Barbecue grilled herb chicken breast, finely minced, tossed with avocado mayo, dill, Dijon, bell pepper, and green onion.
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FEATURED STANDOUTS
Chicken Breast
Chicken breast has a delicate and subtly savory flavor profile. Its inherent mildness allows it to readily absorb and complement a diverse range of seasonings. It also enhances marinades and sauces.
Avocado Mayo
Avocado mayo is distinguished by its rich, creamy texture. The flavor combines buttery notes with a subtle nuttiness. It has a tangy flavor that often incorporates a delicate balance of sweetness and acidity.
Green Onions
Green onion offers a gentler version of the characteristic onion flavor. It delivers mild pungency and has a slightly peppery undertone. It adds a fresh, herbaceous note to the heavy salad.
Bell Peppers
Bell peppers are notably diverse, depending on their ripeness. Red, yellow, and orange bell peppers are known for their inherent sweetness, offering a bright and fruity taste. In contrast, green bell peppers are less ripe. They have a slightly bitter edge that make them a great addition to salads.
Hard boiled eggs
Egg offers a fundamentally rich and savory taste.. The firm savoriness of a hard-boiled egg provides a different texture to the tender grilled chicken.
TIPS & TRICKS FOR THE BEST FLAME GRILLED CHICKEN SALAD
The best cut of chicken for this recipe
Consider using boneless, skinless chicken breasts or thighs for grilling. Breasts offer a leaner choice, while thighs are more flavorful and juicy. Make sure the chicken pieces are of even thickness for consistent grilling. Marinating the chicken before grilling can enhance flavor and tenderness.
Can you make this recipe without a grill?
Yes, this recipe can be adapted for cooking techniques other than the grilling.
Pan-frying: Cook chicken breasts or thighs in a skillet over medium-high heat. Use a little oil. Cook until the chicken is cooked through and lightly browned.
Baking: Preheat the oven to 375°F (190°C). Place the seasoned chicken on a baking sheet. Bake for 20-30 minutes. Continue baking until the internal temperature reaches 165°F (74°C).
Poaching: Submerge chicken breasts or thighs in simmering broth or water until cooked through. This method results in very moist chicken, ideal for shredding into a salad.
Shredded Rotisserie Chicken: For a convenient choice, use pre-cooked shredded rotisserie chicken.
Different types of mustard can add unique flavor profiles to your chicken salad dressing.
Dijon Mustard: Offers a tangy and slightly sharp flavor.
Yellow Mustard: Provides a classic, mild mustard taste.
Whole Grain Mustard: Features visible mustard seeds and a slightly coarser texture, adding a pop of flavor and visual interest.
Honey Mustard: A sweeter choice, often a blend of mustard and honey.
Spicy Brown Mustard: Made with brown mustard seeds, offering a bolder, spicier flavor than yellow mustard.
What is avocado mayo?
Avocado mayonnaise is made primarily with avocado oil instead of traditional vegetable oils. It often includes other ingredients like eggs, vinegar or lemon juice, and seasonings. Avocado mayo can offer a creamier texture and a slightly different flavor profile compared to traditional mayonnaise. It’s also sometimes preferred by those seeking options with different fat sources.
How to get chicken salad dressing to sit on the outside
To achieve a chicken salad where the dressing coats the outside of the chicken pieces rather than being fully absorbed, consider these techniques:
- Chill the Chicken: Ensure the cooked and cooled chicken is thoroughly chilled before adding the dressing. Cold chicken will absorb less of the dressing.
- Use a Thicker Dressing: Opt for a dressing with a thicker consistency. Adding ingredients like Greek yogurt, sour cream, or a smaller amount of liquid can help.
- Add Dressing Just Before Serving: Toss the chicken with the dressing shortly before you plan to serve the salad. This minimizes the time the dressing has to be absorbed.
- Gently Toss: When mixing the chicken and dressing, toss gently to coat the pieces. Avoid vigorously mixing. Vigorously mixing can break down the dressing and encourage absorption.
- Consider a Final Glaze: For an extra layer of coating, drizzle very little extra mayonnaise. You can also use a reduced sauce just before serving.
Best bread for chicken salad
Classic White Bread: A soft and traditional choice for sandwiches.
Whole Wheat Bread: Offers a nuttier flavor and more fiber.
Croissants: Offer a flaky and buttery texture, elevating the sandwich.
Multigrain Bread: Adds texture and a hearty flavor.
Sourdough Bread: Offers a tangy flavor and a chewy crust.
Rolls or Buns: Versatile options for a more casual presentation.
Lettuce Wraps: A lighter, gluten-free choice.
Crackers or Toasted Baguette Slices: Ideal for serving chicken salad as an appetizer or snack.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Cutting board
Chef knife
Mixing bowl
Mixing spoons
Rubber spatula
Toaster
SIMILAR INGREDIENTS TO
Ancient Grain Steak Bowl w/ Matcha Bouquet Vinaigrette
ENJOY THIS RECIPE WITH
HAM, WHITE BEAN & CHARD SOUP
CHICKEN NOODLE SOUP
CHICKEN, WHITE BEAN & CHORIZO SOUP
RECIPE
Flame Grilled Chicken Salad
Ingredients
Method
- Prepare the marinade: Combine olive oil, red wine vinegar, Dijon mustard, crushed red pepper, black pepper, rosemary, and 1 tablespoon of salt.
- Coat both sides of the chicken breasts with the marinade. Marinate for at least 4 hours or overnight.
- Grill the chicken: Prepare the grill until the coals begin to reduce in size.
- Toss the marinated chicken onto the grill and cook for approximately 7 minutes per side, until cooked through.
- Remove the grilled chicken and let it cool completely before assembling the salad.
- Dice the cooled chicken into bite-sized pieces.
- In a bowl, toss the diced chicken with the minced green bell pepper and green onions.
- Add the avocado mayo, ground mustard, dill, and ½ teaspoon of salt. Add pepper to taste.
- Mix all ingredients thoroughly.
- Allow the salad to sit and chill, or serve immediately.
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