Peppered Citrus Chicken Salad
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 344.5
- Total Fat: 16.4 g
- Cholesterol: 68.4 mg
- Sodium: 1,724.8 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 5.1 g
- Protein: 31.7 g
View full nutritional breakdown of Peppered Citrus Chicken Salad calories by ingredient
Introduction
Tasty black pepper grilled chicken breast on a leafy green salad with a refreshing citrus twist. Tasty black pepper grilled chicken breast on a leafy green salad with a refreshing citrus twist.Number of Servings: 1
Ingredients
-
1 tsp extra virgin olive oil
kosher salt
fresh ground black pepper
1 chicken breast fillet (1/2 breast)
1 lime (or lime juice)
2 cup lettuce (romaine or mixed hearts)
3 cherry tomatoes
1/2 orange
pine nuts
2 tbsp light vinaigrette salad dressing
Directions
Wash chicken and pat dry with a paper towel. Add salt and a bit of pepper to one side of the chicken breast.
Heat the olive oil in a pan over medium heat for about 30 seconds and add the chicken seasoned side down. Salt and pepper the unseasoned side now facing up in the pan.
When the chicken is golden brown (about 3 minutes), flip it to cook the other side. After flipping, remove from heat and add the juice of 1/2 of the lime (adding the juice causes fat from the pan to evaporate which can ignite), then return to heat and finish cooking (about 2 minutes).
Remove the chicken from the pan and set aside on a cutting board to cool (3-5 minutes).
While the chicken cools, prepare your salad. Lay out a bed of lettuce, slice the tomatoes in half and separate your orange slices. Arrange the orange slices and tomatoes on top of the salad as you desire.
OPTIONAL - Toast the pine nuts in the oven (or toaster oven). Broil for only a couple of minutes and watch them closely. Pine nuts burn very easily.
Slice the chicken in to 1/2" slices and place it on top of your salad. Add juice from the other 1/2 of the lime, grind on some fresh black pepper, sprinkle on pine nuts and add 2 tbsp of your favorite light vinaigrette dressing to finish.
ALTERNATIVE - Use a light sesame or ginger dressing for an Asian twist or add avocado and fresh bell pepper for a Mexican feel.
Makes 1 single serving salad.
Number of Servings: 1
Recipe submitted by SparkPeople user TOURINGBUBBLE.
Heat the olive oil in a pan over medium heat for about 30 seconds and add the chicken seasoned side down. Salt and pepper the unseasoned side now facing up in the pan.
When the chicken is golden brown (about 3 minutes), flip it to cook the other side. After flipping, remove from heat and add the juice of 1/2 of the lime (adding the juice causes fat from the pan to evaporate which can ignite), then return to heat and finish cooking (about 2 minutes).
Remove the chicken from the pan and set aside on a cutting board to cool (3-5 minutes).
While the chicken cools, prepare your salad. Lay out a bed of lettuce, slice the tomatoes in half and separate your orange slices. Arrange the orange slices and tomatoes on top of the salad as you desire.
OPTIONAL - Toast the pine nuts in the oven (or toaster oven). Broil for only a couple of minutes and watch them closely. Pine nuts burn very easily.
Slice the chicken in to 1/2" slices and place it on top of your salad. Add juice from the other 1/2 of the lime, grind on some fresh black pepper, sprinkle on pine nuts and add 2 tbsp of your favorite light vinaigrette dressing to finish.
ALTERNATIVE - Use a light sesame or ginger dressing for an Asian twist or add avocado and fresh bell pepper for a Mexican feel.
Makes 1 single serving salad.
Number of Servings: 1
Recipe submitted by SparkPeople user TOURINGBUBBLE.