Salad: Chili Chicken Salad
Source of Recipe
Cooking Light, Jul/Aug 1994, page 127
List of Ingredients
1/2 cup chopped onion
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon water
(original recipe calls for 1/2 teaspoon salt )
1/4 teaspoon ground pepper
2 cloves garlic
4 boneless skinless chicken breast halves
Vegetable cooking spray
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
2 tablespoons water
1 tablespoon vegetable oil (may wish to reduce amount and see if it works for you)
(original recipe calls for 1 cup frozen whole kernel corn thawed)
1/2 cup sliced green onions
6 cups tightly packed sliced romaine lettuce Recipe
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.
Notes: To serve, divide sliced lettuce evenly among plates, and top with warm or chilled chicken slices. Pour dressing evenly over salads.
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