Chili Chicken Salad

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped onion
2 tablespoons	30ml	Chili powder
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Water
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground pepper
2		Garlic
4		Boneless skinless chicken breast halves
		Vegetable cooking spray
1/4 cup	59ml	Dijon mustard
1/4 cup	59ml	Fresh lemon juice
2 tablespoons	30ml	Water
1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Frozen whole kernel corn - thawed
1/2 cup	31g / 1.1oz	Sliced green onions
6 cups	1422ml	Tightly packed sliced romaine lettuce

Recipe Instructions

Position knife blade in food processor bowl, and 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 and let marinate in refrigerator 20 minutes.

Place chicken on a broiler rack coated with cooking spray, and place rack on a broiler pan. Broil 3-1/2 inches from heat 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. Yield: 4 servings (serving size: 1-1/2 cups lettuce mixture and 3 ounces chicken).

Source:
Cooking Light, Jul/Aug 1994, page 127

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