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Chili chicken salad

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Ingredients/Components

salt - 1/2 tsp
water - 1 tsp
vegetable oil - 1 Tbsp
chopped onion - 1/2 c
Dijon mustard - 1/4 c
chili powder - 2 Tbsp
sliced green onions - 1/2 c
cloves garlic - 2 item
ground cumin - 2 tsp
fresh lemon juice - 1/4 c
ground pepper - 1/4 tsp
vegetable cooking spray - 1 item
frozen whole kernel corn, thawed - 1 c
skinned, boned chicken breast halves - 4 (4
tightly packed sliced romaine lettuce - 6 c

How to make chili chicken salad:

Position knife blade in food processor bowl. Add first 7 ingredients; process until a paste forms, scraping sides of processor bowl occasionally. Place chicken breast halves in a shallow dish; spread onion mixture evenly over both sides of each piece. Cover; let marinate in refrigerator 20 minutes.

Place chicken on a broiler rack coated with cooking oil spray; place rack on a broiler pan. Broil 3 1/2 inches from heat for 5 minutes on each side, or until done. Cut chicken across grain into thin slices; set aside and chill, if desired.

Combine mustard and next 3 ingredients in a small bowl; stir with a wire whisk until well blended. Stir in corn and green onions. Divide sliced lettuce evenly among 4 plates. Top with warm or chilled chicken slices. Pour dressing evenly over salads. Yields 4 servings (serving size: 1 1/2 cups lettuce mixture and 3 ounces chicken).

Contains 273 calories, 30.3 g protein, 9 g fat and 72 mg cholesterol.

Recipe categories: Lunch/snacks, Main dish, One Dish meal.

Rating:

4.2

Average rating: 4.2, total votes: 5

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