Sunday, September 4, 2011

Grilled Chicken Salad

Rum, lime, and soy-drenched chicken.

Chili-cumin dressing.

Served with avocado, red onion, and tomato atop a bed of greens, these flavors really pop for a refreshing salad dinner. Served with a tortilla on the side, they can be eaten as a wrap as well.

Burn the alcohol off rum by warming rum in a small pan, then lighting it on fire with a match! Notice the blue flame in this picture...

Marinate chicken in rum, soy sauce, and lime juice.

Make the dressing in a blender. Oil and vinegar are emulsified, by initially pulsing an egg with the vinegar, then slowly adding the oil while the motor is turning.

The result is a thick and creamy base. The zesty spices infused throughout--including chili, cumin, garlic, and cayenne--create a most stellar dressing.

Broil the chicken 5 minutes on each side.

Arrange slices of chicken, tomato, avocado, and red onion over a bed of greens and drizzle with salad dressing. Bon appetit!

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