This is a good one when little effort and outdoor grilling is preferred

(i.e. too hot to cook inside)

The marinade for the meat/fish is basically the same as for the salad,

so when preparing onboard there are fewer dishes used and less clean-up required,

something at which I am working on getting more proficient.

It’s very hot on the water tonight and unless the wind picks up early evening

we may just stay at the dock


on tonight’s menu…

Grilled Lime Chicken and Black Bean & Corn Salad



serving for 2 hungry sailors

2 chicken breasts



wasabi powder

1/2 cup olive oil

juice & zest of 1 lime

2-3 garlic cloves minced

large handful of Italian parsley, chopped*

1 small can black beans, drained

1 cup corn niblets**

2 small-ish tomatoes chopped

2 green onions chopped

1 avocado skinned, pitted, chopped

Rub the spices well into the chicken and place in ziploc bag

Mix together lime juice, zest, garlic and some of the chopped parsley.

Place half the dressing in with the chicken, toss and massage

then set aside in refrigerator for 1-2 hours.

Place the rest of the vegetables in a bowl and toss with remaining dressing

and rest of parsley.

When ready place chicken on grill and cook away

François does what he calls the sip and flip method.

It worked really well on these Double-D’s..

perfectly cooked, juicy, with a nice hint of lime.

Serve with salad and a crisp cold white or rosé and maybe some crusty bread

Should there be some left tomorrow there will be Touski

Kat Note:

*we aren’t big fans of cilantro but for those of you who are, substitute for the parsley

**left-over grilled corn cut from the cob is by far better than the canned or frozen

Bon appétit

…OK…so maybe this wasn’t our ‘meatless Monday’

but honestly

I am quickly losing track of what day it is…

…Retirement is sweet!