Chili Chicken Salad

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄2 cup  chopped onion
• 2  tablespoons chili powder
• 2  teaspoons ground cumin
• 1  teaspoon water
• 1⁄4 teaspoon pepper
• 2  garlic cloves
• 1  lb boneless skinless chicken breast
•  vegetable oil cooking spray
• 1⁄4 cup Dijon mustard
• 1⁄4 cup fresh lemon juice
• 2  tablespoons water
• 1  tablespoon  vegetable oil
• 1  cup frozen whole kernel corn, thawed (or fresh)
• 1⁄2 cup  sliced green onion
• 6  cups  tightly packed sliced romaine lettuce

Directions

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.