4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
4 green onions, chopped
2 oranges – peeled, segmented, and chopped
2 stalks celery, sliced
2 shallots, minced
2 cloves garlic, minced
1/2 cup orange juice
1/4 cup lime juice
1 tsp red chili powder
1 tsp ground cumin
1 tsp white sugar
Place orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar in a mixing bowl.
Whisk until well combined.
Pour half of this mixture into a large resealable plastic bag.
Place chicken breasts into the bag.
Seal the bag.
Refrigerate for 2 hours or until chill.
Cover and refrigerate the remaining dressing.
Preheat an outdoor grill for medium-high heat.
Place romaine lettuce, oranges, celery, and green onions in a large salad bowl.
Toss well and set aside.
Brush the grill grate with oil.
Place chicken on the grill grate.
Discard the marinade from the chicken.
Cook for 8 minutes on each side or until chicken is tender and all juices run clear.
Remove chicken from the grill.
Cut into thin strips.
Toss salad with reserved dressing.
Top with sliced chicken.
Grilled Chicken Citrus Salad is ready to serve.