Southwest Chicken Salad Recipe



Citrus-Pineapple Salsa (see below)
4 boneless, skinless chicken breast halves (about 1 pound)
1 teaspoon olive oil
1 ½ tablespoons chili powder
Shredded romaine lettuce
3 medium white
Florida grapefruit, peeled and segmented


Prepare Citrus-Pineapple Salsa.  Rub both sides of chicken breasts with oil.  Pat chili powder onto both sides of each breast.  Over medium-hot coals, grill chicken 5 minutes on each side or until no longer pink in center.* Meanwhile, on 4 dinner plates, evenly divide lettuce and grapefruit segments.  Diagonally cut each chicken breast into slices; reassemble breasts atop greens mixture on each plate.  Spoon some Citrus-Pineapple Salsa on salads.  Pass remaining salsa.

Citrus-Pineapple Salsa

1 medium red Florida grapefruit, peeled, segmented and chopped
1 medium red bell pepper, diced (1/4-inch)
1 small Florida orange, peeled, segmented and chopped
1 (8-ounce) can crushed pineapple, undrained
2 green onions, thinly sliced
1 small jalapeno chile, seeded and finely chopped
1 tablespoon chopped fresh cilantro leaves
1 teaspoon ground cumin
2 tablespoons fresh lime juice

In medium bowl, combine all ingredients.

*or sauté chicken in 1 tablespoon hot olive oil in large skillet over medium heat, about 5 minutes on each side or until no longer pink in center.  Yields:  4 servings

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