Grilled Chicken Salad

by Karin Calloway
I love the flavor of foods grilled on my Viking grills, so I take advantage of the grill feature on my range and my Viking outdoor grill frequently. While the grill is often used to quickly cook up the main dish, I also love to use it to grill up tasty side dishes and wonderful smoky flavored vegetables.

My recipe for Grilled Chicken Salad gives you the best of both. First, you have wonderful marinated, grilled chicken breasts. But you don’t stop there. The same sublime Mustard-Herb Vinaigrette you use to marinate the chicken is used to baste a bevy of vegetables.

I chose carrots, asparagus and potatoes, but the possibilities are practically limitless. Green beans and summer squash also would be wonderful.

Grill the ingredients in batches on your range-top grill, or all at once on your Viking Outdoor Grill. Once everything is grilled, slice the chicken breast halves on the diagonal and toss together with the vegetables for a dish that’s good hot, cold or at room temperature.

Mustard-Herb Vinaigrette

  • 1/2 cup olive oil
  • 1/3 cup white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried dillweed
  • 2 green onions, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Whisk ingredients together in a bowl and set aside.

Grilled Chicken and Vegetables

  • 2 boneless, skinless chicken breast halves
  • 2 medium potatoes, peeled and quartered lengthwise
  • 1 cup snow peas, washed
  • 3 large carrots, peeled and sliced on the diagonal
  • 1 bunch asparagus, washed and tough stem ends cut off
Place chicken breasts in a zip-top plastic bag or bowl and coat with 1/3 cup of the prepared vinaigrette. Marinate at room temperature for 20 minutes, or in the refrigerator for 4 hours to overnight.

Steam potatoes for 3 minutes in the microwave or in a saucepan fitted with a steaming basket over boiling water. Remove and set aside. Steam snow peas for 1 minute, remove and set aside. Steam the carrots for 3 minutes, remove and set aside.

Preheat grill 10 minutes on high, reduce heat to medium and grill chicken 5 to 7 minutes per side. Remove and cool slightly before cutting into 1/2-inch strips on the diagonal. Place in a large serving bowl and set aside.

Brush carrots, potatoes and asparagus with some of the vinaigrette and grill 3 to 5 minutes per side. Add grilled vegetables and steamed snow peas to the bowl with the chicken, and toss with the remaining vinaigrette.

Makes 6 servings.
Grilled Chicken Salad

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Soups and Salads