(no, I didn't take this pic, wish I had! see below)
Today I share with you a summer salad I have made a couple of times this season, Charlie loves it nearly as much as Ina's Sundried Tomato Pasta Salad, so I thought it was time to share.
And rather than type it out today, I am just going to give you the link to find it here:
When I first made it, I thought it was too overdressed. So the next time I made it, rather than reducing the dressing, I tossed it with a pound of cooked pasta and that made it perfect. I have substituted green beans for the asparagus, and really like it that way. All of that crunchiness combined with the peanutty dressing, and the moist chicken is YUMMY! And as for the chicken, if you don't feel like turning on your oven, I often just boil some skinless chicken breasts on the stove until cooked through (with some seasoning and fresh herbs thrown in the pot to add flavor) and go from there. It reduces the caloric factor a little too (not an easy thing to do with Ina's recipes!) Yes, do take the time to toast your sesame seeds, it really does make a difference. And Charlie says "Mom, it tastes even better the second day" which is good, as it makes a lot. In fact, I do make it the day before we plan to eat it, so all of the flavors mix and mingle.
In looking for the link, I even found that there is a group called Barefoot Bloggers that picks a recipe a month from one of her cookbooks to cook, and then they blog about it. Fun! Where do I sign up? The picture of the salad is from this site: http://www.ezrapoundcake.com/