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Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • -- Coarsely ground black pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 1/2 pounds chicken tenders
  • 1 cup diced celery
  • 1/4 cup diced red onion
  • 1/2 cup dried cherries
  • 1/2 cup light mayonnaise
  • 1 tablespoon Creole mustard, such as Zatarain's
  • 1 tablespoon chopped chives
  • 1/4 teaspoon salt
  • -- Coarsely ground black pepper

Instructions

  1. To prepare chicken, combine all ingredients, except chicken, in a large bowl. Stir well. Add chicken and stir to coat evenly. Cover and refrigerate 1 hour to overnight.
  2. Prepare grill.
  3. Remove chicken from marinade. Discard marinade. Cook chicken over direct heat about 3 minutes on each side, until thoroughly cooked.
  4. To prepare salad, combine all ingredients. Add cooked chicken. Toss well. Makes about 5 cups.

Recipe by High Cotton Catering, Natchez, Miss.

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The recipe was originally published as Grilled Chicken Salad on Relish.com

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