Mount Tom Spice-Rubbed Chicken with Chop Chop Salad
Mount Tom Spice Rub
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 cup red wine
Add all ingredients into a bowl. Mix well and set aside.
Chop Chop Salad
1/4 cup each of finely chopped vegetables:
- Green beans
- Red onion
- Red pepper
- Corn
- 1 cup gorgonzola cheese, crumbled
- 8 cups shredded iceberg lettuce (about two heads of lettuce, cleaned)
- 1 – 1 1/2 cup of honey mustard or thousand island dressing
Combine all ingredients in a bowl. Toss well just before serving.
Mount Tom Spice-Rubbed Chicken
- 4 6-oz. chicken breasts, boneless and skinless
Pre-heat the grill. Place the chicken on the grill, turning onto each side every 4-5 minutes, depending on the heat of your grill. Halfway through cooking time, baste the chicken with the rub. Continue to baste with the rub each time you turn the chicken.
When ready to serve, place the salad on the plate, slice the chicken diagonally, and serve atop the salad. Garnish with any extra chopped veggies and gorgonzola.
Yield
6 servings
Source
Recipe from The Log Cabin / Delaney House
