Thursday, August 21, 2008

Spicy Honey Chicken

This salad is sure to impress...

Spicy Honey Chicken Salad

2 t Garlic Powder
2 t Chili Powder
1 t Salt
1 t Ground Cumin
1 t paprika
1/4-1/2 t Cayenne pepper (depending on how hot you like it)
6 boneless skinless chicken breasts

6 T Honey
2 t Cider Vinegar

Combine first 6 ingredients (all the spices) in bowl and mix well. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Toss chicken with spice rub to coat all sides well. Brush grill surface lightly with oil. Grill chicken a few minutes on each side, until cooked through.

Combine Honey and Vinegar in a small bowl, stirring well until combined. Brush mixture on chicken (both sides) in the final moments of grilling. Now because the glaze is sugar-based, you’ll want to turn the heat down so it doesn’t burn, but let it cook for a few minutes to caramelize.

Bermuda Vinaigrette

1 garlic clove, minced
1 T minced shallot (1 small shallot, or you could substitute onion)
1/3 C fresh orange juice
3T fresh lime juice
2 t honey (I added a little more honey. I have a sweet tooth...)
1 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
In a food processor or blender: Combine all ingredients except oil in a food processor or blender. With machine running pour the oil in using a fine steady stream.

Put chicken over romaine lettuce, add slices of avocado candied walnuts and red onion and pour vinagrette over top or toss altogether. I like it better on individual plates but you decide!