Summer Chicken Salad

On Friday afternoon I received my regular Door to Door Organics box of fruits and vegetables.  I looked it over and decided to pick out ingredients to make a chicken salad for dinner.   I had cooked chicken breast to use for the salad but a rotisserie chicken from the grocery store would be perfect for this salad.  This is really a celebration of all the fresh local produce that is available (except the avocado).  It has enough substance to make it a pretty hearty meal.  If you have prepared chicken on hand with just a bit of chopping and shredding dinner is ready.  This was a surprisingly delicious meal for such a little bit of effort.

3 cups shredded cooked chicken

2 cobs of corn, cooked, corn cut from cob (or about 1 15 ounce can of corn, drained)

2 tomatoes, diced

1 avocado, peeled and diced

1 cucumber, peeled and diced

1 head of leaf lettuce, rinsed and chopped

1 cup of canned navy beans, drained and rinsed

Salad dressing

Juice of one lemon, about 2 ounces of lemon juice

2 ounces of olive oil

1 small jalapeno pepper, seeded and very finely chopped (optional)

Salt and pepper to taste

Add all salad ingredients to large salad bowl.  Mix salad dressing ingredients with fork until well blended.  Pour salad dressing over salad and mix until salad ingredients are nicely mixed.   Serve immediately.

I spent most of the afternoon in the yard; the weeds have done amazingly well this summer.  Some of the flowers have done well too and here are a few I picked this afternoon.

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