Fleur de Lis

Fleur de Lis

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Tuesday, July 11, 2017

Lolly's Summertime Grilled Chicken Salad


What to call a chicken salad that includes grilled chicken? Grilled chicken chicken salad? Chicken salad with grilled chicken? You see my dilemma.

I asked my friends on Facebook and took all their suggestions to heart. This seemed to be the best combination of them to accurately describe this delicious salad.

The boneless and skinless chicken thighs are grilled after a time spent marinating in a combination of Limonato Olive Oil and Sicilian Lemon White Balsamic Vinegar. These flavors along with the smokiness from a charcoal grill will give you a chicken salad that is very unique. 

Combine 4 T. Limonato Olive Oil with 2 T. Sicilian Lemon White Balsamic Vinegar in a large bowl with 1 t. salt and 1/2 t. freshly ground black pepper. Add 4 boneless, skinless chicken thighs and toss to coat. Cover and refrigerate for a few hours.

Prepare your gas or charcoal grill. When the grill is hot, place chicken on grill and cook chicken until internal temp of chicken reaches 165 degrees F.

Remove from grill, cover with foil, and let cool for 10 - 15 minutes or so.


Using a sharp knife, cut chicken into 1/2 inch cubes. Place the chicken in a large bowl that will allow room for you to mix the chicken salad together easily. Add in 1 small chopped green bell pepper and 1/4 cup slivered almonds.

In a medium-sized bowl, whisk together 1/2 - 3/4 cup mayonnaise (I used Duke's), salt and pepper to taste, juice of 1/2 lemon, 1 T. Limonato Olive Oil , 1 t. Sicilian Lemon Whte Balsamic Vinegar.

Pour dressing over cubed chicken, peppers, and almonds. Gently fold in dressing to complete coat chicken mixture. Refrigerate until ready to serve.

You can simply place on a bed of curly leaf lettuce for a great summer salad topped with chopped chives, fill a hollowed out tomato for an elegant luncheon meal, or make one great chicken salad sandwich on your favorite bread or croissant!








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