Don’t put away your grills quite yet. There are 19 days left to summer – time enough to fire up the grill a few more times for some last hurrahs. A simple salad with grilled chicken in a rich dressing, courtesy of Lani Temple, would make a perfect last suppah.

Grilled Chicken Salad with Creamy Vinaigrette
1 large head romaine lettuce, washed and chopped
3 plum tomatoes, sliced
½ red onion, thinly sliced
½ cucumber, peeled and thinly sliced
1 radish, thinly sliced
4 chicken breasts, grilled and sliced

On a large platter, arrange chopped lettuce, then add sliced
tomatoes, red onion, radish and cucumbers and top with grilled sliced
chicken breasts.

Serves 6.

Creamy Vinaigrette
¾ cup olive oil
1/3 cup white wine vinegar
2 Tablespoons sour cream
In a medium bowl, whisk together vinegar and sour cream. Slowly whisk in the oil until combined. Drizzle over salad.

Lani Temple is the caterer/owner of Megunticook Market & an MF&L columnist.