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.
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
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.Yield: 4 servings (serving size: about 1 1/4 cups)
CALORIES 266 (29% from fat); FAT 8.5g (sat 1.1g,mono 2.5g,poly 4.1g); IRON 1.6mg; CHOLESTEROL 66mg; CALCIUM 40mg; CARBOHYDRATE 19.1g; SODIUM 676mg; PROTEIN 29.1g; FIBER 2g
Cooking Light, JUNE 2002