Ingredients
3/4 cup olive oil1/4 cup red wine vinegar2 tablespoons minced fresh parsley4-1/2 teaspoons Dijon mustard1 green onion, chopped1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)4 cups shredded romaine6 bacon strips, cooked and crumbled1 large tomato, chopped1/2 cup sliced fresh mushrooms1/3 cup chopped walnuts, toasted
Preparation
In a small bowl, whisk the first nine ingredients. Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining vinaigrette until serving.
Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. Cut into strips.
In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat.
