Accidental Grilled Chicken Salad
If you want to add more gluten free, dairy free, and ketogenic recipes to your repertoire, Accidental Grilled Chicken Salad might be a recipe you should try. One portion of this dish contains around 18g of protein, 35g of fat, and a total of 422 calories. This recipe serves 6. For $1.66 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course for The Fourth Of July. If you have olive oil, lemon juice, mayonnaise, and a few other ingredients on hand, you can make it. This recipe is liked by 26 foodies and cooks. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes about 2 hours. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is pretty good. If you like this recipe, take a look at these similar recipes: Grilled Green Tomatoes, An Accidental Dish, Saya’s Accidental Low-Fat Warm (Or Cold) Cabbage Salad, and Accidental Turkey.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
hot sauce to taste
2 tablespoons lemon juice
2 teaspoons lemon pepper
1 cup mayonnaise
2 tablespoons olive oil
salt and pepper to taste
4 large mushroom caps, chopped
4 boneless, skinless chicken breast halves
2 Vidalia onions, thickly sliced
Equipment:
ziploc bags
grill
bowl
Cooking instruction summary:
Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop. In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving. Kitchen-Friendly View
Step by step:
1. Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate.
4. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside.
5. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear.
6. Remove from heat, cool, and chop.
7. In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.
Nutrition Information:
covered percent of daily need
