Salad greens are the number one crop in my garden this month and this is my favorite salad; "Tony's Grilled Chicken Salad". I start by marinating chicken breast in 4 cups of water, 3/4 cup of salt, juice from 2 limes, 2 cloves of minced garlic and one minced chile for 2 hours. Rinse and dry your chicken, dip in lime juice and rub with a mixture of 1 Tbs. paprika, 1tsp. onion powder, 1 tsp. ground coriander seed, 1 tsp. garlic powder. Then grill them.

The next job is a wonderful peanut sauce; you may want to double the recipe.

• 3 1/2 Tbs. Soy Sauce
• 1 1/2 Tbs. Hot Chile Sesame Oil
• 2 Tbs. Vermouth (water for tea totalers)
• 1 1/2 Tbs. Red Wine Vinegar
• 2 Finely Chopped Green Onions
• 1 1/2 Tbs. of minced Fresh Ginger
• 2 Tbs. Honey
• 5 Tbs. Peanut Butter
• 1 Tbs. Sesame Seeds
• 1 Tbs. Fresh Minced Garlic

If mixture is too thick, thin with water. You want it to flow nicely over the salad.

I have Romaine, Spinach, Curly Leaf Red lettuce to mix together and I also use a few beet tops, and a little mustard greens for a spicy addition. I have both regular mustard and that Purple Giant Mustard they sell at the nurseries in the fall for winter color (it works great). The salad dressing repeats the lime & ginger theme;

• 3/4 C. Olive Oil
• 1/4 C. Fresh Lime Juice
• 2 Tbs. Sugar
• 1/4 tsp. Ground Ginger
• Pinch Cayenne Pepper
• Salt & Ground Pepper to Taste

Mix your salad and serve on dinner plates. Top with thinly sliced grilled chicken. Then drizzle the peanut sauce. A little work, but worth the effort!