Chili Chicken Salad - cooking recipe

Ingredients

1/2 c. chopped onion
2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. water
1/2 tsp. salt
1/4 tsp. ground pepper
2 cloves garlic
4 (4 oz.) skinned, boned chicken breast halves
vegetable cooking spray
1/4 c. Dijon mustard
1/4 c. fresh lemon juice
2 Tbsp. water
1 Tbsp. vegetable oil
1 c. frozen whole kernel corn, thawed
1/2 c. sliced green onions
6 c. tightly packed sliced romaine lettuce

Preparation

Position knife blade in food processor bowl.
Add first 7 ingredients; process until a paste forms, scraping sides of processor bowl occasionally.
Place chicken breast halves in a shallow dish; spread onion mixture evenly over both sides of each piece.
Cover; let marinate in refrigerator 20 minutes.