MESQUITE GRILLED CHICKEN SALAD

Mesquite grilled chicken is so full of flavor and is a great addition  to any garden salad.  I mix 1/2 cup of olive oil. 1/2 cup of water and one package of grill mates powdered mesquite seasoning. (The seasoning packet says use 1/4th cup of each – but use 1/2 cup of each instead so you will have enough sauce to coat your chicken.) I add 6-7 fresh chicken tenders, seal the bag and shake gently to coat the chicken. I place the bag on a plate and refrigerate for at least 4 hours. I do shake and turn the bag every hour or so to make sure all the chicken is staying coated. 

I get my grill very hot (500-550) and with tongs I lift the tenders out of the bag and place them on the hot grill. (Do not pump the whole contents of the bag out onto the grill. The olive oil could ignite if you dump it on the flames.) I turn them a few times as they cook. Before I remove them from the grill I use a meat thermometer, set at 165* to make sure they have reached a safe internal temperature.  I have been cooking chicken dishes for over 40 years and I still always check the temperature. The last thing I want is to serve grilled chicken that is stringy in the middle or a piece of fried chicken with redness around the bone. I bought my digital thermometer in the garden/ grill section at Lowes for $12. 

For the garden salad – I cut up mixed greens, carrots, diced red onions, sliced boiled eggs, cucumbers, tomatoes, broccoli, shredded cheese and dried cranberries. I slice the tenders into thin strips and place over top of the garden salad.  I wait and top with fresh dressings right before serving.

NOTE – Hots should be served hot and colds should be served cold. I can’t stress that enough both for safety and taste.

I always make a salad at least an hour before serving. I like to arrange it on a plate and refrigerate it to make sure it is crisp and cold when served. If I am serving the salad outside in warm temperature I make the salad in a tin pan. I take a second tin pan the same size and either freeze a few inches of water in the bottom or just layer the bottom with ice cubes. I place the salad tin on top of the ice tin. The ice will make the tin pan very cold and will keep your salad safe and crispy during your gathering.

I hope you try my Mesquite Grilled Chicken Salad. Be sure to write a comment and share a photo below.

 Enjoy!

Dianna

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