What to do with leftover grilled chicken? Make our savory Summery Grilled Chicken Salad!
We know that there are just so many ways to make chicken salad. Quite often a recipe calls for poaching the chicken, which is OK. But here at Connecticut Country House we kick it up many notches from OK. Our secret? We season and grill chicken at a high heat, providing slightly blackened, smoky meat with a juicy interior.
One big scoop on half an English muffin or over a fresh green salad makes a perfect light summertime meal! Enjoy!
Summery Grilled Chicken Salad
3-5 grilled chicken pieces (breast, thigh, your preference) total of 3-4 cups of chicken meat
½ large bell pepper (red, yellow, green – your preference), seeded and chopped
¼ cup minced onion
¼ cup minced celery (optional)
½ cup mayo (more or less to taste)
2-3 heaping tablespoons Dijon mustard (optional)
2-3 tablespoons prepared horseradish spread (optional)
Sea salt and fresh ground pepper to taste
If you are grilling chicken for this recipe, use plenty of your favorite spices, and rub in liberally (we prefer to remove all skin from the chicken before grilling). Grill at high heat on the first side, then flip and lower heat to medium, being sure to cook the chicken through without overcooking it (temp should be 165 degrees).
Allow chicken to cool, and then shred the meat with your fingers. We prefer shredded over diced chicken, as this texture makes a lovely, rustic salad. Place the chicken in a large mixing bowl, and add salt and pepper to taste.
Add the other ingredients, and mix well. Taste, and adjust the seasoning.
We love making open face sandwiches using toasted larger size English muffins as the base. Then add a nice leafy lettuce leaf, a thick slice of fresh garden tomato, and top off with a big scoop of chicken salad. YUM.
Pass the chips and iced tea please!