Summery Waldorf Chicken Salad

• 2 large yellow peppers
• 1 lb. skinless, boneless chicken breasts
• 1 tsp. vegetable oil
• salt
• Pepper
• 2 stalk celery
• 1/2 c. seedless grapes
• 1/4 c. lower-sodium chicken broth
• 2 tbsp. fresh lemon juice
• 1 clove garlic
• 1/2 c. walnuts
• 8 c. mixed salad greens
• 3 whole-wheat pita breads

1. Prepare outdoor grill for covered direct grilling on medium-high.
2. Toss peppers and chicken with oil and 1/8 teaspoon salt; place on hot grill grate.
3. Cover; cook peppers 10 minutes or until charred, turning once.
4. Cook chicken 12 to 15 minutes or until cooked through (165 degrees F), turning once.
5. Let cool.
6. Finely chop celery and cut grapes in half.
7. Place in large bowl.
8. In food processor, puree peppers, broth, lemon juice, garlic, and 1/4 teaspoon each salt and black pepper.
9. Add walnuts; pulse until finely chopped.
10. Chop chicken; toss with celery, grapes, and dressing.
11. Serve with greens and pita.

yellow peppers, skinless, vegetable oil, salt, pepper, celery, grapes, lower, lemon juice, clove garlic, walnuts, mixed salad greens

Taken from www.delish.com/recipefinder/summery-waldorf-chicken-salad-recipe-ghk0912 (may not work)