Photo: Becky Luigart-Stayner; Styling: Cindy Barr
5 servings (serving size: about 1 cup)

Inspired by the popular curried chicken salad, this grilled chicken salad recipe calls for an Indian tandoori-style yogurt marinade for the chicken. Then it's grilled, chopped, and stirred together with tangy dressing, which includes store-bought mango chutney. If you prefer more spicy heat, add a bit more ground red pepper.

How to Make It

Step 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.

Step 2

Prepare grill to medium-high heat.

Step 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.

Step 4

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

Step 5

Wine note: With just a bit of heat from the ground red pepper and sweet-tart mango chutney, Grilled Chicken Salad matches perfectly with a glass of chilled Hogue Riesling 2007 ($9) from Washington. The tropical fruit and pear flavors nicely echo the chutney, while the wine's refreshing sweetness and fresh acidity add zip and textural contrast to the creamy consistency of chicken salad. —Jeffery Lindenmuth

You May Like

Ratings & Reviews

jayceehay's Review

July 10, 2013

charlotte69's Review

February 06, 2013

buenacena's Review

August 28, 2012
I'm not a fan of recipe modifiers who rate, but just had to review this one seeing as I've made it 4 times now. It is delicious. I skipped the marinating and grilling (although I'm definitely going to try that some time) and used roasted chicken on e and cubed boneless the next. Still turned out awesome. I used Stonewall (?) chutney and full fat mayo and kept my portions in check. Worth it.

ttsholland's Review

June 26, 2012
Very good recipe. I served it with naan and upped the amount of grapes, I also added red pepper flakes and chili powder to counteract the sweetness.

JillyBurke's Review

July 18, 2010
Very tasty blend of ingredients. I used boneless, skinless chicken breast but am never too sure what constitutes a half breast. I probably didn't use enough chicken and so there was too much sauce which made it quite sweet.

lovemysouschef's Review

July 09, 2010
I loved this! A woman brought it to our supper club dinner this week, and I can't wait to try it myself! It was pretty sweet, but I thought it was delicious!

crusnock's Review

December 16, 2009
This salad would be good for a hot summer day. My husband isn't too fond of mayo-based salads, so this was a great way to serve chicken salad to him. I found it a bit too sweet.

Saecca's Review

September 01, 2009
The chicken marinade came out perfect, and smelled amazing when I put it on the grill pan (no outside grill here). The rest of the salad came together quickly and was very good. I used Kraft's EVOO mayo instead of the canola mayo. I served it with toasted tortillas and on a bed of spinach. I almost would make this, let it sit over night, and have it for lunch. It was so amazing the next day.

Laurie18's Review

July 04, 2009
Made this as the recipe stated and brought it to a picinic in small pita breads and everyone loved it!! Would make it again.

JennSpkerman's Review

July 03, 2009
I didn't do the entire salad (too lazy). I did do the marinade though and it was very scrumptious! My husband and baby daughter both loved it!