Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Grilled Chicken Salad

Makes 8 cups

Ingredients

2 1/2 pounds boneless, skinless chicken breasts
1/4 cup vegetable oil
1 tablespoon freshly ground black pepper
1/2 tablespoon kosher salt
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
2 red peppers, finely diced
2 stalks celery, finely diced
1/2 pound thick-sliced bacon, chopped, cooked and drained
1 bunch scallions, thinly sliced
Salt and freshly ground black pepper, to taste

Preparation Method

Toss together chicken, oil, pepper and salt.
Preheat Wolf Range Charbroiler on HIGH at least 10 minutes.
Grill chicken until thoroughly cooked.
Cool chicken completely. (Chicken can be placed in Sub-Zero freezer until completely cooled.)
Meanwhile, combine remaining ingredients in a large bowl.
Coarsely chop cooled chicken meat and add to bowl.
Season with salt and pepper to taste.