Quick dinners, quick dinners, we desperately need quick dinners. The best way for me to develop something for you is to think of what I need. We’re all in the same boat.
So I can’t get enough recipes for quick weeknight dinners. Of course, I could just make the same four or five dishes, rotating them on a weekly basis – but that’s so boring! I love serving something new; an easy meal I can fix with my kids’ help, or just let them mill around me as they settle in from school. One minute we’re just chatting and throwing a few things together and then – abracadabra – something hot and fresh hits the table and we all dig in! It’s not really magic, just a good, quick and easy recipe.
So over the next few days I’ll share 5 simple dinners with you, a week’s worth of new stuff. We’ll start off light. It’s still kinda warm outside, so I’m not in the mood for a heavy din din. We’ll save those for when there’s snow building up on the windowpanes.
Seems to me, Mandarin Spinach and Chicken Salad is just right for this time of the year. You’ll need about 1 to 1 ½ pounds of chicken cutlets for this recipe (As a starter, it serves 8; but since we’re using it for dinner, this recipe really gives you about 4 nice dinner portions.) Bake, grill, sauté or prep your chicken however you enjoy it best. You can also use leftover chicken for this slightly sweet citrusy salad. Oh, and you’ll love the dressing – a flavorful combo f honey, Dijon mustard, rice vinegar and olive oil. Double it and keep it in the fridge for a rainy day.