Crazy April weather, but mighty nice nonetheless. How about this? Mince a couple garlic cloves, add them to 1 cup of olive oil in a small pot on a very low burner. Let it go for ten minutes or so just to infuse the oil with flavor. You could add cracked pepper and a teaspoon of oregano. Remember, low low heat, we’re not tying to fry the garlic.
Let it cool on the counter while gathering 1/4 cup vinegar and 2 tablespoons sugar. Make a dressing with these, 1/2 cup of your infused oil, and maybe the juice of a lemon. In a plastic bag add 1/4 cup of your dressing to a pouind or so of chicken breasts or turkey tenderloins. Squish ‘em around a little, let ‘em sit. Slice ciabatta or any similar bread into long slices and brush with the remaining garlic oil. You’ll grill or broil these later when you’re grilling, broiling, or even pan cooking your poultry.
While the meat and bread are absorbing flavor, wash and break up the lettuce or lettuces of your choice into your salad bowl. Crack some pepper over it, and sprinkle the shredded or grated cheese of your choice. Thats ready.
Now to cook the meat. It’s a nice day, you might fire up the grill for the first time in a while. If not, the stovetop or oven are fine. High heat to sear the outside, reduce to slowly finish and retain juicyness. For the garlic toast, the same.
Now it’s suppertime, 30 minutes later. At my house I slice the meat, cut the toast into crouton size pieces, lay both over the greens, add the dressing, toss, and put the whole shebang in big bowls. You may want to plate the poultry with the salad and toast as sides. Either way, you’ve got a light and tasty dinner in little time with few ingredients.
Chicken breasts or Turkey tenderloins