Our Sunday dinner was grilled chicken with a salad of arugula, tomatoes, cucumber, yellow bell pepper and feta cheese. I marinated the chicken overnight in a balsamic vinaigrette (Dijon, shallots, balsamic vinegar, olive oil, fresh oregano, salt and pepper) and saved some of it as a dressing for the salad to tie all the flavors together. It was 🤌😋…
(Inspired by this Washington Post recipe: Vinaigrette-Marinated Grilled Chicken Thighs Recipe – The Washington Post https://share.google/Yd8qWWhXpRHrej8SW)
by cuisine-with-me
Dining and Cooking