Not sure about you, but we have been taking advantage of our grill very often this summer.  I love how easy it is to just throw something fresh on the grill, and make a recipe that comes out even more flavorful, such as this grilled chicken salad.  Not to mention there is less clean up, which is always a bonus since neither of us like to do dishes.

 

Old El Paso Grilled Chicken

Wanted to share this recipe that I recently developed for Old El Paso as I thought it would be a great weekend “summer” dinner.  This recipe is so easy to make, and I find it very refreshing on a hot night.  What I like about this chicken salad recipe is that it is made with grilled chicken breasts, instead of a traditional chicken salad using only left-overs.  That doesn’t mean you cannot use some leftover chicken or a pre-roasted one from the market;  I have done that as well.

Grilling the chicken beforehand leaves a slightly smokey flavor on the meat, which blends really well with tangy Greek yogurt and Old El Paso green enchilada sauce and chopped green chilies.  Not only is this recipe great for your family, but I would double it up for a crowd as it is a recipe pleaser with everyone.

Looking for more inspiration?  Then be sure to hop over to the sizzling hot and new Old El Paso website;  it is loaded with fresh and exciting recipes sure to tease your summer tastebuds.

Have a great weekend!

 

Grilled Chicken Salad

Yields 4 strings

An easy to make salad using leftover grilled chicken or a roasted one from the market.

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Ingredients

  • 2 large boneless and skinless chicken breasts
  • 2 tablespoons grapeseed oil
  • kosher salt
  • black pepper
  • 3/4 cup wholemilk Greek yogurt or Mayo
  • 5 tablespoons Old El Paso green enchilada sauce
  • 1 tablespoon Old El Paso chopped green chili
  • 3 stalks of celery diced
  • 3 large green onions, diced
  • butter lettuce leafs or flour tortillas

How To

  1. Preheat grill to high heat.
  2. Coat the chicken breasts with the grapeseed oil and salt and pepper.
  3. Grill the chicken for 10 – 15 minutes per side or until no longer pink and the juices run clear.
  4. Remove the chicken from the grill and set aside until cool enough to handle.
  5. In a small mixing bowl add the yogurt, enchilada sauace, chopped chili, celery and green onions. Stir. Season with salt and pepper to taste.
  6. Once the chicken has cooled, cut into small pieces, there will be about 4 cups of meat. Place into a large mixing bowl.
  7. Add the yogurt dressing. Stir.
  8. Serve with lettuce leaf cups or flour tortillas.
Cuisine: Mexican | Recipe Type: Salad
7.6.4
177
http://chezus.com/2013/08/01/grilled-chicken-salad/

 

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