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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 pound boneless skinless chicken breasts
  • DRESSING:
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/3 cup orange juice
  • 2 tablespoons lemon juice
  • 4 teaspoons grated orange zest
  • 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

Directions

  • Moisten a paper towel with cooking oil; using long-handled tongs, 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.
Nutrition Facts
1 cup: 380 calories, 31g fat (8g saturated fat), 69mg cholesterol, 326mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 15g protein.

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Reviews

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Average Rating:
  • TessaMB
    Apr 26, 2012

    I liked it. my husband did not. but he is not really a "salad" type of guy. the dressing was delicious and would be great as a dressing on a burger or on grilled chicken. I liked the different textures and freshness of this salad.