Grilled chicken salad recipe?!


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INGREDIENTS
4 boneless, skinless chicken breast halves
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons lemon pepper
2 Vidalia onions, thickly sliced
4 large mushroom caps, chopped
1 cup mayonnaise
hot sauce to taste
salt and pepper to taste



DIRECTIONS
Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.
In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving
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Other Answers (2)

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  • smdiner's Avatar by smdiner
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    • 1 rotisserie chicken, remove the meat from the bones; discard skin and bones and chop the meat
    FOR THE MARINADE:
    1 garlic clove, pressed
    2 Tablespoons white wine vinegar
    1 lemon, juiced
    1 to 1-1/2 Tablespoons super fine sugar
    some small fresh tarragon leaves
    FOR THE CHICKEN SALAD:
    green grapes
    3 Tablespoons creme fraiche
    PREPARATION:
    1. Mix the garlic, vinegar, lemon juice, tarragon and sugar together in a large bowl.
    2. Add the chopped chicken and toss to coat. Cover with plastic wrap and place in the fridge for at least 2 hours to marinate.
    It may be left overnight.
    3. Remove the chicken from the marinade.
    4. Whisk the crème fraiche into the marinade. Season with salt and pepper.
    5. Cut the green grapes in half. Add the grapes and the chicken to the crème fraiche dressing and toss to coat
    -----------------
    3 1/2 cups rotisserie chicken
    1 large stalk celery
    1 cup mayonnaise
    1 squeezed lemon
    salt and freshly ground pepper to taste
    2 finely chopped tbsp fresh parsley
    1/3 cup grapes, cut in half


    1. In a large bowl, toss the chicken and celery.
    2. Gently fold in about 1 cup of the mayonnaise and the lemon juice.
    3. Add the salt, pepper, cumin or curry powder if desired, and parsley.
    4. Add more mayonnaise if you like a moister salad.
    5. Gently fold in the grapes.
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