• 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
  • 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


* 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.

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