GRILLED CHICKEN & SUMMER SQUASH SALAD

Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad. 

Serves 4

1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
3/4 cup canola oil
1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
1/4 cup chopped fresh cilantro leaves and tender stems
1-1/2 Tbs. finely grated peeled fresh ginger
1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
1 tsp. granulated sugar
Kosher salt
1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
5 oz. baby arugula
Freshly ground black pepper

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Prepare a medium-high gas or charcoal grill fire.

Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.

Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.

Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Serving Suggestions

Grilled Peaches with Raspberry Butter and Cookie Crumbs are a perfect finish for this salad.

nutrition information (per serving):
Calories (kcal): 600; 

Fat (g): 47; 

Fat Calories (kcal): 410; 

Saturated Fat (g): 4.5; 

Protein (g): 37; 

Monounsaturated Fat (g): 28;  

Carbohydrates (g): 10; 

Polyunsaturated Fat (g): 13; 

Sodium (mg): 520; 

 Cholesterol (mg): 95; Fiber (g): 3;

Sirloin Steaks with Garlicky Swiss Chard

Fresh Swiss chard puts a summery spin on this basic seared steak. It's perfect for a quick weeknight dinner: after the steaks sear, they finish cooking in the oven while you cook the chard.  

Serves four.

2 lb. sirloin steak, 1 inch thick
1-1/2 tsp. dried rosemary, coarsely chopped
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3/4 cup dry red wine, such as merlot
4 large cloves garlic, minced
2 Tbs. red wine vinegar
1 tsp. granulated sugar
1/2 tsp. Dijon mustard
2 large bunches Swiss chard (about 1-1/2 lb. total), stems very thinly sliced and leaves roughly chopped
2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup; optional)

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Position a rack in the center of the oven and heat the oven to 400°F. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary, 2 tsp. salt, and 1/2 tsp. pepper.

Heat 1 Tbs. of the oil in a large (12-inch) skillet over medium-high heat. Working in 2 batches if necessary, arrange the steaks in the skillet in a single layer and cook, turning once, until nicely browned, 3 to 4 minutes per side. Remove the skillet from the heat, transfer the steaks to a rimmed baking sheet, and roast until medium rare (130°F to 135°F), 4 to 6 minutes more. Set the steaks aside to rest.

Meanwhile, return the skillet to medium-high heat. Carefully add the wine and cook, scraping up any browned bits with a wooden spoon, until reduced by about half, 3 to 4 minutes.

Add the garlic to the skillet and cook until fragrant, about 10 seconds. Whisk in the vinegar, sugar, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 3 Tbs. oil while whisking constantly.

Add the chard stems and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the chard leaves in batches and cook, tossing, until the leaves are wilted enough to fit comfortably in the skillet, about 2 minutes. Cover the skillet and cook, tossing once or twice, until just tender, about 5 minutes.

Transfer the steaks to plates and top with the chard. Sprinkle with the Pecorino Romano, if using, and serve.

Serving Suggestions

Serve with Roasted Red, White, and Purple Potatoes, which can roast right alongside the steak at 400 degrees (though they'll need to begin roasting before the steak goes in).

nutrition information (per serving):
Calories (kcal): 530; Fat (g): 31; Fat Calories (kcal): 280; Saturated Fat (g): 10; Protein (g): 43; Monounsaturated Fat (g): 15; Carbohydrates (g): 10; Polyunsaturated Fat (g): 2; Sodium (mg): 1320; Cholesterol (mg): 110; Fiber (g): 3;

SKILLET PORK CHOPS

Ingredients

4 pork loin chops (8 oz each), well trimmed
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 medium onions, cut into 6 wedges each
3 medium carrots, cut into 1 inch chunks

Cooking Instructions

1. Season both sides of the pork chops with the cinnamon, salt, and pepper.
2. In a large skillet, melt the butter over medium-high heat. Brown the pork chops for 4 to 5 minutes per side.
3. Add the onions and carrots to the skillet. Reduce the heat to low, cover, and cook for 25 to 30 minutes, or until the vegetables are tender and the pork chops are cooked through. Serve the vegetables with the pork chops.

Servings Per Recipe: 1

• Calories 319
• Total Fat 15 g
• Sat Fat 7 g
• Cholesterol 109 mg
• Sodium 294 mg
• Carbs 10 g
• Dietary Fiber 3 g
• Protein 34 g