You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • -- Coarsely ground black pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 1/2 pounds chicken tenders
  • 1 cup diced celery
  • 1/4 cup diced red onion
  • 1/2 cup dried cherries
  • 1/2 cup light mayonnaise
  • 1 tablespoon Creole mustard, such as Zatarain's
  • 1 tablespoon chopped chives
  • 1/4 teaspoon salt
  • -- Coarsely ground black pepper


  1. To prepare chicken, combine all ingredients, except chicken, in a large bowl. Stir well. Add chicken and stir to coat evenly. Cover and refrigerate 1 hour to overnight.
  2. Prepare grill.
  3. Remove chicken from marinade. Discard marinade. Cook chicken over direct heat about 3 minutes on each side, until thoroughly cooked.
  4. To prepare salad, combine all ingredients. Add cooked chicken. Toss well. Makes about 5 cups.

Recipe by High Cotton Catering, Natchez, Miss.

Videos You Might Also Like

The recipe was originally published as Grilled Chicken Salad on

Didn't find what you were looking for? Try another search: