After a fine day spent up in Mount Airy as part of the administrator training program I'm part of with High Point University, it was nice to come home to a still pleasant and sunny afternoon, and it put me in the mood to grill up something simple for supper: roasted garlic chicken breasts, sliced and served on brioche buns with sunshine dressing as the condiment.
The following Thursday's easy supper depended on more of that batch of grilled chicken, in leftover form, placed atop a Romaine salad with the sunshine honey mustard dressing that I also already had on hand.
With two final grilled chicken breasts hanging out in the fridge and another bag of salad waiting for use, I subsequently made a fresh batch of creamy Caesar dressing. It suited the dinner need a few days later, on Sunday evening.
Based on "Easy Lemon Caesar Salad Dressing," by Kim of lowcarbmaven.com.
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