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.
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
How to Make It
Preheat oven to 350°.
Combine onion powder, paprika, chili powder, and 1/2 teaspoon salt; sprinkle over chicken.
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.
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.
This is one of my all time favorite recipes that I have been making for years! It is perfect for showers and casual gatherings. If I don't have OJ, I sub lime juice. It always gets rave reviews when I serve it and it is even better the next day!
This salad is just about the perfect blend of ingredients! The mayo dressing is wonderfully creamy, the spice on the chicken is just right, and I love the contrast between the sweet grapes and spicy chicken pieces. Great crunch from the walnuts.
I have made this chicken salad ever since it came out. It is a family favorite. I typically use roasted or grilled chicken left overs so it comes together very quickly. It does NOT need more mayonnaise but sometime I will add a little extra vinegar and oj. Wonderful in a toasted pita or just by itself with a nice cold pino.