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With the closing of most Bennigan’s Grill and Tavern, I was left without one of my favorite salads, the Kilkenny’s Country Chicken Salad. I had only one option…try and create it from memory.
The salad had garden greens, diced eggs, shredded colby, tomatoes, smokey honey Dijon dressing and chicken. The chicken was available breaded and deep fried or grilled. Although both were excellent, I preferred the grilled.
I understand that creating a great salad is not rocket science, yet to produce the Kilkenny’s salad I had to create the honey mustard dressing. It was the dressing that made the salad. After a few attempts and a bit of tweaking, I believe I’ve unveiled the ingredients needed to satisfy my cravings for the Kilkenny’s Chicken Salad. It’s sad that they’re no longer in business for me to go and do a comparison.
Ingredients
- 2 boneless chicken breasts
- 2 hard boiled eggs, diced
- about 5 cups of your choice of salad greens
For the Honey Mustard Dressing
- 3/4 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon lime juice
Directions
- In a bowl, combine dressing ingredients and mix well. Refrigerate
- Trim fat from the chicken breasts.
- Over a medium heat fire, grill breasts for 5 minutes per side or until a meat thermometer reads 165-degrees F. A few hickory chips added to the coals add a nice flavor.
- Once chicken has cooled enough to handle, cut into strips.
- Place chicken strips on top of prepared salad greens and sprinkle with diced eggs.
- Remix honey mustard dressing and serve on the side.
Recipe © 2010 GaryGlen. Photo © 2010 GaryGlen. All rights reserved.
