Friday, July 22, 2011

Foods to Help Stay Cool in Summer
Southwest Chicken Salad recipe

It's 110 in Chicagoland if you include the heat index. And, while this might be normal for Arizona or Texas, over here we are melting like popcicles.

I saw the forecast, but I couldn't change the weather.
What I *could* change was the way our family ate this week.

We had cold Southwest Chicken Salad, Broccoli cauliflower pasta salad, antipasto salad over mixed greens and finally a chopped garbage salad. So, we ate tasty food, it was ready in 5 minutes (everything was made on Sunday), it was inexpensive, and I didn't have to turn the oven or stove on all week. Score!

Here's how I make our Southwest chicken salad.

On Saturday night I defrosted some boneless chicken breasts that were Buy On Get One Free (love that) a few weeks ago. On Sunday I popped them in the oven with a little salt, pepper, oil, and oregano for about 25 minutes. (I didn't even bother to butterfly them.)

See those Bird's Eye Southwest Veggies above? I stock up at Dominick's/Safeway when they are on sale - our Jewel/Albertson's store doesn't carry them for some reason.

I tossed the veggies in the microwave. Drained them. Then I added some salsa - my preference is Frontera's Roasted Tomato or Chipotle. Sometimes I use some adobo sauce from a 39¢ can of chipotle chilis. Or, some chiotle chili powder. You can also use cumin. (Boy, I'm using the word chipotle a lot today...) Salt and pepper to taste.

Then I tossed in some diced chicken.
And, served.

This salad can be served hot or cold.
This week it was surely cold.

Hungry for more?
Browse everything in our How Quick (Meal) category!

So, tell us!
What are your favorite cold salads?
What else do you love to eat when it's scorching outside?
We'd love to hear.

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