Grilled Chicken Citrus Salad

Not exactly a soul warming dish for this freezing weather, but you could do this chicken over rice and it would be awesome. We weren't huge fans of the dressing as an actual salad dressing, but loved it as a marinade--the chicken had great flavor. Another Weight Watcher's recipe.

Oh, and if you're looking for another "different" salad and you like bacon (although I decided today I am officially back on the other side of not being a fan--must have been a one day thing, or my dad's special touch!), try out Paula and Bobby Deen's Spinach Salad with Warm bacon dressing that we made at school today. And since you ate a salad (but wait til you check out those ingredients--the dressing screams Paula!:), try out Daisy Martinez' bunuelos. They have an unexpected surprise of orange zest in them, and they're coated in cinnamon and sugar. Takes me right back to childhood memories of homemade donuts...yummmm. We tried out both of these recipes at school today and they are both teenager approved!
But anyway, back to the recipe at hand:

Grilled Chicken Citrus Salad

1/2 cup minced cilantro
1/2 cup orange juice
1/4 cup fresh lime juice
2 shallots, finely chopped
2 garlic cloves, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp sugar
4 4-oz. skinless boneless chicken breasts
8 cups torn romaine lettuce
2 navel oranges, peeled and sectioned
2 celery stalks, sliced
4 scallions, sliced
Make the marinade/salad dressing by combining cilantro, juices, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 cup of the mixture into a Ziploc bag and reserve the rest in case you want to try it as a salad dressing. Place chicken in bag, coat chicken, and refrigerate at least 2 hours or overnight if possible.
Preheat broiler (I alternated between low and high, starting on low). Drain the chicken and throw away the marinade. Broil the chicken for about 6 minutes per side. Slice diagonally in thin strips.
While the chicken cooks, toss the lettuce, oranges, celery, and scallions together.
Toss all the ingredients with the extra dressing if desired.
OR--just use the marinade and put it with rice and beans--I think that would be really really great tasting!
Per serving: 208 calories, 2 g fat, 18 g carbs, 4 g fiber, 30 g protein
with an expected wind chill of -20 or so Thursday, I'm pretty sure something piping hot will sound great for dinner!!