Last night’s grilling dinner was even more special because much of the meal was homegrown – lettuce, cilantro, garlic scapes. Every summer I am reminded that nothing is better than fresh picked homegrown produce.
We kept it nice and light. I just can’t eat heavy in summer; I mean, the weather makes you sluggish enough. This meal met all the requirements – light, fresh and easy with barely any kitchen time. The cilantro scape marinade popped with freshness and was a perfect match for the smokiness of charcoal-grilled chicken.
- 2 garlic scapes, coarsely chopped
- 1 cup fresh cilantro, coarsely chopped
- 1 lemon, zest & juice
- 1 teaspoon crushed red pepper flakes
- 4 tablespoons extra virgin olive oil
- 4 tablespoons white wine vinegar
- Salt and pepper, to taste
- 2 chicken breasts
- 1 head of leaf lettuce, coarsely chopped
- In a food processor add the scapes, cilantro, lemon zest and juice, crushed red pepper flakes and 2 tablespoons of olive oil. Puree until the ingredients form a paste.
- Season with salt and pepper.
- Whisk in 2 tablespoons of white wine vinegar.
- Reserve 3 tablespoons on the cilantro mixture.
- Place the chicken breasts in a shallow pan and pour the rest of the cilantro marinade over the chicken. Cover and refrigerate for at least 1 hour.
- Make the salad dressing by whisking in 2 tablespoons white wine vinegar and 2 tablespoons of olive oil to the reserved cilantro mixture. Set aside.
- Heat the grill and cook the marinated chicken breasts until completely cooked (internal temperature of 160 degrees Fahrenheit).
- Equally divide the chopped lettuce between two plates.
- Place a cooked chicken breast on each plate atop the lettuce.
- Pour on the dressing. Serve warm or room temp.