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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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Myrna in London July 08, 2002

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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swissms May 01, 2010
Chili Chicken Salad