Grilled Chicken Salad Rolls | Recipeish | Gustus Vitae
Yield: Serves 4.
Time Estimate: 45 Minutes, including 25 minutes unattended.
Storage Notes: Best if enjoyed immediately, salad can be kept covered and refrigerated for up to 2 days.
Difficulty: Easy.
These grilled chicken salad rolls are the perfect mid-summer's lunch, and the short marinade and fast sear on the grill bring out big, bold flavors that belie how quickly this all comes together.
Ingredients
- 3 Bone-out chicken thighs (we prefer skin on)
- 4 Hot dog buns
- 2 Stalks celery
- 1 Small handful fresh dill
- 9 Tbs It's Official - Blow The Whistle All Purpose Seasoning Rub
- 2 Tbs extra virgin olive oil
- 8 Tbs mayonnaise
- 1-2 Tbs room temperature butter for the rolls
Directions
- Debone chicken thighs if not already, and place in a medium bowl with 7 Tbs of It's Official - Blow The Whistle All Purpose Seasoning Rub, 2 Tbs olive oil, and mix to generously coat. Cover with saran, and briefly marinate in the fridge for 10 minutes.
- Fire up your grill, getting to medium heat, and place on a grill plank, like this one from Emile Henry.
- Carefully slice off the sides of your 4 buns, and butter, reserving.
- Transfer marinated chicken thighs directly to hot grill plank, and cook without moving for 5 minutes.
- Flip, cook for a further 5, then remove to a cutting board, like this one from JK Adams, and allow to rest.
- Quickly brown both sides of the trimmed buns, and reserve.
- Rinse and trim celery, discarding ends. Slice in half lengthwise, then dice into thin halves. Rinse and finely mice dill, then add both to a large mixing bowl.
- Rough chop chicken thighs into small cubes, about 1/2"x1/2", then add to bowl. Add mayonnaise, and mix all ingredients to combine.
- Fill buns to overflowing with chicken salad mix, and give each a final dusting of It's Official All Purpose Seasoning Rub.
- Serve with chips, the icy cold beverage of your choosing, and devour.
This summer favorite came together thanks to quality ingredients and good cookware - we used a handsome JK Adams cutting board, grilling cookware by Emile Henry, and a mixing bowl from Duralex.