Recipe - Island Chicken Salad With Citrus Rum Dressing

CHICKEN
1 tablespoon Soy sauce
1 tablespoon Cider vineger
1 tablespoon Olive oil
1 tablespoon Water
1 tablespoon Onion; minced
1 One half teaspoon Sugar
1 One half teaspoon Dried thyme
1 teaspoon Ground allspice
One half teaspoon Cinnamon
One half teaspoon Pepper
1/8 teaspoon Cayenne
1 pound B & S chicken breasts
1 Head lettuce

DRESSING
2 tablespoon O.j.
2 tablespoon Vegetable oil
1 tablespoon Lime juice
1 tablespoon Water
1 tablespoon Honey
One fourth teaspoon Rom extract
One fourth teaspoon Ground ginger
One fourth teaspoon Ground nutmeg
One fourth teaspoon Garlic powder

Chicken: Combine all, except last 3 ingredients, in a plastic bag and
squish to blend. Add chicken toss to coat. chill 23 hours. Remove and
broil 68 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@dixienet.com on Nov 03, 1997