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Grilled Chicken and Portobello Mushroom Salad


Grilled Chicken Salad

Grilled Chicken Salad

Diana Rattray
This is a flavorful salad, and it's easy to put together. Serve this chicken salad with a cup of soup for a delicious and satisfying meal. I used a grill pan to cook the chicken breasts, but sliced fried chicken or broiled chicken could also be used.


  • 4 chicken breasts, boneless, without skin
  • salt and pepper
  • olive oil
  • Creole seasoning
  • Spring greens mix, washed and dried
  • 12 large Portobello mushroom slices or 4 large caps
  • 4 slices havarti or Swiss cheese
  • roasted tomatoes or cherry tomatoes
  • cocktail onions or sliced red onion
  • .
  • Dressing
  • 1/2 cup mayonnaise, regular or light
  • 1/2 cup reduced fat sour cream
  • 1 teaspoon tarragon or white vinegar
  • dash garlic powder
  • dash freshly ground black pepper
  • 1/4 teaspoon dried tarragon leaves
  • dash onion powder
  • 1 to 2 tablespoons milk or cream, or to desired consistency


Wash chicken and pat dry. Place a piece of plastic wrap over a chicken breast and pound lightly to even thickness (about 1/2-inch thick). Repeat with remaining chicken and sprinkle lightly with salt and pepper.

Brush a grill pan with olive oil; place over medium-high heat. Cook chicken for about 5 minutes on each side, or until cooked through and browned. Sprinkle lightly with Creole seasoning and set aside and keep warm.

Brush portobello mushrooms with a little olive oil. Grill for about 3 minutes, or until browned on both sides and hot.

Meanwhile, arrange spring mix on 4 plates.Arrange hot mushrooms over the greens, top with a slice of cheese. Slice chicken into strips and place over the mushrooms; brush generously with the dressing (see below). Place a few roasted tomatoes or cherry tomatoes and cocktail onions or sliced red onion on the plates.

Combine dressing ingredients, adding a little milk or cream as desired. Taste and adjust seasonings, adding salt, to taste.

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