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

    Chili Chicken Salad. Photo by swissms

    1/2 Photos of Chili Chicken Salad

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Derf's Note:

    A whole meal chicken salad, with lots of taste, from Cooking Light. A very satisfying meal. (Cook time includes 20 minutes chill time.)

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    Units: US | Metric


    1. 1
      Position knife blade in food processor bowl, and add first 6 ingredients, or process in blender.
    2. 2
      Process until a paste forms, scraping sides occasionally.
    3. 3
      Place chicken in a shallow dish, spread onion mixture evenly over both sides of each piece.
    4. 4
      Cover and chill 20 minutes.
    5. 5
      Place chicken on rack of broiler pan coated with cooking spray.
    6. 6
      Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until done.
    7. 7
      Cut chicken across grain into thin slices, set aside and chill, if desired.
    8. 8
      Combine mustard and next 3 ingredients in a small bowl, stir with a wire whisk until blended.
    9. 9
      Stir in corn and green onions.
    10. 10
      Divide sliced lettuce evenly among 4 salad plates, and top with warm or chilled chicken slices.
    11. 11
      Pour dressing evenly over salads.

    Ratings & Reviews:

    • 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
    Total Fat 8.7 g
    Saturated Fat 1.3 g
    Cholesterol 72.6 mg
    Sodium 387.2 mg
    Total Carbohydrate 27.2 g
    Dietary Fiber 6.2 g
    Sugars 2.8 g
    Protein 29.4 g

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