Monday, June 27, 2016

Rumbi Island Grill Voo Doo Chicken Salad {Copycat Recipe}

Recipe:  Salad, Recipe:  Main Dish, copycat recipe, rumbi island grill voo doo chicken salad
Now that summer is well on it's way, I thought I would share with you some of my favorite summer-salad recipes. I am a HUGE fan of salad's for dinner in the summer. When I use the grilled and cooked chicken from my freezer, these salads can come together in just a few minutes. Also, the salad dressings will last up to two weeks in the fridge, so they are nice to make up and have ready for salads throughout the month.




As I was looking through my blog recipes, I was shocked I hadn't blogged about this Rumbi's Island Voo-Doo Salad recipe. This copycat recipe I have been making for over 8 or 9 years now and it is a favorite! I went to Rumbi's Island Grill long ago and got this salad. I knew we could make this salad better and had fun playing with the recipe until we got it just right. The combination of mango fruit, tomatoes, red onion, feta cheese and chicken is just plain delightful. Top the salad off with a creamy, sweet, chili dressing and you have a salad everyone will crave and love for years to come! Hope you're having a great summer and staying out of the heat ;)

Rumbi Island Grill Voo-Doo Chicken Salad {Copycat Recipe}

Salad:
2 heads romaine lettuce, chopped
1/2 cup feta cheese
3 tomatoes, diced
1 mango, peeled and diced
1/2 red onion, diced small
2-3 boneless skinless chicken breasts, grilled and seasoned then chopped
1 bag tortilla chips or strips
2 cups cooked white rice (optional)

Dressing:
1/4 cup Dijon mustard
2 Tbs. lime juice
1 tsp. chili powder
3/4 cup mayonnaise
1/2 cup sugar
2 tsp. minced garlic
1 tsp. ginger powder (or fresh)


Grill or bake chicken that has been heavily seasoned with lemon pepper or steak seasoning (or just salt & pepper).  Cut chicken into cubes and set aside.  Cut lettuce, tomatoes, and mango and place in a large salad bowl.  Cook the rice until tender and set aside to cool slightly.  For the dressing, blend the ingredients together until smooth. Add extra sugar if needed.  Layer the salad on your plate with rice on the bottom of your plate, then lettuce, tomatoes, chicken, mango, feta cheese, and tortilla chips.  Serve the salad with the dressing.

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