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Chicken:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
¼ teaspoon salt
Coarsely ground black pepper
½ teaspoon onion powder
1 teaspoon Italian seasoning
1 ½ pounds chicken tenders

Salad:
1 cup diced celery
¼ cup diced red onion
½ cup dried cherries
½ cup light mayonnaise
1 tablespoon Creole mustard,
such as Zatarain’s
1 tablespoon chopped chives
¼ teaspoon salt
Coarsely ground black pepper

1. To prepare chicken, combine all ingredients, except chicken, in a large bowl. Stir well. Add chicken and stir to coat evenly. Cover and refrigerate 1 hour to overnight.
2. Prepare grill.
3. Remove chicken from marinade. Discard marinade. Cook chicken over direct heat about 3 minutes on each side, until thoroughly cooked.
4. To prepare salad, combine all ingredients. Add cooked chicken. Toss well. Makes about 5 cups. Serves 4.

Recipe by High Cotton Catering, Natchez, Miss.

Wine Pick: The dried cherries make me think Pinot Noir, but the Creole mustard angle in the salad could put up a fight with the more acidic versions. Reach for a smooth, fruity bottle, such as the Hayman & Hill Santa Lucia Highlands Pinot Noir 2008 ($18). This admirably priced pinot offers a shimmery-velvety texture and smoky-roasty notes, all livened up with a bright-red-fruit appeal.—Wini Moranville

Per serving: 250 calories, 11g fat, 65mg chol., 22g prot., 14g carbs., 1g fiber, 790mg sodium.

1 small eggplant, peeled
1 small zucchini
1 small yellow squash
1 red onion, cut into 6 slices
6 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
Coarsely ground black pepper
3 cups dry Israeli couscous
6 tablespoons lemon juice (2 lemons)
1 cup (4 ounces) crumbled feta cheese
1 pint cherry tomatoes, cut
into halves
2 tablespoons slivered basil

1. Prepare grill.
2. Cut eggplant and squash lengthwise into ¼-inch-thick strips. Brush eggplant, squash and onions with 2 tablespoons olive oil, and season with 1/2 teaspoon salt and pepper. Place crosswise on grill grate. Cover and grill over direct heat 1 to 2 minutes on each side.
3. Place couscous in a pan. Add enough water to cover by 2 inches. Bring to a boil. Reduce heat and simmer, covered, until tender, about 10 minutes. Drain and place in a large bowl.
4. Combine lemon juice, remaining olive oil, and remaining 1/2 teaspoon salt. Whisk well. Pour over couscous. Add cheese, tomatoes, basil and grilled vegetables. Toss well. Makes about 10 cups. Serves 8.

Recipe by High Cotton Catering, Natchez, Miss.

Wine Pick: Uncork a bottle of Acrobat Oregon Pinot Gris ($11.99). With its lively green-apple and citrus notes, it’s going to taste refreshing as you cook the veggies up on the grill. Then, when you move to the table, you’re going to appreciate its voluptuously rounded body that will stand up to salad’s hefty grilled flavors.—Wini Moranville

Per serving: 370 calories, 15g fat, 15mg chol., 10g prot., 50g carbs., 5g fiber, 450mg sodium.

2 cups pineapple cubes
1 cup strawberry slices
1 cup blueberries
¼ cup sugar
Seeds from 2 vanilla beans

1. Combine fruit, sugar and vanilla beans seeds in a large bowl. Toss well. Makes about 4 cups. Serves 6.

Recipe by High Cotton Catering, Natchez, Miss.

Per serving: 70 calories, 0g fat, 0mg chol., 1g prot., 18g carbs., 1g fiber, 5mg sodium.