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Grilled Chicken Citrus Salad


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  • l/2 cup minced cilantro
  • l/2 cup orange juice
  • 1/4 cup fresh lime juice
  • 2 shallots finely chopped
  • 2 garlic cloves minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 4 boneless skinless chicken breasts - (4 oz ea)
  • 8 cups torn romaine lettuce
  • 2 navel oranges peeled and sectioned
  • 2 celery stalks sliced
  • 4 scallions sliced


Servings 4


Step 1

To prepare the marinade and salad dressing, in a medium bowl, combine the cilantro, the juices, shallots, garlic, chili powder, cumin and sugar; pour 1/2 cup of this mixture into a gallon-size sealable plastic bag; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate at least 2 hours or overnight, turning the bag occasionally. Pour the remaining dressing into a jar and refrigerate, covered, until ready to use.

In a large salad bowl, combine the lettuce, oranges, celery and scallions; refrigerate, covered, until ready to use.

Preheat the broiler; line the broiler pan with foil. Drain the chicken and discard the marinade. Broil the chicken 5 inches from the heat, until cooked through, 5 to 6 minutes on each side. Transfer to a board and slice diagonally.

Add the reserved dressing to the salad mixture; toss to coat. Top with the chicken.

This recipe yields 4 servings.

Per Serving: 208 Calories, 2 g Total Fat, 0 g Saturated Fat, 66 mg Cholesterol, 107 mg Sodium, 18 g Total Carbohydrate, 4 g Dietary Fiber, 30 g Protein, 105 mg Calcium.

Serving Provides: 3 Fruit/Vegetables, 3 Protein/Milk.

Points Per Serving: 4.

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