Jamaican' me Jerk! Chiken Salad

Guerrilla Recipe No. 2

Ingredients:

2 boneless chicken breasts
1 head of Romaine Lettuce
1 Carrot
1 Jazz Apple
1/2 Yellow Bell Pepper
1/2 Orange Bell pepper
1/2 white Onion (I think green onion might be even better, but I didn't have any...)
3 cloves of Garlic
Olive Oil
White Wine (I used a Sauvignon Blanc)
Soy Sauce
Jamaican Jerk Rub (find one you like, but here's essentially what's in it...mine came from these guys...take a look at their other blends, especially the Chinese 5 spice!)

Chicken

1) Clean the chicken breasts.
2) Put the Jamaican Jerk rub all over the surface of the chicken breasts. Rub, Rub, Rub!
3) Finely chop the cloves of garlic.
4) Pour a nice layer of olive oil in the frying pan, dump in the chopped garlic, add an *ample* amount of white wine, and a few splooshes of soy sauce.
5) Heat the stove top to medium; get the reduction nice and hot, then add in the chicken, and turn the heat down to low-medium. Put on the lid, and leave it alone for about 10 minutes.

Salad

1) Clean and chop the romaine, carrots, onion (don't forget your goggles!), bell peppers into desired sizes.
2) don't forget about the chicken ... if it's been 10 minutes, flip it over, recover for another 7-10 minutes.
3) Chop the apple into cubes - save this as late as possible, as the apple flesh will start to brown with air exposure.

By the time you're done chopping the veggies, the chicken should be done. There should be plenty of reduction left.

Cut the chicken breasts into pieces, place pieces onto of veggies. Place cubed apples on top of chicken.

then ...

Pour reduction over the salad...it makes a killer dressing.

I wanted to try extra sharp white cheddar crumbles on top - but the cheddar I had ended up being moldy. Next time, though. ;)
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