Grilled Chicken Salad

By Yossy Arefi

Published June 27, 2024

Grilled Chicken Salad
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Total Time
About 35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
4(10)
Notes
Read community notes

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.

Learn: How to Grill

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1pound boneless, skinless chicken breasts (about 2 large breasts)
  • 1tablespoon olive oil
  • Kosher salt (such as Diamond Crystal)
  • Black pepper
  • ¾cup Greek yogurt (preferably full-fat)
  • ¼cup mayonnaise
  • 1teaspoon everything bagel seasoning
  • ½teaspoon ground coriander
  • ½teaspoon ground turmeric
  • 1¼cups finely diced celery
  • ⅓cup finely diced red onion
  • ⅓cup chopped cilantro leaves and tender stems, plus more for garnishing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

322 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 8 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 29 grams protein; 531 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Prepare and heat grill or grill pan on medium-high. Pound or slice the chicken breasts horizontally to a ½-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.

  2. 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, ½ teaspoon salt and ½ teaspoon pepper. Add the celery, onion and cilantro, and stir to combine.

  3. Step 3

    When the chicken is cool, cut it into ½-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.

Ratings

4 out of 5
10 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Christine

Delicious! I prepared as written and then tweaked to add more red onion, turmeric and coriander, a three in big handful of golden raisins.

Christine

Delicious! I prepared as written and then tweaked to add more red onion, turmeric and coriander, a three in big handful of golden raisins.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More From Make-Ahead Salads for BBQs

Trending on Cooking

Cooking Guides