Grilled Chicken Salad

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 6 mins

Italian seasoning is an herb blend that includes dried basil, oregano, rosemary, thyme, sage, marjoram and savory.


2tablespoons olive oil
1tablespoon balsamic vinegar
2-- garlic cloves, minced
1/4teaspoon salt
-- Coarsely ground black pepper
1/2teaspoon onion powder
1teaspoon Italian seasoning
1 1/2pounds chicken tenders
1cup diced celery
1/4cup diced red onion
1/2cup dried cherries
1/2cup light mayonnaise
1tablespoon Creole mustard, such as Zatarain's
1tablespoon chopped chives
1/4teaspoon salt
-- Coarsely ground black pepper


  1. To prepare chicken, combine all ingredients, except chicken, in a large bowl. Stir well. Add chicken and stir to coat evenly. Cover and refrigerate 1 hour to overnight.
  2. Prepare grill.
  3. Remove chicken from marinade. Discard marinade. Cook chicken over direct heat about 3 minutes on each side, until thoroughly cooked.
  4. To prepare salad, combine all ingredients. Add cooked chicken. Toss well. Makes about 5 cups.

Recipe by High Cotton Catering, Natchez, Miss.

Nutritional Info *per serving

  • Calories 600
  • Glycemic Load 0
  • Fat 39g
  • Saturated Fat 7g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 16g
  • Cholesterol 65mg
  • Sodium 1190mg
  • Potassium 390mg
  • Carbohydrate 41g
  • Fiber 7g
  • Sugars 10g
  • Protein 21g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 4%
  • Calcium 6%
  • Iron 10%