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Grilled Chicken on Greens with Citrus Dressing

 Grilled Chicken on Greens with Citrus Dressing
If you love the flavors of the Southwest - cumin, chili powder, a little cayenne heat - this versatile recipe for grilled chicken with fresh red and green peppers gives you something more. Discover a spicy dressing that keeps well in the refrigerator, for those days when you're running late and just want a salad, or an unexpected picnic pops up. —Therese Anderson, Pine City, Minnesota
8 ServingsPrep/Total Time: 30 min.


  • 1 pound boneless skinless chicken breasts
  • 1 cup mayonnaise
  • 1 cup (8 ounces) sour cream
  • 1/3 cup orange juice
  • 2 tablespoons lemon juice
  • 4 teaspoons grated orange peel
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon pepper
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • SALAD:
  • 4 cups torn leaf lettuce
  • 1 medium tomato, seeded and chopped
  • 1 medium red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup shredded cheddar cheese


  • Moisten a paper towel with cooking oil; using long-handled tongs,

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Grilled Chicken on Greens with Citrus Dressing (continued)

Directions (continued)

  • lightly coat the grill rack. Grill chicken, covered, over medium
  • heat or broil 4 in. from the heat for 5-7 minutes on each side or
  • until a thermometer reads 170°.
  • Meanwhile, in a small bowl, combine the dressing ingredients; set
  • aside. In a large bowl, combine the lettuce, tomato, onion, peppers
  • and cheese; divide among eight plates. Cut chicken into bite-size
  • pieces; place over salad. Serve with dressing. Yield: 8 servings.
Nutritional Facts: 1 cup equals 380 calories, 31 g fat (8 g saturated fat), 69 mg cholesterol, 326 mg sodium, 8 g carbohydrate, 2 g fiber, 15 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.