From Paulette Vickery's Recipe Collection

WW: GRILLED CHICKEN CITRUS SALAD

fruits, main dish, poultry

1/2 cup minced cilantro
1/2 cup orange juice
1/4 cup fresh lime juice
2 each shallots, chopped
2 teaspoon minced garlic, from a jar
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
4 each chicken breasts, 4oz
8 cup torn romaine lettuce
2 each naval oranges, sectioned
2 each celery stalks, sliced
4 each scallions, sliced

Prepare marinade and salad dressing. In a medium bowl combine cilantro, juices, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 cup of this mixture into a gallon sized zip lock bag. Add chicken, and seal the bag, squeezing out all air. Turn bag to coat chicken thoroughly. Refrigerate at least 2 hours or over night, turning the bag occasionally. Pour the remaining dressing into a jar and refrigerate, covered, until ready to use. In a large salad bowl combine lettuce, oranges, celery, and scallions. Refrigerate covered, until ready to use. Preheat broiler, and line the broiler pan with foil. Drain chicken and discard marinade. Broil chicken 5 inches from heat until cooked through, 5-6 minutes on each side. Transfer chicken to a cutting board and slice diaginally. Add reserved dressing to the salad mixture, and toss to coat. Top with chicken. Per serving: calories 208, total fat 2 G, saturated fat 0 G, cholesterol 66 MG, sodium 107 MG, carbohydrate 18 G, fiber 4 G, protein 30 G, calcium 105 MG, points 4.

Yield: 4 servings





** **