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,