Ingredients

• 0.5 cups orange juice
• 0.25 cups lime juice
• 2 shallots , minced
• 2 cloves garlic , minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon white sugar
• 4 , 4 ounce
• 8 cups torn romaine lettuce
• 2 orangess - peeled , segmented, and chopped
• 2 stalks celery , sliced
• 4 greens onions , chopped

Instructions

1. 1 In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
2. 2 Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
3. 3 Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
4. 4 Toss salad with reserved dressing, and top with sliced chicken.

Nutrition per serving