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Barbecue Chicken and Grape Salad

Yield 4 servings (serving size: about 1 1/4 cups)
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

Nutrition Information

  • calories 266
  • caloriesfromfat 29 %
  • fat 8.5 g
  • satfat 1.1 g
  • monofat 2.5 g
  • polyfat 4.1 g
  • protein 29.1 g
  • carbohydrate 19.1 g
  • fiber 2 g
  • cholesterol 66 mg
  • iron 1.6 mg
  • sodium 676 mg
  • calcium 40 mg

How to Make It

  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.