Grilled Chicken on Greens with Citrus Dressing

From TOH 5/12

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.
Prep/Total Time: 30 min.


Yield: 8 Servings



20 10 30
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
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°.
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.







Nutritional Facts 1 cup equals 380 calories, 31 g fat (8 g saturated fat), 69 mg cholesterol, 326 mg sodium, 8 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Grilled Chicken on Greens with Citrus Dressing in Taste of Home April/May 2012, p48