Ingredients
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1/2 cup chopped onion
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2 tablespoons chili powder
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2 teaspoons ground cumin
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1 teaspoon water
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1/4 teaspoon pepper
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2 garlic cloves
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vegetable oil cooking spray
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1/4 cup Dijon mustard
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1/4 cup fresh lemon juice
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2 tablespoons water
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1 tablespoon vegetable oil
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1 cup frozen whole kernel corn, thawed (or fresh)
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6 cups tightly packed sliced romaine lettuce
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1/2 cup sliced green onion
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1 lb boneless skinless chicken breast
Instructions
- Position knife blade in food processor bowl, and add first 6 ingredients, or process in blender.
- Process until a paste forms, scraping sides occasionally.
- Place chicken in a shallow dish, spread onion mixture evenly over both sides of each piece.
- Cover and chill 20 minutes.
- Place chicken on rack of broiler pan coated with cooking spray.
- Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until done.
- Cut chicken across grain into thin slices, set aside and chill, if desired.
- Combine mustard and next 3 ingredients in a small bowl, stir with a wire whisk until blended.
- Stir in corn and green onions.
- Divide sliced lettuce evenly among 4 salad plates, and top with warm or chilled chicken slices.
- Pour dressing evenly over salads.