Dinner on Tuesday: Grilled lemon chicken with lemon-caper sauce, grilled onion, steamed broccoli, and our usual salad. This chicken preparation is one of my wife’s absolute favorites. I make it often – at least once every two weeks or so.
I included a few photos so you can see how we build up our salad from the bottom: make the dressing first (Dijon mustard vinaigrette); add the cut up tomato, avocado, radish, and cuke; and finally the greens go on top, and toss well. We eat this salad, with slightly varying ingredients depending on what we find at the market,
![](https://i0.wp.com/www.thinkingmanskitchen.com/wp-content/uploads/2018/03/IMG_0919.jpg?resize=1200%2C800)
Olive oil, red wine vinegar, Grey Poupon mustard, salt and pepper.
![](https://i0.wp.com/www.thinkingmanskitchen.com/wp-content/uploads/2018/03/IMG_0920.jpg?resize=533%2C800)
Things I often add to our salad greens: tomato, radish, avocado, persian cucumber.
![](https://i0.wp.com/www.thinkingmanskitchen.com/wp-content/uploads/2018/03/IMG_0921.jpg?resize=1200%2C800)
Salad ingredients, cut up and mixed with dressing.
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