I love Virginia Beach. I lived down there for years. All of
my stories are in some way related to the Tidewater area. So when Elle Cosimano, an up-and-coming YA Thriller/Suspense writer, invited me to go on a
writing retreat with her to a cabin in Virginia Beach, I eagerly agreed.
The cabin we rented turned out to be a lodge. And it came
stocked with everything except an indoor stove. No, really. We’re talking a FULL bathroom, AC, two separate sleeping areas, a half-fridge, hot and cold running water and a flat screen television. (But since we were there to write,
the TV sat alone and unloved the entire weekend.)
Saturday night, after a day spent torturing our characters,
we decided to break for dinner. I brought my husband’s propane barbecue grill and discovered, I am Queen of the Barbie! The chicken turned out beautifully.
Since I spent my time at the grill, Elle put together the
salad. As you can see from the recipe, she didn’t stop at lettuce and tomatoes.
Together, we created a gourmet meal that was simple, healthy, fresh and completely gluten-free.
Raspberry Vinaigrette Chicken on the Barbie
Two boneless, skinless chicken breasts
Smoked Gouda Cheese
Raspberry Walnut Vinaigrette Dressing (gluten-free version)
Bag of Salad (lettuce, cucumbers, carrots, cherry tomatoes)
Here’s the SUPER Easy Recipe
Marinate chicken in Raspberry Walnut Vinaigrette dressing for several hours in an air-tight container. When ready to make dinner, grill on medium heat for 7-10 minutes on each side depending on thickness of breast.
Just before removing from heat, add 1-2 slices of Gouda
cheese on top of the chicken. Let it melt slightly.
Prepare bag salad as usual and place on plates.
Serve chicken over salad. Garnish with pears, grapes, pistachios and another slice of Gouda. Top with a small amount of Raspberry Vinaigrette Dressing.