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I always look for recipes I can use a few different ways with just one batch. My latest such strategy involves making vinaigrette, then using some of it to marinate chicken and the rest to dress a salad. The idea came from a happy, lazy accident during my last "hot grill” summer.

I had invited extended family over for dinner on our deck and was looking to grill some chicken to serve with a salad and other sides. That morning, I was rummaging around my fridge and spied a large container of balsamic vinaigrette I had made earlier in the week for our nightly salads. A small lightbulb went off in my head: Instead of making a separate marinade, I added the chicken parts to a zip-top bag and dumped in a bunch of the vinaigrette.



I massaged it into the chicken, squeezed out extra air, sealed the bag and returned the chicken to the fridge. When it was time for dinner, I pulled the chicken out - of course, I discarded the marinade after use - then grilled it and served it to oohs and aahs. There were no leftovers, and my guests wanted to know the recipe.

I hesitated: The entire experience, delicious as the result was, made me feel like I had cheated. Marinating in vinaigrette is hardly a new concept. Bottles of Italian dressing have given up their lives for that very purpose (no shame in the game).

It takes just a few minutes to make your own, and you can control exactly what’s in there - and keep it on hand for much more than salads. In case it’s not obvious, you can use just a.

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