Festive Fall Salad

15 ingredients
10 steps

Ingredients

  • 1 cup olive oil
  • 14 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 14 teaspoon pepper
  • 2 lbs boneless skinless chicken breasts
  • 5 ounces romaine lettuce
  • 5 ounces radicchio
  • 5 ounces mesclun
  • 34 cup craisins
  • 1 lb white grapes
  • 4 ounces gorgonzola, crumbled
  • 1 cup walnuts, toasted
  • crouton

Directions

  1. 1
    Whisk the olive oil, vinegar, honey, mustard, salt and pepper in a bowl until blended.
  2. 2
    Chill, covered, in the refrigerator.
  3. 3
    Arrange the chicken in a shallow dish and drizzle with 1/2 cup of the vinaigrette, turning to coat.
  4. 4
    Marinate, covered, in the refrigerator for 1 to 2 hours, turning occasionally.
  5. 5
    Grill the chicken over hot coals until cooked through, turning occasionally.
  6. 6
    Cool slightly and cut into strips.
  7. 7
    Mix the romaine, radicchio, mesclun, craisins, grapes, cheese and walnuts in a salad bowl.
  8. 8
    Add 1/2 of the remaining vinaigrette and toss to coat.
  9. 9
    Spoon the salad evenly onto salad plates and top each salad with the grilled chicken and croutons.
  10. 10
    Store the remaining vinaigrette in the refrigerator.

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