Chop everything up, added mayo, and a generous slurp of hot sauce (the way I like it). Not your run-of-the-mill chicken salad. Good way to finish up those leftovers! I put the onion slices and mushrooms in a grill basket so they could be turned without falling apart as they cooked.

4 boneless, skinless chicken breast halves 2 tablespoons lemon juice 2 tablespoons olive oil 2 teaspoons lemon pepper 2 Vidalia onions, thickly sliced 4 large mushroom caps, chopped 1 cup mayonnaise hot sauce to taste salt and pepper to taste

Directions Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop. In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.