Accidental Grilled Chicken Salad

If you want to add more gluten free, dairy free, and ketogenic recipes to your repertoire, Accidental Grilled Chicken Salad might be a recipe you should try. One portion of this dish contains around 18g of protein, 35g of fat, and a total of 422 calories. This recipe serves 6. For $1.66 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course for The Fourth Of July. If you have olive oil, lemon juice, mayonnaise, and a few other ingredients on hand, you can make it. This recipe is liked by 26 foodies and cooks. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes about 2 hours. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is pretty good. If you like this recipe, take a look at these similar recipes: Grilled Green Tomatoes, An Accidental Dish, Saya’s Accidental Low-Fat Warm (Or Cold) Cabbage Salad, and Accidental Turkey.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

hot sauce to taste

2 tablespoons lemon juice

2 teaspoons lemon pepper

1 cup mayonnaise

2 tablespoons olive oil

salt and pepper to taste

4 large mushroom caps, chopped

4 boneless, skinless chicken breast halves

2 Vidalia onions, thickly sliced

Equipment:

ziploc bags

grill

bowl

Cooking instruction summary:

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. Preheat a grill for high heat. 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. In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving. Kitchen-Friendly View

 

Step by 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.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate.

4. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside.

5. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear.

6. Remove from heat, cool, and chop.

7. In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.


Nutrition Information:

Quickview
422k Calories
17g Protein
34g Total Fat
9g Carbs
9% Health Score
Limit These
Calories
422k
21%

Fat
34g
53%

  Saturated Fat
5g
34%

Carbohydrates
9g
3%

  Sugar
6g
7%

Cholesterol
63mg
21%

Sodium
530mg
23%

Get Enough Of These
Protein
17g
35%

Vitamin K
65µg
62%

Vitamin B3
8mg
42%

Selenium
26µg
37%

Vitamin B6
0.74mg
37%

Phosphorus
207mg
21%

Vitamin B5
1mg
14%

Vitamin E
2mg
14%

Potassium
460mg
13%

Manganese
0.21mg
10%

Vitamin C
8mg
10%

Magnesium
33mg
8%

Folate
32µg
8%

Vitamin B2
0.13mg
7%

Vitamin B1
0.1mg
7%

Fiber
1g
6%

Copper
0.11mg
6%

Zinc
0.74mg
5%

Iron
0.78mg
4%

Vitamin B12
0.2µg
3%

Calcium
32mg
3%

Vitamin D
0.19µg
1%

Vitamin A
52IU
1%

covered percent of daily need
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Food Trivia

Almonds are a member of the peach family.

Food Joke

While working for an organization that delivers lunches to elderly shut-ins, I used to take my four-year-old daughter on my afternoon rounds. She was unfailingly intrigued by the various appliances of old age, particularly the canes, walkers, and wheelchairs.One day, I found her staring at a pair of false teeth soaking in a glass. As I braced myself for the inevitable barrage of questions, she merely turned and whispered, "The tooth fairy will never believe this!"

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