Grilled Chicken Salad Recipe
This Grilled Chicken Salad recipe is great right out of the bowl but gets even better over the next couple of days as the flavors really come together.
- 1 whole chicken fryer or whole chicken
- ½ C sour cream or plain yogurt
- ½ C mayonnaise
- 1 lemon
- 4 green onions
- 4 celery stalks
- 1 C red grapes
- 1 C green grapes
- 1 to 2 TB brown sugar (or sweetener alternative)
- Fresh dill (optional)
- Cumin (optional)
Step 1 – If you purchased a whole chicken instead of the chicken fryer, you will need to break it down into legs, thighs, wings and breasts. Set your Grilla to 275 to 300 degrees and then lightly season your chicken with Grilla Grills AP Rub. Place the chicken on the grill and cook until done.
If you want more smoke in your chicken, cook it at 250 degrees—this will prolong the cook but the choice is yours. The chicken can also be cooked the day before if you wish.
Your chicken should reach at least 165 degrees internal temp. Be sure to check the temp in several places to ensure it is completely done. Once done, pull from the grill and set aside to cool.
Step 2 – Debone all the meat off of your chicken. Discard the skin or save it to be boiled with your leftover carcass to make homemade broth.
Once all the meat is deboned, you can use 2 forks to shred or chop the meat with a knife.
Step 3 – Chop 4 stalks of celery into bite sized pieces. Divide the celery stalk lengthwise before chopping to get pieces down to bite sized.
Step 4 – Cut off the tops of your green onions and then chop them. If you really like the flavor of green onion, feel free to add more.
Step 5 – Slice the grapes in half. Depending on preference, you can add fewer grapes or more grapes.
Step 6 – If you are making this in the summer, we recommend chopping up small handful of fresh dill and tossing it in. If you are sensitive to the brightness of dill, skip it. The salad is still great without it.
Step 7 – Place all the chopped ingredients into a large bowl.
Step 8 – To make the dressing, use ½ cup real mayonnaise and ½ cup sour cream or plain yogurt.
Squeeze the whole lemon (make sure to keep the seeds out of the mix) into the bowl. To balance out some of the tart, add sweetness to the mix with 1 to 2 tablespoons brown sugar or sweetener alternative.
Add plenty of salt and pepper. You may need more than you think, but keep tasting as you add to get it right. We recommend adding one tablespoon of cumin here as well. Other optional add-ins that work great here: basil, cilantro, and cayenne. Be adventurous and let your taste buds be your guide.
Step 9 – Mix the dressing with the chopped ingredients and stir together gently. This is great right out of the bowl but gets even better over the next couple of days as the flavors really come together.