Hi there– When I was a girl our grandmother had a tiny house with a spacious backyard. It was filled with fruit trees and corn stalks, a grape arbor and vegetables in rows. And at the back of the yard was her chicken coop. I loved walking back with her to feed the hens. But on Sundays she chose a plump chicken to be our Sunday lunch after church, family set around the long table.
So here’s my updated version of Grandma’s Sunday meal– lighter and easier to prepare–thankfully, no plucking chickens for me. But it’s a full Sunday dinner, set out in salad form. Just add a sturdy loaf of bread and some sweet butter and some family around the table…
SUNDAY CHICKEN SALAD
3 pounds extra small red potatoes*
1/4 cup olive oil
2 large chicken breasts
splash olive oil
8 oz. fresh green beans
6 or 7 red radishes, sliced thin
6 cups torn greens (we used red leaf lettuce)
SEEDY MUSTARD DRESSING
1/2 cup olive oil
1/4 cup cider vinegar
2 tsp. seedy mustard**
1 tab. honey
salt & pepper to taste
Cut the potatoes into smallish chunks. In a bowl, toss them with the 1/4 cup olive oil and several shakes of garlic salt. Spread them on a baking sheet and bake them up at 400 degrees for 15 minutes (just til they are soft enough to eat– not super browned).
Cut the chicken breasts lengthwise to make thinner filets. Salt and pepper the chicken. Grill the chicken on the outdoor grill or on the stove top. Cut it into neat slices
Cook the green beans in a steamer with salted water for about 6 to 7 minutes, until they are tender, but still crisp.
Then arrange the greens, chicken, potatoes, green beans and radishes on a pretty plate.
Put all the dressing ingredients in a container with a tight lid and shake until it’s all thoroughly blended. Pour over the salad and enjoy! Serves four.
*I like the tiny red potatoes that come in a bag, but any smallish potatoes will do.
**Trader Joe’s has a pretty seedy mustard that has just the right amount of spice.