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Grilled Chicken Salad

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  • Prep 30 min
  • Total 45 min
  • Servings 6
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Grilled chicken breasts add a touch of smokiness to our chicken salad made with Greek yogurt, enchilada sauce and green chiles.
By Denise Woodward
Updated May 25, 2022
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Ingredients

  • 2 large boneless and skinless chicken breasts
  • 2 tablespoons grapeseed oil
  • Kosher salt
  • Black pepper
  • 3/4 cup wholemilk Greek yogurt
  • 5 tablespoons from 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 1 tablespoon from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 3 stalks of celery
  • 3 large green onions
  • Butter lettuce leafs or flour tortillas

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Using grapeseed oil during grilling prevents smoking as it withstands high temperatures.
  • tip 2
    Yogurt gives the chicken salad a tangy taste while the green chili adds a bit of spice.

Nutrition

Nutrition Facts are not available for this recipe
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