From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Mix the onion powder, paprika, chili powder and 1/2 teaspoon salt in a small bowl. Sprinkle the paprika mixture over both sides of the chicken. Heat the olive oil in a cast-iron skillet over medium-high heat.
Saute the chicken in the hot oil for 2 minutes per side or until brown.Bake at 350 degrees for 10 minutes. Remove the chicken to a platter and chill. Cut into bite-size pieces.
Combine the grapes, celery and onion in a bowl and mix well. Stir in the mayonnaise, vinegar, orange juice and 1/4 teaspoon salt. Add the chicken and mix well. Sprinkle with the walnuts. Chill, covered, until serving time.
SERVES: 8
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 pound boneless skinless chicken breasts
- 1 teaspoon olive oil
- 3/4 cup green grape halves
- 3/4 cup red grape halves
- 2/3 cup chopped celery
- 1/2 cup sliced red onion
- 1/4 cup low-fat mayonnaise
- 1 Tablespoon red wine vinegar
- 1 Tablespoon orange juice
- 1/4 teaspoon salt
- 1/4 cup chopped walnuts, toasted
TO PREPARE:
Mix the onion powder, paprika, chili powder and 1/2 teaspoon salt in a small bowl. Sprinkle the paprika mixture over both sides of the chicken. Heat the olive oil in a cast-iron skillet over medium-high heat.
Saute the chicken in the hot oil for 2 minutes per side or until brown.Bake at 350 degrees for 10 minutes. Remove the chicken to a platter and chill. Cut into bite-size pieces.
Combine the grapes, celery and onion in a bowl and mix well. Stir in the mayonnaise, vinegar, orange juice and 1/4 teaspoon salt. Add the chicken and mix well. Sprinkle with the walnuts. Chill, covered, until serving time.
SERVES: 8
