VOODOO CHICKEN SALAD
By: Chef Name: David Prows, Rumbi Island Grill
Source: ABC4 Utah
Yield 1 Salad

4 oz. spring mix lettuce
1 oz. feta cheese
1 oz. diced tomatoes
2 oz. voodoo dressing
pinch tortilla chips
1 boneless chicken breast
VOODOO DRESSING:
1/4 cup Dijon mustard
1 tbsp. fresh lime juice
2 tsp. chili paste
1 tsp. crushed red pepper
3/4 cup lite mayonnaise
3 cups sesame oil
1/2 cup rice wine vinegar
1/2 cup soy sauce
1/2 cup white sugar
2 tbsp. minced garlic
1 tbsp. minced ginger

Place all ingredients into small mixing bowl. Hand whisk until all food is mixed together. Served chilled.