Barbecue Chicken and Grape Salad

recipe
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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Cynthia DePersio,

June 2002
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