Leftover Grilled Chicken Vegetable Salad Recipes

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GRILLED CHICKEN SALAD



Grilled Chicken Salad image

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

Provided by Frank Campanella

Categories     Salad

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : ServingSize 6 oz, Calories 266 kcal, Carbohydrate 5 g, Protein 10 g, Fat 23 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 45 mg, Sodium 449 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 16 g

GRILLED CHICKEN SALAD SANDWICH



Grilled Chicken Salad Sandwich image

This is a great way to use leftover grilled chicken breasts from dinner the night before. I like it on wheat. My husband likes it on sourdough.

Provided by Erin Noel

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 15m

Yield 4

Number Of Ingredients 12

1 cup mayonnaise
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon celery salt
4 cups chopped leftover grilled chicken
2 celery stalks, sliced
½ cup sweetened dried cranberries
⅔ cup salted cashews
8 slices bread, toasted
4 tablespoons mayonnaise
4 large red leaf lettuce leaves
1 ripe tomato, sliced

Steps:

  • Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
  • Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.

Nutrition Facts : Calories 1077.7 calories, Carbohydrate 50 g, Cholesterol 131.1 mg, Fat 77.4 g, Fiber 3.7 g, Protein 46.9 g, SaturatedFat 13.6 g, Sodium 1048.2 mg, Sugar 17.1 g

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