Ingredients

• 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

Instructions

1. 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.
2. Preheat a grill for high heat.
3. 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.
4. In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.