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Chili Chicken Salad low-cal, poultry, salads, chili 1/2 cup chopped onion 2 tablespoon chili powder 2 teaspoon ground cumin 1 teaspoon water 1/2 teaspoon salt 1/4 teaspoon ground pepper 2 cloves garlic 4 boneless skinless chicken 1 breast halves 1 vegetable cooking spray 1/4 cup dijon mustard 1/4 cup fresh lemon juice 2 tablespoon water 1 tablespoon vegetable oil 1 cup frozen whole kernel corn -- 1 thawed 1/2 cup sliced green onions 6 cup tightly packed sliced 1 romaine lettuce 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). NOTES : To serve, divide sliced lettuce evenly among 4 plates, and top with warm or chilled chicken slices. Pour dressing evenly over salads. Recipe By : Cooking Light, Jul/Aug 1994, page 127 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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