Chili-Rubbed Chicken Summer Salad
Chili powder is a pretty commonly called-for ingredient and you might think they’re all basically the same. Well, not so much. This incredibly versatile spice blend can include many different kinds of chiles—ancho, chipotle, New Mexico, pasilla—and even have some nonfiery ingredients, such as oregano and cumin—so choose deliberately. For this salad, where boneless, skinless chili-powder-rubbed chicken breast tops our DOLE® Endless Summer™ Salad, studded with raisins and smoky, crumbled turkey bacon, consider using Fiesta chili powder, which often includes ground coriander and garlic powder, or New Mexico chili powder, both of which can usually be found in larger markets.
Ingredients
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 boneless, skinless chicken breast halves (1 pound)
- 1 tablespoon olive oil
- 1 pkg. DOLE® Endless Summer™ Salad Kit
- 4 slices turkey bacon, cooked, drained and crumbled
- 1/4 cup DOLE Seedless Raisins
Directions
- Combine chili powder, cumin, salt and pepper in small bowl. Brush chicken with olive oil and sprinkle with chili powder mixture.
- Grill chicken 10 to 12 minutes, turning once, or until lightly browned and no longer pink in the center. Let stand 5 minutes; cut into thin strips or bite-size pieces.
Combine all ingredients in salad kit except Summer Vinaigrette in large bowl. Add crumbled turkey bacon and raisins. Toss with dressing. Divide salad mixture on 4 large plates. Arrange cooked chicken on top of each.