Grilled Chicken Salad

Grilled Chicken Salad

½ c Wishbone Italian Dressing or other vinaigrette
6 chicken breasts (with bones and skin or boneless and skinless)
½ medium onion
2-3 stalks celery (omit if serving on celery)
2-3 tablespoons capers—rinsed thoroughly and drained
½ cup mayonnaise
2-3 tablespoons Dijon mustard
1-2 tablespoons tarragon
3-4 grinds pepper

If you are using boneless and skinless chicken breasts, marinate the breasts in a plastic bag with the Italian dressing at least ½ hour before grilling. If you are using regular chicken breasts, arrange the breasts on a large plate and brush Italian dressing onto the breasts at least ½ hour before grilling. Grill the breasts 20-30 minutes on indirect heat or until internal temperature reaches 160°. Occasionally brush remaining Italian dressing onto the breasts while they grill. Cool breasts at least 30 minutes before removing skin and bones.

Coarsely dice onion and celery and process in mini-prep food processor with capers. Use pulse button, and do not over-process. Cut chicken into one-inch cubes and coarsely chop in mini-prep. Process the chicken in several small batches.

In a large bowl, stir together processed chicken, celery, onion, and capers with mustard, mayonnaise, tarragon and pepper. Refrigerate one hour before serving on Deanna's fresh ciabatta bread.