Today is the day before midsummer and we decided to do our grocery shopping like everyone else…mistake!!! It took for ever and when we finally got back home the kids were starving and so was me and my sister. So meanwhile I made pancakes for the kids Helena made this unbelievable delicious summer salad with prawns…Unbeatable!
Freddie is out of town this week and I am trying to get organized before our own trip so for yesterday’s dinner I grabbed what I had and it turned out to be a great Grilled Chicken Salad with mozzarella and coleslaw.
Mix all the ingredients and let the chicken rest in the marinade for 20 minutes (longer if you have the time. Grill the chicken until it thoroughly cooked. I served this with grilled asparagus topped over arugula and some of the homemade coleslaw I had leftover from our saturday picnic. I also found some mozzarella, tomato cucumber and basil that I threw in the mix…Sometimes you just have to work with what you have and it can turn into a gourmet dinner 😉
How to: Mix all the ingredients for the Chicken Marinade and let it marinade while you are making the salad. Cut up the vegetables for the salad and sprinkled some lemon juice over the avocado so wont turn brown. Mix in the Vinaigrette into the salad and serve it with the chicken. The reason I marinated the chicken is because I don’t like chicken the day after unless I marinate it. I made pasta for the kids, as especially Mira is not to keen on vegetables.
I know I mentioned this before but Tuesday is by far my busiest day of the week. As soon as I have my workout over and done I am just moving into the next thing after another which results in me not going to the grocery store on Tuesdays! Good thing I always stock up on meat in the freezer and that the cabbage don’t get old to quick.
400 grams Beef
1 tablespoon Olive Oil
1 teaspoon Liquid Smoke (add more by all means if you like it real smoky)