Servings:four as a light main course.
Main-dish salads are summer’s answer to the one-bowl weeknight meal. And while this satisfying salad can be served family-style in a large serving bowl or platter, it’s better to plate it individually to ensure that the ingredients get thoroughly dressed and equally distributed.
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- 1 head red leaf lettuce, washed, dried, and torn into bite-size pieces (about 10 cups)
- 1 cup shredded red cabbage (about 1/4 small head)
- 2 Tbs. red-wine vinegar
- 5汤匙。切碎的新鲜龙贡
- 2 Tbs. plus 1 tsp. Dijon mustard
- 1 Tbs. honey
- 1个大葱，切碎
- 1/3杯加1汤匙。特级初榨橄榄油
- 4 boneless, skinless chicken breast halves
- Kosher salt and freshly ground black pepper
- 3 oz. crumbled blue cheese (3/4 cup)
- 1/2 cup toasted slivered almonds
Nutritional Information
- Nutritional Sample Size based on four servings
- Calories (kcal) : 477
- Fat Calories (kcal): 340
- Fat (g): 38
- Saturated Fat (g): 8
- Polyunsaturated Fat (g): 4
- 单不饱和脂肪（G）：24
- Cholesterol (mg): 52
- Sodium (mg): 855
- Carbohydrates (g): 13
- Fiber (g): 3
- Protein (g): 23
Preparation
- Heat a gas grill to medium. Put the lettuce and cabbage in a large bowl, cover with a damp paper towel, and refrigerate. In a small bowl, whisk the vinegar with 2 Tbs. of the tarragon, 1 tsp. of the mustard, 1 tsp. of the honey, and the shallot. Whisk in 1/3 cup of the oil and season with salt and pepper.
- Remove the tenderloins from the chicken breasts and reserve for another use. Put the chicken in a medium bowl and season with salt and a generous amount of pepper. In a small bowl, whisk the remaining 3 Tbs. tarragon, 2 Tbs. mustard, 2 tsp. honey, and 1 Tbs. oil until well combined. Spread this mixture all over the chicken.
- Put the chicken on the grill, cover, and cook the chicken on one side until grill marks appear, 5 to 6 min. Flip the chicken over, cover, and continue to cook until the chicken is cooked through, firm, and golden brown all over, another 4 to 6 min. Transfer the chicken to a clean cutting board and let rest for 5 min. Slice the chicken crosswise on an angle into 1/2-inch slices.
- 用足够的调味料将蔬菜扔掉。调味，用盐和胡椒粉调味。部分蔬菜在四个盘子中。将切成薄片的鸡肉放在果岭上和周围，淋上少量敷料。撒上蓝纹奶酪和杏仁，并食用。
Tip
重要的是要用适度的热量烹饪鸡肉。如果烤架太热，釉中的蜂蜜将燃烧。
Reviews
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Reviews (5 reviews)
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suzah| 07/14/2018Love this salad!! Also a great marinade for th chicken!
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dmjordan| 06/12/2015
这个沙拉真好！我担心它会太多龙龙，但是很好。
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