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 likes 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 for 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 taste buds.

Have a great weekend!

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Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Grilled Chicken Salad

Ingredients:

2 large boneless and skinless chicken breasts
2 tablespoons grapeseed oil
kosher salt
black pepper
3/4 cup whole milk 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 leaves or flour tortillas

How To:

Preheat grill to high heat.
Coat the chicken breasts with the grapeseed oil and salt and pepper.
Grill the chicken for 10 – 15 minutes per side or until no longer pink and the juices run clear.
Remove the chicken from the grill and set aside until cool enough to handle.
In a small mixing bowl add the yogurt, enchilada sauce, chopped chili, celery, and green onions. Stir. Season with salt and pepper to taste.
Once the chicken has cooled, cut into small pieces, there will be about 4 cups of meat. Place into a large mixing bowl.
Add the yogurt dressing. Stir.
Serve with lettuce leaf cup.

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