuce and tomatoes and toss with enough dressing to coat well. Add the chicken and toss to combine. Serve sprinkled with the bacon and the remaining cheese, and pass any remaining dressing at the table.

Reviews

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Reviews

  • sharks | 09/15/2015

    This is one of our favorite recipes from Make it Tonight.

  • FreddieFlea | 06/15/2015

    This is good. I used a rotisserie chicken for convenience, but will grill next time.Swapped feta for the blue cheese as my husband prefers it. The dressing was excellent. Would be good with different herbs as well.

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