Salad With Grilled Chicken

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons minced fresh parsley
• 4-1/2 teaspoons Dijon mustard
• 1 green onion, chopped
• 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 4 cups shredded romaine
• 6 bacon strips, cooked and crumbled
• 1 large tomato, chopped
• 1/2 cup sliced fresh mushrooms
• 1/3 cup chopped walnuts, toasted

1. 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.
2. Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170u0b0. Cut into strips.
3. In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat.

olive oil, red wine vinegar, parsley, mustard, green onion, tarragon, garlic, salt, pepper, chicken breast halves, shredded romaine, bacon, tomato, mushrooms, walnuts

Taken from www.tasteofhome.com/recipes/salad-with-grilled-chicken/ (may not work)