From Chaos, Make Salad

Summertime meals around my house are more chaotic than during the rest of the year. My children’s friends stay for dinner, out-of-town relatives call unexpectedly and neighbors drop by with backyard produce.

One of my last-minute solutions is to marinate and grill boneless chicken breasts. And the leftovers make for a great salad such as this one, on another night.

Here’s an easy marinade for eight to 10 boneless chicken breasts: Mix together 1/3 cup fresh lemon juice, 1/3 cup olive oil, 2 minced cloves garlic, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin and 1/8 teaspoon paprika.

Place the chicken in a 13x9-inch baking dish and pour the marinade over. Cover and marinate for one hour at room temperature or up to six hours in the refrigerator. (Remove from the refrigerator 45 minutes before grilling.)

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Morgan is author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books, $18.95).

Grilled Chicken Salad With Anaheim Peppers

Active Work and Total Preparation Time: 30 minutes

1/2 cup shelled unsalted sunflower seeds

1 Anaheim pepper

1/2 pound jicama

3 to 4 grilled chicken breasts

1 large navel orange

8 cups torn romaine lettuce leaves

1/2 cup chopped cilantro

1/4 cup sour cream

1/4 cup mayonnaise

2 tablespoons orange juice

1/2 teaspoon salt

1/2 teaspoon sugar

Freshly ground pepper

* Place sunflower seeds on rimmed baking sheet and toast at 350 degrees until lightly browned, about 15 minutes. Set aside to cool.

* Slice pepper in half lengthwise, seed and cut crosswise into thin slices. Peel jicama and cut into 1x1/4-inch matchsticks. Slice grilled chicken into 1x1/4-inch matchsticks. Peel orange and remove white pith. Cut into thin wedges.

* Toss together lettuce, Anaheim pepper, jicama, chicken, orange wedges and cilantro in large bowl.

* Combine sour cream, mayonnaise, orange juice, salt, sugar and pepper to taste in small bowl. Add toasted seeds to salad bowl. Toss salad with dressing. Divide among 5 plates and serve immediately.

5 main-course servings. Each serving: 505 calories; 471 mg sodium; 162 mg cholesterol; 20 grams fat; 17 grams carbohydrates; 62 grams protein; 1.75 grams fiber.

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Placemat and bowl from Pier 1 Imports stores.