Tarragon-Dill Grilled Chicken Salad
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Lemon Juice (fresh)1 cup
Olive Oil4 cloves
Garlic (minced)1 cup
Sour Cream1 cup
Mayonnaise (reduced-fat)1 cup
Rice Vinegar1 cup
Celery (diced)2 tsps
Dill (finely chopped fresh)1
SaltDirections:
1
To make the marinade, mix 1/2 cup lemon juice, olive oil, garlic, and red pepper flakes together in a bowl
2
Place the chicken breasts on a flat surface, and cut from one side through the middle of the breasts to within one half inch of the other side
3
Open the two sides and spread them out flat like an open book
4
Place in a shallow dish, and pour the olive oil mixture over the chicken, turning once to coat evenly with marinade
5
Refrigerate for at least 30 minutes
6
To make the dressing, mix the sour cream, mayonnaise, vinegar, and 1/4 cup lemon juice together in a bowl, and blend thoroughly
7
Set aside
8
Preheat an outdoor grill for medium-high heat
9
Lightly oil grill grate, and place about 4 inches from heat source
10
Remove chicken from marinade, and discard marinade
11
Cook chicken on preheated grill, turning once, until meat is firm, and juices run clear, about 4 to 5 minutes per side
12
Remove chicken from grill, and cool
13
Finely chop chicken, and place in a large bowl
14
Add the grapes, apples, celery, tarragon, and dill to the bowl with the chicken
15
Stir in the mayonnaise dressing, and toss until ingredients are evenly coated
16
Season to taste with salt and pepper
17
Serve immediately, or refrigerate overnight to let flavors blend further