Categories: Chicken, Cooking Light, Main Dish, Salad

Ingredients

• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried ancho chile powder
• 3/4 teaspoon salt, divided
• 1 lb boneless skinless chicken breast
• 1 teaspoon olive oil
• 3/4 cup green seedless grape, halved
• 3/4 cup red seedless grapes, halved
• 1/2 cup thinly sliced red onion
• 1/4 cup low-fat mayonnaise
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh orange juice
• 1/4 cup coarsely chopped walnuts, toasted

Directions

1. Preheat oven to 350°; combine onion powder, paprika, chili powder, and ½ teaspoon salt; sprinkle over chicken.

2. Heat oil in a large nonstick oven-proof skillet over med-high heat; add in chicken; saute 2 minutes on each side or until browned.

3. Wrap handle of skillet in foil; bake chicken in oven for 10 minutes or until done.

4. Remove chicken from pan and refrigerate until chilled; chop into bite-sized pieces.

5. Combine ¼ teaspoon salt, green grapes, and next 6 ingredients in a large bowl; add in chopped chicken; toss to coat.

6. Sprinkle salad with walnuts.

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