Grilled Chicken on Greens with Citrus Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
1 pound boneless skinless chicken breasts |
dressing: |
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 |
Directions:
1. 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°.
2. 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.
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