Summer Menu Items

We shared a post a few weeks ago about summer eats and what we crave, and now we’re back to share some more summer eats! These items are all from the Copper Canyon Grill Summer Menu, so get ’em while they’re hot!

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New in a starter portion, try our much-loved Coca Cola Ribs as an appetizer on your next visit! These ribs are slowly braised and sauced until they are falling off the bone in sticky, tangy perfection.

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Lunch is served! On your next lunch break, dig in to our Kent Island Fish Sandwich with crispy cod, slaw, and dill pickles, served with a field greens salad. We guarantee you’ll be back for more.

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We’re firm believers that salad doesn’t have to be boring. Start your meal off with our Roasted Beet Wedge Salad for a taste of summer!

Have you tried any of these items yet? We want to know what you think! Leave your feedback in the comments.

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What to do with your leftover chicken?

Shred-chicken2-jpgAs you know, chicken is a way of life for us at Copper Canyon and Stanford Grill. But what can you do with all that leftover chicken at home?

Give your leftovers new life with this fast, healthy and easy recipe. A simple bacon-mustard vinaigrette dresses up romaine lettuce and shredded rotisserie chicken for an easy and satisfying meal.

Share with us any of your favorite leftover chicken meals!

Grilled Chicken Salad

What you need:

  • 4 slice(s) bacon, each cut in half
  • 2 tablespoon(s) cider vinegar
  • 1 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) olive oil
  • 1/4 teaspoon(s) salt
  • 1/4 tablespoon(s) coarsely ground black pepper
  • 1 bag(s) (9 ounces) cut hearts of romaine
  • 2 cup(s) (about 10 ounces) shredded skinless rotisserie chicken meat

What to do:

  1. In a saucepan, cook bacon over medium heat for 6 minutes or until browned. Transfer bacon to paper towels to drain. Discard all but 1 tablespoon bacon drippings from saucepan.
  2. Add vinegar, Dijon, oil, salt, and pepper to drippings in saucepan, whisk well and heat to boiling over medium heat. Remove from heat.
  3. Place romaine in large serving bowl. Pour hot dressing over romaine; toss until coated. Add chicken and toss until well mixed. Crumble bacon and sprinkle over salad.