Friday, November 12, 2010

Grilled Balsamic Chicken Salad

With our girls grown and gone I sometimes try to create a meal out of whatever we have on hand. Yesterday I looked at a thawed chicken breast and wanted chicken salad - but not the same old chicken plus mayo plus celery. What I came up with included all of these ingredients, plus some special additions. Serve this chicken salad on whole wheat bread, add some chips and raw vegies, and you've got a great summertime supper.

Grilled Balsamic Chicken Salad
Makes 2 servings

1 chicken breast
1/2 cup balsamic vinaigrette salad dressing
1/2 cup celery, chopped fine
1/4 cup red onion, minced
1/3 cup mayonnaise + 2 tablespoons balsamic vinaigrette

Marinate chicken breast in 1/2 cup balsamic vinaigrette for two hours, turning after one hour. Grill chicken over medium-low heat for 25-30 minutes. While it cools to room temperature stir together mayonnaise and 2 tablespoons balsamic vinaigrette, and chop celery and red onion. When chicken is cool, cut into bite-sized pieces and combine all ingredients.

Tip: for a little extra crunch, add 1/4 cup chopped walnuts.

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