Grilled Chicken Salad
Kitchen Tested 
- Yield 4 servings
- Prep 5 mins
- Cook 6 mins
Leftover grilled chicken works well in this tasty, travel-worthy salad.
Mark Boughton Photography / styling by Teresa Blackburn
Italian seasoning is an herb blend that includes dried basil, oregano, rosemary, thyme, sage, marjoram and savory.
Ingredients
- Chicken:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 -- garlic cloves, minced
- 1/4 teaspoon salt
- -- Coarsely ground black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 1/2 pounds chicken tenders
- Salad:
- 1 cup diced celery
- 1/4 cup diced red onion
- 1/2 cup dried cherries
- 1/2 cup light mayonnaise
- 1 tablespoon Creole mustard, such as Zatarain's
- 1 tablespoon chopped chives
- 1/4 teaspoon salt
- -- Coarsely ground black pepper
Instructions
- To prepare chicken, combine all ingredients, except chicken, in a large bowl. Stir well. Add chicken and stir to coat evenly. Cover and refrigerate 1 hour to overnight.
- Prepare grill.
- Remove chicken from marinade. Discard marinade. Cook chicken over direct heat about 3 minutes on each side, until thoroughly cooked.
- To prepare salad, combine all ingredients. Add cooked chicken. Toss well. Makes about 5 cups.
Recipe by High Cotton Catering, Natchez, Miss.
