1 pound boneless, skinless chicken cutlets or breast, rinsed and dried
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1 teaspoon saly
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1/4 teaspoon chili powder, or to taste
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1/4 teaspoon sweet paprika
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1/4 teaspoon garlic powder
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Nonstick cooking spray
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1 teaspoon olive oil
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3/4 cup reduced-fat mayonnaise
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2 stalks celery, finely chopped (about 3/4 cup)
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1/2 cup cauliflower puree
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1/2 cup nonfat plain yogurt
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1/2 cup green grapes, coarsely chopped
Instructions
Place the eggs in a small saucepan an add cold water to cover. Cover, set the saucepan over high heat, and bring to a boil, then remove from the heat and let stand, still covered, for exactly 15 minutes. Run the eggs under cold water to cool, then peel them. Seprate the yolks from the whites. Chop the whites and discard the yolks (or refrigerate for another use).
Sprinkle the chicken with salt, chili powder, paprika, and garlic powder. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillets is hot, add the oil and then the chicken. For cutlets, cook 4 to 5 minutes per side until lightly browned and no longer pink in the center. For chicken breast, cook 5 minutes per side, reduce the heat to low, cover, and cook for 9 to 10 minutes longer. Let the chicken cool slightly before cutting it into bite-sized pieces.
In a large bowl, stir together the chicken, mayonnaise, celery, cauliflower puree, yogurt, grapes, and chopped egg whites. Serve warm or chilled.
Originally Submitted
11/23/2009
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