Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Chicken Salad All on the Grill
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- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 634
- Total Fat
- 40 g
- Saturated Fat
- 7 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 28 g
- Cholesterol
- 66 mg
- Sodium
- 892 mg
Move over, hamburgers and hotdogs! Chicken salad is taking over the grill this summer. Here, we grill all the usual chicken salad fixings — celery, red onions, grapes and lettuce — which gives them a smoky makeover while still allowing them to retain a bit of their crunch, sharpness or sweetness. They’re combined with freshly grilled bone-in, skin-on chicken that’s incredibly moist and flavorful (and a big step up from standard rotisserie chicken). Charred lemon adds plenty of brightness to the chicken salad’s creamy dressing, and grilled ciabatta is the perfect accompaniment to it all.
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 634
- Total Fat
- 40 g
- Saturated Fat
- 7 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 28 g
- Cholesterol
- 66 mg
- Sodium
- 892 mg
Ingredients
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Directions
- Prepare a grill for medium-high heat.
- Drizzle the chicken with 2 tablespoons of the oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the chicken to the grill skin-side down, cover the grill and cook, turning halfway through, until lightly charred in spots, evenly browned and the juices run clear when the meat is pierced, 25 to 30 minutes. Transfer to a plate to cool.
- Meanwhile, add the celery, bread, lemon, romaine and onion to a baking sheet and drizzle over the remaining 1/4 cup olive oil. Sprinkle the vegetables and lemon evenly with 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat completely. Thread the grapes, if using, on 4 skewers. Rotate them in the seasoned oil on the baking sheet until coated.
- Arrange the celery, onion, lemon and grapes on the grill. Cook, turning occasionally, until nicely charred, about 5 minutes. Remove to a cutting board. Add the bread and romaine cut-side down and grill until lightly charred, about 2 minutes (keep an eye on the romaine, which can overcook quickly). Transfer to the cutting board to cool slightly.
- Meanwhile, make the dressing. Add the mayonnaise, dill, chives, vinegar and mustard to a large bowl, squeeze in the juice from the grilled lemon halves and stir to combine.
- Chop the celery and onion and add to the bowl with the dressing. Remove the grapes from the skewers, halve them and add them to the bowl. Using 2 forks, shred the chicken off the bone, including the skin (or discard the skin if desired). Give the shreds a rough chop and add them to the bowl. Roughly chop the romaine and add to the bowl. Toss until everything is well coated. Taste and season with 1/2 teaspoon of salt if desired.
- Slice the bread into 2-inch strips and serve on the side of the salad bowl.
