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    Barbecue Chicken and Grape Salad

    Source of Recipe

    Cooking Light-6/02

    List of 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 graped, 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


    1. Preheat oven to 350 degrees.

    2. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken, and saute 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.

    3. 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.

    4. Yield: 4 servings (serving size: 1 1/4 cups). 266 cal, 8.5g fat, 29.1g pro, 19.1g carb, 2g fiber, 66mg chol, 1.6mg iron, 676mg sod, 40mg calc.




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