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Don't wing it: Stock up on grilled chicken

By BETH DOOLEY, Special to the Star Tribune

Last update: May 7, 2008 - 4:47 PM

Spring activities -- kids' sports, meetings, concerts -- have us all abuzz (like those chatty birds in the morning and the bees circling kids eating Popsicles after school). It's busy and there's less time for sit-down dinners and long conversations at the table. We gotta run.

Grilled chicken breasts and thighs make fabulous sandwich fare. Marinate several pounds, then grill and store in the refrigerator so they're ready to stuff into pita pockets, layer on bread slices or in a bun. Microwave or gently reheat on the stovetop in a fast sauté, or just use them right out of the fridge. Stock up on condiments -- fancy mustards, sandwich spreads, pickles, barbecue sauce, marinated veggies, olives -- and you're good to go.

What's your signature dish? Please send your recipes, along with stories, to Beth Dooley at bdirish@earthlink.net or by mail to Star Tribune, Taste / One Great Dish, 425 Portland Av. S., Minneapolis, MN 55488. All letters, stories and recipe submissions become the property of Beth Dooley.

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