Grilled Chicken Salad

Yield: 5 servings

A refreshing update to a summer classic.

• 1 cup yoghurt
• 1/2 cup Umi’s Kitchen Tandoori Marinade
• 4 bone-in chicken breast halves, skin removed
• Cooking Spray
• 1 cup seedless green grapes
• 1/2 cup chopped red onion
• 1/2 cup Umi’s Kitchen Mango Chatni
• 1/3 cup chopped celery
• 1/3 cup mayonnaise
• 1/4 cup fresh lemon juice

1. Combine yogurt and Umi’s Kitchen Tandoori Marinade, pour over chicken breasts and marinate for 2 hours or overnight.
2. Preheat grill.
3. Remove chicken and discard marinade.
4. Grill chicken breast side down until cooked through. Its internal temperature should register 160 degrees.
5. Let chicken stand for 10 minutes, remove meat from bones.
6. Coarsely chop the chicken and place it in a medium bowl.
7. Add grapes, onion, Umi’s Kitchen Mango Chatni, celery and mayonnaise and toss gently to combine.
8. Chill 30 minutes; then serve.