Tonight's supper was a surprise hit with everyone. I originally intended to prepare this Spring Grain Salad with Asparagus & Meyer Lemon from the Kitchn website as a veggie meal; however, I ended up using it as inspiration for a chicken dish that I knew would please my daughter.

Once I'd decided we were having chicken, I strayed a little further from the recipe choosing to use a mix of grains that included freekeh, pearl barley and quinoa, instead of farro and giant couscous. It felt safe to substitute meyer lemons for the plain old variety and as goats cheese isn't a favourite, I left that out altogether. I also used half a bag of fine green beans to supplement the asparagus. I was liberal with the toasted almonds and spirited in my dressing making.

Despite applying my own take on Faith Durand's recipe the whole dish came together in sensational harmony. Both light and filling, while satisfyingly tasty.