A Summer Salad

"Summer Flowers" Watercolor - Mary Maki Rae -2014 (c)
Now that Summer is Officially Here -(temperature in the 90's) - I'm in a Salad Mood - because of their relative simplicity - ease to assemble - and can in almost no time become "a meal in it's self".
Following is a Recipe for one that I thought would be tasty and open to additions . . . maybe Celery and Walnuts-?  See what you think. 


1/2 cup Mayonnaise

1/4 cup Dijon Mustard

Grated Zest of 2 Lemons - Plus 6 Tablespoons Juice

1 Tablespoon Extra-Virgin Olive Oil

Salt and Freshly Ground Pepper

4 Boneless - Skinless Chicken Breast Halves (each about 6 ounces)

Peanut Oil for Brushing

4 Ounces "Hemplers" Bacon - Cut on the bias into 1/4-inch thick Slices

1 Head Lettuce Leaves - spararated

1 Avocado - pitted - peeled and cut into Wedges

1/2 English Cucumber - thinly sliced


1. Whisk together mayonnaise - mustard - lemon zest - juice and oil
    in a bowl.
    Season with salt and pepper - Reserve 1/2 cup of this mixture.
    Add chicken to the remaining marinade and turn to coat.
    Let chicken marinade for 20 minutes.

2. Preheat grill to medium and brush grates with oil.
    Remove chicken from marinade and grill - flipping occasionally - until
    cooked through - 10 to 12 minutes.
    Transfer to a cutting board - let stand 5 minutes - then slice.
     Meanwhile - grill bacon - 1 to 2 minutes per side.

3. Divide Lettuce among plates.
    Top with chicken - bacon - avocado - and cucumber.
    Season with salt and pepper - drizzle with reserved marinade 
    And serve immediately.

Recipe from: "Living"Magazine - July-August 2014


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