Grilled Chicken Salad 2017-01-28T09:36:21-06:00

Grilled Chicken Salad


Combine first four ingredients, stirring to combine.

Stir in tsp salt and pepper.

Place yogurt mixture in heavy-duty zip-top plastic bag. Add chicken to bag and 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 thermometer inserted in meaty part of breast registers 160 F. Remove chicken from grill; let stand 10 minutes.

Remove meat from bones; discard bones. Coarsely chop chicken and place in medium bowl.

Sprinkle chicken with remaining tsp salt.

Add grapes and remaining ingredients to chicken mixture; toss gently to combine. Chill 30 minutes.

Yields 8 servings.


This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

UAMS dietitians provide personalized nutrition plans for patients who want to lose weight and/or manage a wide variety of diseases and conditions. Learn more about our services.


  • 1 ½ cups 2% reduced-fat, plain Greek-style yogurt (such as Fage)
  • 1 Tbsp canola oil
  • 1 Tbsp ginger, peeled and grated
  • 3 garlic cloves, minced
  • ¾ tsp salt, divided
  • ½ tsp ground red pepper
  • 4 bone-in chicken breast halves, skinned
  • Cooking spray
  • 1 cup seedless green grapes
  • ½ cup chopped red onion
  • ½ cup mango chutney
  • ⅓ cup celery, finely chopped
  • ⅓ cup canola mayonnaise (such as Spectrum organic)
  • 3 Tbsp fresh lemon juice

Nutrition Facts

  • Serving ⅛ of yield
  • Calories 109.1
  • Total Fat (g) 5.6
    • Saturated Fat (g) 1.0
    • Trans Fat (g) 0.0
  • Carbohydrates (g) 5.1
    • Fiber (g) 0.4
    • Sugar (g) 4.2
  • Protein (g) 9.55
  • Cholesterol (mg) 22.35
  • Fiber (g) 0.4
  • Sodium (mg) 173.35