- make this recipe
- user reviews (0)
-
1/2
cup bottled poppy seed salad dressing
-
1
small jalapeno pepper, seeded and finely chopped
-
1/2
teaspoon finely shredded orange peel
-
4
medium skinless, boneless chicken breast halves (about 1 pound total)
-
2
oranges, peeled and sliced 1/2 inch thick
-
1
red sweet pepper, seeded and quartered
-
8
cups torn mixed greens
-
1
small jicama, peeled and sliced into thin bite-size strips
1. In a small bowl combine dressing, jalapeno, and orange peel. Reserve all but 1 tablespoon dressing mixture. Rinse chicken; pat dry. Brush the chicken, orange slices, and sweet pepper with the 1 tablespoon dressing mixture. Grill the chicken, orange slices, and sweet pepper on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Transfer the chicken, orange slices, and sweet pepper to a cutting board; cool slightly. Cut chicken and sweet pepper into bite-size strips; quarter the orange slices.
2. Meanwhile, in a large salad bowl toss together the greens and jicama. Add the chicken, oranges, and sweet pepper to the salad bowl; drizzle with the reserved dressing mixture. Season to taste with black pepper. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 339,
- Protein (gm) 24,
- Carbohydrate (gm) 22,
- Fat, total (gm) 18,
- Cholesterol (mg) 59,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 268,
- Vitamin C (mg) 87,
- Sodium (mg) 194,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
