Barbecue Chicken and Grape Salad
I got this from Cooking Light many years ago and every time I make it there are no leftovers. I hope you all like it as much as I do. It's a perfect salad for bringing to a barbecue or picnic.
I got this from Cooking Light many years ago and every time I make it there are no leftovers. I hope you all like it as much as I do. It's a perfect salad for bringing to a barbecue or picnic.
- 1 teaspoon paprika
- 1 teaspoon olive oil
- 1 teaspoon onion powder
- 1 tablespoon red wine vinegar
- 1 teaspoon ancho chili powder
- 3/4 teaspoon salt, divided
- 1 pound boneless chicken breast halves
- 3/4 cup seedless green grapes halved
- 3/4 cup seedless red grapes halved
- 2/3 cup celery coarsely chopped
- 1/2 cup red onion thinly sliced
- 1/4 cup low fat mayonnaise
- 1 tablespoon fresh orange juice
- 1/4 cup coarsely chopped walnuts toasted
- Carbohydrate 17.5099858350692 g
- Cholesterol 67.0429769807525 mg
- Fat 16.5577746831062 g
- Fiber 2.76319166277116 g
- Protein 29.568335391714 g
- Saturated Fat 2.32670628848304 g
- Serving Size 1 1 Serving (237g)
- Sodium 628.774343526044 mg
- Sugar 14.746794172298 g
- Trans Fat 1.13919812199317 g
- Calories 331 calories
Step-by-step
- Preheat the oven to 350.
- Combine the first 3 ingredients plus 1/2 tsp salt in a small bowl and mix well. Sprinkle over chicken.
- Heat the oil in a large nonstick, oven safe frying pan over medium high heat. Add chicken, and saute for 2 minutes on each side until browned. wrap handle of skillet in foil, bake chicken in the preheated oven for 10 minutes or until done.
- Place chicken on a plate and refrigerate until chilled. Chop into bite size pieces.
- Place all remaining ingredients, except nuts, into a large bowl. Add the chicken and toss well to coat evenly. Sprinkle with nuts, cover and refrigerate until ready to serve.
A simple enumeration of ingredients hides the precise thermal management required to keep lean poultry from drying out. Searing boneless chicken breasts at medium-high heat for exactly two minutes per side creates initial Maillard browning, while finishing the meat in a 350-degree oven for 10 minutes gently coagulates muscle proteins without seizing them.
Chemical balance drives the dressing formulation. Low-fat mayonnaise provides an emulsion base that coats the palate, whereas red wine vinegar and fresh orange juice introduce acetic and citric acids to cut through the richness. Piquant notes from onion powder and ancho chili powder bind to the fats in the mayonnaise, distributing spice evenly across every bite.
Fruit selection alters both hydration and structure within the bowl. Halved seedless green and red grapes supply bursts of fructose that contrast against the savory spices and sharp red onion. Utilizing fresh grapes yields a crisp, aqueous snap that preserved or canned alternatives simply cannot replicate due to cellular breakdown from processing.
