Grilled Chicken Salad Sandwiches
Servings: 6 servings
Ingredients
- 3 chicken breasts boneless, skinless chicken breasts
- 1 Tb extra virgin olive oil
- 1 teaspoon sea salt divided
- ½ teaspoon freshly ground black pepper
- 2 shallots
- 2 stalks celery
- ½ c fresh parsley
- ⅓ c fresh cilantro
- 1 c mayonnaise I use homemade or Primal Kitchen brand
- 2 Tb milk
- 1 teaspoon freshly ground tri-colored pepper or black pepper
- ½ teaspoon sea salt
- 3 Tb whole grain Dijon mustard
- ⅛ teaspoon cayenne pepper
Instructions
- To begin, fillet 3 boneless, skinless chicken breasts in half. Lightly coat both sides with extra virgin olive oil. Sprinkle both sides with 1/2 teaspoon each of salt & freshly ground black pepper.
- Cook the chicken fillets on the grill for just a few minutes on each side, until the chicken is cooked through.
- When the chicken is cooked set it in a dish and let it cool to room temperature.
- Dice the chicken into 1/2 inch pieces. Set that aside for now.
- Finely mince the shallot.
- Finely dice the celery.
- Finely chop the parsley and cilantro.
- In a small bowl, combine the olive oil mayonnaise, milk, tri-colored pepper, 1/2 teaspoon sea salt, whole grain Dijon mustard, and cayenne pepper along with the chopped herbs, celery, and shallot. Stir it all together.
- Add in your diced chicken and stir to combine. Cover and refrigerate for 1-2 hours.
- Serve your chicken salad with croissants, lettuce, or endive leaves – whichever you prefer.Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/grilled-chicken-salad/Nutrition
Serving: 1c | Calories: 213kcal | Carbohydrates: 3g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 48mg | Sodium: 872mg | Fiber: 1g | Sugar: 1g
