Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Chopped onion

  2. 2 tablespoons 30ml Chili powder

  3. 2 teaspoons 10ml Ground cumin

  4. 1 teaspoon 5ml Water

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Ground pepper

  7. 2 Garlic

  8. 4 Boneless skinless chicken breast halves Vegetable cooking spray

  9. 1/4 cup 59ml Dijon mustard

  10. 1/4 cup 59ml Fresh lemon juice

  11. 2 tablespoons 30ml Water

  12. 1 tablespoon 15ml Vegetable oil

  13. 1 cup 62g / 2 1/5oz Frozen whole kernel corn - thawed

  14. 1/2 cup 31g / 1.1oz Sliced green onions

  15. 6 cups 1422ml Tightly packed sliced romaine lettuce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Position knife blade in food processor bowl, and 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 and let marinate in refrigerator 20 minutes. Place chicken on a broiler rack coated with cooking spray, and place rack on a broiler pan. Broil 3-1/2 inches from heat 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 well blended. Stir in corn and green onions. Yield: 4 servings (serving size: 1-1/2 cups lettuce mixture and 3 ounces chicken).


Send feedback