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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 28%
  • Fat: 9.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 36.9g
  • Carbohydrate: 17.2g
  • Fiber: 3.5g
  • Cholesterol: 94mg
  • Iron: 96mg
  • Sodium: 3.2mg
  • Calcium: 587mg

Ingredients

  • Chicken:
  • 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
  • Dressing:
  • 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
  • Salad:
  • 8 cups mixed salad greens
  • 1 cup thinly sliced peeled cucumber
  • 1/4 cup thinly sliced red onion
  • 2 plum tomatoes, quartered

Preparation

  1. 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. 2. Prepare grill.
  3. 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. 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. 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.
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