Grilled Roquefort And Balsamic Chicken Salad

Course : Grilling
Serves: 8
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8 medium boneless skinless chicken breasts
2 pounds mixed greens -- see * note
--- Roquefort and balsamic vinaigrette---
2 ounces garlic -- crushed
1 ounce fresh basil -- chopped
1 ounce shallots -- chopped fine
8 ounces balsamic vinegar
12 ounces olive oil -- blended with
12 ounces peanut oil
8 ounces Roquefort cheese -- crumbled
1 teaspoon salt -- to taste
1/2 teaspoon black pepper
3 medium sliced plum tomatoes

Preparation / Directions:

* Note: Romaine, red leaf, green leaf, frisee, and radiccio; rinsed, trimmed, and torn into bite-size pieces. To make vinaigrette, place garlic, shallots, fresh chopped basil in a stainless-steel bowl. Add in balsamic vinegar, whisk in oils, add in chunky Roquefort. Adjust seasoning with salt and pepper. Reserve 1 1/2 cups. Marinate chicken in remaining vinaigrette for 12 hours in refrigerator. In a flat dish, lay out chicken; place vinaigrette over breasts being sure all of breasts are covered; turn once. Preheat grill until hot, brush grids with oil. Place marinated chicken breasts on hot grids and grill for approximately 3 to 4 minutes on each side. Check internal temperature, it must reach 165F. Remove from grill; chill to 38F. Discard vinaigrette used for marinating raw chicken. Arrange mixed greens on eight plates. Slice each chilled chicken breast into 8 julienne strips. Arrange lattice style over mixed greens. Ladle reserved Roquefort and Balsamic Vinaigrette over chicken and greens. Serve chilled. Garnish with sliced plum tomatoes. This recipe serves 8.

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