### Celebrating Summer Liberation: An Expedition of Self-Care and Gastronomic Pleasure
As summer arrives, numerous parents encounter a unique chance: a fortnight of undisturbed time while their children are away. Rather than the usual holiday or evening gatherings, this period can serve as a moment for personal growth and renewal. The journey can be unexpectedly rewarding, rich with simple pleasures and personal advancement.
During this time, one may prioritize health and wellness. For example, investing in orthotics can significantly enhance comfort and mobility. Catching up on missed appointments, delving into literature, and achieving hydration targets transform into minor triumphs. The absence of children enables uninterrupted chats with friends, relishing cool beverages like Hugo spritzes, and watching dogs play, all while reminiscing about the little ones.
This summer, one dish particularly shines: a Grilled Chicken Salad with Cilantro-Lime Dressing. This recipe encapsulates the spirit of summer meals, merging bright flavors and fresh ingredients. It’s a tribute to simplicity and flavor, ideal for those wishing to enjoy their time away from parental responsibilities.
#### The Highlight of Summer: Grilled Chicken Salad with Cilantro-Lime Dressing
**Ingredients:**
**Dressing:**
– 1 2-ounce bunch cilantro, leaves and stems
– 2 scallions, finely sliced
– 1 clove garlic, peeled
– 1 jalapeño, seeded and roughly chopped
– Finely grated zest and juice of 2 medium/large limes
– 1/2 cup olive oil
– 1 teaspoon kosher salt, plus additional to taste
**Salad:**
– Oil for brushing the grill
– 1 pound boneless, skinless chicken thighs
– 1 1/2 teaspoons chili powder
– 1 teaspoon kosher salt
– 2 ears corn on the cob, shucked
– 1 5-ounce package of leafy green lettuce
– 1 firm-ripe avocado, thinly sliced
– A bowl of Fritos (optional)
**Instructions:**
1. **Prepare the Dressing:**
– Roughly chop the cilantro and place it in a blender or food processor. Add scallions, garlic, jalapeño, and lime zest. Pulse to break down.
– With the machine running, gradually add olive oil, scraping the sides as necessary. Blend until completely pureed. Incorporate salt and lime juice, then blend again. Adjust seasoning as desired.
2. **Make the Salad:**
– Pat the chicken dry and season with chili powder and salt. Preheat the grill to medium-high and lightly grease the grates.
– Grill the chicken thighs for 4-5 minutes on one side and 3-4 minutes on the other. Grill the corn until charred, turning as needed.
– Slice the chicken into strips and remove the corn kernels from the cob.
3. **Combine and Serve:**
– Toss salad greens with some cilantro-lime dressing in a large bowl. Top with chicken, corn, and avocado. Drizzle with additional dressing and serve with Fritos on the side.
**Storage:** The dressing remains fresh in the refrigerator for 5-6 days without browning, while grilled chicken and corn can be stored for a few days.
This summer, as you appreciate the liberty of time away from parenting, let this colorful salad remind you of the pleasures of self-care and culinary adventure. Whether savored at home or in a vacation rental, it’s a dish that guarantees to enhance your summer dining moments.