From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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