Grilled Chicken Salad

Stirrin' It Up: Grilled Chicken Salad (February 18)

(Air date: February 18, 2016. Source: Chef John Folse.)

Prep Time: 2½ Hours

Yields: 6 Servings


Grilled chicken salad is Cajun? Sure it is! It's not generations old, but it came about the same way the traditional Cajun recipes did–as an adaptation to the world the cooks lived in. After all, the original Acadians didn't arrive from Nova Scotia with recipes for Crawfish Étouffée or Filé Gumbo. They had to modify what they knew to what was available to them.


8 boneless, skinless chicken breasts

3 tbsps honey, divided

2 tsps olive oil

2 tbsps Worcestershire sauce

1 tbsp diced garlic

2 tbsps Creole mustard, divided

1 tbsp dried mustard

¼ cup red wine vinegar

½ cup salad oil

½ pound cooked lean ham, chopped

1 head green leaf lettuce, torn

1 head red leaf lettuce, torn

1 head bibb lettuce, torn

¼ cup sliced black olives

12 pickled baby corn

1 pound crinkle cut carrots

1 cup chopped artichoke hearts


In a large mixing bowl, combine 2 tablespoons honey, olive oil, Worcestershire sauce, garlic and 1 tablespoon Creole mustard. Using a wire whisk, whip until all ingredients are well blended. Add chicken breasts, coat well in the marinade and allow to sit at room temperature for 2 hours. In a separate bowl, combine remaining honey, Creole mustard, dried mustard and red wine vinegar. Using a wire whisk, whip until all ingredients are well blended. While constantly whipping, slowly pour in salad oil. Add ham and stir until blended. Cover and set aside. In a large salad bowl, place clean leaves of all lettuces. Add olives, corn, carrots and artichoke hearts. Blend well and set aside. When ready to serve, heat an outdoor grill to medium heat or preheat broiler. Remove chicken breasts from marinade and discard marinade. Cook breasts until no longer pink in the middle and internal temperature reaches 165°F. Top salad mixture with ham-honey dressing, reserving 6 tablespoons for the chicken. Toss salad mixture well to evenly distribute dressing. Place one chicken breast over each salad portion and drizzle each breast with 1 tablespoon reserved dressing. Slice breast and serve immediately.