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* Exported from MasterCook * Chili Chicken Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bobbie Not Sent Chicken Salads - Main Dish Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 small onion -- chopped (1/4 cup) 1 garlic clove -- crushed 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 pound boneless skinless chicken breast 1/2 small head Romaine lettuce 1 medium tomato For Green Onion Dressing: 1/4 cup fresh lemon juice 2 tablespoons Dijon-style mustard 1 tablespoon canola oil 1 tablespoon water 2 scallions -- sliced (1/4 cup) Mix onion, garlic, chili powder, ground cumin, salt and pepper together. Remove fat from chicken and poke several holes at varying intervals. Place in a bowl and spread marinade evenly over chicken. Let marinate 20 minutes, turning once. Cover a baking tray with foil for chicken and broil 4 to 5 inches from heat for ten minutes, turning after 5 minutes. Wash and dry lettuce and tear into bite-size pieces. Place on two dinner plates. Wash tomato and cut into wedges. Add to the lettuce. Slice chicken into strips and place on top of the lettuce. Make the dressing: Thoroughly mix lemon juice and mustard. Whisk in oil and then water. Add scallions. Pour dressing over the top or serve on the side. Nutritional information per serving: 284 calories; 30 grams protein; 15 grams carbohydrate; 12 grams fat; 38 percent of calories as fat; 4.5 grams fiber; 72 milligrams cholesterol; 1023 milligrams sodium. Serves 2. 1996 Linda Gassenheimer, eGG MC formatting by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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