Barbecue Chicken and Grape Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Drawing from elements of a classic Waldorf salad, this recipe uses grapes instead of apples. The spice rub gives the chicken a barbecue flavor. Rinsing the onions takes away some of their bite. Ingredients:
1 teaspoon onion powder |
1 teaspoon paprika |
1 teaspoon ancho chili powder |
3/4 teaspoon salt, divided |
1 pound skinless, boneless chicken breast halves |
1 teaspoon olive oil |
3/4 cup seedless green grapes, halved |
3/4 cup seedless red grapes, halved |
2/3 cup coarsely chopped celery |
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°.
2. Combine onion powder, paprika, chili powder, and 1/2 teaspoon salt; sprinkle over chicken.
3. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken, and sauté 2 minutes on each side or until browned. Wrap handle of skillet in foil; bake at 350° for 10 minutes or until done. Remove from pan; refrigerate until chilled. Chop into bite-sized pieces.
4. Combine 1/4 teaspoon salt, green grapes, and next 6 ingredients (green grapes through orange juice) in a large bowl. Add chopped chicken, and toss to coat. Sprinkle salad with walnuts.
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