Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

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.

Cynthia DePersio
Recipe by Cooking Light June 2002

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

266 calories; calories from fat 29%; fat 8.5g; saturated fat 1.1g; mono fat 2.5g; poly fat 4.1g; protein 29.1g; carbohydrates 19.1g; fiber 2g; cholesterol 66mg; iron 1.6mg; sodium 676mg; calcium 40mg.
Advertisement
Advertisement