Accidental Grilled Chicken Salad Recipe

Ingredients
<br>- 4  boneless, skinless chicken breast halves
<br>- 2 tablespoons lemon juice
<br>- 2 tablespoons olive oil
<br>- 2 teaspoons lemon pepper
<br>- 2  Vidalia onions, thickly sliced
<br>- 4 large mushroom caps, chopped
<br>- 1 cup mayonnaise
<br>- hot sauce to taste (optional)
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
<br>step 2: Preheat a grill for high heat.
<br>step 3: Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.
<br>step 4: In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.
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Ingredients
- 4 boneless, skinless chicken breast halves
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons lemon pepper
- 2 Vidalia onions, thickly sliced
- 4 large mushroom caps, chopped
- 1 cup mayonnaise
- hot sauce to taste (optional)
- salt and pepper to taste

Directions
step 1: Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
step 2: Preheat a grill for high heat.
step 3: Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.
step 4: In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.

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