Chili Chicken Salad
A vibrant chili chicken salad featuring bold flavors of chili, cumin, and lemon, perfect for a spicy, protein-packed meal that appeals to those craving zest and freshness.
Ingredients
- 1/2 cup chopped onion ⓘ
- 2 tablespoons chili powder ⓘ
- 2 teaspoons ground cumin ⓘ
- 1 teaspoon water ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon ground pepper
- 2 cloves garlic ⓘ
- 4 (4 oz.) skinned, boned chicken breast halves ⓘ
- vegetable 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 ⓘ
Instructions
- Position the knife blade in the food processor bowl.
- Add chili powder, ground cumin, water, salt, ground pepper, and garlic; process until a paste forms, scraping sides of the processor bowl occasionally.
- Place chicken breast halves in a shallow dish; spread the onion mixture evenly over both sides of each piece.
- Cover and marinate in the refrigerator for 20 minutes.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using a spicier chili powder. If you’re short on time, you can use pre-cooked rotisserie chicken. To enhance the flavor, marinate the chicken for an hour or longer. You can also substitute the Dijon mustard with a spicy brown mustard for a different twist. This recipe pairs beautifully with Apple Pineapple Crisp for dessert.
Serving Suggestions
Serve the chili chicken salad over a bed of mixed greens or with whole-grain pita bread for a satisfying meal. It also pairs well with a side of roasted vegetables or a light quinoa salad. For a refreshing drink, consider serving it alongside a Depression Cocktail for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken salad in a microwave-safe dish, cover it with a damp paper towel, and heat in 30-second intervals until warm. Be careful not to overheat, as it can make the chicken dry.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Chicken Salad contains roughly 234 calories, with 8g protein, 39g carbohydrates, and 10g fat. It is an excellent source of iron (61% of the Daily Value), dietary fiber (51% of the Daily Value), and vitamin A (30% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2341mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad in advance?
Yes, you can prepare the chicken and marinate it a day ahead. Just keep the salad components separate until you're ready to serve to maintain freshness. The dressing can also be made in advance; just store it in a sealed container in the fridge.
Is this recipe suitable for meal prep?
Absolutely! This chili chicken salad is perfect for meal prep. You can prepare the chicken and portion out the salad ingredients into containers. Just add the dressing when you're ready to eat, and it will stay fresh throughout the week.
What can I use as a substitute for chicken?
For a vegetarian option, you can substitute the chicken with grilled tofu or chickpeas. Both options will absorb the marinade flavors and provide a satisfying protein source. This makes it a versatile dish suitable for various dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).