March 9 2022

Chunky Grilled Chicken Salad with Dill and Lemon

Grilled chicken salad with dill and lemon is my version of classic comfort food. Grilling the chicken and keeping it chunky adds another layer of flavor and texture. Adding dill and lemon perks up plain old mayonnaise so you will never have to eat chicken salad paste again.

=== 🍽🍸🥩 RECIPE ===
1 1/2 pounds (680 g) boneless skinless chicken breasts
1 small red onion, finely diced
1 stalk celery, finely diced
Zest of 1 lemon
6 ounces (180 ml) mayonnaise
Juice of 1/2 lemon
4 tablespoons fresh dill, chopped (dried can be used)
Salt and pepper

Season the chicken breasts with the salt and pepper. Grill until they reach an internal temperature of 160° F (71° C) so they finish at 165°F (74° C).
Remove from the grill to a plate and allow chicken to cool completely. Once cooled, dice finely.

In a large bowl combine the chicken, diced onion, diced celery and lemon zest. Stir to combine.
In another bowl combine the mayonnaise, lemon juice and dill. Mix well, then pour over the chicken mixture.
Mix well and taste for seasoning. Adjust with salt and pepper as desired.

Cover and chill for at least one hour before serving.

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=== 📑 CHAPTERS ===
00:00 – About Today’s Episode
00:37 – Grilled Chicken Salad Recipe
01:36 – Dicing the Grilled Chicken
02:32 – Onions, Celery, Lemon Zest
03:27 – Mayo on Steroids
04:50 – Bringing the Chicken and Mayo Together
05:54 – Plating and Tasting
07:31 – Social Media and Video Recommendations