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SALAD:California-Style Grilled Chicken Salad

Source of Recipe

ivillage


List of Ingredients

Dressing:
1/2 cup extra-virgin olive oil
1 tablespoon mustard
1/2 cup red-wine vinegar
1 teaspoon shallots, chopped
1 clove garlic, minced
Salt and freshly ground black pepper to taste

Chicken Salad:
4 boneless chicken breasts, marinated
1 head romaine lettuce, outer leaves removed, cut into 2-inch pieces
1 basket cherry tomatoes
1 cup calamata olives
1/4 pound pancetta, cut into 1/4-inch pieces, fried and drained
2 avocados, peeled and diced
1/4 cup blue cheese, crumbled



Recipe

1. Mix the dressing ingredients and marinate the chicken breasts in 1/4 cup of the dressing for 2 hours.

2. Prepare a charcoal grill, preferably mesquite, and when the coals are hot, grill the chicken for 25-30 minutes, turning once, until it is no longer pink when the thickest part is cut, and juices run clear.

3. Toss lettuce with remaining dressing. Add the remaining ingredients, line plates with salad, and top with chicken.