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Chicken Walnut Salad




Source of Recipe


Jo Gainey
1 pound boneless skinless chicken breasts
1 teaspoon olive oil
3/4 cup seedless green grapes-cut into halves
1/2 cup chopped celery
1/2 cup chopped peeled jicama
2 Tablespoons chopped cilantro
1/2 cup sliced red onion
1/4 cup low-fat mayonnaise
2 Tablespoons lemon juice
1/4 teaspoon salt
1/2 cup chopped walnuts, toasted
1/4 cup blue cheese, crumbled
Spices:
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt

TO PREPARE:
Mix the spices in a small bowl. Sprinkle the mixture over both sides
of the chicken. Heat a cast-iron skillet over medium-high heat. When hot,
add the olive oil. Saute chicken in the hot oil for 2 minutes per side or
until brown. Cover, lower heat to low, and continue cooking for 10 minutes,
turning as needed to prevent burning. Remove chicken to a platter and
chill. Cut into bite-size pieces.
Combine the grapes, celery, onion, jicama and cilantro in a bowl and
mix well. Stir in the mayonnaise, lemon juice and 1/4 teaspoon salt. Add
the chicken and mix well. Sprinkle with the walnuts. Chill, covered, until
serving time. Garnish with crumbled blue cheese.

SERVES: 6