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Grilled Chicken Salad with Green Garlic Mayonnaise

4 boneless and skinless chicken breasts

Salt and freshly ground black pepper, to taste

2 green garlic stalks

11/2 cups good-quality mayonnaise (such as Best Foods)

2 ribs celery, cut into 1-inch-long, pencil-thin strips

1/2 cup chopped green onions (or bunch onion), white and pale green portions

6 cups mixed salad greens (including several leafy varieties, a bit of crunchy hearts of Romaine, and some baby arugula), torn into bite-size pieces

1 red bell pepper, seeded and sliced into rings

1 yellow bell pepper, seeded and sliced into rings

White balsamic vinegar, to taste

Extra-virgin olive oil, to taste

Season each chicken breast on both sides with salt and pepper, then grill over hot coals until done, or broil, turning once.

When chicken is cool enough to handle, cut into 1/2-inch chunks. This can be done up to 48 hours ahead. Cover chicken and store it in the refrigerator.

Trim away root and most of green portion from the green garlic stalks, then place garlic in the workbowl of a food processor and pulse to chop fine. Add the mayonnaise and continue processing to mix.

Combine cooled chicken (with juices) and prepared mayonnaise with the celery and green onions. To serve, arrange the salad greens equally on 4 plates. Arrange the bell pepper slices on top of the greens, then drizzle the vinegar and olive oil over each portion. Lightly salt and pepper each salad. Finally, spoon one-quarter of the chicken salad mixture onto each salad. Serve immediately.

Makes 4 servings.