Grilled Chicken Salad
This grilled chicken salad is made with leftover chicken from last nights bbq but once you taste it you'll start grilling extra on purpose
Servings 6
Calories 266kcal
Equipment
- Food Processor
Ingredients
- 16 oz Chicken Cooked
- 1/4 cup Pickles Diced
- 1/4 cup Banana Peppers Diced
- 1/4 cup Red Onion Diced
- 1/2 cup Mayonnaise
- 1/2 cup Cheddar Cheese
- 2 tbsp Whole Grain Mustard
- 2 tbsp BBQ Sauce
- 1 tsp BBQ Dry Rub
- 1 tsp Ranch Seasoning
- 1 tbsp Parsley (optional) Chopped
Instructions
- Remove the skin from the chicken and place the chunks of meat into a food processor. Pulse until the chicken is diced to your liking. Pour diced chicken into a large bowl.
- In the same food processor add pickles, red onion and bananna peppers. Pulse until chopped into a relish then add to the bowl with the diced chicken.
- Add remaining ingredients to the mixing bowl then use a spatula to fold ingredients together until fully combined. Refrigerate for 30 minutes before serving.
Notes
serving size is about 2/3 cup (6oz)
Nutrition
Serving: 6oz | Calories: 266kcal | Carbohydrates: 5g | Protein: 10g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 449mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 218IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 1mg