4 boneless skinless chicken breast halves (5 oz.)
4 c. shredded romaine
6 bacon strips, cooked and crumbled
1 large tomato, chopped
1/2 c. sliced fresh mushrooms
1/ 2 c. sliced cucumber, optional
1/3 c. chopped walnuts, toasted
3/4 c. extra virgin olive oil
1/4 c. red wine vinegar
2 Tbs. minced fresh parsley
4-1/2 t. Dijon mustard
1 green onion, chopped
1 Tbls. minced fresh tarragon or 1 t. dried tarragon
1 garlic clove, minced
1/2 t. salt
1/4 t. pepper
In a small bowl, whisk the dressing ingredients.
Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for at least 2 hours or all day.
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 meat thermometer reads 170°. Cut into strips.
In a large bowl, combine the romaine, bacon, tomato, mushrooms, cucumber, walnuts, chicken and reserved vinaigrette; toss to coat.