1/2 cup orange juice
1/4 cup lime juice
2 shallots, minced
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. white sugar
4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
2 oranges - peeled, segmented, and chopped
2 stalks celery, sliced
4 green onions, chopped


In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin and sugar. Pour 1/2 of the mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.

Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.

Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6-8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.

Toss salad with reserved dressing and top with sliced chicken.

Notes: 238 calories per serving.
5.6 grams fiber
26.1 grams carbohydrates
30 grams protein
Percent daily values are based on a 2,000 calorie diet.