Citrus Salad Rio Grande

  • 1 large red bell pepper
  • 4 corn tortillas
  • 1 tablespoon corn oil
  • salt
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons olive oil
  • 3 teaspoons Mexican seasoning
  • *see below for instructions on how to make your own seasoning
  • 6 cups mixed torn salad greens
  • 2 Texas Red Grapefruit, peeled and sectioned
  • 2 scallions, thinly sliced
  • *Creamy Rio Grande Dressing (recipe follows)

To roast the pepper, place the pepper on a baking sheet and roast under the broiler, turning occasionally, until the skin is blistered on all sides. Remove from oven. Cover with a damp paper towel. When cool enough to handle, peel off the skin. Cut off the stem end, remove seeds and membrane. Thinly slice pepper; set aside or refrigerate for longer storage.

To prepare the tortilla crisps, cut tortillas into 1/4" strips, using kitchen shears. Brush a rimmed baking sheet with 1 tablespoon corn oil and spread the strips in a single layer. Bake at 400 degrees F, about 8 to 10 minutes or until golden brown, turning halfway through cooking. Remove from oven, season with salt; set aside.

When ready to cook chicken, pound chicken to 1/2-inch thickness. In a small bowl, combine Mexican seasoning with the olive oil. Brush mixture over chicken and grill, or broil 6 to 8 inches from heat source. Cook 10 to 18 minutes or until cooked through, turning 2 to 3 times, basting with additional seasoned oil, if needed. Remove from heat and cut into strips.

Arrange the greens on 4 individual plates or on a large serving platter, then add the chicken, red pepper and grapefruit. Garnish with tortilla crisps and scallions. Serve with Creamy Rio Grande Dressing.

Nutrition Per Serving: Calories-390; Fat-19g; Cholesterol-85mg; Sodium-240mg; Carbohydrate-22g; Protein-33g

A combination of seasonings can be substituted for the Mexican seasoning. Combine 1 teaspoon each of garlic salt cumin, and chili powder with 1/2 teaspoon dried oregano.

The roasted red pepper, tortilla crisps and Creamy Rio Grande Dressing can be prepared a day in advance, if desired.

Creamy Rio Grande Dressing

  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1/3 cup cilantro sprigs
  • 1 garlic clove
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt

In a blender, combine all the dressing ingredients; whirl until blended. Makes about 1 cup.

Nutrition Per Serving: Calories-140; Fat-10g; Cholesterol-10mg; Sodium-380mg; Carbohydrate-10g; Protein-2g

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