Grilled Chicken Salad Recipe

4.5 1 4
Grilled Chicken Salad Recipe
Grilled Chicken Salad Recipe photo by Taste of Home
Publisher Photo

Grilled Chicken Salad Recipe

Read Reviews
4.5 1 4
Publisher Photo
A few years back, I found this easy, light salad recipe and made it for a picnic for my boyfriend and myself. Now that guy is my husband, and we still enjoy going on picnics and dining on this satisfying salad.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 boneless skinless chicken breast halves
  • 2 tablespoons lemon juice
  • 1 package (16 ounces) elbow macaroni, ziti or spiral pasta
  • 1 medium sweet red pepper, chopped
  • 2-1/2 cups sliced celery
  • 1 medium red onion, chopped
  • 1/4 cup minced fresh dill or 5 teaspoons dill weed
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijion mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • Leaf lettuce, optional

Directions

Grill chicken, uncovered, over medium heat for 5-8 minutes on each side or until juices run clear. Remove from the grill and place in a single layer on a platter; sprinkle with lemon juice and set aside.
In a large bowl, toss pasta, red pepper, celery, onion and dill. Remove chicken from platter; pour juices into a bowl. Slice chicken widthwise into thin strips; add to pasta mixture.
To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Whisk in oil very slowly in a stream until dressing is thickened.
Pour over salad and toss. Serve in a lettuce-lined bowl or on individual lettuce-lined plates. Yield: 6 servings.
Originally published as Grilled Chicken Salad in Taste of Home June/July 1994, p27

Nutritional Facts

1 each: 689 calories, 33g fat (5g saturated fat), 75mg cholesterol, 460mg sodium, 61g carbohydrate (5g sugars, 4g fiber), 38g protein.

  • 6 boneless skinless chicken breast halves
  • 2 tablespoons lemon juice
  • 1 package (16 ounces) elbow macaroni, ziti or spiral pasta
  • 1 medium sweet red pepper, chopped
  • 2-1/2 cups sliced celery
  • 1 medium red onion, chopped
  • 1/4 cup minced fresh dill or 5 teaspoons dill weed
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijion mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • Leaf lettuce, optional
  1. Grill chicken, uncovered, over medium heat for 5-8 minutes on each side or until juices run clear. Remove from the grill and place in a single layer on a platter; sprinkle with lemon juice and set aside.
  2. In a large bowl, toss pasta, red pepper, celery, onion and dill. Remove chicken from platter; pour juices into a bowl. Slice chicken widthwise into thin strips; add to pasta mixture.
  3. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Whisk in oil very slowly in a stream until dressing is thickened.
  4. Pour over salad and toss. Serve in a lettuce-lined bowl or on individual lettuce-lined plates. Yield: 6 servings.
Originally published as Grilled Chicken Salad in Taste of Home June/July 1994, p27

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MY REVIEW
kelli064 User ID: 6718854 5519
Reviewed Dec. 29, 2012

"I have been making this for years. It always gets rave reviews! The only thing I change is I use the juice of a whole lemon on the grilled chicken, and I chunk the chicken and add it with the pasta. Very good!!"

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