This time of year I often have a hard time knowing what to get on the table for supper.  It’s not quite time for my summertime favorite of corn on the cob and BLT’s.  I often turn to a salad with grilled chicken.  These salads have been staples around here for a few years.  The thing I love about a summer salad is that they are so versatile and you can “dump” in whatever you have around.  I hope you find them as enjoyable as we have.

Grilled Southwest Chicken Salad

4 boneless chicken breasts

1 ear fresh corn

1/2 cup mayo

1 1/2 t. chipotle peppers in adobo sauce *

1/4 t. adobo sauce (from can)

1 1/2 t. fresh lime juice

1/2 t. dijon mustard

1 garlic clove, minced

fresh cilantro, minced

1 head chopped romaine lettuce

1 cup black beans

1/4 cup red bell pepper, diced

1/4 cup shredded parmesan cheese

1 cup crushed tortilla chips

Season chicken with salt and pepper.  Grill and slice.  Grill corn and cut off cob.  For dressing stir together mayo, chipotle peppers, adobe sauce, lime juice, mustard, garlic and cilantro.  Chop lettuce and top with grilled chicken, beans, corn, peppers and cheese. Dress and top with crushed chips.

* These are pretty spicy.  Cut back on the amount if you want less kick.

Asian Chicken Slaw *

4 cups chopped cabbage

2 cups shredded chicken

2 cups broccoli florets

1 cup snap peas

1 red bell pepper, diced

1 cup scallions

1/2 cup cashews

shredded or grilled chicken

cilantro**

Dressing:

1/4 cup soy sauce

2 T. white vinegar

2 T. peanut bupper

1 T honey

2 cloves garlic, minced

1 t. grated ginger

1/2 cup olive oil

1 T. sesame oil

Mix veggies and chicken.  Toss dressing ingredients and mix with salad.  Top with cashews.

* this recipe and the veggies in it are very flexible.  I have never added scallions or snap peas but love it with cucumbers and shredded carrots.

** the original recipe does not call for cilantro but every time I have eaten this salad I feel like it’s missing something.  It’s missing cilantro.