August 07, 2006

Grilled Chicken Salad

2 lb boneless skinless chicken breasts, grilled and diced
1 red onion, diced
1/4 cup mayonnaise
1/4 cup celery, diced
1/4 cup fresh dill, chopped
2 tablespoons Old Bay
2 tablespoons Dijon mustard
1 tablespoon lime juice

In a large bowl stir together all ingredients until well combined, add salt, pepper and more mayo to taste. Serve immediately or refrigerate.
My thoughts:
The other night we had the grill going grilling some steak to serve over salads for dinner. We had wanted to make chicken salad for the next day so rather than poaching the chicken breast, we decided to grill it instead. I am so glad we did! The chicken came out with the best flavor, slightly smoky and very juicy. The resulting chicken salad was some of the best I've ever had. I just wish we had leftovers. They would be perfect for a picnic. A picnic? I can hear some of you saying. "But what about the mayonnaise?" This is the biggest food myth floating around during the summer. Store bought mayonnaise does not generally cause food poisoning. In fact, many food experts think that it actually retards the growth of harmful bacteria due its acidic ingredients like lemon juice or vinegar. More likely food poisoning at picnics is the result of improper handling of other foods such as raw meat or using contaminated utensils. You still want to keep it cold (like you would any perishable item) but there is no reason you can't serve this salad or a yummy mayonnaise based potato salad at your next picnic. It's likely this food myth came from the time when most people used homemade mayonnaise which with its barely cooked eggs could potentially cause problems.