What did we do while our kids were away for two weeks this summer? Did we take a vacation? Did we have parties every night? The truth is a bit embarrassing, so the younger version of Deb from Smitten Kitchen would probably be upset. [“You promised you wouldn’t become boring!”] I got… orthotics. And even worse, I actually love them. I caught up on various appointments. I pushed myself to finish books before they were due at the library and sometimes succeeded. At times, I drank a full eight glasses of water and went to bed by 10:30 PM. Sure, we went out. We had uninterrupted conversations. We enjoyed Hugo spritzes. We watched dogs playing in a kiddie pool positioned in front of an open fire hydrant and lamented how the kids were missing out, then refreshed their last locations and camp photos several times. We expressed things like, “I miss the kids, but not the act of parenting.” I watched a certain clip that left me emotionally devastated. I’d sleep through my alarms in the morning, and there was no one around to tell me about the strange faces I make in my sleep or remind me they’d promised to bring homemade treats to school that day. Friends, it was a wild time.
And the fun didn’t stop there. I prepared large dinner salads and enjoyed the freedom to mix everything together, including the dressing, without having to leave it on the side or create a salad bar of ingredients for some unnamed picky child who might refuse the whole meal because of certain components. In what might be the most surprising revelation of all, I have to say this specific salad quickly became the highlight of our summer.
This salad could win gold in the summer dinner salad Olympics, and in my opinion, it stands head and shoulders above the rest. I’m fairly certain I’ll be making it for the rest of my life, but I hope you might give it a try sooner—perhaps even in a vacation rental kitchen. It originated from a more complicated place; I’ve been creating variations of what I call a Southwestern Cobb salad for years—a sort of taco bowl salad—with colorful rows of everything from tomatoes to black beans to peppers. However, each time I planned to share it, I would sigh and admit it required a bit of effort.
Instead, I have simplified it to what I believe are the most essential elements: chili-rubbed grilled chicken, charred sweet corn, avocado, and an incredibly addictive cilantro-lime dressing. The entire dish is a vibrant blend of greens and yellows (my favorite colors), and to ensure it doesn’t feel too wholesome and serious, I highly recommend serving it with a bowl of Fritos on the side or even sprinkled on top. A glass of something cold sweating on the table, with your toes in the sand and the overall sense that life is indeed pretty wonderful right now isn’t guaranteed, but I hope for that for you and for us, and I believe this salad can help.
It’s here! The 2025 SK Classroom Wishlist Project has begun, where we aim to provide teachers with the necessary tools to set up their classrooms for success. If you're unsure where to start, let me assist! I suggest selecting a school in your area or perhaps your hometown, or even searching through descriptions for classrooms that resonate with you personally. If you can, please lend a hand. No donation is too small to brighten a teacher’s (and their students’) day. Additionally, purchasing crayons, pencils, and books that aid children in learning and succeeding feels incredibly rewarding. [Project information. Direct link to the spreadsheet.]
**Grilled Chicken Salad with Cilantro-Lime Dressing**
**Dressing:**
- 1 2-ounce bundle of cilantro, leaves and stems (trim brown ends)
- 2 scallions, thinly sliced
- 1 clove garlic, peeled
- 1 jalapeño, seeded and roughly chopped
- Finely grated zest and juice of 2 medium/large limes
- 1/2 cup olive oil
- 1 teaspoon kosher salt, plus more to taste
**Salad:**
- Oil for brushing the grill
- 1 pound boneless, skinless chicken thighs
- 1 1/2 teaspoons chili powder
- 1 teaspoon kosher salt
- 2 ears of corn on the cob, husked
- 1 5-ounce package of leafy green lettuce
- 1 firm-ripe avocado, thinly sliced
- A bowl of Fritos (I don’t view this as optional)
**Make the Dressing:**
Roughly chop the cilantro leaves and stems into 1- to 2-inch pieces and place them into a blender or food processor. Add scallions, garlic, jalapeño, and lime zest, then pulse to chop the ingredients as finely as possible. With the machine running, drizzle
What did we do during the two weeks this summer when our kids were away? Did we take a vacation? Did we have celebrations every night? The reality is a bit shameful and definitely has that middle-aged vibe...