The dog-days of summer are on our heels! *pant, pant* You’re going to want to keep that kitchen cool (i.e., less oven and stove) and spend some Q.T. with the swimmin’ pool…or the beach if you’re luckier than me.
Fresh fruits and veggies…grillin’…keeping that flab in check. Chiggity-ch-check it out (thanks to Whole Foods for the salad):
Grilled Chicken Salad with Peach-Pecan Vinaigrette
You can use leftover grilled chicken to make this recipe. For extra flavor, grill the peaches and red onions, too. Nobody will guess that the fruity, nutty dressing here is made without added oil.
1/4 cup toasted pecans, plus more for garnish
2 tablespoons sherry vinegar
1 tablespoon chopped candied ginger
3 peaches, pitted and sliced
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 red onion, sliced
1 head lettuce, torn into bite-size pieces
10 ounces boneless, skinless chicken breasts and/or thighs, grilled and chopped
Purée pecans, vinegar, ginger, one-third of the peaches, 2 to 4 tablespoons water, salt and pepper in a food processor until smooth. If desired, press through a fine sieve for a silkier dressing. Transfer to a large bowl. Add remaining peaches, onion, lettuce and chicken and toss to combine; garnish with more pecans.
…And the perfect accompaniment?
Juicy Antioxidant Iced Tea
The fruit adds nutrients and flavor without adding refined sugar (use a 100% juice where the sweetness comes only from the naturally-occurring sugars in the fruit; high-fructose corn syrup is naughty, naughty). The antioxidant tea detoxifies harmful chemicals and gives you a little caffeine boost. I love the Yogi brand!
8 tea bags
1 cup 100% fruit juice (i.e., pomegranate, blueberry, cranberry)
Boil 6 cups of water. Remove from heat, add tea bags and steep; toss the tea bags. Cool then transfer to a large pitcher, add juice. Serve immediately over ice or chill until ready to serve. Don’t forget mint sprig garnishes if you like to hear the oooohs-&-ahhhhs!