No. 128 & 129: Mixt Greens Park Salad & Tequila Lime Chicken

Saturday marked not only the Kentucky Derby, but our first cookout of summer.

Friends, music and cooking took up our evening. We also played games that included this classic:

Railroad Empire

See that genius Monopoly strategy at work? While Mr. McC bought and then sold houses, contantly flirting with bankruptcy, I built a nice little railroad empire. That will be $200. Please and thank you.

True to most Monopoly games, the four of us quit after an hour. A winner was never established. In fact, I don't think I have ever finished a Monopoly game.

Mixt Greens Park Salad

The Park is a seasonal salad at Mixt Greens that I love. On those busy work days when I need something fast, healthy and filling, it's my go-to meal. I wanted to try to recreate it at home without the $11 pricetag.


Serves 4
For the salad
4-6 cups mixed greens
1 cup Brussels sprouts, rinsed and halved
1 cup small fingerling potatoes, rinsed and halved or quartered (sized similarly to the sprouts)
1 tablespoon olive oil
Salt and pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 cup dried cranberries
1/4 cup pepitas
Shaved parmesan

For the vinaigrette
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Coarse salt and fresh ground pepper
1/4 cup olive oil

To make

Begin by roasting potatoes and sprouts. Preheat the oven to 400 degrees. Line a baking sheet with foil.

In a bowl, combine brussel sprouts, potatoes, olive oil, salt, pepper and herbs and toss to coat. Place on baking sheet and roast for 35-45 minutes or until the potatoes are fork tender and the brussel sprouts are starting to caramelize and turn brown.

Roasted veggies

Set aside to cool while you make the vinaigrette.

In a medium bowl, whisk the lemon juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined. Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy.

Assemble the salad. In a large bowl, combine mixed greens, pepitas, cranberries, parmesan and roasted vegetables.


Mix to combine. Serve with Dijon vinaigrette and enjoy!

Tequila Lime Chicken

Friends of mine have raved about this Ina Garten marinade for years. We finally tried it this weekend.


1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper
3 cloves minced fresh garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole boneless chicken breasts

To make

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them until nicely browned on both sides and cooked through.

Grilled chicken

Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

The results

We had a terrific cookout. The hearty salad went perfectly with tequila lime chicken and some tri tip that we also threw on the grill.

Final plate

It was the perfect fuel for game night and fun with friends. I'll definitely be making this salad again to satisfy my Mixt Green cravings.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina