I don’t entertain much. It’s a little ironic because I love entertaining (and cooking, of course), or at least the idea of entertaining. Last weekend it was suddenly, “Oh crap, will we have enough sides for 25 people? Do I have anything vegetarian to throw on the grill alongside the brats and burgers?”
And before that was the very important question of, “Hmmm…who’s going to help get this keg to the beach? You know, down the bluff…as is, three stories of stairs.” Thankyouvolunteers!
Tuesday night we had an old co-worker of Mr. Prevention’s over for dinner, along with her family. I was so proud that I had gotten up early, seared the pork for carnitas and had thrown that in the crock pot before work. Mr. P was stopping by the store for margarita ingredients while I had gotten home from work to start prepping. He actually called to ask if I needed anything from the store and I quickly responded with, “Nope!”
It wasn’t ten minutes later that I realized I had not prepared nor planned anything for dessert. How do you host a dinner party without dessert? Seriously, Nicole? Seriously!?
So, I did what any
dietitian host would do…I baked chocolate chip cookies. FAST.
At least dinner was ready, right? The cookies? Not too shabby 😉
This dinner…it takes a bit of forethought because you marinade the chicken. However, that step is well worth the planning. This curried chicken was absolutely phenomenal. In fact, I could go without the bread and be just as happy. In fact, I did omit one slice of the bread and gobbled the chicken and slaw right up.
Don’t let grilling season pass you by before trying this one. I promise, you’ll be thanking me!
- 1½ cups low fat buttermilk
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 tsp curry powder
- ½ tsp cumin
- ½ tsp turmeric
- 4 (4 oz) boneless, skinless chicken breasts
- 4 stalks celery, thinly sliced
- ½ small fennel bulb, thinly sliced
- ½ small red onion, thinly sliced
- ½ cup plain, nonfat Greek yogurt
- 1 tsp fresh lemon juice
- 3 Tbsp low fat mayonnaise
- ¼ tsp salt and black pepper, to taste
- 8 small slices country-style bread
- 2 tsp olive oil
- Combine buttermilk, salt, pepper, curry powder, cumin, and turmeric in a large resealable plastic bag, seal, and shake well. Add the chicken and turn to coat; refrigerate for at least 4 hours or overnight.
- Prepare grill for medium-high heat.
- In a medium bowl, combine celery, fennel, onion, yogurt, lemon juice, mayonnaise, salt, and pepper; toss to combine. Set slaw aside.
- Grill chicken until cooked through, 5–7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side. Build sandwiches with bread, chicken, and slaw. Serve immediately.
Early AM meeting!