Grilled Chicken and Portobello Mushroom Salad

Grilled Chicken Salad
Grilled Chicken Salad. Foodcollection RF/Getty Images
    35 mins

This is a flavorful salad and it's an easy preparation. The sour cream dressing is the perfect topping for this salad, but feel free to substitute a ranch dressing or your family's favorite.

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.

What You'll Need

  • 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, diced
  • roasted tomatoes or cherry tomatoes
  • cocktail onions or sliced red onion
  • croutons, optional
  • 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

How to Make It

Heat the oven or warming drawer to 250° F.

Wash chicken and pat dry. Place a piece of plastic wrap over a chicken breast and pound lightly to even (1/2-inch) thickness. Repeat with remaining chicken and sprinkle all pieces 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; cover loosely with foil and keep warm in the heated oven or warming drawer.

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 pieces of cheese.

Slice chicken into strips and place over the mushrooms and cheese; brush generously with the sour cream dressing (see below).

Place a few roasted tomatoes or cherry tomatoes and cocktail onions or sliced red onion on the plates.

Sprinkle with croutons, if desired.


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

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