Tear washed lettuce (I usually have iceberg, romaine, and bib in the house). A little shredded Napa cabbage is nice too, if you have it. Thoroughly wash fresh spinach to remove sand or grit and tear leaves. Mix with a grated carrot. Place generous portion into individual serving dishes- I use soup bowls.

Wash fresh snow peas and steam until just al dente, but still crisp. Plunge peas into ice bath to stop cooking and chill. Add to salad along with chilled Mandarin orange sections and smoked almonds.

Slice a hot grilled chicken breast and lay across greens, top with grated Monteray cheese. You may garnich with chow mein noodles or croutons, if desired, or serve with warm crusty bread. We like creamy poppyseed dressing on this, but a citrus based dressing or an Asian soy/sesame dressing is nice, if you prefer. Serve with a big glass of iced tea.

Grilling the chicken is Steve's department. We have had both gas and charcoal grills and he got rid of the gas grill. He really is a devotee of charcoal grills; they do not dry the meat the way that gas grills do. The chicken is sometimes marinated in one of the Lawrey's Asian inspired marinades. More likely he just does a dry rub of Mrs. Dash's table blend and a Hungarian chicken rub.

http://www.germandeli.com/078006019999.html
(I buy this locally, so I am not endorsing this company. Just wanted to show you a picture, maybe you can get your grocer to carry it.)

http://www.zehndersstore.com/product_pages/seasonings.htm (Scroll down to where the bottom of the page: Pride of Szeged Fish Rub and click on the box. Zehnder's is an old established restaurant famous in Michigan. I would trust them to be reliable.)

One little tip about using this rub. A little goes a long way. I have never opened the two lids marked "sift" and "pour". Some of the more aromatic herbs are too big to fit through the openings so I always use the lid marked "spoon" and pour it into my hand. Okay, that's two tips, you got an extra one for being such a nice and attentive audience! LOL



If we are expecting a spell of hot weather, he might grill up 6 or 8 breasts on his day off and then I can re-heat them in the microwave as need be and make then into different salads all week. Do you want those recipes too?

We use the beef and the rib rubs as well. DS1 and DDIL use the fish rub also and like it quite well. Although I love seafood, DS2 leaves the house when I fix it, and I've got DH up to eating shrimp and crab in gumbos and chowder. And he is starting to eat salmon or tuna if we go out. Still have a ways to go before I can get him to try it at home. Thinking of making some homemade fish sticks.

Thank you so much Meg. Twas kind of you.
Rebecca P

Yummmmmmmm!!! My mouth is watering.
KimUK