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.
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- 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
- 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