When my children were very young, I started noticing empty discarded food wrappers around the house. Single cheese cellophane or yogurt containers would be randomly littered in odd places. One day I found a recognizable kid’s dessert wrapper from our favorite BBQ eatery Red, Hot & Blue. Realizing that we had not been to the restaurant in several months, I immediately started questioning the boys. Henry denied everything so my attention turned to my nefarious toddler. My nephew, who happened to be staying with us for the weekend, said to look under Claude's bed which is where he would hide it. At first glance, I noticed that his box spring cover appeared to be loose, so I wiggled my way under the bed (one of the advantages of being vertically challenged) and found that the netting had been cut. Insides hordes of food items and other treasures had been meticulously stored between the wooden slats.
I was shocked (and a little creeped out). How could a two-year-old engineer such a heist and premeditate how to store it? Well, sometimes you really don’t want to know the answer. About a week later, I needed to remove a tag from a piece of his clothing. Claude went over to his bed, lifted the mattress, and pulled out a large butcher knife. It was then and there that I knew I had been parentally defeated. I was raising a tiny ginger-haired mastermind with the face of an angel. They say God only gives you what you could handle (and maybe what you deserve), but I realized I was either raising a genius or the FBI’s Next Most Wanted. Neither of which I was smart enough to compete. However, there is one thing I know for sure. Claude has made every day of my life much more interesting. For dinner, I’m serving my Red, Hot & Blue Cheese Salad in honor of him. American’s Most Wanted is on. Claude just looks at me and grins. Perhaps tonight’s the night I'll finally get my answer.
Red, Hot & Blue Cheese Salad with Balsamic Grilled Chicken
INGREDIENTS
For the Chicken
- 2 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped oregano
- 1 tablespoon fresh chopped basil
- 2 teaspoons smoked paprika
- 1 tablespoon lemon zest and juice
- Kosher salt and pepper
For the Salad
- 6 cups fresh greens, such as romaine
- 1 cup cherry tomatoes, halved if large
- 4 ounces gorgonzola cheese, crumbled
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- Homemade croutons
For the Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh chopped basil
- 2 teaspoons dijon mustard
- Kosher salt and pepper
- 1 pinch crushed red pepper flakes
INSTRUCTIONS
- Add the chicken to a bowl and toss with the olive oil, thyme, oregano, basil, paprika, lemon zest, and juice, and a pinch each of salt and pepper.
- Preheat your grill, grill pan, or cast-iron skillet to medium-high and brush the grates with oil.3. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken.
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In a glass jar, combine all ingredients for vinaigrette and whisk or shake until combined. Taste, and adjust seasonings to your liking. Serve alongside the salad.
- In a large salad bowl, combine the greens, tomatoes, and gorgonzola. Top the salad with avocado, red onion, and croutons Serve the salad alongside the balsamic vinaigrette.
