Here is a classic example of using up whatever happens to be available in the freezer and refrigerator without having any idea of what the result will be. It was late and I had no plan for dinner, but I was leaning in the direction of a dinner salad. It was also one of the first really summer like evenings we have had so far this Spring and, having just cleaned the grill, I wanted to put it to good use. I always have lettuce and standard salad fixings available because I have some form of a salad almost every night. Boneless skinless chicken breasts are also one of the basic items I always keep in the freezer because they are incredibly versatile and very quick to thaw. The only items not normally in the vegetable crisper is this beautiful baby zucchini and the tiny super sweet peppers. I saw them in the market recently and could not resist.
To create this dinner salad, I combined lettuce, cucumber, onion and cheese in a large mixing bowl and tossed it with dressing. I grilled the chicken breast, zucchini and sweet red peppers until the chicken was cooked through, about 10 minutes per side, and the vegetables until they were tender but still had some texture. I plated the salad greens first and topped them with the sliced chicken breast and grilled zucchini and sweet peppers.
A few quick tips. When the weather starts getting warm, keep you salad greens in the refrigerator until the last possible second, just before sitting down to eat. Even if you prepare the salad in advance, store the whole thing, bowl and all, right in the refrigerator. That way, your salad is sure to stay cold and crisp and not turn into a wilted luke warm pile of icky green leaves. Secondly, when grilling boneless skinless chicken breast, or any other type of chicken, turn down the heat. Grilling over too high of a flame will result in flare ups which will torch the outside of the chicken leaving it burnt on the outside and raw on the inside. A more moderate heat will ensure even cooking while still creating that great crust that we all love from grilled food. Finally, when grilling vegetables, I find it works best to keep the vegetables as whole as possible and, if necessary, cut them down after grilling. This reduces the chances that the vegetables will fall between the grates, will also ensure a more even cooking and prevent your vegetables from burning or over cooking and turning to mush.
I'm jealous that you can just grill whenever you feel like it. I have a grill in my car trunk, but I have to take it to the park. (The disadvantage of apartment living)You're absolutely right about the grilling temperature. Many people make the mistake of slapping the meat on the grill as soon as the coals are going strong. BTW, I think it's more important to keep the salad dry until you are ready to use it. Italians don't like cold food.
ReplyDeleteI feel for you! When I lived in Florida for ten years I lived in a high rise and was unable to grill. I smuggled in a Hibachi a few times but I almost burnt the place down so I stopped. Seems sea breezes and hot coals do not make a good combination.
ReplyDeleteI agree about the dry lettuce, in fact, I think dry is more important than cold now that I think about it. However, Italian or not, I must have by salad cold!