Creamy Balsamic Vinaigrette on Deviled Egg Layers

To fend off scurvy last night we made a grilled chicken salad that was out of this world. He took a whole chicken, cut it up into quarters, seasoned it with the rub listed below, and grilled it.

Chicken Rub:

1/4 cup paprika

1/8 cup salt

15 peppercorns

1 clove of garlic

olive oil

Grind the paprika, salt, peppercorns, and garlic together in a food processor. Slowly add olive oil until the mixture just holds together.

I made a creamy balsamic vinaigrette. The recipe was modified from a wonderful cookbook called, "from the cooks garden" by Ellen Ecker Ogden.

1/4 cup balsamic vinegar

2 tablespoons soy sauce

1 tablespoon spicy mustard

1 tablespoon honey

1 large garlic clove

1/2 cup olive oil

Blend all together in the food processor. You really need to use the food processor; I tried to whisk it together by hand and I couldn't get the olive oil to blend it. Plus if you use the food processor, you don't need to chop the garlic up.