Chili Chicken Salad - cooking recipe

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

Preparation

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.