I haven’t always been a big fan of salads. Here in America salads seem to be an afterthought. Case in point, a side salad usually consists of iceberg lettuce with bad tomatoes, cucumbers, shredded cheese, along with a huge amount of the dressing of your choice. To me that is not very appetizing. When I started reading books about France and learned that salads were amazing dishes – not an afterthought – I was intrigued but a little bit unbelieving.
Adapted from a New York Times recipe, this is a simple and delicious meal that combines the sweetness of honey, the rich umami of miso, and balances it out with a little kick of vinegar. No marinating is required – making it a perfect weeknight dish, but you can make this dish ahead of time, and let the chicken sit in the fridge up to overnight.
I’m always so excited for grilling season to start because it really opens up our repertoire of recipes. So many great Mediterranean and Asian recipes are perfect for grilling. One prime example is Souvlaki – a delicious Greek grilled chicken dish. This version is very simple – only 5 ingredients: chicken, garlic, oregano, olive oil, and lemon. Like most of our recipes, it’s fast, easy, and healthy!