We had 7 people for dinner and doubled the amount of mesclun (spring green lettuce) which was about the right amount. On the other hand, I did not increase the amount of the dressing which was perfect. So, I think the recipe is more than you need.
The chicken marinade was essentially lemon pepper. I used skinless chicken and cooked on direct heat for 5 minutes and then on indirect for another 20. This is much longer than the recipe called for which I attributed to the 40 degree weather. In any case it was very good and with the raspberry vinaigrette was perfect.
We had chocolate chipped cookies and grilled pineapple for dessert. The pineapple should be grilled on direct heat until both sides are marked and then on indirect until you are ready to serve it. I wouldn’t leave it on for more than 30 minutes or so or it will dry out.
- Mark
I was here for this and agree it was absolutely delicious.
ReplyDeleteI like to drown salad in dressing and might have added a little more but this was definitely fine. Pineapple was great too. Be warned that the inside is hotter than it looks.
A top ten recipe, and a surprise one at that. The recipe looked fine, but not very interesting. In actuality, the fresh raspberries and chopped nuts gave the salad a lot of personality, and the unusual dressing put it over the top into delicious. The grilling aspect is a very straightforward grilled chicken. A good summer recipe!
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