While the flavor will be good using leftover cold chicken in this recipe, the key to the specialness of the recipe and the great vibrant flavor of the salad, is to use warm, just-cooked chicken breasts and to place the warm, cooked chicken pieces IN the dressing instead of placing the dressing over the chicken. This technique adds a lot of flavor and works well with most any beef or shrimp salad recipe using a vinaigrette-type (not creamy) dressing as well.
- 1 lb boneless skinless chicken breast, rinsed and dried
- 2 tablespoons olive oil
- salt and pepper
- 1 head romaine lettuce (to taste)
- garlic-cheese crouton
- 2 teaspoons fresh minced garlic cloves
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1⁄3 cup olive oil
- 1⁄4 cup freshly grated parmesan cheese (plus more for garnish)
- salt and pepper
- Combine all dressing ingredients in a medium-size bowl.
- Rub chicken breasts with the 2 tablespoons of olive oil and season them lightly with salt and pepper.
- Grill breasts until browned and cooked through (about 3-4 minutes per side).
- Let chicken rest for 5 minutes.
- Cut chicken cross-wise into 1/4" slices.
- Place slices and their juices in the bowl of dressing, mixing gently to coat.
- Serve chicken and dressing over romaine and top with croutons.
- Garnish with more Parmesan cheese.
- Pass the pepper mill!
- Cooking time includes cooked chicken resting time.
Very good - thanks for submitting this recipe. We have made it 2x now using up grilled chicken we had leftover the 1st time & just today using leftover rotisserrie chicken. Very quick and easy :-)
Definitely has vibrant and tantalizing flavor! This made for an easy and delicious lunch.I will be serving this flavorful combination again ... and again! Thank you Northwest Lynnie for a recipe that is going into my keepers.
Great salad. I grilled the chicken breasts in the panini maker (like a George Foreman grill) and they were so moist. But after coating them in the dressing. Wow! The lemon gave the dressing a bit of bite/tang that was nice, too. Thanks for sharing this recipe.