Grilled Chicken and Portobello Mushroom Salad

Grilled Chicken Salad
Grilled Chicken Salad. Foodcollection RF/Getty Images
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
763 Calories
62g Fat
7g Carbs
43g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 763
% Daily Value*
Total Fat 62g 80%
Saturated Fat 19g 94%
Cholesterol 168mg 56%
Sodium 502mg 22%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 5%
Protein 43g
Calcium 319mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 4 pieces chicken (breasts, boneless, without skin)
  • Dash salt
  • Dash pepper
  • 2 tablespoons olive oil
  • Dash Creole seasoning
  • 4 cups spring greens mix (washed and dried)
  • 4 large mushrooms (Portobello, sliced)
  • 4 ounces cheese (Havarti or Swiss cheese, diced)
  • 1 cup tomatoes (cherry, or roasted tomatoes)
  • 1/2 cup onions (cocktail, or sliced red onion)
  • Optional: Croutons
  • For the Dressing:
  • 1/2 cup mayonnaise (regular or light)
  • 1/2 cup sour cream (reduced fat)
  • 1 teaspoon vinegar (tarragon, or white vinegar)
  • Dash garlic powder
  • Dash black pepper (freshly ground)
  • 1/4 teaspoon dried tarragon leaves
  • Dash onion powder
  • 1-2 tablespoons milk (or cream, or to desired consistency)

Steps 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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