Shelly's Recipe

ISLAND CHICKEN SALAD WITH CITRUS-RUM DRESSING

Category: Salads - Poultry

Marinade
3 tbsp soy sauce
2 tbsp olive oil
]1 tbsp cider vinegar and instant minced onion
2 tsp sugar and thyme
1 tsp pepper and ground allspice
1/2 tsp ground cinnamon and nutmeg
1/4 tsp ground red pepper
1 1/2 lb boneless, skinless chicken breasts

Dressing
1/4 cup vegetable oil
3 tbsp orange juice
1 tbsp lime juice and honey
1/4 tsp rum extract, ground ginger, nutmeg and garlic salt
Lettuce and assorted raw vegetables, to serve

Combine marinade ingredients and mix well until combined. Pour into a large resealable bag and add chicken to marinade. Seal and refrigerate at least 4 hours.

Combine dressing ingredients together and mix well. Set aside.

Preheat broiler or grill. Remove chicken from marinade and discard marinade. Cook chicken 5-6 minutes on each side or until lightly browned. Cut cooked chicken into strips. Arrange on lettuce. Surround with assorted vegetables and sprinkle with reserved dressing.