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Grilled Chicken Salad

Blogger Denise Woodward of Chez Us shares a favorite recipe. Grilling the chicken adds a slightly smoky essence to a non-traditional chicken salad. Serve in lettuce leaves or roll up in tortillas.

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  • Prep Time 30 min
  • Total Time 45 min
  • Servings 6

2
large boneless and skinless chicken breasts
2
tablespoons grapeseed oil
Kosher salt
Black pepper
3/4
cup wholemilk Greek yogurt
5
tablespoons Old El Paso™ green enchilada sauce
1
tablespoon Old El Paso™ chopped green chiles
3
stalks of celery
3
large green onions
Butter lettuce leafs or flour tortillas

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Preheat grill to high heat.
  • 2 Coat the chicken breasts with the grapeseed oil and salt and pepper.
  • 3 Grill the chicken for 10 - 15 minutes per side or until no longer pink and the juices run clear.
  • 4 Remove the chicken from the grill and set aside until cool enough to handle.
  • 5 While the chicken is grilling cut the celery and green onions into small dice.
  • 6 In a small mixing bowl add the yogurt, enchilada sauce, chopped chili, celery and green onions. Stir. Season with salt and pepper to taste.
  • 7 Once the chicken has cooled, cut into small pieces, there will be about 4 cups of meat. Place into a large mixing bowl.
  • 8 Add the yogurt dressing. Stir.
  • 9 Serve with lettuce leaf cups or flour tortillas.

EXPERT TIPS

Expert Tips

Using grapeseed oil during grilling prevents smoking as it withstands high temperatures.

Yogurt gives the chicken salad a tangy taste while the green chili adds a bit of spice.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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