Ingredients
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½ cup orange juice
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¼ cup lime juice
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2 shallots, minced
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2 cloves garlic, minced
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 teaspoon white sugar
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4 (4 ounce) skinless, boneless chicken breast halves
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8 cups torn romaine lettuce
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2 oranges - peeled, segmented, and chopped
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2 stalks celery, sliced
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4 green onions, chopped
Directions
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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.
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Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
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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.
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Toss salad with reserved dressing, and top with sliced chicken.
Nutrition Facts (per serving)
238 | Calories |
2g | Fat |
26g | Carbs |
30g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 238 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 3% |
Cholesterol 66mg | 22% |
Sodium 113mg | 5% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 6g | 20% |
Total Sugars 15g | |
Protein 30g | 60% |
Vitamin C 99mg | 110% |
Calcium 126mg | 10% |
Iron 3mg | 17% |
Potassium 1003mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.