Toss in some boneless chicken thighs and ..
A little dry rub... ok this is a mixture of two rubs, leftovers. One from a South Western shrimp thing and the other from a BBQ thing. Well it sounds good and not enough of either to make somtin sooo. Da Mix...
Put um both in the frig for a while!
Now we mix some Balsamic vinegar, white wine, honey, EVVO an fresh blueberries.
And the Immersion blender does it's work - blueberry vinaigrette.
Thigh's rubbed and on the grille.
And over.
The salad chopped celery, onion, tomato, papaya and organic greens.
Add some Feta and grated Fontina cheese,
.And the blueberry vinaigrette.
The thighs went into the freezer to "chill" for 30 minutes.
And chopped up!
Toss in the chicken, sprinkle some Parmesan and Romano cheese...Dinner!
Thought I'd have some leftovers...Nope.