Anatomy of a Summer Weeknight

Anatomy of a Summer Weeknight

The Scene: Tuesday Night. Dad out, 13-year-old at camp, me at office, five minutes from home. Pouring.

4:00 Receive text at work from 15-year-old: Can we see The Big Sick tonight? 

4:03 Quick Flixster scan of movie times. Me: 6:15 show, be ready a little before 6

4:04 Can we have dinner before we go? I’m starving

4:05 Sure. Quick scan from memory of fridge turns up nothing but orphaned vegetable scraps.

5:15 Leave office, swing by Stop ‘n Shop, pick up rotisserie chicken.

5:30 Home. Simmer and shock asparagus; chop up chicken, onions, cucumbers, asparagus.

5:40 Make dressing. Toss everything together. Eat.

5:50 Leave for movie.

6:15 Popcorn and previews.

9:00 Home.

Chopped Chicken Salad with Vegetables

Salad

Ingredients

  • 1 rotisserie chicken, chopped into bite-size pieces
  • 2 mini cucumbers, chopped into bite-size pieces
  • 2 tablespoons red onion, minced finely (could also use shallots or scallions)
  • 1 tablespoon sesame seeds (or more to taste)
  • 2 tablespoons soy sauce
  • 3 tablespoons red wine vinegar (would’ve used rice vinegar if I had it)
  • 1/2 teaspoon sesame oil
  • 2 teaspoons mayo
  • 1 teaspoon brown sugar
  • 1/3 cup grapeseed oil (or olive oil if that’s all you got)
Read the whole recipe on Dinner: A Love Story