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Keto Salads

Accidental Grilled Chicken Salad

This grilled chicken salad came together by happy accident one busy weeknight, and I’ve loved it ever since. Tossed in a creamy, zesty dressing with charred onions and mushrooms, it’s a satisfying keto meal that keeps well for days. Perfect for meal prep or a quick dinner straight from the fridge.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 450 Calories
Accidental Grilled Chicken Salad

Ingredients

  • boneless skinless chicken breast halves
  • tablespoons lemon juice
  • tablespoons olive oil
  • teaspoons lemon pepper
  • Vidalia onions, thickly sliced
  • large mushroom caps, chopped
  • cup mayonnaise
  • hot sauce to taste
  • salt and pepper to taste

Instructions

  1. Step 1

    Start by combining the chicken, lemon juice, olive oil, and lemon pepper in a resealable bag

  2. Step 2

    shake to coat and refrigerate for at least an hour. When you’re ready to cook, preheat the grill to high and lightly oil the grates. Place the thick onion slices and chopped mushrooms on the grill, cooking until both sides are lightly charred, then set aside. Next, grill the chicken for about 15 minutes, turning once, until the juices run clear. After the chicken reaches an internal temperature of 165°F, transfer it to a cutting board to rest for a few minutes. Then, chop the chicken into bite-sized chunks and add them to a large bowl with the reserved grilled onions and mushrooms. Spoon in the mayonnaise and fold everything together until well coated. I like to add a dash of hot sauce for a bit of heat, along with a pinch of salt and a crack of black pepper. Give it a final taste and adjust the seasoning as needed. Cover the bowl and pop it in the fridge for at least 30 minutes to chill, though it’s even better after a few hours when the flavors have mingled.

Chef's Tip

I often whisk a teaspoon of Dijon mustard into the mayonnaise for a sharper bite, and letting the salad rest in the fridge for a few hours really allows the smoky grill flavors to meld with the creamy dressing. If Vidalia onions aren’t in season, any sweet onion will do.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen with time, making it ideal for meal prep. Serve chilled straight from the fridge or let it sit at room temperature for 10 minutes before eating.

Variation Tips

Boost the meal by folding in cubes of ripe avocado just before serving, or sprinkle on crumbled bacon for a savory crunch. If you’re feeding a crowd, set up a salad bar with bowls of the chicken mixture alongside crisp romaine leaves, allowing everyone to build their own wraps.

Frequently Asked Questions