Traveling Grilled Chicken Salad with Homemade Dressing
This is an easy traveling salad, perfect to give to someone in need of an easy and tasty meal. The homemade dressing is delicious!
Ingredients
- 1 Pound Boneless, skinless Chicken Breast
- Salt, Pepper, and Garlic Powder to Taste
- 1 Can Beets
- 1 Can Kidney Beans
- 1 Loaf Dry French Bread
- Butter and Olive Oil
- Mushrooms
- Carrots
- Broccoli
Dressing
- 1 Tbsp Finely Chopped Red Onion
- 4 Tbsp Pickle Relish
- 4 Tbsp Chili Sauce
- 4 Tbsp Ketchup
- 1 Cup Mayo
- 3 Tbsp Pickle Juice- Literally from the dill pickle jar.
- Salt and Pepper to taste
- 8 Servings Field Greens, Lettuce, or Romaine Lettuce.
Instructions
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Heat Grill or pan to temperature. If using coals, wait until the goals have turned grey and the flames have ceased. Dry chicken breasts and sprinkle with salt, pepper, and garlic powder to taste. Cook 3-4 minutes on each side depending on thickness. Measure temperature for safety to ensure chicken is fully cooked. Set aside and let rest.
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Wash and dry all produce. Finely dice one small slice of Red Onion for Dressing. Cut Remaining Onion if desired for salad. Cut all remaining produce into bite sized pieces and store in Mason Jars or plastic container for traveling.
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Cut french bread into bite sized pieces. Heat medium pan to medium heat. Pour in a swirl of olive oil and two tablespoons of butter in the pan and heat until lightly sizzling. Pour in bread pieces and sprinkle with salt, pepper, and garlic powder to taste. Cook over medium heat allowing bread to crisp and brown flipping pieces frequently. Remove from heat and let sit. Then package in air tight container.
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Whisk diced red onion, relish, chili sauce, ketchup, mayo, and pickle juice until fully incorporated. Taste using a piece of lettuce. If you do not have Chili Sauce, use additional ketchup and add garlic powder. Place in Mason Jar or Plastic Container
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Assemble salads and enjoy!
Recipe Notes
For this traveling salad you can include any items that you prefer in a salad, or use whatever produce you have on hand! I love to double this salad and have one for dinner, as well as have a spare to share with a family in need. It is also great to assemble on a Sunday night for dinner, and than use the extra for salads throughout the week.