Wednesday, August 4, 2010

When You Have Lemons....

Janet here: It's hot, hot, hot again on the East Coast and the idea of turning on an oven is pretty much a non-starter for me. While I would like to believe everyone in my family would just eat this incredible blue cheese cole slaw for dinner (click here for recipe), in fact I do have to serve up something else. This lemon chicken, adapted from the Barefoot Contessa, is mighty tasty as well as being a good excuse to serve the cole slaw. It does require planning ahead a little bit — you have to marinate the chicken overnight — but then you can send someone else outside to grill the chicken while you stand by the fan and stay cool!

Grilled Lemon Chicken Salad
serves 4


1 pound grilled lemon chicken, sliced (see below)
1/4 cup fresh squeezed lemon juice (1 lemon)
1/4 cup olive oil
2 cups of whatever raw veggies you like: snap peas, red and yellow peppers, carrots snow peas all work well
1/2 lemon thinly sliced
salt and pepper to taste

Lemon Chicken
2 lemons juiced
1/2 cup olive oil
salt and pepper to taste
1 teaspoon thyme
1 pound boneless chicken breasts

Marinate the chicken overnight. Then grill and chill it. Then mix it with the rest and chill some more. Serve over lettuce.

Rachel here: Lemon, chicken and salad with chicken are some of my absolute favorite things. It hasn't been feeling very summery here as of late, though, plus M's been sick (sickness never feels summery) so I'm filing this recipe to try once it feels a little more in sync with where we are. Summer really kicks in much later here and I know that once it does I'll be trolling through my mom's recent posts for ways to navigate the hot kitchen.

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