Grilled Chicken Salad

Ingredients

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

Preparation

1. 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. 2. Prepare grill to medium-high heat.
3. 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°. Remove chicken from grill; let stand 10 minutes. Remove meat from bones; discard bones. Coarsely chop chicken and place in a medium bowl. Sprinkle chicken with remaining 1/2 teaspoon salt.
4. 4. Add grapes and remaining ingredients to chicken mixture; toss gently to combine. Chill 30 minutes.

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