The dog days of summer are upon us! Here's a recipe that is refreshing and very versatile. It can be served as a salad, main entrée, or even on toasted whole wheat wedges or between dinner rolls.
4 whole Smart Chicken breasts, bone-in, skin-on
Splash of extra-virgin first cold-pressed olive oil, sometimes I used garlic olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup mayonnaise (I like Hellman's), more if you like a creamier salad
1 Tablespoon honey
1 teaspoon apple cider vinegar
3 Tablespoons chopped fresh tarragon leaves
4-5 stalks celery, sliced thin
2 cups green or red grapes, cut in half
1 cup toasted pecans, choppedButter or romaine lettuce, optional
- Fire up the grill and when it is hot enough, place the Smart Chicken breasts, skin side up, on the grill. With a basting brush, rub it lightly with regular olive oil or garlic olive oil. Sprinkle generously with salt and pepper. Grill until a digital thermometer inserted into the Smart Chicken breasts reads at least 170 degrees F. Set aside until the Smart Chicken breasts are cool enough to handle. When the Smart Chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the Smart Chicken into 1-inch chunks. Place the Smart Chicken in a large bowl.
- In another bowl, mix mayonnaise, honey, and apple cider vinegar. Mix well. Add the enhanced mayonnaise, tarragon, celery, and grapes to the Smart Chicken. Toss well. Refrigerate for at least an hour, more is better. If using butter lettuce or romaine, scoop onto individual leaves of butter lettuce or romaine lettuce. Garnish with a few toasted pecans.