Citrus Chicken Salad with Cilantro Vinaigrette
Fruity and fresh, this dish is the perfect way to get loads of good fat into your diet.
Best Health magazine, May 2014; Images: Ryan Szulc
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/3 cup low-fat plain yogurt divided
- Juice of one lime divided
- Pinch chipotle chili powder
- 2 boneless skinless chicken breasts (each about 180 g/6 oz. )
- 2 handfuls cilantro leaves and stems chopped
- 1 garlic clove
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 1 English cucumber halved lengthwise and then sliced
- 1 pink grapefruit peeled and segmented
- 2 sweet oranges peeled and segmented
- 1 avocado thinly sliced
- 1/4 red onion thinly sliced
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 375°F.
Chipotle Sauce
- In a bowl, mix two tablespoons (30 mL) yogurt, one teaspoon (5 mL) lime juice, and the chili powder; season to taste with salt and pepper. Put chicken on a lightly oiled baking sheet and cover with sauce. Bake until cooked through, about 20 minutes.
Cilantro Vinaigrette
- In a blender or food processor, pulse cilantro, garlic, Dijon, honey, olive oil, water and remaining yogurt and lime juice.
To Assemble Salad
- Slice chicken into 1/4"-thick strips. Combine cucumber, grapefruit, oranges, avocado, onion and chicken. Divide salad among four plates and spoon vinaigrette overtop. Garnish with more cilantro, if desired.
Recipe Notes
Per serving: 388 calories, 23 g protein, 23 g fat (4 g saturated fat), 25 g carbohydrates, 7 g fibre, 50 mg cholesterol, 109 mg sodium
