Simple and satisfying lunch
1. For dressing: In a medium bowl, combine juice, zest, garlic, chili powder, salt, pepper and cumin. Slowly whisk in oil until dressing comes together and thickens slightly. Set aside.
2. For Salad: Prepare a medium grill or preheat broiler. Season chicken breast with salt and pepper and grill 10 to 15 minutes, or until cooked through, turning once halfway through cooking time. Let chicken cool to room temperature, and then thinly slice on the diagonal. (Chicken may be made up to 1 day ahead. Cool before wrapping and refrigerating.)
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1081 | ||
Calories from Fat: 717 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.7g | 106 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 24.2g | ||
Cholesterol 27.8mg | 9 % | |
Sodium 98mg | 3 % | |
Potassium 642.1mg | 17 % | |
Total Carbohydrate 87.2g | 26 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 81.6g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1081
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