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Grilled Chicken Salad

  • Prep 30 min
  • Total 45 min
  • Servings 6

Grilled chicken breasts add a touch of smokiness to our chicken salad made with Greek yogurt, enchilada sauce and green chiles. ...MORE+ LESS-

Ingredients

2
large boneless and skinless chicken breasts
2
tablespoons grapeseed oil
Kosher salt
Black pepper
3/4
cup wholemilk Greek yogurt
5
tablespoons Old El Paso™ green enchilada sauce
1
tablespoon Old El Paso™ chopped green chiles
3
stalks of celery
3
large green onions
Butter lettuce leafs or flour tortillas

Steps

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  • 1
    Preheat grill to high heat.
  • 2
    Coat the chicken breasts with the grapeseed oil and salt and pepper.
  • 3
    Grill the chicken for 10 - 15 minutes per side or until no longer pink and the juices run clear.
  • 4
    Remove the chicken from the grill and set aside until cool enough to handle.
  • 5
    While the chicken is grilling cut the celery and green onions into small dice.
  • 6
    In a small mixing bowl add the yogurt, enchilada sauce, chopped chili, celery and green onions. Stir. Season with salt and pepper to taste.
  • 7
    Once the chicken has cooled, cut into small pieces, there will be about 4 cups of meat. Place into a large mixing bowl.
  • 8
    Add the yogurt dressing. Stir.
  • 9
    Serve with lettuce leaf cups or flour tortillas.

Expert Tips

  • Using grapeseed oil during grilling prevents smoking as it withstands high temperatures.
  • Yogurt gives the chicken salad a tangy taste while the green chili adds a bit of spice.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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