Recipes Grilled Chicken Salad with Mango Chutney (Entree, Salad)

Serving Size
1 c
Number of Servings
    • 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



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.  Prepare grill to medium-high heat.  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 160°. 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.  Add grapes and remaining ingredients to chicken mixture; toss gently to combine. Chill 30 minutes.

Nutrition Information

 Nutritional Information for one cup serving of chicken salad:  Calories: 430; Fat: 18.6g; Protein: 28.9g; Carbohydrate: 35.1g; Fiber: 1g; Cholesterol: 68mg; Iron: 1mg; Sodium: 718mg