' With the weather getting hot here (high of 91 F today), I’m searching for dishes that don’t involve a lot of cooking, or can be cooked on the grill. This dish certainly fit the bill. It’s based on the Cajun Chicken Salad recipe from 500 Low Carb Recipes by Dana Carpender. It’s ideal, I think, for a picnic or other summer meal, as it’s got an oil and vinegar dressing, rather than mayo, so you don’t have to be quite as concerned abuot it sitting out.
The recipe as I have it below makes the perfect amount for a single meal for my family – two adults and two monkeys children. It tastes great with the chicken fresh off the grill, but we suspect it will be even better if made in the morning and then allowed to chill in the fridge until supper.
Summer Chicken Salad
Serves 2 adults and 2 kids
3 chicken breast halves
your favorite grill seasoning
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1/2 a small red onion, sliced thin
2 tbsp dijon mustard
4 tbsp wine vinegar (I used half white wine, half red wine)
2 heaping tsp minced garlic
2 tsp dried tarragon
1/3 to 1/2 cup extra virgin olive oil
salt & pepper to taste
Season the chicken breast halves with your favorite grill seasoning and grill, broil or saute the chicken until cooked through.
Put the bell peppers and onion in a large bowl.
In a medium sized bowl, combine the mustard, vinegar, garlic and tarragon. Add the oil, whisking so that everything combines.
Slice the chicken into 1/4″ strips and add to the bell peppers and onion. Pour the dressing over everything and mix well.
