The irony of my entire life is that when I was 4 years old I choked on a life saver.
My mother had to pull over the car and give me the Heimlich in front of a Volkswagen dealership. Since then I’ve had a soured distain for artificially flavored cherry candies (and subsequent love for German carmakers). And almost debilitatingly commonplace, citrus is my confectionary default – taste of choice.
Anyway, I’m not sure if this subconsciously played a roll in me becoming an emergency room nurse, but I’m rationally aware it has some deeper meaning…Back to the story..
Gasping, I eagerly enveloped my juvenile lungs in sweet oxygen (nitrogen and a few other gasses). I wasn’t the only one crying. Breathing is a real treat, it turns out – Something I never wanted to take for granted again.
It’s the sole reason I haven’t eaten a life saver since.
After that I had a new found appreciation. The sky was bluer, the summer sun shined brighter, the glare on the glistening jettas and beetles made their price tags a bit easier to swallow. (See what I did there??)
And I knew. I knew that food really must be enjoyed, prized even – savored to the best of my ability. 30 years later I still shiver thinking about those moments on the side of Telegraph Road.
Tonight I’m savoring something that is abundantly summery and citrusy. (And cutting it into bite size morsels.)
Takes 1 hour; Makes enough for 4-5
Ingredients/Method for Chicken Marinade
- 2 bone in chicken breasts
- 4 legs
- Zest of 1 lemon
- Zest of 1 lime
- Zest of 1 blood orange
- Salt, pepper and olive oil
Combine chicken with citrus zests and season liberally with olive oil, salt and pepper. Mix. Refrigerate for 4 hours.
Ingredients/Method for Chicken Glaze
- Juice of 1 lime
- Juice of 1 lemon
- Juice of 1 tangerine
- Juice of 1 blood orange
- Juice of 1 naval orange
- 1 tbsp stone ground mustard
- 1/2 cup good olive oil, salt to taste
Whisk all ingredients together and taste. (Feel free to use whatever combo of citrus you have). Divide this mixture into 2 bowls – 1 to glaze the chicken while grilled and 1 to have as extra dressing.
Ingredients for the Salad
- 3 handfuls mixed greens
- 8-10 strawberries
- 15-20 cherry tomatoes (on the vine is pretty)
- 1-2 avocados, halved and pitted
- 1/2 head radicchio, cut through the core into 6 wedges
- 2 balls of fresh burrata
- 1 handful basil leaves
- EVOO or avocado spray
Method for throwing it all together
Heat your grill to med/high. Once hot turn the grill down to medium. Grill the chicken, basting with the glaze every 10-15 minutes. The chicken will take approximately 35-40 min.
While the chicken is grilling, skewer the strawberries through the middle and spray them with avocado oil. Place them on a large piece of foil and set aside.
Spray tomatoes, radicchio and avocado with avocado oil and salt.
When the chicken is nearly done we will get the quick fruit and veggies going. Grill the tomatoes on foil for 5-6 min. Place the radicchio on the grates along with avocado for about 2 min, just to get char marks. Grill the strawberries on the foil for 2-3 min, turning them 1 time.
When the chicken is done, allow it to rest, uncovered for at least 5-7 min.
On a large platter or bowl, carefully assemble the greens, strawberries, basil leaves, avocado halves, tomatoes and radicchio. Toss this with reserved glaze/dressing if desired. Top with chicken and burrata.
Shout out to Ma – for saving my life, amongst all the rest..
Need more life saving dinner ideas?
- Try Steak Lettuce Wraps with Mango Gooseberry Guac
- Or Corned Beef Migas with Gochujang and Goat Cheese
- How about Truffle Cauliflower with Fried Chicken and Hot Hot Honey
- Another goodie is Turkey Calamarata
