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Zesty Grilled Chicken Salad

I got this recipe out of one of my favorite cookbooks from a local author Frances A. Gillette.  Although all of her cookbooks are wonderful, Zesty Grilled Chicken Salad came out of Romancing the West.

This salad is great on a summer night, and is really a one dish meal.  You have protein and lots of greens, so please enjoy.

Zesty Grilled Chicken Salad

Zesty Grilled Chicken Salad:



  • 1-2 grilled chicken breast
  • 2 Romaine lettuce hearts, chopped
  • 1 cucumber, seeded and sliced
  • 1 pint of cherry tomatoes, cut in halves
  • 3/4 cup of black olives, cut in halves
  • 3/4 cup feta cheese, crumbled
  • Salt and Pepper


  • 1/2 cup feta cheese
  • 3 Tbs plain yogurt or sour cream
  • 1 tsp oregano
  • 1 garlic clove, grated
  • 3 Tbs red wine vinegar
  • 4-6 Tbs olive oil
  • 1/2 red onion, thinly sliced


The original directions say to use grilled chicken breasts.  We have found, we love roasted red pepper salad dressing to marinate chicken for about 1-4 hours.  We then use the BBQ or indoor grill to grill it until done.  Always allow chicken to rest 10-15 minutes before slicing.

Using a blender or immersion blender, blend 1/2 cup of feta cheese and remaining dressing ingredients until smooth.  Stir in onion and allow to sit in the fridge.  I blend it all in a wide mouth jar, add my onion, throw a lid on it.

Toss all salad ingredients with dressing.


Chunky Chicken Salad

Chunky Chicken Salad

Chicken salad is a great change to the regular weekday sandwich.  Not to mention once you put it together, it keeps all week and you can have a sandwich in 30 seconds.  Mr.Picky is a huge fan of chicken salad, and it travels well out-of-town.

Enjoy this recipe, and feel free to add in walnuts or almonds which would both taste great.  Serve with crackers, as a sandwich, or with tortilla chips.

Chunky Chicken Salad:

  • About 4-5 cups of cooked chicken, shredded or diced (I used a rotisserie chicken, skin removed)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbs Dijon mustard
  • salt and pepper, to taste
  • 1 Tbs lemon juice
  • 1/2 tsp dried thyme
  • 1 Tbs fresh parsley, chopped
  • 2 stalks celery, finely chopped
  • 1/2 cup onion, finely chopped
  • 1/2-1 cup dried cranberries

Whisk together mayo, sour cream, mustard, lemon juice, salt and pepper in a medium bowl.

Once dressing is combined and tastes good, add all the remaining ingredients and mix well.

Allow to chill for at least an hour for flavors to develop.

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