* Exported from MasterCook *
Chili Chicken Salad
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bobbie Not Sent Chicken
Salads - Main Dish Tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 small onion -- chopped (1/4 cup)
1 garlic clove -- crushed
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound boneless skinless chicken breast
1/2 small head Romaine lettuce
1 medium tomato
For Green Onion Dressing:
1/4 cup fresh lemon juice
2 tablespoons Dijon-style mustard
1 tablespoon canola oil
1 tablespoon water
2 scallions -- sliced (1/4 cup)
Mix onion, garlic, chili powder, ground cumin, salt and pepper together.
Remove fat from chicken and poke several holes at varying intervals. Place in
a bowl and spread marinade evenly over chicken. Let marinate 20 minutes,
turning once.
Cover a baking tray with foil for chicken and broil 4 to 5 inches from heat
for ten minutes, turning after 5 minutes.
Wash and dry lettuce and tear into bite-size pieces. Place on two dinner
plates. Wash tomato and cut into wedges. Add to the lettuce. Slice chicken
into strips and place on top of the lettuce.
Make the dressing: Thoroughly mix lemon juice and mustard. Whisk in oil and
then water. Add scallions. Pour dressing over the top or serve on the side.
Nutritional information per serving: 284 calories; 30 grams protein; 15 grams
carbohydrate; 12 grams fat; 38 percent of calories as fat; 4.5 grams fiber;
72 milligrams cholesterol; 1023 milligrams sodium.
Serves 2.
1996 Linda Gassenheimer, eGG
MC formatting by
[email protected] ICQ#2099532
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