Barbecue Chicken and Grape Salad

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

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Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 29%
  • Fat: 8.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 4.1g
  • Protein: 29.1g
  • Carbohydrate: 19.1g
  • Fiber: 2g
  • Cholesterol: 66mg
  • Iron: 1.6mg
  • Sodium: 676mg
  • Calcium: 40mg

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

  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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