Grilled Chicken Salad

We grill in the outdoor kitchen most nights in the spring and summer. Chicken from last night’s fun is the star of this Chicken Salad. It was marinated in balsamic vinegar and grilled with Salt, Pepper, Garlic Powder, and fresh Oregano, Thyme, and Basil from my garden. You could also use a Rotisserie Chicken.

Tools:

• Kitchen Shears
• Chef’s Knife
• Cutting Mat
• Small Batter Bowl
• Mini Mix N Scraper
• Measure All Cup
• Adjustable Measuring Spoons
• Flex Multi Prep Set or Small Food Processor

Ingredients:

• 2 Grilled Chicken Breasts or Rotisserie Chicken, about 3 cups chopped Chicken
• 1/2 Cup Mayonnaise
• 2 tsp Dijon Mustard
• 1 stalk Celery, about 1/4 cup minced
• 2 Green Onions, about 1/4 cup cut
• 2 sprigs Fresh Dill

Instructions:

1. Chop the Chicken with the Chef’s Knife on the Cutting Mat to small dice size and add to the Batter Bowl
2. Use the Measure All Cup to add the Mayonnaise. (Mayo and Peanut Butter are this Tool’s purpose in Life!)
3. Mince the Celery and Green Onions and mix in
4. Add the Dijon Mustard
5. Taste for flavor and adjust Salt and Black Pepper
6. Add the entire mixture and the fresh dill to the Flex Food Processor and Blend until Smooth, OR you can just eat it chunky if you prefer it that way.

It really tastes amazing on a warm slice of Italian Herb Bread! Did you make this recipe? Tag me on IG @jennskitchenblog or on Facebook @jwrkitchen. Use Hashtag #jennskitchenblog!