March 8, 2019

Grilled Chicken Salad

Grilled Chicken Salad


  • 1 ½ cups 2% reduced-fat, plain Greek-style yogurt (such as Fage)
  • 1 tablespoon canola oil
  • 1 tablespoon ginger, peeled and grated
  • 3 garlic cloves, minced
  • ¾ teaspoon 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
  • ⅓ cup celery, finely chopped
  • ⅓ cup canola mayonnaise (such as Spectrum organic)
  • 3 tablespoons fresh lemon juice


Combine first four ingredients, stirring to combine.

Stir in teaspoon of 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 teaspoon of salt.

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

Yields 8 servings.

Nutrition Facts

Serving ⅛ of yield

  • Calories 109.1
  • Total Fat: 5.6 grams
    • Saturated Fat: 1.0 grams
    • Trans Fat: 0.0 grams
  • Carbohydrates: 5.1 grams
    • Fiber: 0.4 grams
    • Sugar: 4.2 grams
  • Protein: 9.55 grams
  • Cholesterol: 22.35 milligrams
  • Fiber: 0.4 grams
  • Sodium: 173.35 milligrams

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

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