HOW ABOUNT SOME SUMMER SALADS

If there's one food that really captures the essence of summer, it's salad. All kinds of beautiful, ripe produce are overflowing from gardens and orchards. When fruits and vegetables are at the peak of their season, there's no need to do anything fancy with them - they're just begging to be tumbled into a salad bowl and enjoyed in their raw, natural glory. Let's share some of my salad recipes for July.

EASY GRILLED LEMON CHICKEN

I know everyone loves Ribs for the 4th, but I always BBQ some chicken give my Lemon Chicken a try, you will need to double the recipe I found everyone loves Chicken.

INGREDIENTS
1/2 cup fresh lemon juice
1/2 cup soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 (6 ounce) skinless, boneless chicken breast halves

DIRECTIONS:

Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours
.
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate.

Drain and discard marinade from the bag, and place chicken on preheated grill about 4 inches from heat source for about 6 to 8 minutes on each side Cook until chicken is no longer pink and juices run clear,