Island chicken salad with citrus rum dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Cider vineger |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Water |
| 1 | tablespoon | Onion; minced |
| 1½ | teaspoon | Sugar |
| 1½ | teaspoon | Dried thyme |
| 1 | teaspoon | Ground allspice |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Pepper |
| ⅛ | teaspoon | Cayenne |
| 1 | pounds | B & S chicken breasts |
| 1 | Head lettuce | |
| 2 | tablespoons | O.j. |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Lime juice |
| 1 | tablespoon | Water |
| 1 | tablespoon | Honey |
| ¼ | teaspoon | Rom extract |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Garlic powder |
Directions
CHICKEN
DRESSING
Chicken: Combine all, except last 3 ingredients, in a plastic bag and squish to blend. Add chicken toss to coat. chill 2-3 hours. Remove and broil 6-8 minutes. Cut into strips and serve on a bed of lettuce and assorted veggies. Top with dressing.
Dressing: Combine, chill and pour over salad.
From: The Complete Spice Book by Maggie Stuckey.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Tammi Upshaw <kbryceuj@...> on Nov 03, 1997