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Grilled Chicken Salad With Anaheim Peppers

Time 30 minutes
Yields Serves 5
Grilled Chicken Salad With Anaheim Peppers
1

Place sunflower seeds on rimmed baking sheet and toast at 350 degrees until lightly browned, about 15 minutes. Set aside to cool.

2

Slice pepper in half lengthwise, seed and cut crosswise into thin slices. Peel jicama and cut into 1x1/4-inch matchsticks. Slice grilled chicken into 1x1/4-inch matchsticks. Peel orange and remove white pith. Cut into thin wedges.

3

Toss together lettuce, Anaheim pepper, jicama, chicken, orange wedges and cilantro in large bowl.

4

Combine sour cream, mayonnaise, orange juice, salt, sugar and pepper to taste in small bowl. Add toasted seeds to salad bowl. Toss salad with dressing. Divide among 5 plates and serve immediately.


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