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overhead shot of the grilled chicken salad, celery, mayo, green onions, and peppers.
Marissa Bolden

Flame Grilled Chicken Salad

Barbecue grilled herb chicken breast, finely minced, tossed with avocado mayo, dill, Dijon, bell pepper, and green onion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 2-3 chicken breasts
  • 1 Tb olive oil
  • 2 Tb red wine vinegar
  • 2 Tb Dijon mustard
  • 2 tsp crushed red pepper
  • 1 tsp black pepper
  • 1 tsp rosemary
  • 1 Tb salt
  • ½ green bell pepper minced
  • 2 green onions minced
  • ½ cup avocado mayo
  • 2 Tb ground mustard
  • 1 tsp dill
  • ½ tsp salt

Method
 

  1. Prepare the marinade: Combine olive oil, red wine vinegar, Dijon mustard, crushed red pepper, black pepper, rosemary, and 1 tablespoon of salt.
  2. Coat both sides of the chicken breasts with the marinade. Marinate for at least 4 hours or overnight.
  3. Grill the chicken: Prepare the grill until the coals begin to reduce in size.
  4. Toss the marinated chicken onto the grill and cook for approximately 7 minutes per side, until cooked through.
  5. Remove the grilled chicken and let it cool completely before assembling the salad.
  6. Dice the cooled chicken into bite-sized pieces.
  7. In a bowl, toss the diced chicken with the minced green bell pepper and green onions.
  8. Add the avocado mayo, ground mustard, dill, and ½ teaspoon of salt. Add pepper to taste.
  9. Mix all ingredients thoroughly.
  10. Allow the salad to sit and chill, or serve immediately.