Chili Chicken Salad

READY IN: 45mins
Recipe by Derf2440

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

Top Review by Myrna in London

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)

Ingredients Nutrition


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

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