Barbecue Chicken and Grape Salad
I got this from Cooking Light many years ago and every time I make it there are no leftovers. I hope you all like it as much as I do. It's a perfect salad for bringing to a barbecue or picnic.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
contains white meat
gluten free
red meat free
shellfish free
contains dairy
contains eggs
- 1 teaspoon paprika
- 1 teaspoon olive oil
- 1 teaspoon onion powder
- 1 tablespoon red wine vinegar
- 1 teaspoon ancho chili powder
- 3/4 teaspoon salt, divided
- 1 pound boneless chicken breast halves
- 3/4 cup seedless green grapes halved
- 3/4 cup seedless red grapes halved
- 2/3 cup celery coarsely chopped
- 1/2 cup red onion thinly sliced
- 1/4 cup low fat mayonnaise
- 1 tablespoon fresh orange juice
- 1/4 cup coarsely chopped walnuts toasted
- Carbohydrate 17.5099858350692 g
- Cholesterol 67.0429769807525 mg
- Fat 16.5577746831062 g
- Fiber 2.76319166277116 g
- Protein 29.568335391714 g
- Saturated Fat 2.32670628848304 g
- Serving Size 1 1 Serving (237g)
- Sodium 628.774343526044 mg
- Sugar 14.746794172298 g
- Trans Fat 1.13919812199317 g
- Calories 331 calories
Preheat the oven to 350. Combine the first 3 ingredients plus 1/2 tsp salt in a small bowl and mix well. Sprinkle over chicken. Heat the oil in a large nonstick, oven safe frying pan over medium high heat. Add chicken, and saute for 2 minutes on each side until browned. wrap handle of skillet in foil, bake chicken in the preheated oven for 10 minutes or until done. Place chicken on a plate and refrigerate until chilled. Chop into bite size pieces. Place all remaining ingredients, except nuts, into a large bowl. Add the chicken and toss well to coat evenly. Sprinkle with nuts, cover and refrigerate until ready to serve.
