I don’t know what it’s like where you are, but here in the Midwest, it’s hot, hot, hot.
I think I saw actual steam floating off my dash yesterday when I left work. My plants are suffering, no matter how much water we try to give them; my husband has resorted to using our son’s slip and slide to attempt relief; and my makeup instantly evaporates when I walk outside.
I am not one of these girls who have a “shimmery” appearance in this kind of weather. Unless by shimmery, you mean sweaty.
Trust me, it’s hot. And this is coming from a girl who wears a knee-length wool sweater around the office year round.
Since my kitchen/dining area gets southwest exposure (good in the winter, not so much this time of year), I try to avoid using my oven in the summer months as much as I can. Also, when it gets this hot, I simply can’t eat the heavy foods that I love during the fall and winter months. Hmm…maybe moving to a warmer year-round climate would be good for my waist-size.
Anyway, this is a great, simple recipe that’s great for lunches or a light dinner. And, if you’re like me, you typically have some leftover chicken in your fridge that you need to use up.
Chicken Salad (click to print)
Ingredients:
- 6 cups chicken, cooked and cubed
- 3 cups green grapes, sliced
- 1 cup toasted slivered almonds
- 1/2 cup dried cranberries or cherries
- 2 celery ribs, diced
- 3 green onions, minced
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons sherry
- 1/2 teaspoon each:
- seasoned salt, garlic powder, onion powder and black pepper
Preparation Instructions:
Toss first six ingredients to combine. Mix remaining ingredients in another bowl, pour over chicken mixture and stir to coat. Chill before serving.
Serves 6 to 8