Summer is upon us, and here in Northern Illinois it has been upon us with a vengeance. Grilling and salad suppers are the order of the day. Chicken, and in particular, chicken thighs are the most popular grilling item in my kitchen and on my grill. I love the bone in, skin on variety. Neatly trimmed, the small blanket of skin imparts added moisture and a cozy cover to hold in herbs and spices. Much as I love them, I am currently besotted with their boneless, skinless brethren. They are so versatile, forgiving on the grill, moist and delicious. They stand up to a hearty marinade that they can languish in for 24 hours. So, now that I have confessed my love, let me tell you how I used them this time around.
These chicken thighs were leftovers gifted to me by my son, “The Grill King.” He had made Caribbean and Jamaican marinated chicken thighs and had more leftovers than his leftover resistant family(???) could finish. I took one of each, the Caribbean being more sweet than spicy and the Jamaican being just the opposite. It was just the right amount of chicken and spice for a supper salad for two.
This is how I made mine, but as always, make it your own.
- 2 Grilled Chicken Thighs Marinated as you choose
- 4 Cups Chopped Romaine Lettuce
- 1 Cup Sliced Mini Bell Peppers Slice into rings
- 1/2 Cup Sliced Green Onions White and part of the green
- 1 Cup Black Beans Drained and rinsed
- 1-1/2 Cups Cherry Tomatoes, halved Any color you like
- 1 Cup Mandarin Orange segments Well drianed
- 2 Tbsp. Honey More or less to taste
- 1-2 Tbsp. Cider Vinegar
- Juice of one lime
- 1 Clove Garlic Grated
- 1/4 Cup Canola Oil
- 1 Tsp. Jamaican Jerk Seasoning More or less to taste
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Slice the chicken into thin strips.
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Mix all of the dressing ingredients together in a jar with tight fitting lid. Shake until well blended. Can be made ahead and refrigerated. shake well before adding to the salad.
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Combine the lettuece, chicken, green onions, peppers, tomatoes,, and black beans in a large salad bowl. Pour the dressing around the edge of the salad and toss to combine.
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Add the orange sements and gently toss again. Serve.
Here are some ways to play with this recipe:
Use whatever marinade you want for the chicken. Make it yourself or buy a ready made one.
Don’t care for Romaine? Spring Mix or a spinach blend would be great, too.
Use pineapple instead of oranges or how about mangos, even a combination of any or all would be delicious.
Add more beans, leave them out, our try a different variety.
Substitute red onions for the green onions.
As far as the dressing goes, make any adjustments that make your palate sing.
There are many more ideas that you can think of and as always you have my blessing to use them.
Have a safe and happy summer filled with family, friends and delicious food.
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