Now heres a fun and easy recipe for a quick summer meal!
The secret to this light and tangy dish is a marinade that's made with Italian vinaigrette. It comes together quickly, and the chicken strips are so flavorful you may find you don't even need dressing for the salad.
1 (8-ounce) bottle Italian dressing
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Creole seasoning (optional)
8 thin-sliced boneless, skinless chicken breasts
Mixed salad greens
Combine the marinade ingredients in a medium-size bowl and whisk them to blend. Set aside 1/2 cup of the mixture for basting the chicken on the grill.
Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Remove the chicken from the bag and discard the marinade. Grill it uncovered, basting with the reserved marinade. Cook the chicken until it is no longer pink inside, about 2 minutes per side on a gas grill. Transfer the breasts to a cutting board and let them rest about 5 minutes before thinly slicing them crosswise. Serve the chicken over salad greens and cherry tomatoes. Serves 6 to 8.
Its been a very busy time here at my house so far this late Spring. I have my son graduating this week from high school this coming Friday. He`s also receiving some awards this week at a couple of award ceremonies. His graduation rehearsal is Tuesday afternoon. So this week is pretty busy! I am so extremely proud of my son. He has accomplished amazing things in less then eighteen years, and I know he plans to go on to accomplish bigger and better things in the coming years. And throughout it all he has managed to keep his head and his feet planted firmly on the ground. He is a great kid, with a great mind and a BIG heart. I love him dearly, and words can not possibly express how truly proud I am of him. But if I had to pick one I would pick AMAZING.
As for the rest of you have a great week! I will post on Saturday, June 16th with updates on the week. And some more recipes and fun trivia.