It is now officially hot in Texas, so we typically avoid adding heat inside the kitchen and use the grill for just about everything. Tonight's dinner was no exception. And, as usual there are leftovers: The dinner was a salad of lettuce, tomatoes, cucumber, potatoes, grilled chicken and grilled watermelon. Sounds odd, I admit! But it did get the "we can serve this to people" accolade from Madame, so all is well.
Why thighs and not breasts? They are much easier to cook without drying out - more forgiving and more flavorful. Yes they are fattier, but we embrace the inner fat in this house. Flavor rules!
Also we typically don't dress our salads directly. We cook potatoes, dress them while hot and then use the dressed potatoes as the dressing for the salad overall. It is one way to make sure you don't overdress the salad. Oh, and since it is as fast to make a dressing as it is to open a bottle, the dressings are all home made. Where to start?