Chicken Salad

by: Jessica Seinfeld from Deceptively Delicious page #84




Ingredients:
*2 Large Eggs
*1 lb boneless, skinless chicken cutlets or breast rinsed and dried
*1 t salt
*1/4 t chili powder
*1/4 t sweet paprika
*1/4 t garlic powder
*Nonstick cooking spray
*1 t olive oil
*3/4 C reduced-fat mayonnaise
*2 stalks celery, finely chopped
*1/2 C cauliflower puree
*1/2 C nonfat plain yogurt
*1/2 C green grapes, coarsely chopped

1. Place the eggs in a small saucepan and add cold water to cover. Cover, set the saucepan over high heat, and bring to a boil, then remove from heat and let stand, still covered for exactly 15 minutes. Run the eggs under cold water to cool, then peel them. Seperate the yolks from the whites. Chop the whites and discard the yolks.

2.Sprinkle the chiken 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 skillet is hot, add the oil and then the chicken. For cutlets, cook 4-5 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 9-10 minutes longer. Let the chicken cool slightly before cutting it into bite-size pieces.

3.In a large bowl, stir together the chicken, mayonnaise, celery, cauliflower puree, yogurt, grapes, and chopped egg whites. Serve warm or chilled.