Chicken Salad (with Cauliflower)

2 large eggs
1 pound of chicken
(boneless, skinless, cutlets or breast, rinsed and dried)
1 tsp salt
1/4 tsp chili powder
1/4 tsp paprika
1/4 tsp garlic powder
1 tsp olive oil
3/4 cup mayonnaise or Miracle Whip
2 stalks celery, finely chopped (about 3/4 cup)
1/2 cup cauliflower puree
1/2 cup plain yogurt or sour cream
1/2 cup green grapes, coarsely chopped

Directions: 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 the heat and let stand, still covered, for exactly 15 minutes. Run the eggs under cold water to cool, then peel them. Separate 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 skillet is hot, add the oil and then the chicken. For cutlets, cook 4 to 5 minutes per side until lightly browned on 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.

Notes: Children love grapes, so this makes a great lunch for the whole family. Using leftover roast chicken saves time; so does using a food processor to chop the celery. Also, I got this recipe from Deceptively Delicious.