Grilled Chicken Salad

Grilled Chicken Salad
Photo by Becky Luigart-Stayner

Ingredients

  • ¾ teaspoon salt, divided
  • ½ cup mango chutney
  • 1/3 cup canola mayonnaise (such as Spectrum organic)
  • 1/3 cup finely chopped celery
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon canola oil
  • 1 cup seedless green grapes
  • + 7 more ingredients
    • 1 ½ cups 2% reduced-fat Greek-style yogurt (such as Fage)
    • ½ cup chopped red onion
    • 1 tablespoon grated peeled fresh ginger
    • 3 garlic cloves, minced
    • ½ teaspoon ground red pepper
    • 4 bone-in chicken breast halves, skinned
    • Cooking spray

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 b...

View full recipe at My Recipes

Comments

Variations on Grilled Chicken Salad

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