- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ancho chili powder*
- 3/4 teaspoon salt, divided
- 4 Gardein Tuscan chicken breasts (without sauce)
- 1 teaspoon olive oil
- 3/4 cup halved seedless green grapes
- 3/4 cup halved seedless red grapes
- 2/3 cup coarsely chopped celery
- 1/2 cup thinly sliced red onion**
- 1/4 cup vegan mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh-squeezed orange juice
- 1/4 cup coarsely chopped and toasted walnuts
2. Heat the oil in an oven-proof skillet over medium-high heat. Add the chicken and saute for 2 minutes on each side. Wrap the handle of the skillet with aluminum foil and transfer to the oven; bake at 350 degrees for 10 minutes. Remove the chicken from the skillet and place on a platter; refrigerate until chilled, then chop into bite-sized pieces.
3. Meanwhile, combine the remaining 1/4 teaspoon salt with the green grapes, red grapes, celery, red onion, mayonnaise, red wine vinegar, and orange juice in a bowl. Add the chopped chicken and toss to coat. Sprinkle with the walnuts.
Note: you can quickly toast walnuts in a skillet over medium-high heat for about 3 minutes, shaking the pan almost constantly so the nuts don't burn.
*Don't substitute regular chili powder for the ancho chili powder here - the former is a blend of ground chiles, cumin, oregano, and other spices. Ancho chili powder, on the other hand, is 100% ground ancho chile peppers - the ancho has mild heat, compared to other chiles, and will lend the perfect amount of spice to this dish. Having trouble finding it? Try Penzey's spices.
**Ever find that there's too much bite to the raw red onion in your salads? I know I do. A trick is to rinse the onion after slicing it, then adding in with the rest of the ingredients - it will remove some of that bite.
4 servings (1 and 1/4 cups), Calories 266
This salad was just about the perfect blend of ingredients. Wonderfully creamy mayo dressing, tender vegan chicken with the exact right notes of spice, and a great contrast between the grapes and chicken. Celery gave just the right crunch, and the walnuts practically infused the dish with a toasty scent and taste. I wouldn't change a thing.