Grilled Chicken Salad with Sweet and Spicy Dressing

Chipotle chile adds a subtle smoky heat to the dressing. Use more for a spicier dish or less to make it mild.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 297
Caloriesfromfat 28 %
Fat 9.1 g
Satfat 1.8 g
Monofat 4.7 g
Polyfat 1.5 g
Protein 36.9 g
Carbohydrate 17.2 g
Fiber 3.5 g
Cholesterol 94 mg
Iron 96 mg
Sodium 3.2 mg
Calcium 587 mg


2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon olive oil
1/2 teaspoon salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon extravirgin olive oil
1 teaspoon finely chopped chipotle chile, canned in adobo sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground cumin
8 cups mixed salad greens
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
2 plum tomatoes, quartered


1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.

2. Prepare grill.

3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.

4. To prepare dressing, combine cilantro and next 7 ingredients (through 1/4 teaspoon cumin) in a small bowl, stirring well with a whisk.

5. To prepare salad, arrange 2 cups greens, 1/4 cup cucumber, 1 tablespoon onion, and 2 tomato wedges on each of 4 plates; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving.

Jackie Mills, MS, RD,

Cooking Light

June 2008
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