Do you know how many times I buy or receive a magazine in the mail, thumb through it dreaming of making at least one of the recipes, then put it on down never to be looked at again. A missed chance to recreate one of the many no-doubt fabulous recipes that the magazines editors and kitchen team have slaved over and tested for months.
What percentage of all recipes in magazines, do you think ever get made? 10%? 50%? I have no idea either but I bet the number is pretty low if the majority of the world is like me – but then maybe they aren’t… perhaps you are all out there fully utilizing the periodicals you subscribe to…
Well this time was going to be different. On the cover of the May 2015 Martha Stewart Living magazine is a gorgeous chicken dish featuring grilled chicken bread salad with beautifully fresh peas and pea shoots. I knew I had to make this one, it looked straight forward, clean and perfect for a summer gathering. I put the issue on my coffee table where I was sure to continue to see, and dream of, the recipe in question. Luckily for me, we already had a date on the calendar to get together with friends so I committed to the recipe – plus, I had the perfect flag platter to showcase my work.
Oh and did I mention, a few months prior I found these adorably patriotic gingham napkins that were just screaming to be set out for a summer dinner under the sky! Aren’t they perfect!!
Add in stoneware plates and a tall Ball jar filled with wildflowers and Hydrangea and my summer table was set!
SO how did the Grilled Chicken Bread Salad recipe turn out you might be asking… well the original version called for roasted chicken, the swap out there was minimal, I also wanted to add a few more greens and the market had the cutest Romaine Jewels on sale which, I feel added not only another element but also an amazing variety of colors in their little leaves. Overall it was an incredibly easy recipe to prepare, especially for entertaining when you want to spend time with guests rather than in the kitchen I would absolutely recommend trying this out for your next summer entertaining opportunity.
- Whole chicken, cut into sections
- Kosher salt
- Fresh ground pepper
- Olive oil
- 4-5 romaine lettuce jewels or centers
- Loaf of sourdough bread
- 2 cups English peas
- 1 bunch green onions, chopped
- Pea shoots
- Season chicken pieces with salt, pepper and olive oil. Grill, cook through until juices are clear, or slightly yellow.
- While chicken is grilling, half romaine jewels and arrange on the outside edge of large platter.
- Into a medium bowl,rip sourdough bread into 1 inches pieces and mix with peas and 1/2 cup chopped green onions. Stir to combine. Spoon onto the center of the serving platter.
- Remove chicken from grill. Chop breasts in half. Arrange all pieces on top of bread salad and top with pea shoots.
- Serve with with additional chopped green onions and a fresh vinaigrette.
* * * * * * *
And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.
Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.