Rumbi Island Grill Voodoo Chicken Salad

Mom made this awhile ago & then Nate & I made it at home...we really liked it, but we made a few changes that I'll point out. Mom got it off Good Things Utah. It was really yummy. We would just suggest halving or even fourthing the dressing, it makes a TON, & we're not kidding!!

Chicken Salad Mix:
3 cups lettuce mix Feta cheese
Diced tomatoes Tortilla strips
We also added avocado Hot chicken breast, diced

Procedure:
Grill the chicken breast, let it cool & dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottom over the lettuce mixture. Place the salad dressing in a container on the side. Sprinkle the chicken down the center of the salad.

Dressing:
1/4 cup Dijon mustard 1/4 cup fresh lime juice
1/4 cup chili paste 2 Tbs.crushed red pepper
3/4cup lite mayonnaise 1 1/2 cups sesame oil
1 cup rice wine vinegar 1/2 cup soy sauce
1 1/2 cups white sugar 1/4 cup minced garlic
1/3 cup pureed ginger
Procedure: Place all ingredients into a large bowl except the ginger. Using an electric mixer, mix for one and one-half minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the ginger is totally mixed.

I didn't put quite as much garlic in the dressing. But then when we served it, we made it into a Cafe Rio Salad. So, we cooked a tortilla & melted a little cheese on it and then I made a Cilantro Lime Rice & put that on before all the lettuce & other toppings. It was a fun way to mix it up a bit.