Grilled Chicken Salad with
Sweet and Spicy Dressing

Yield: 4 servings
Source: Cooking Light Magazine: June 2008
CL Comments: Chipotle chile adds a subtle smoky heat to the dressing. Use more for a spicier dish or less to make it mild.
Amy's Comments: This was SO SO GOOD! Not hard to make and so flavorful! I used a little extra chipotle because we love extra spicy! This is a keeper!!


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.


H.U: 6 per serving
CALORIES 297 (28% from fat); FAT 9.1g (sat 1.8g,mono 4.7g,poly 1.5g); IRON 96mg; CHOLESTEROL 94mg; CALCIUM 587mg; CARBOHYDRATE 17.2g; SODIUM 3.2mg; PROTEIN 36.9g; FIBER 3.5g

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