Southwest Chicken Salad
cup bottled poppy seed salad dressing
small jalapeno pepper, seeded and finely chopped
teaspoon finely shredded orange peel
medium skinless, boneless chicken breast halves (about 1 pound total)
oranges, peeled and sliced 1/2 inch thick
red sweet pepper, seeded and quartered
cups torn mixed greens
small jicama, peeled and sliced into thin bite-size strips
- 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.
- 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.
Nutrition Facts(Southwest Chicken Salad)
- Per serving:
- 339 kcal cal.,
- 18 g fat
- (3 g sat. fat,
- 59 mg chol.,
- 194 mg sodium,
- 22 g carb.,
- 3 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet