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    You are in: Home / Recipes / Chili Chicken Salad Recipe
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    Chili Chicken Salad

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on July 08, 2002

      Attempting this recipe was me at my most adventuresome. I have to this point kept away from spicy foods mainly through lack of exposure to them. Even in this case I opted for ancho chili powder because it was reputed to have a mild slightly fruity taste. Instead of cooking the chicken under the broiler I did them on the BBQ. I did however tent them in foil to keep them from drying out (whether that was necessary or not I can’t say) but they were still tender at the end of the cooking period. I have to confess that I did make one basic change in the dressing. I whimped out and used a quarter cup of Octoberfest mustard rather than Dijon because I felt that I wanted a slightly sweeter taste. Plated it was an exceedingly attractive offering and it met with the approval of all. Thank you Dorothy. (prepared for the COOKOUT Cookathon July 1st –4th 2002)

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    • on May 01, 2010

      I am so glad you posted this recipe. I first enjoyed this salad at a friend's house in the mid-90's. Wonderful flavor. I like to add avocado and tomato. To make it spicier, you can add some finely diced jalapeno to the dressing. Yum!

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    Nutritional Facts for Chili Chicken Salad

    Serving Size: 1 (373 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 287.6
     
    Calories from Fat 78
    27%
    Total Fat 8.7 g
    13%
    Saturated Fat 1.3 g
    6%
    Cholesterol 72.6 mg
    24%
    Sodium 387.2 mg
    16%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 6.2 g
    25%
    Sugars 2.8 g
    11%
    Protein 29.4 g
    58%

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