From, "River Road Recipes IV, Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.
- 1 cup olive oil
- 1/4 cup balsamic vinegar
- 2 Tablespoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds boneless skinless chicken breasts
- 5 ounces each romaine, radicchio and mesclun
- 3/4 cup craisins
- 1 pound white grapes
- 4 ounces Gorgonzola cheese, crumbled
- 1 cup walnuts, toasted
Whisk the olive oil, vinegar, honey, mustard, salt and pepper in a bowl until blended. Chill, covered, in the refrigerator. Arrange the chicken in a shallow dish and drizzle with 1/2 cup of the vinaigrette, turning to coat. Marinate, covered, in the refrigerator for 1 to 2 hours, turning occasionally. Grill the chicken over hot coals until cooked through, turning occasionally. Cool slightly and cut into strips.
Mix the romaine, radicchio, mesclun, craisins, grapes, cheese and walnuts in a salad bowl. Add 1/2 of the remaining vinaigrette and toss to coat. Spoon the salad evenly onto salad plates and top each salad with the grilled chicken and croutons. Store the remaining vinaigrette in the refrigerator.