"My grandma started making this recipe for my dad when he was little. My mom and I took the original recipe and made it healthier,” says Grace. “I love to adapt recipes and make them healthy. I would serve the Chicken and Grape Salad Lettuce Wraps with a fresh quinoa salad. When I grow up, I want to be a nutritionist, to make a change in people’s lives, and to go further with helping children and families eat healthy." - Grace Keating, age 11, Nevada

Makes 4 to 6 servings

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup red or green grapes, halved
• 2 tablespoons minced onion
• 2 tablespoons diced red bell pepper
• ½ cup plain nonfat Greek yogurt
• ½ cup nonfat sour cream
• 1¼ teaspoons fresh lemon juice
• ½ teaspoon curry powder
• Salt and pepper, to taste
• Whole lettuce leaves
• Dried cranberries, for garnish

Preparation: 

1. Preheat the grill. Cook the chicken for about 10 minutes on each side, until cooked through. Let cool then dice into 1-inch cubes. In a large bowl, mix the chicken with grapes, onion, and red pepper.
2. In a separate bowl, whisk together the yogurt, sour cream, lemon juice, curry powder, salt, and pepper. Pour over the chicken-grape salad and mix thoroughly.
3. On top of lettuce leaves, scoop ¼-cup servings of chicken and grape salad. Garnish with dried cranberries. Enjoy!

429 calories; 25g fat; 37g carbohydrates; 19g protein

More information about the Kids' State Dinner:

• Check out the other winning 2014 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.