Grilled Chicken Salad

Grilled Chicken Salad
This Grilled Chicken Salad Champagne is full of flavor from extra virgin olive oil, mustard, fresh tarragon, and Asiago cheese.

Grilled Chicken Salad
Makes 6 servings
  • 3 boneless, skinless, chicken breasts
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • ¼ cup Champagne vinegar
  • ¾ cup extra virgin olive oil
  • 3 tablespoons coarse ground mustard
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon chopped fresh shallot
  • 1 tablespoon minced garlic
  • 1 (5-ounce) bag spring mix
  • 1 head Bibb lettuce, washed and torn
  • 1 head frisée lettuce, washed and trimmed
  • 4 medium yellow beets, roasted, peeled, and chopped
  • 1 bunch Broccolini, blanched
  • ½ cup radishes washed, trimmed, and sliced
  • Shaved Asiago cheese
  • Garnish: boiled egg wedges
  1. Season chicken with salt and pepper.
  2. In a small bowl, whisk together vinegar, oil, mustard, tarragon, shallot, and garlic. Place chicken in a large resealable plastic bag. Pour half of vinaigrette mixture over chicken. Seal bag and refrigerate for 2 hours to overnight. Cover and refrigerate remaining vinaigrette.
  3. In a large bowl, combine spring mix, Bibb lettuce, frisée lettuce, beets, Broccolini, and radishes; toss to combine.
  4. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) for 15 to 20 minutes, or until a meat thermometer reaches 165°. Cool for 5 minutes. Slice chicken, and arrange on salad. Drizzle with remaining vinaigrette; add cheese. Garnish with boiled egg wedges, if desired. Serve immediately.

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