VooDoo Salad (Rumbi Grill)

Heather Skanchy introduced this salad to me at Rumbi Grill years ago... I loved it and decided to try and make it at home because I was having it so much.  I'm like that, I get hooked on things...  right now my obsession is Cafe Rio Grilled Chicken Salad. (see recipe below)  I could have it every day.  My cousin Kristi and I have had this conversation many times.... This VooDoo salad is a favorite of mine and said cousin... Give it a try sometime, it's addictive!

Salad:

Bagged field or mixed greens

Handful of grape tomatoes (or diced tomatoes)

Handful of Feta cheese, crumbled

Two handfuls crispy fried corn tortilla strips

2 jerk grilled chicken breasts

Sesame seeds

1.  Sprinkle chicken with jerk seasoning or sauce while thawing. 

2.  Cut tortillas into thin strips and fry in a few tablespoons of oil, or bake

3.  Grill or pan fry chicken in a tiny bit of olive oil.  Seasoning will naturally blacken chicken.

4.  Let chicken set for 5 min. before slicing thin on the diagonal.

5.  Mix greens with about ingredients.  Dress right before serving.

Spicy Ginger Sesame Vinaigrette:

3 t. chili garlic sauce

2 t. lime juice

2 t. Dijon mustard

2 t. fresh minced ginger

2 t. fresh minced garlic

2 T. white sugar

1/4 c. mayo

1/4 c. soy sauce

1/2 c. rice wine vinegar

1/4 c. sesame oil

Combine all ingredients in blender except sesame oil.  With blender on low speed, slowly drizzle in oil until mixed.  Makes 2 cups.

For each serving:

1-2 cups salad

1 T. crumbled Feta

grape tomatoes or 1-2 T. diced tomatoes

2 T. dressing (or more)

1 c. sliced or diced chicken

2 T corn strips (I add more)

Sprinkle of sesame seeds