This sweet and spicy salad is the perfect meal on a warm summer night. Serve in Boston lettuce leaf cups. This recipe makes plenty; put any leftovers on top of greens or in a tortilla for an easy lunch.
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In a small bowl, mix 1-1/2 tsp. salt and 1 tsp. pepper with the allspice, cinnamon, and chipotle powder. Sprinkle the chicken all over with the spice rub. Sprinkle the chiles and scallions with 1 Tbs. oil, 1/2 tsp. salt, and 1/2 tsp. pepper.
Finish the meal with even more island flavor by serving Grilled Fruit Skewers with Island Spices & Dark Rum for dessert.
We loved this dish, but next time I would not bother to grill scallions.....rather grill red onion which holds up better. Refreshing summer dish!
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