Subj : St. Martin 05
To   : All
From : Dave Drum
Date : Mon Apr 12 2021 16:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saint Martin Calypso Chicken Salad
 Categories: Poultry, Vegetables, Fruits, Citrus, Chilies
      Yield: 4 Servings
 
      2 tb Hot sauce
     12 tb Extra-virgin olive oil;
           - divided
      5 tb Fresh squeezed lime juice;
           - divided
      3 tb Honey; divided
      1    (2") piece fresh ginger;
           - peeled, grated
           Salt & Fresh ground pepper
      1 lb Boned, skinned chicken
    1/3 c  Sour cream
      3 tb Orange juice
      1 tb White balsamic vinegar
      8 oz Mixed baby greens
    1/2    Red onion; sliced paper
           - thin
      1    Ripe mango; peeled, small
           - dice
    1/3 c  Toasted sliced almonds
      2 tb Toasted sunflower seeds
      3 oz Crumbled feta cheese
 
  For the chicken, Combine the hot sauce, 1/4 cup of the
  olive oil, 1/4 cup of the lime juice, 2 tablespoon of
  the honey, and ginger and whisk until smooth. Add a
  pinch of kosher salt and a few cranks of black pepper
  then taste. If you want it hotter, add more hot sauce.
  Add the chicken and turn to coat. Place in an airtight
  container and marinate anywhere from 1 hour to 8 hours.
  
  For the dressing, combine the sour cream, orange juice,
  1 tablespoon of the honey, remaining lime juice,
  balsamic vinegar, and 1/2 cup of the olive oil in a
  blender. Add a pinch of kosher salt and a few cranks of
  black pepper and process for about 30 seconds and
  refrigerate until ready to use.
  
  Heat a gas or charcoal grill to high (about 400ºF) and
  rub the grill with a towel dipped in vegetable oil.
  Remove the chicken from the marinade and let any excess
  marinade drip off and set marinade aside. Place the
  chicken on the grill and cook uncovered, turning rarely,
  about 10 minutes. Then baste the chicken with the
  remaining honey marinade every few minutes and continue
  cooking until the chicken is charred and the juices are
  running clear, about 10 to 15 minutes more. Remove
  chicken from heat and let rest a few minutes while you
  put the salad together.
  
  To assemble, layer the greens, onion, mango, almonds,
  sunflower seeds, and feta in a serving bowl. Thinly
  slice the chicken and arrange it across the salad.
  
  Serve with dressing passed on the side.
  
  RECIPE FROM: http://saltandwind.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Oh no!  I forgot which friends I told the truth to!
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