By Christmas. The traditions stack. Tamales on the 23rd (Elena's kitchen, the assembly line, 150 this year because the production has its own momentum and Elena does not believe in "enough" — she believes in "more than enough, because someone unexpected always shows up"). Pozole on the 24th at Maryvale (the red pozole, the candles, the grace in Spanish). Christmas morning at our house (off shift, fourth year — the gods continue to favor me). Christmas dinner at the altar: standing rib roast, Roberto's carne asada, Sofia's Brussels sprouts (now a permanent addition), Diego's dinosaur nuggets (also permanent, by popular demand from Diego, who is the only member of the popular and the only member of the demand).
Gift from Jessica to me: a framed photograph of the Mesa location — the standalone building, the busy corner, the space that felt like home. She took the photo on a solo drive last month, framed it, and placed it next to the architect's rendering above the smoker. Two images above the altar: the dream (the rendering) and the location (the photograph). The gap between them is closing. The gap is time and money and courage, and all three are accumulating.
Gift from Roberto: a set of competition-grade thermometers — the instant-read kind, Bluetooth-enabled, the exact model I use at competitions. The same gift Jessica gave me for my birthday years ago, but upgraded. Roberto said, "Your old ones are slow. A pitmaster cannot be slow." He noticed my equipment before I did. The teacher is still teaching, even from the lawn chair, even at sixty-five, even when the student has won six competitions and is writing a book.
Gift from Sofia: a handmade coupon book. "Good for: one breakfast in bed (cooked by Sofia), one batch of cookies, one grilled chicken dinner, one competition pep talk, and unlimited hugs." The coupon book is the most valuable gift I have ever received. I am redeeming the breakfast in bed coupon tomorrow morning. She says she is making huevos rancheros. My nine-year-old daughter is making huevos rancheros. The student has become the teacher. The teacher is still learning. The fire passes and the fire passes and the fire does not go out.
Sofia’s coupon book sits on the altar now, next to the framed photograph and the architect’s rendering — three things that mean the future is being built one small act at a time. The breakfast-in-bed coupon goes first, but the “one grilled chicken dinner” coupon has been on my mind since Christmas morning. When I thought about what that meal should look like — something worthy of a nine-year-old’s handwriting, something that honors the student who is already becoming the teacher — this Grilled Chicken Salad with Blueberry Vinaigrette felt exactly right: bright, generous, a little unexpected, and made with care.
Grilled Chicken Salad with Blueberry Vinaigrette
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 6 cups mixed salad greens
- 1 cup fresh blueberries, divided
- 1/2 cup sliced strawberries
- 1/4 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup candied pecans or walnuts
- Blueberry Vinaigrette:
- 1/2 cup fresh blueberries
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/4 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Marinate the chicken. Brush chicken breasts with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Let rest at room temperature for 10 minutes while you prepare the other components.
- Make the vinaigrette. Combine 1/2 cup blueberries, red wine vinegar, honey, Dijon mustard, salt, and pepper in a blender. Blend until smooth, then stream in olive oil with the blender running until emulsified. Taste and adjust seasoning. Set aside.
- Grill the chicken. Heat a grill or grill pan over medium-high heat. Grill chicken 6—7 minutes per side, or until internal temperature reaches 165°F. Remove from heat and rest 5 minutes before slicing against the grain.
- Assemble the salad. Arrange salad greens on a large platter or divide among four bowls. Top with sliced grilled chicken, remaining 1 cup fresh blueberries, strawberries, feta, red onion, and candied pecans.
- Dress and serve. Drizzle blueberry vinaigrette over the salad just before serving. Pass extra dressing on the side.
Nutrition (per serving)
Calories: 370 | Protein: 28g | Fat: 21g | Carbs: 22g | Fiber: 3g | Sodium: 310mg