Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light June 2008

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Prepare grill.

  • 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.

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

  • 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.

Nutrition Facts

297 calories; calories from fat 28%; fat 9.1g; saturated fat 1.8g; mono fat 4.7g; poly fat 1.5g; protein 36.9g; carbohydrates 17.2g; fiber 3.5g; cholesterol 94mg; iron 96mg; sodium 3.2mg; calcium 587mg.
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