Comida Kraft
Recipe Box

Grilled Chicken with Sassy Citrus Salsa

Prep Time
8
min.
Total Time
3
hr.
20
min.
Servings

6 servings

Grilled chicken breasts are served with a refreshing salsa of red pepper, onion, honey mustard, lime juice and cilantro for an easy entrée.

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What You Need

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Make It

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  • Mix orange segments, pepper, onion, mustard, lime juice and cilantro; cover. Refrigerate several hours for flavors to blend.
  • Grill or broil chicken 5 to 6 minutes on each side or until cooked through. Serve with prepared salsa.

Substitute

Substitute chopped fresh parsley for cilantro.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Low calorie
  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Fruit
  • 3-1/2 Meat (VL)

Nutrition Bonus

Add some sass to your chicken with this low-fat main dish. The red peppers and mandarin oranges team up to provide an excellent source of vitamins A and C.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 190
Total fat 3g
Saturated fat 1g
Cholesterol 65mg
Sodium 70mg
Carbohydrate 14g
Dietary fiber 2g
Sugars 11g
Protein 25g
% Daily Value
Vitamin A 30 %DV
Vitamin C 80 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This salsa is really, really good. This salsa is really, really good. I followed the advice of previous raters and roasted the red peper. I had some chicken and salsa leftover and used it the next day in quesadillas with black beans and mexican cheese. I think this will be a summer staple in my house. Oh, and it was easy to make, too!
Date published: 2008-06-24
Rated 5 out of 5 by from This Salsa is amazing! This Salsa is amazing! My whole family loved it when I made it before and now I am making it for a group of friends! I roast the bell peppers...it makes a HUGE difference, and added less mustard! WOW!!! Great combo!! You won't be disappointed in this! It also looks very nice when served! ENJOY!!
Date published: 2007-05-03
Rated 5 out of 5 by from Not only was this quick and easy to make, it was like eating a little bit of summertime right here... Not only was this quick and easy to make, it was like eating a little bit of summertime right here in the dead of winter. I served this dish with a side of fresh green beans drizzed with Kraft Italian dressing. We will be having this again!
Date published: 2002-02-04
Rated 5 out of 5 by from This was very quick and easy and tasted great. This was very quick and easy and tasted great. I made a substitution of mango for the madarin oranges and it was great. I highly recommend. Next time I may try adding a tablespoon of diced jalapenos for some added spice.
Date published: 2003-08-20
Rated 4 out of 5 by from This was very tasty and refreshing. This was very tasty and refreshing. I cut up some extra red onions and marinated the chicken in that and some lme juice and some salt and pepper. Then I popped them on the grill. What a great tasting, simple dish!
Date published: 2008-06-21
Rated 5 out of 5 by from There was way to much salsa but it was very good. There was way to much salsa but it was very good. My husband and I especially enjoyed the contrast of the cold salsa over the hot chicken. We served it all over rice and it was great. Not spicy at all!
Date published: 2006-03-28
Rated 3 out of 5 by from This recipe was ok but it was a little spicy for my taste. This recipe was ok but it was a little spicy for my taste. Next time i make it i won't put the mustard in it and i think i'll add fresh diced tomotes. Other then the spicy taste it was pretty good.
Date published: 2006-01-02
Rated 5 out of 5 by from I tried it the original way, absolutely perfect. I tried it the original way, absolutely perfect. I like a variety of ways to prepare meals. I had to try it with jalapenos and serranos, just a bit of a kick every now and then never hurts.
Date published: 2006-07-18
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