Grilled Chicken & Sorrel Salad with Creamy Herb Dressing

For dressing

  • 1/4 cup whole-milk yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced shallot
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt

For salad

  • 1/2 bunch sorrel, coarse stems discarded and leaves torn into bite-size pieces (4 cups)
  • 2 chicken breasts, grilled and cut into bite-sized pieces
  • 1/2 pound hearts of romaine, torn into bite-size pieces (4 cups)
  • 1/4 pound frisée, trimmed and torn into bite-size pieces (2 cups)
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 2 tablespoons loosely packed fresh tarragon, leaves coarsely chopped if large

Make dressing:
Whisk together all dressing ingredients in a large bowl.

Make salad:
Toss together all salad ingredients with dressing in bowl. Season with salt and pepper.

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