Barbecue Chicken and Grape Salad

Delicious light dinner that makes great leftovers for lunch.

Serving Size: 4 servings (serving size about 1 ¼ cups)


Heat the grill. Combine onion powder, paprika, chili powder, and ½ teaspoon salt, sprinkle over chicken. Grill chicken till an internal temperature of 165° is reached.  Remove from heat and refrigerate until chilled. Chop into bite-sized pieces.

Combine ¼ teaspoon salt, green grapes, and next 6 ingredients (through orange juice) in a large bowl. Add chopped chicken, and toss to coat. Sprinkle salad with walnuts.

Alternate cooking method:  Preheat oven to 350°.  Heat oil in a large nonstick skillet over medium-high heat. Add the chicken, and sauté 2 minutes on each side or until browned.  Wrap handle of skillet in foil; bake at 350° for 10 minutes or until done.

Nutrition information(per serving): calories 266, fat 8.5 g, protein 29.1 g, carbohydrates 19.1 g, fiber 2 g, cholesterol 66 mg, iron 1.6 mg, sodium 676 mg, calcium 40 mg.

For more nutrition information please contact Kris Bonham, RDN at