Barbecue Chicken and Grape Salad |
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Prep Time: 45 Minutes Cook Time: 4 Minutes |
Ready In: 49 Minutes Servings: 4 |
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Cooking Light Ingredients:
1 teaspoon onion powder |
1 teaspoon paprika |
1 teaspoon dried ancho chile powder |
3/4 teaspoon salt, divided |
1 lb boneless skinless chicken breast |
1 teaspoon olive oil |
3/4 cup green seedless grape, halved |
3/4 cup red seedless grapes, halved |
1/2 cup thinly sliced red onion |
1/4 cup low-fat mayonnaise |
1 tablespoon red wine vinegar |
1 tablespoon fresh orange juice |
1/4 cup coarsely chopped walnuts, toasted |
Directions:
1. Preheat oven to 350°; combine onion powder, paprika, chili powder, and 1/2 teaspoon salt; sprinkle over chicken.
2. Heat oil in a large nonstick oven-proof skillet over med-high heat; add in chicken; saute 2 minutes on each side or until browned.
3. Wrap handle of skillet in foil; bake chicken in oven for 10 minutes or until done.
4. Remove chicken from pan and refrigerate until chilled; chop into bite-sized pieces.
5. Combine 1/4 teaspoon salt, green grapes, and next 6 ingredients in a large bowl; add in chopped chicken; toss to coat.
6. Sprinkle salad with walnuts.
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