I, like many of you, left Miami years ago and crave this Chicken Kitchen sauce.

So I made it tonight with Dijon mustard and miracle whip (which is all I had).

I think it needs to be about 3 parts mayo to one part mustard, but I do think the Dijon mustard is better than yellow mustard. I also used Milk and lime juice rather than water. The lime juice I saw in another recipe for the sauce on another site and it seemed to add something. Don't know... but it worked.

If you want a little more kick to it, use Red Curry powder instead of regular. It's a spicy chop-chop!

So my best guess at my version of the recipe at this point is:

1 cup mayonnaise
1/4 to 1/3 cup Dijon mustard
3 tablespoons lime juice
skim milk (to thin)
curry (to taste)

Now that we've got the sauce close to finished, how about the rice? I used Goya yellow spanish rice and it was pretty reasonable. The chicken needs to be marinated too, I just used straight grilled chicken. Any thoughts on marinade?