Summer Barbecue Recipes
Main Course Salad Recipes

Featured Cookbook:

The Mediterranean Herb Cookbook: Fresh and Savory Recipes from the Mediterranean Garden

This collection of 120 recipes features simple-to-prepare yet flavorful dishes, ideal for "busy schedules that have little room for complex preparations." The book is organized into three main sections: "Using Culinary Herbs," "Growing Your Own Herbs" and recipes. The first section covers 27 different types of green and woody herbs, followed by kitchen techniques on cutting, cooking and preserving herbs. Appealing and healthful recipes include Pork and Kumquat Skewers with Dried Thyme and Lavender, Green and Yellow Snap Bean Salad with Summer Savory, Pasta with Pressed Purple Basil Leaves and Blossoms, and Grilled Peaches Topped with Rosemary Marscapone, while "Basic Herbal Recipes" delivers a tasty sample of herb butters, sauces, marinades and beverages.


BBQ Recipe Index | Cooking with Fresh Herbs

Summer Barbecue & Luau Party Planning

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Lemon Grilled Chicken Salad

Sometime summer eating needs to be light, and just because you are having a barbecue doesn't mean your meal needs to be heavy, fattening, or boring for that matter either! Fresh herbs are so easy to grow, and nothing is better than finding innovative ways to cook with them. Fresh oregano and lemon verbena complement grilled chicken in this main course salad BBQ recipe . These delicious flavors are intrinsic to Mediterranean food, and right in synch with the Mediterranean diet, as is the fact that this particular mediterranean grill recipe is perfectly simple to make, and low-fat too! Whenever possible, choose fresh oregano over the dried form of the herb since it is superior in flavor. The leaves of fresh oregano should look fresh, be a vibrant green color, and free from dark spots or yellowing. I also prefer to use free range, hormone and antibiotic free chicken, which if you've never tried, will influence the taste of your dish quite a bit.

In a deep dish, lay out the chicken breasts.

Combine lemon juice, olive oil, oregano, lemon verbena and salt and pepper to taste, and pour over chicken.

Turn chicken to coat well, cover the dish, and allow to marinate in the refrigerator, turning it once, for 2-4 hours

In a small bowl, whisk together the mustard and vinegar. Add the oil in a stream, whisking until mixture is emulsified. Add oregano, then salt and pepper to taste.

Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals
for about 8 minutes on each side, or until it is cooked through.

In a large bowl toss the escarole or baby greens, tomatoes and flower blossoms with just enough of the vinaigrette to coat the salad well. Add salt and pepper to taste if desired.

Transfer the salad to a platter, and top it with the chicken. Serve the remaining vinaigrette separately.