Yesterday afternoon the light was golden, the cicadas were humming in sync and I thought, I’d love to grill our dinner before “grilling'“ and “sauna” become synonymous. In Nashville that time of year can really sneak up on you! Luckily I had already marinated chicken in balsamic vinegar, honey, Dijon mustard and spices, plus steamed cabbage, potatoes and radishes on Saturday.
The only thing left to do was make a salad and a dipping sauce, so I mixed the dregs of a creamy dill dressing with Greek yogurt, extra black pepper and a squeeze of lemon. That coated romaine and blanched snow peas from the yard, topped with fresh dill and red onion pickled radishes. The sauce was three parts Greek yogurt to one part Duke’s mayo, fat spoonfuls of whole grain mustard and Dijon mustard, and a splash of maple syrup. To make everything extra luxurious, salted butter on the hot, smokey cabbage.
There’s plenty of leftovers for lunch today, but chicken and extra salad dressing will make up the bulk of our dinner. The chicken I’ll serve cold, thinly sliced. The salad will be yard romaine and fresh dill again, but this time with crispy pan fried broccoli, capers, and slivered almonds (maybe golden raisins too, gotta taste to find out!). On the side, garlic bread made from seeded sourdough E baked a few days back.
Is this the most normcore thing I’ve ever written about? Eating leftover chicken?