Grilled Chicken Salad With Roasted Garlic Mayonnaise Recipes

Steps:

• Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
• Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.

Steps:

• Brush each of the chicken breasts with the olive oil, then season both sides with the salt and pepper. Grill over hot coals, turning once, until golden brown and thoroughly cooked; cool, then cut into 1/2-inch chunks.
• Combine cooled chicken with the Roasted Garlic mayonnaise, celery and green onions.
• To serve, arrange one-fourth of the salad greens on each of 4 plates. Arrange pepper slices on top of greens, then drizzle some of the vinegar and olive oil over each portion, along with additional seasonings of salt and pepper.
• Finally, spoon on chicken salad mixture. Serve immediately.
• Roasted Garlic Mayonnaise: Roast 8 garlic cloves, still in their skins, in 1 tablespoon olive oil in an oven-proof dish at 350 F until soft when pressed, about 45 minutes to 1 hour. Let garlic cool, peel away outer skins and place garlic pulp and oil from roasting dish in bowl of a food processor, along with mayonnaise, fresh lemon juice and Dijon-style mustard. Process until garlic is pureed and mixture is smooth. Season with salt and pepper, to taste. Makes about 1 3/4 cups.

Steps:

• Place garlic and oil in small baking dish; stir well.
• Bake at 300F for 30 minutes or until garlic is soft and golden.
• Cool to room temperature.
• Place garlic mixture, lemon juice, and Worcestershire sauce in container of blender.Process until smooth.
• Add mayonnaise and remaining ingredients, process until smooth.