Sometimes there is nothing worse than a hot week day. The DC area has a quite a few of them coming up and I am just not in the mood to feel the sweat dripping down my back while on the metro at 5pm and preferring to stay in the office instead of getting fresh air. But, speaking of fresh air we leave for the "U.P." (upper peninsula) of Michigan this weekend. 80 degrees! No humidity! Lakes! Beaches! Wineries! In short, fresh air.
This week at work is going to be crazy and then we have a lot of driving ahead of this weekend. But, I hope to have time to blog from Michigan. I already know there will be some culinary gems happening while we are up there, including an original recipe. However, in the mean time and between time try this easy refreshing salad. Perfect for your hot weeknights.
Peachy Grilled Chicken Salad
Adapted from Bon Appetit August 2006
Chicken
3 chicken breasts
2tbs lime juice
3 tbsp olive oil
salt
Salad
1 bunch Mixed greens
1 ripe avocado, sliced and cubed
1 bunch green onions, sliced
2 ripe peaches, slices and cubed
Dressing
1 tbsp cider vinegar
3 tbsp Dijon mustard
3 tbsp honey
as much or as little olive or vegetable oil as you like. I tend to like a thicker honey mustard so I stay in the 2-3 tablespoon range
garlic powder
Whisk the lime juice, olive oil, and salt together and marinate chicken for about 30 minutes, turning once.
While the chicken marinates whisk together the dressing ingredients until thick (or thin!) depending on your preference.
Light a grill (or preheat your Foreman or Cuisinart pannini press) and grill marinated chicken until done. About 8 minutes a side depending on thickness. Let cool a bit then slice into pieces.
Toss all salad ingredients together and dress. Top with chicken and serve.
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