grilled chicken salad

Here is a simple but very tasty summer dish. You can serve this on a croissant or French roll, or on a salad or by itself. I have tried many chicken salad recipes from the likes of Rachel Ray and Bobby flay to good old southern queen Miss Paula Deen but they all seem to lack something, flavor! They all tend to just taste like mayonnaise and thats it. The key to the great flavor is to marinate and grill the chicken breast on the grill first. I am a strong believer that when cooking you must layer flavors and build it from the ground up just like a house. So follow this recipe and build the flavor. Enjoy!!


INGREDIENTS
1 cup celery fine diced
1 cup red onion fine diced
1 6-8 oz boneless skinless chicken breast
1/4 cup mayonnaise
1 tsp kosher salt
1 tsp fresh ground pepper
2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder

for marinade
2 tbsp vegetable oil
2 tsp salt
2 tsp fresh ground pepper
2 tsp dried thyme
2 tsp dried oregano
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder

DIRECTIONS
Combine all marinade ingredients in a large bowl and whisk until blended. Add chicken breasts and coat well with seasonings. cover bowl with plastic wrap and let sit in refrigerator for 30 mins to an hour. While chicken is marinating combine celery, red onions, mayonnaise, and seasonings in a large bowl. Grill chicken breast on med high heat for 3-4 minutes on each side or until internal temp reaches 160 degrees. Remove chicken from grill and allow to rest for 15 minutes. When chicken is rested and cooled somewhat dice into 1/2 inch by 1/2 inch cubes. Combine diced chicken breast with remaining ingredients and mix well.