With all the chicken talk earlier (other threads, eh?) I went out and bought a chicken breast (bone and skin intact), split it, rubbed it with my favourite seasoning and let it sit covered on a plate in the fridge 'til we were ready to grill.
Sooooo... dinner tonight was grilled chicken breasts and grill-roasted potato salad topped with toasted pine nuts (the taters were roasted and finished with lots of other good stuff...mmm.) We finished with a salad of watercress and grape tomatoes tossed with a sherry vinegar/olive oil vinaigrette, topped with a sprinkling of coarse salt, a few grinds of black pepper and about 1/4 cup crumbled feta and a couple of broken, baked corn tortillas.
"Je vis de bonne soupe et non de beau langage." Molière