Danny Stevens is a wanderer, an all-American guy and a chef. Born and raised in crisp Avon, Conn., Stevens realized early on that his calling was to be a chef and, seeking warmer climes, enrolled in the Scottsdale Culinary Institute in Arizona. After graduating in 1996, he returned home and took a position as assistant chef at the acclaimed French bistro Apricots. After three years, Stevens began missing the warmer Arizona weather, so he took a job as assistant chef at a new restaurant, Z’Tejas. Working with Founding Chef Jack Gilmore, Stevens helped develop innovative new menu items and create daily specials in Z’Tejas’ signature style – blending flavors of the Southwest, Louisiana, California and Mexico. (The recipe you see here is one such eclectic example.) And he was soon traveling to other locations in Bellevue, Wash.; Salt Lake City; Chandler, Ariz.; and right here in Orange County, at Z’Tejas in Costa Mesa. He was promoted to executive chef, overseeing operations at this restaurant, in the spring of 2004. And when he’s not whipping together a mean grilled cilantro pesto-rubbed ruby trout, he’s probably out catching waves in Huntington Beach.


JERK CHICKEN SALAD WITH SESAME GINGER DRESSING

Ingredients

• Sesame Ginger Dressing:
1/2      cup shallots, minced
1/4      cup garlic, minced
3/4      cup ginger, minced
1/2      cup honey
3/4      cup Dijon mustard
3/4      cup red wine vinegar
1/2      cup soy sauce
1         tbs. black pepper
2         cups vegetable oil
3         tbs. sesame oil
3         tbs. Worcestershire sauce
1/4      cup Sambal chili paste
1/2      cup mayonnaise
1/4      cup of black sesame seeds

• Jamaican Jerk Rub:
3/4      cup chipotle pepper
2         tbs. rosemary
2         tbs. parsley
2         tbs. basil
2         tbs. thyme
2         tbs. salt
2         tbs. black pepper
1/4      cup lime juice
1/4      cup dry mustard
1/2      cup white vinegar
1/2      cup water
6         oz. chicken breast
2         cups salad greens
1         Roma tomato, diced
2         oz. feta cheese, crumbled
Corn tortilla strips

Preparation
Combine the chipotle pepper with the rosemary, parsley, basil, thyme, salt, pepper, lime juice, mustard vinegar and water. Rub the chicken breast with the mixture and grill until cooked through.
   
Meanwhile, to prepare the dressing, combine the first 13 ingredients in a food processor and blend until everything is incorporated, then transfer the mixture to a bowl and whisk in the sesame seeds.
   
In a large bowl, toss the salad greens with the Roma tomatoes and sesame dressing, then divide the mixture between two chilled plates.
   
Cut the seasoned grilled chicken breasts into strips and arrange on top of the tossed salad greens. Sprinkle with feta cheese and the tortilla strips.

Chef's note: For the rub, use dry herbs only. And be cautious when applying it to the chicken, as it’s very spicy.

Makes 2 servings