Ingredients
4
4 servings
- •0.5 cup orange juice
- •0.25 cup lime juice
- •2 shallots, minced
- •2 cloves garlic, minced
- •1 teaspoon chili powder
- •1 teaspoon ground cumin
- •1 teaspoon white sugar
- •4 (4 ounce) skinless, boneless chicken breast halves
- •8 cups torn romaine lettuce
- •2 oranges - peeled, segmented, and chopped
- •2 stalks celery, sliced
- •4 green onions, chopped
Instructions
- In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
- Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
- Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
- Toss salad with reserved dressing, and top with sliced chicken.
Nutritional Facts
Per 4 servings
- Calories: 238
- Carbohydrate: 26g
- Fat: 2g
- Fiber: 6g
- Protein: 30g
- Sugar: 15g
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