Recipe of the Week: Grilled chicken salad

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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.



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


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

Wine Pairing – Pigeon Rocks Central Otago Pinot Gris 2010

The “Pigeon Rocks” Pinot Gris is one of those delicious and undemanding wines which is enjoyable by the glass and also matches well with a variety of foods.  Delightful with crisp green salads and entrees of moderate intensity. How could one possibly go wrong with this wine and food pairing?!