Serves: 4
Total Calories: 143
Heat coals or gas grill. Cover and grill chicken 5 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with salt and pepper. Cover and refrigerate chicken at least 1 hour or until chilled. Cut each chicken breast half into slices. Mix dressing, cilantro and chilis. Place 2 cups romaine on each of 4 serving plates. Top with bell pepper slices and 1 sliced chicken breast half. Serve with dressing mixture.
1 Serving: Calories 165 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 65mg Sodium 500mg Carbohydrate 10g (Dietary Fiber 2g) Protein 26g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Southwestern Grilled Chicken Salad recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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