Barbecue Chicken and Grape Salad

Ingredients

• 1 teaspoon ancho chili powder 
• 0.7 cup celery coarsely chopped
• 0.8 cup grapes green seedless halved
• 0.3 cup mayonnaise low-fat
• 1 teaspoon olive oil 
• 1 teaspoon onion powder 
• 1 tablespoon orange juice fresh
• 1 teaspoon paprika 
• 0.8 cup grapes red seedless halved
• 0.5 cup onion red thinly sliced
• 1 tablespoon red wine vinegar 
• 0.8 teaspoon salt divided
• 1 pound chicken breast halves boneless skinless
• 0.3 cup walnuts toasted coarsely chopped

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 35
2. Combine onion powder, paprika, chili powder, and 1/2 teaspoon salt; sprinkle over chicken.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add the chicken, and saut 2 minutes on each side or until browned. Wrap handle of skillet in foil; bake at 350 for 10 minutes or until done.
5. Remove from pan; refrigerate until chilled. Chop into bite-sized pieces.
6. Combine 1/4 teaspoon salt, green grapes, and next 6 ingredients (green grapes through orange juice) in a large bowl.
7. Add chopped chicken, and toss to coat.
8. Sprinkle salad with walnuts.