Grilled Chicken Salad Recipe

Name: Grilled Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups 2% reduced-fat Greek-style yogurt (such as Fage); 1 tablespoon canola oil; 1 tablespoon grated peeled fresh ginger; 3 garlic cloves, minced; 3/4 teaspoon salt, divided; 1/2 teaspoon ground red pepper; 4 bone-in chicken breast halves, skinned; Cooking spray; 1 cup seedless green grapes; 1/2 cup chopped red onion; 1/2 cup mango chutney; 1/3 cup finely chopped celery; 1/3 cup canola mayonnaise (such as Spectrum organic); 3 tablespoons fresh lemon juice

Servings: persons

1 1/2 cups 2% reduced-fat Greek-style yogurt (such as Fage)
1 tablespoon canola oil
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon ground red pepper
4 bone-in chicken breast halves, skinned
Cooking spray
1 cup seedless green grapes
1/2 cup chopped red onion
1/2 cup mango chutney
1/3 cup finely chopped celery
1/3 cup canola mayonnaise (such as Spectrum organic)
3 tablespoons fresh lemon juice

1
Combine first 4 ingredients, stirring to combine. Stir in 1/4 teaspoon salt and pepper. Place yogurt mixture in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning occasionally.
2
Prepare grill to medium-high heat.
3
Remove chicken from bag; discard marinade. Place chicken, breast side down, on grill rack coated with cooking spray; grill 10 minutes or until browned. Turn chicken over; grill 20 minutes or until a thermometer inserted in the meaty part of breast registers 160u00b0. Remove chicken from grill; let stand 10 minutes. Remove meat from bones; discard bones. Coarsely chop chicken and place in a medium bowl. Sprinkle chicken with remaining 1/2 teaspoon salt.
4
Add grapes and remaining ingredients to chicken mixture; toss gently to combine. Chill 30 minutes.
5
Wine note: With just a bit of heat from the ground red pepper and sweet-tart mango chutney, Grilled Chicken Salad matches perfectly with a glass of chilled Hogue Riesling 2007 ($9) from Washington. The tropical fruit and pear flavors nicely echo the chutney, while the wine's refreshing sweetness and fresh acidity add zip and textural contrast to the creamy consistency of chicken salad. -Jeffery Lindenmuth

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups 2% reduced-fat Greek-style yogurt (such as Fage), 1 tablespoon canola oil, 1 tablespoon grated peeled fresh ginger, 3 garlic cloves, minced, and more.

Yes, Grilled Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Salad

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