Fresh herbs, baby spinach and ripe peaches make a refreshing summer salad that goes well with sautéed chicken coated with grainy mustard. Warm French bread completes this quick dinner.
The summer salad is made with fresh basil and mint. Use the herbs given in this recipe, add more or choose whatever is available. The combinations are endless. Fresh parsley, arugula, cilantro, thyme and oregano are a few suggestions. Fruit provides a contrasting flavor.
This meal contains 498 calories per serving with 30 percent of calories from fat.
• Plum, apricot or berries can be used instead of peach.
• Grainy mustard is also called coarse-ground.
• Heat oven to 350 degrees.
• Place baguette in oven to warm.
• Make chicken.
• Toss salad.
• Remove bread and serve with meal.
To buy: 1 bunch basil, 1 bunch mint, 1 bag washed-ready-to-eat baby spinach, 1 ripe peach, 3/4 pound boneless, skinless chicken breast, 1 jar grainy mustard, 1 whole-wheat French baguette.
Staples: olive oil and vinegar dressing, olive oil spray, salt, black peppercorns.
Linda Gassenheimer’s latest book is “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.