You are here: Home » Recipes » Grilled Chicken Salad 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 PrintEmail Italian seasoning is an herb blend that includes dried basil, oregano, rosemary, thyme, sage, marjoram and savory. Ingredients Chicken:2 tablespoons olive oil1 tablespoon balsamic vinegar2 -- garlic cloves, minced1/4 teaspoon salt -- Coarsely ground black pepper1/2 teaspoon onion powder1 teaspoon Italian seasoning1 1/2 pounds chicken tendersSalad:1 cup diced celery1/4 cup diced red onion1/2 cup dried cherries1/2 cup light mayonnaise1 tablespoon Creole mustard, such as Zatarain's1 tablespoon chopped chives1/4 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.