Serves: 4 

Time: 6 hours 

Active Time: 30 minutes 



4 Boneless/ Skinless Chicken thighs 

1 cup Buttermilk 

1 Tbsp Dijon mustard 

2 Tbsp This Little Goat Went to Wisconsin Spice Mix 

1 bunch Scallions, sliced thinly on a bias 

1/2 Sliced Almonds, toasted 

1/2 cup Golden Raisins 

3 Stalks Celery, diced small 

1 Avocado, diced small 

1 cup Mayonnaise 

2 Tbsp Lemon Juice 

6 slices Bacon, cooked and  

Salt to taste 


Whisk together yogurt, lime juice, 1 tsp salt, and India Spice Mix.  Place chicken and yogurt marinade into zip top bag, pushing out as much air as possible.  Marinate in the fridge for 2-4 hours, flipping bag halfway through.   

Heat grill to medium hot.  Scrape and oil grate.  Remove chicken from marinade and place smooth side down on grill.  Cook for 3-5 minutes, and then flip and cook until chicken registers 165 on an instant read thermometer.   Remove from grill and cool completely. 

When chicken is cold, dice into 1/2" cubes.  Toss with scallions, cashews, raisins, and apple. 

Whisk together mayonnaise and lemon juice, season to taste with salt.  Pour dressing over chicken mixture and fold together until well combined.  Salad can be prepared up to one day in advance.  Drain off any excess moisture and adjust seasoning before serving.