Category: Salads

Serves: 5

Ingredients

• 1 ½ cups plus 2 1/2 tablespoons of 2% reduced-fat Greek-style yogurt (such as Fage)
• 1 tablespoon canola oil
• 1 tablespoon grated peeled fresh ginger
• 3 garlic cloves, minced
• ¾ teaspoon sea salt, divided
• ½ teaspoon 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
• 1/3 cup finely chopped celery
• 2 1/2 tablespoons canola mayonnaise
• 3 tablespoons fresh lemon juice

Directions

1. Combine first 4 ingredients, stirring to combine. Stir in ¼ teaspoon sea 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 160 degrees. Remove chicken from grill; let stand 10 minutes. Remove meat form bones; discard bones. Coarsely chop chicken and place in a medium bowl. Sprinkle chicken with remaining ½ teaspoon salt.
4. Add grapes and remaining ingredients including 2 1/2 tablespoons yogurt to chicken mixture; toss gently to combine. Chill 30 minutes.

Nutrition Facts

Calories 405, Fat 16.5g, Protein 30g, Carbohydrates 35.1g, Fiber 1g, Cholesterol 68mg, Iron 1mg, Sodium 718mg, Calcium 100mg