Accidental Grilled Chicken Salad

Accidental Grilled Chicken Salad

"Was expecting a few hungry friends to walk in as I started cooking, but they called and had an emergency. Fortunately nothing bad, but there I was with too much food. Chopped everything up, added mayo, and a generous slurp of hot sauce (the way I like it). Not your run-of-the-mill chicken salad. Good way to finish up those leftovers! I put the onion slices and mushrooms in a grill basket so they could be turned without falling apart as they cooked. Hope you like it!"
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Ingredients

2 h servings 426 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. Preheat a grill for high heat.
  3. 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.
  4. In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.

Reviews

Read all reviews 30
  1. 38 Ratings

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Most helpful positive review

This was pretty good if you don't mind something a little different. This won't take the place of traditional chicken salad in our house. I really debated between the 3 or 4 stars, but in the ...

Most helpful critical review

Maybe I didn't grill the onions enough because the onions were overpowering in this. It was still good, and I will re-make, but with half the onion. Also, the recipe doesn't mention anything a...

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This was pretty good if you don't mind something a little different. This won't take the place of traditional chicken salad in our house. I really debated between the 3 or 4 stars, but in the ...

AWESOME!!! added lots of hot sauce it was delicious!! Ate it with some avacado slices. Wonderful!!

Easy to fix and wonderful to eat. I added apples and grapes to the mix. You will enjoy it

Very good, I wanted to try this recipe so bad I grilled out in 5 degree weather. It was worth it. Thank you, Tracie

I DID NOT GRILL MY CHICKEN. I USED LEFTOVER CHICKEN..ADDED A SPLASH OF LEMON JUICE, A BIT OF FAT FREE ITALIAN DRESSING. I USED MY GEORGE FOREMAN TO GRILL THE MUSHROOMS AND ONIONS. OVERALL I THIN...

mmm, good, I threw in some blueberries and goat cheese for a special little kick.

My Husband and I do not grill in the winter. We only had three chicken breasts. The chicken cooked nicely in a cast iron skillet and then we set it aside to brown the vegetables (in the skillet)...

I had to cook this indoors under the broiler. It is wonderful.

The whole family loved it! Easy to make and yummy!

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