Grilled Chicken Citrus Salad
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
Four 4-ounce skinless boneless chicken breasts
8 cups torn romaine lettuce
2 navel oranges, peeled and sectioned
2 celery stalks, sliced
4 scallions, sliced
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.
2. In a large salad bowl, combine the lettuce, oranges, celery and scallions;
refrigerate, covered, until ready to use.
3. Preheat the broiler; line the broiler pan with foil. Drain the chicken and
discard the marinade. Broil the chicken 5" from the heat, until cooked through,
5-6 minutes on each side. Transfer to a board and slice diagonally.
4. Add the reserved dressing to the salad mixture; toss to coat. Top with the
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
SERVING PROVIDES: 3 Fruit/Vegetables, 3 Protein/Milks.
POINTS PER SERVING: 4.