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.)