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Category: Salads

Grilled Chicken Salad With Anaheim Peppers

Summertime meals around my house are more chaotic than during the rest of the year. My children's friends stay for dinner, out-of-town relatives call unexpectedly and neighbors drop by with backyard produce. One of my last-minute solutions is to marinate ... Read more

Total time: 30 minutes | Serves 5
  • 1/2 cup shelled unsalted sunflower seeds
  • 1 Anaheim pepper
  • 1/2 pound jicama
  • 3 to 4 grilled chicken breasts
  • 1 large navel orange
  • 8 cups torn romaine lettuce leaves
  • 1/2 cup chopped cilantro
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Freshly ground pepper

Step 1Place sunflower seeds on rimmed baking sheet and toast at 350 degrees until lightly browned, about 15 minutes. Set aside to cool.

Step 2Slice pepper in half lengthwise, seed and cut crosswise into thin slices. Peel jicama and cut into 1x1/4-inch matchsticks. Slice grilled chicken into 1x1/4-inch matchsticks. Peel orange and remove white pith. Cut into thin wedges.

Step 3Toss together lettuce, Anaheim pepper, jicama, chicken, orange wedges and cilantro in large bowl.

Step 4Combine sour cream, mayonnaise, orange juice, salt, sugar and pepper to taste in small bowl. Add toasted seeds to salad bowl. Toss salad with dressing. Divide among 5 plates and serve immediately.

Each serving:
505 calories; 471 mg sodium; 162 mg cholesterol; 20 grams fat; 17 grams carbohydrates; 62 grams protein; 1.75 grams fiber.
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