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Fresh & Chunky Chicken Salad

Fresh & Chunky Chicken Salad
"I've served this twice to special guests at dinner parties, and both times, everyone loved it. People just kept coming back for more!" Carol Doggette - Los Angeles, CA
4 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1 tablespoon lime juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 3 boneless skinless chicken breast halves (4 ounces each)
  • SALAD:
  • 1/2 cup diced apple
  • 2 tablespoons orange juice
  • 1/4 cup fat-free plain yogurt
  • 1/4 cup fat-free mayonnaise
  • 1/8 teaspoon pepper
  • 1 cup diced cantaloupe
  • 1 medium peach, peeled and diced
  • 1 celery rib, diced
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts, toasted
  • 1 green onion, chopped
  • 4 lettuce leaves

Directions

  • In a large resealable plastic bag, combine the first six ingredients;
  • add chicken. Seal bag and turn to coat. Refrigerate for 20 minutes.
  • Meanwhile, in a small bowl, toss apple with orange juice; set aside.
© Taste of Home 2013

2 of 2

Fresh & Chunky Chicken Salad (continued)

Directions (continued)

  • In a large bowl, whisk the yogurt, mayonnaise and pepper until
  • blended. Stir in the cantaloupe, peach, celery, raisins, walnuts,
  • onion and apple mixture. Cover and refrigerate.
  • Drain chicken if necessary, discarding any excess marinade. Using
  • long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill chicken, covered, over medium
  • heat or broil 4 in. from the heat for 4-7 minutes on each side or
  • until a meat thermometer reads 170°.
  • Dice chicken and stir into yogurt mixture. Serve over lettuce leaves.
  • Yield: 4 servings.
Nutrition Facts: 1 cup equals 247 calories, 9 g fat (1 g saturated fat), 49 mg cholesterol, 480 mg sodium, 22 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 fruit, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013