Barbecue Chicken and Grape Salad

Yield: 4 servings (serving size approx: 1-1/4 cup)
Source: Cooking Light, June 2002, page 110


1 t. onion powder
1 t. paprika
1 t. ancho chile powder
3/4 t. salt, divided
1 pound boneless, skinless chicken breast halves
1 t. olive oil (used olive oil spray)
3/4 c. seedless green grapes, halved
3/4 c. seedless red grapes, halved
1/2 c. thinly sliced red onion
1/4 c. low-fat mayo (I'm sure FF yogurt could be subbed)
1 T. red wine vinegar
1 T. fresh orange juice
1/4 c. coarsely chopped walnuts, toasted


  1. Preheat oven to 350.
  2. Combine onion powder, paprika, chili powder, and 1/2 t. 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 (why do I need to do this when the skillet handle is metal?), bake at 350 for 10 minutes or until done. Remove from pan; refrigerate until chilled. Chop into bite-size pieces.
  4. Combine 1/4 t. salt, green grapes and next 6 ingredients (green grapes through orange juice) in a large bowl. add chopped chicken; toss to coat. Sprinkle salad w/ walnuts.


Healthy Units: 6 per serving
Calories=266, Fat=8.5, Fiber=2

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