• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Grilled Roquefort And Balsamic Chicken Salad

  • Recipe Submitted by on

Category: Poultry, Barbeque

 Ingredients List

  • 8 Boneless skinless chicken
  • -breasts
  • 2 lb Mixed greens; see * Note
  • === ROQUEFORT & BALSAMIC
  • -VINAIGRETTE ===
  • 2 oz Garlic; crushed
  • 1 oz Fresh basil; chopped
  • 1 oz Shallots; chopped fine
  • 8 oz Balsamic vinegar
  • 12 oz Olive oil; blended with
  • 12 oz Peanut oil
  • 8 oz Roquefort cheese; crumbled
  • Salt; to taste
  • Black pepper; freshly
  • -ground, to taste
  • === GARNISH ===
  • Sliced plum tomatoes

 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 165 degrees. Remove from grill; chill to 38 degrees. 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?