Grilled Chicken Citrus Salad
Grilled Chicken Citrus Salad is a salad that serves 4. Watching your figure? This gluten free and dairy free recipe has 219 calories, 27g of protein, and 4g of fat per serving. For $1.92 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 125 people found this recipe to be scrumptious and satisfying. It is brought to you by Allrecipes. A mixture of celery, lime juice, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is amazing. If you like this recipe, you might also like recipes such as Grilled-chicken Citrus Salad, Fruit Salad with Grilled Chicken and Citrus Poppy Seed Dressing, and Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
2 stalks celery, sliced
1 teaspoon chili powder
2 cloves garlic, minced
4 green onions, chopped
1 teaspoon ground cumin
1/4 cup lime juice
1/2 cup orange juice
2 oranges - peeled, segmented, and chopped
8 cups torn romaine lettuce
2 shallots, minced
4 (4 ounce) skinless, boneless chicken breast halves
1 teaspoon white sugar
Equipment:
mixing bowl
whisk
ziploc bags
grill
bowl
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
1. In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar.
2. 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.
3. Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
4. 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.
5. Remove chicken from grill, and slice into thin strips.
6. Toss salad with reserved dressing, and top with sliced chicken.
Nutrition Information:
covered percent of daily need
