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.


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
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


  1. 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.
  2. Prepare grill.
  3. Remove chicken from marinade. Discard marinade. Cook chicken over direct heat about 3 minutes on each side, until thoroughly cooked.
  4. To prepare salad, combine all ingredients. Add cooked chicken. Toss well. Makes about 5 cups.

Recipe by High Cotton Catering, Natchez, Miss.



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