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Colette & Cassi's Country Kitchen!

Barbecued Chicken and Grape Salad

from River Road Recipes IV... 
Warm Welcomes

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.

SERVES:  8