Y’all…I can’t believe it, but this is my last menu post until September! As you probably have heard (because I’ve been obsessing about it for months), we’re moving back to the Pacific Northwest in July. Between moving our entire household and vacationing on the way back, I’ll be “offline” for about six weeks. Then all our stuff will get delivered and I’ll be unpacking. And unpacking. And unpacking. It’s a lot of fun. That’s why we keep doing it again and again.
But I digress. I’ve been a busy little bee, crafting, cooking, and stockpiling posts for the last couple of months, so I’ll be posting new ideas (that you won’t want to miss, of course) three times a week for July and August. I might throw in a few extra favorites from the archives, if I get around to that. I will still be checking on the blog, so please visit and leave comments!
So here goes, the last menu until September!
- Monday: Strawberry Chicken Salad with Sourdough Rolls
- Tuesday: BLT Sandwiches with Dilly Green Beans (I found a jar in the pantry) and Fresh Pineapple
- Wednesday: Lemon Pepper Shrimp, Red Peppers, and Spinach over Linguine with Chopped Salad
- Thursday: Chicken Sausages and Couscous with PIne Nuts, Apples, and Craisins
- Friday: Grilled Burgers with Alessi Sweet Potato Fries and Fruit Salad
Chicken Salad with Strawberries
- 2 boneless chicken breasts, about 6 oz. each
- 1 heart Romaine lettuce, chopped
- 2 cups strawberries, chopped (about 4 whole berries per salad)
- 1/2 to 1 cup Gorgonzola cheese, crumbled
- 1/2 cup green onions, sliced (green parts only)
- 1/2 cup chopped roasted pistachios, pecans, or almonds (we prefer pistachios)
- Raspberry or Cranberry Vinaigrette, store-bought
Strawberry-Balsamic Dressing: Whisk together 1 Tbsp strawberry jam, 2 Tbsp balsamic vinegar, and 6 Tbsp extra-virgin olive oil.
1. Pressing down on a chicken breast with one hand, slice horizontally through the center to make 2 thin fillets with each breast. Alternatively, you can buy the thin-sliced ones, but where’s the fun in that?
2. Salt and pepper them well, and place on very hot grill or grill pan. I use a cast-iron grill my GI gave me for Christmas…it works fabulously. Drizzle a bit of olive oil on first, then heat over medium high. Reduce to medium when you put the chicken in, and leave it alone for about 5 minutes, until it turns loose on its own. That means it’s ready to turn over. Cook on the other side for about 3 minutes, until it also turns loose. If you’re grilling it outside, I’m sure you know how to cook a piece of chicken, so I won’t boss you about it.
3. Remove the chicken and let it rest while you assemble the salads. Divide evenly among 4 chilled plates the lettuce, strawberries, onions, nuts, and cheese. Slice chicken diagonally and arrange prettily (as I did not in the photo) on top of salad, then drizzle with dressing. The strawberries are so juicy and the salad so flavorful, it doesn’t need a lot of dressing.