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

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 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)

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.

You Might Also Like

Favorite Chicken Salad

Chicken Salad With Apples and Cranberries

Nutritional Guidelines (per serving)
763 Calories
62g Fat
7g Carbs
43g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)