Grilled Chicken Salad
By
Next time you fire up the grill, throw on a few extra chicken breasts to use in this make-ahead salad, which is perfect for lunches all week The yogurt dressing is light and tangy, spiced with turmeric, coriander and everything bagel seasoning, and packed with lots of crunchy celery and fresh cilantro (If your everything bagel seasoning includes salt, add less salt to begin with and season to taste.) Top a pile of greens with a scoop of the grilled chicken salad, serve it in lettuce cups or on top of crackers.
Yield
4
Time
35 minutes
Ingredients
1 pound boneless, skinless chicken breasts (about 2 large breasts)
1 tablespoon olive oil
Kosher salt (such as Diamond Crystal)
Black pepper
3/4 cup Greek yogurt (preferably full-fat)
1/4 cup mayonnaise
1 teaspoon everything bagel seasoning
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 1/4 cups finely diced celery
1/3 cup finely diced red onion
1/3 cup chopped cilantro leaves and tender stems, plus more for garnishing
Instructions
Step 1
Prepare and heat grill or grill pan on medium-high. Pound or slice the chicken breasts horizontally to a 1/2-inch thickness. Rub the chicken with olive oil and season with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. Set aside on a cutting board to cool.
Step 2
While the chicken is cooling, make the rest of the salad: In a large bowl, combine the yogurt, mayonnaise, everything bagel seasoning, coriander, turmeric, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the celery, onion and cilantro, and stir to combine.
Step 3
When the chicken is cool, cut it into 1/2-inch pieces, then combine it with the dressing in the bowl. Serve immediately or refrigerate until ready to serve, garnishing with cilantro. Store in the refrigerator in an airtight container for up to 3 days.
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