9 green onions, sliced
2 tablespoons apple brandy
2 tablespoons white vinegar
1 tablespoon vegetable oil
1/2 teaspoon salt
1 tablespoon paprika
1/2 teaspoon onion powder
1 1/2 tablespoons paprika
1 teaspoon smoked paprika
1 handful saltine (optional)
1 teaspoon white sugar
1 cup tropical salad dressing (including mayonnaise)
1 cup canola oil
2 tablespoons lemon juice
Brown the chicken breasts in lightly oiled skillet; remove skin and bones. Grill over medium heat, turn brown, and cook until no longer pink, about 5 minutes. Remove from skillet and place next to the lid of the dish.
Mix the vinegar, olive oil, salt, paprika, onion powder, paprika, sherries, salt, paprika and sugar until thoroughly combined. Transfer the mixture to a large bowl. Chill in refrigerator or freeze the salad dressing.
Place the salad dressing, mayonnaise, oil and lemon juice in a small bowl, pour over salad mixture and toss to coat. Plate or wrap individual plates and serve.