Grilled Chicken Salad

If you have an open grate grill you'll want to use a grilling basket for the onions ;-)


  • 1 boneless, skinless chicken breast half
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  • 1 boneless, skinless chicken thigh
  • 1 Tbsp. and 1 tsp. lemon juice
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. pepper
  • 1 yellow onion, thickly sliced
  • 1/2 cup mayonnaise, or more to taste
  • hot sauce to taste
  • salt and pepper to taste


Place chicken in a large resealable plastic bag with lemon juice, olive oil, and pepper. Shake to coat, and marinate in the refrigerator, shaking once, for 2 hours.

Lightly oil grill grate and preheat grill to high heat.

Place the onions on the grill, cook until lightly charred on both sides and set aside. Place chicken onto the grill and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat and cool.

Chop chicken and onions and mix with mayonnaise in a serving bowl. Season mixture with hot sauce and salt and pepper to taste. Cover and refrigerate until chilled through and flavors have blended.

By Deeli from Richland, WA


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August 16, 2010 Flag


  • 2 lbs. of cut chicken breast
  • 1 bottle of lemon pepper marinade
  • 1 package of Good Season's Italian Dressing (mixed to package directions using olive oil)
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  • 1 bag of fresh Spinach
  • 1 bottle of Danish Marinated Feta Cheese
  • 1 cup of chopped onions
  • Salad Topping


Marinate the chicken in the lemon pepper marinade for at least 6 hours. Then grill the chicken, let it chill in the fridge for 24 hours.

Wash and strain the spinach. Place in a bowl, add onions and feta.

Toss salad. Add chicken, toss again. Add dressing. Add the topping.


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