Great Prices in the Tom Thumb Meat Dept

On sale for $1.88/lb starting today:

• Boneless Skinless Chicken Breast
• Top Round London Broil
• Pork Loin Chops

Also...

• Locally grown Bi-Color Corn 5 for $1.

Use the chicken for the recipe I cooked for dinner last night. It was a hit with the family and perfect for upcoming hot summer nights.

Chicken, Red Potato, and Green Bean Salad (from myrecipes.com)

This 30-minute salad is loaded with fresh ingredients and tossed with an incredible homemade dressing.

Dressing:

1/3 cup coarsely chopped fresh parsley

3 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon whole-grain Dijon mustard

1 tablespoon extravirgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

Salad:

1 pound small red potatoes

1 teaspoon salt

1/2 pound diagonally cut green beans

2 cups cubed cooked chicken (about 8 ounces)

2 tablespoons chopped red onion

1 (10-ounce) package gourmet salad greens (about 6 cups)

To prepare dressing, combine first 8 ingredients, stirring well with a whisk.

To prepare salad, place potatoes in a saucepan; cover with water. Add 1 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans, and cook an additional 4 minutes or until beans are crisp-tender. Drain. Rinse with cold water; drain well.
Quarter potatoes. Place the potatoes, beans, chicken, onion, and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve immediately.

Yield: 4 servings (serving size: about 1 3/4 cups)