Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- Dressing and Marinade:
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon prepared mustard
- 1 clove garlic, minced
- 1 teaspoon shallots, chopped (optional)
- salt and pepper to taste
- Chicken Salad
- 4 boneless, skinless chicken breasts
- 1 head romaine lettuce, washed and cut into small pieces
- 1 cup cherry tomatoes
- 1 cup calamata olives
- 1/4 pound cooked pancetta, drained and cut into small pieces
- 2 avocados, peeled and diced
- 1/4 cup crumbled blue cheese
Preparation:
Combine dressing ingredients and pour 1/4 cup into a resealable bag. Add chicken breasts to bag and allow to marinate for 2 hours. Reserve remaining dressing in air tight container in refrigerator. Preheat grill. Grill chicken over medium high heat until done. On a gas grill it will take about 5 to 6 minutes per side. On a charcoal grill it will take about 10 minutes per side. Chicken is done when there is no longer any pink on the inside and the juices run clear.Cut chicken into thin strips. Toss lettuce with refrigerated dressing and add the remaining ingredients.
