Recipe
Salad
Citrus Chicken Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee orange juice | ||
| ¼ c. lime juice | ||
| 2 shallots, diced | ||
| 1 tsp. Hy-Vee chili powder | ||
| 1 tsp. ground cumin | ||
| 1 tsp. Hy-Vee granulated sugar | ||
| 1 tsp. Hy-Vee garlic powder | ||
| 1 lbs. Tenderbird frozen skinless boneless chicken breasts, thawed | ||
| 8 c. Hy-Vee chopped romaine lettuce | ||
| 1 (15 oz) can Hy-Vee mandarin oranges, drained | ||
| ½ c. red onion slices | ||
| ¼ c. Hy-Vee almond slices |
Directions
- In a small bowl, whisk together juices, shallots, chili powder, cumin, sugar and garlic powder.
- Pour half of this mixture into a large, resealable bag. Add the chicken breasts. Refrigerate for 2 hours. Refrigerate the remaining half of dressing.
- Remove chicken breasts from marinade. Discard marinade. Broil chicken breasts on HIGH for 4 minutes. Turn. Broil an additional 3 to 4 minutes or until internal temperature reaches 160 degrees. Slice into thin slices.
- Meanwhile, gently toss together remaining dressing, lettuce, oranges, onion and almonds. Top with chicken.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 65mg
- Sodium: 105mg
- Total Carbohydrates: 39g
- Protein: 30g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 120%
0%
Iron 15%
0%
Calcium 10%