| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Salad, Tammi |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cider vineger |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Water |
| 1 |
tb |
Onion; minced |
| 1 1/2 |
ts |
Sugar |
| 1 1/2 |
ts |
Dried thyme |
| 1 |
ts |
Ground allspice |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Pepper |
| 1/8 |
ts |
Cayenne |
| 1 |
lb |
B & S chicken breasts |
| 1 |
|
Head lettuce |
| 2 |
tb |
O.j. |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Lime juice |
| 1 |
tb |
Water |
| 1 |
tb |
Honey |
| 1/4 |
ts |
Rom extract |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Garlic powder |
INSTRUCTIONS
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@dixie-net.com> on Nov 03, 1997
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