Grilled Chicken Salad

So it is finally feeling like spring in Juneau, so I thought I would submit a nice, summery dinner idea. This recipe comes from the Fiddlehead Cookbook, which is a mainstay in Juneau kitchens. The Fiddlehead was a cozy restaraunt with a creative menu in Juneau which closed a few years ago. The dressing is what sets this salad apart - and the fact that you get to light rum on fire, which is so much fun! I have also used the chicken and dressing in a pita with some of the salad veggies. Enjoy!

Grilled Chicken Salad
Serves 6

Marinade
1/4 cup dark rum
1/4 cup tamari or soy sauce
1/4 cup freshly squeezed lime juice
3 whole chicken breasts

Chili-Cumin Dressing
1 egg
1/3 cup red wine vinegar
1 cup corn oil
2 tsp ground cumin
1.5 tsp chili powder
1 tsp salt
1 tsp freshly ground pepper
1/2 tsp minced garlic (1 clove)
1/4 tsp cayenne

Salad
9-10 cups torn mixed greens
1 carrot peeled and grated
12 tomato wedges (1.5 tomatoes)
1.5 avocados sliced
1.5 cup very thinly sliced red onion
6 warmed flour tortillas folded into quarters

1. To prepare marinade: In a small pan, warm rum slightly over low heat. Remove pan from heat and ignite rum with a match. Let alcohol burn off, gently shaking pan occasionally until flame dies.
2. In a large glass or stainless steel bowl, combine rum, soy sauce, and lime juice. Using a large spoon, stir in chicken breasts coating each with marinade. Cover and marinate in refrigerator for 1 to 2 hours, or up to 6 hours.
3. To prepare dressing: Put egg in a blender or food processor fitted with a steel blade. Add vinegar and blend briefly on high. While blender is running, add oil slowly, 1 tsp at a time at first, then 1 tbl at a time. (Do not add oil too fast or the dressing will break down. If it does, start over with an egg yolk and slowly add broken dressing.)
4. When all oil has been added and dressing is smooth, add cumin, chili powder, salt, pepper, garlic, and cayenne. Pour into a 2 cup container, cover and refrigerate for up to 3 days.
5. To assemble salad: Preheat broiler or bbq.
6. BBQ or broil chicken until no longer pink inside. Remove from heat and slice thinly on the bias.
7. Divide mixed greens evenly among plates and sprinkle with grated carrot. Arrange tomato wedges, avocado, and red onion slices on half the greens; fan out chicken slices on other half. Spoon 2 tbl dressing over salad and serve immediately, accompanied by warm tortillas and remaining dressing.