grilled chicken, berry topped salad, & asparagus

I prepare fresh food each evening – shopping for fruits and vegetables once a week, but each night I pick up my protein after leaving the office, making the decision to stop at the grocery store or fish market. I buy what looks the best and often what is on sale. I like to roast or grill chicken thighs as they are flavorful, moist, and cook up quickly. They are inexpensive as well – coming in at under a dollar a pound on sale.

A key element of successful grilling is to have EVERYTHING READY TO GO before the food goes on the grill. Have all your ingredients prepared. Example – have your salad items in the big bowl so all you have to do last minute is toss with dressing. Have your asparagus snapped and peeled so all you have to do is place them on grill. THIS is how we make cooking look easy – we are PREPARED!

Chicken thighs
Smoked paprika
Olive oil
Juice of a fresh lemon, lime, or orange
Sea salt and freshly ground black pepper

Lettuce – I like the frisee greens or butter lettuce
Walnuts – pop them in a small dish and microwave them for two minutes to toast them, then cool
Berries – whatever is on sale and look plumb and beautiful
Olive oil

Asparagus – I snap off the bottoms and peel the bottom 2 inches of stalk with vegetable peeler

PREHEAT GRILL ON HIGH – hot grill is essential so food does not stick.

Make a quick and flavorful marinade for the chicken (this also tastes great on fish) Blend a tablespoon of smoked paprika, with a tablespoon of olive oil, a few grates of zest and the juice of orange or lemon, a sprinkle of sea salt and grinds of black pepper in a medium bowl. Add the chicken thighs to the bowl and toss to coat with the marinade.

In a flat oblong dish, toss the asparagus with olive oil, salt and pepper so they are coated and set aside.

Lay the chicken down on one side of the grill, and cook for ten minutes with top closed – DO NOT TOUCH THE CHICKEN. When it’s time to flip, first arrange the asparagus in a single layer on the other side of the hot grill. Flip the chicken, close grill lid, and cook for an additional 15 minutes.

While chicken is cooking, place salad ingredients into a large bowl. Drizzle with Newman’s Own Light Raspberry Walnut Vinaigrette and toss to coat.

frisee salad with raspberries and walnuts

Remove chicken to large platter, arrange grilled asparagus on same platter in one pile. Serve with your bowl of beautiful Berry Salad.

That’s the Meal!