A sweet citrus dressing seasoned with chili powder and cumin is used both to marinate the chicken breasts and dress the green salad.

INGREDIENTS
1/2 cup orange juice
1/4 cup lime juice
2 shallots, minced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon white sugar
4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
2 oranges - peeled, segmented, and chopped
2 stalks celery, sliced
4 green onions, chopped
 
DIRECTIONS
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.
Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
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.
Toss salad with reserved dressing, and top with sliced chicken.
 

Nutrition facts (per serving)
Protein 30.4g
Carbohydrates 25.3g
Cals from Protein 50%
Cals from Fat 7%
Sodium 114mg
 Calories (kcal) 235
Total Fat 2.1g
Fiber 5.3g
Cals from Carbohydrates 41%
Cholesterol 66mg
 
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 2 Hours 45 Minutes
Yields: 4 servings